Thank you! Beautiful horse, BTW, he's got better hair than I do, LOL. I've been having some problems logging in this morning, I thought Gardenweb had fixed that, but apparently not. So far today I've been carrying old paint cans up from the basement, the County is having their "hazardous waste" clean up on Saturday. I've made coffee, returned some pop cans, weeded the herb garden. Elery is in Jackson picking up some more of his clothes and garage stuff. Yes indeed, the party is going wild here in White Cloud. (grin) We'll have a cookout on Saturday, here at my house. Dave's birthday was the 22nd. Elery and I had an anniversary on the 10th, Ashley's anniversary was the 17th, Elery's son Chris had a birthday on the 24th and Ashley's birthday is June 6. We're having one big cookout and then they're going to help me uncover the pool. We do know how to celebrate here... Party on, dudes and dudettes, and especially my almost, kind of close to, sort of, birthday twin, dedtired. Annie

Barb, the only problem with mixing vegetables is that some cook longer than others. Softer vegetables, like zucchini and eggplant cook faster, but they'll be far overdone before radishes, turnips, carrots, etc, I like cabbage roasted but don't cut it too thin, a wedge roasts nicely and shreds turn charred quickly. Do expect everything on the sheet to taste vaguely like cabbage if you stir them all together, though. So, if you are going to add the turnips and radishes to softer vegetables, cook them a bit first. If you are going to do a mix of harder veggies, like turnips, radishes, rutabaga, carrots, potatoes, etc., then don't cook them first, just oil and season them and roast away! Annie

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie

Sally, I'd just do the rinse(s) in fresh water and soak(s) tonight, most recipes call for several rinses and soaks, so however many times the recipe calls for, then finish up in the morning. The pickles are going to be brittle, so handle them carefully. This is probably too late, I'm sorry I didn't see it before, I was canning pickles! Good luck, sometimes the timing is a bit tricky, especially when unexpected things happen. Annie