Most productive peach= Polly, a white peach developed in Iowa in the 1920s. Got it from Baylaurel on their special order program. I broke a branch for the second year in a row, in a spring that was tough enough to take out the'Honeycrisp' apple set. Somewhat variable in quality, but I always seem to underthin. Can be sublime. Took a long time (like four years) to come into production. Second most productive peach (for its size): J.H. Hale. Excellent flavor. What they say about it not being vigorous is surely true. Redhaven: Fruitista at work said it was the best peach she had ever tasted in this state. Not to contradict Harvestman,but our spring was actually more snowy than cool. This is a very widely adapted tree, that finds a way to set a crop any which way it can. Its probably not right to draw conclusions from the more marginal situations. Fantastic Elberta. Second year in a row it gave me good fruit after I almost gave up on it. Won't grow it again, though. 'Contender' Not growing much, and the one or two fruits it put out weren't anything special. 'Gleason Elberta' Maybe it will grow and produce fruit.

This happened to me years ago and although it’s an old thread, I wanted to comment in case it help anyone. I experienced the same symptoms as most on this thread- I went to see all kinds of specialists but when I finally went to my general doctor, he fixed me. Literally made a difference in 15 min. He is a general practitioner but also certified to do manipulations which is different than a chiropractor. He did tests to see if I may have MS or carpel tunnel. But those target specific fingers. He then made me stand up and checked my back. BOOM! I had three ribs out of place. Finally after 6+ months of my right hand tingling and bruising, I had an answer. Dislocated ribs sometimes don’t cause pain BUT if they pinch the right nerve, it can cause all the symptoms to your arm and fingers. Popped blood vessels etc. he adjusted me (again, different from a chiropractor) and within 15 min I felt relief in my arm hand and fingers. Now, anytime I feel tingling, I go see him and sure enough, my rib is out. People can displace ribs with a sneeze. Sometimes it causes pain and other times you can’t even tell. A miracle for me.

Pal, please do two things: 1) Watch a Bill Engvall video (if you havent already seen the skit that # 2 is referencing) 2) Print out 16 signs and be ready to hand them to these thoughtless women, while saying 'thank you, here's your sign' Seriously - it's abuse, and you dont have to stand for it. Lot's of interactions of a similar nature between women are not of a truly friendly nature, it's glossed over, thinly veiled hostility. Worse, the fact that many of them do this means that it's become part of the cultural norm in the office, which means it is likely to continue until you call a halt to it. Yes, they may respond with shock, etc, but you';ve served as the recipient of their displaced, likely unacknowledged, anger, for quite long enough. Regarding gender, if you were a woman and being treated like this by a man, it wouldn't be considered brotherly kidding on his part, it would be consider mental abuse; in a workplace, it meets the legal criteria for sexual harrassment. I'm not saying they're evil, but they are bullying you, and it should stop. I agree wholeheartedly with Stinky - ask them point blank if they would like you to say the same thing to them., and then walk away. If they go at it again after that (unlikely since it will seriously humiliate them internally to be confronted) respond once in kind, first citing it as an example. Expect them to be angry, to snub you for a while, to talk around the water cooler and in the kitchen about 'what a bad night you must have had' and 'jeez- you must have had a bad day', but also expect it to stop - the snubbing and attempting to laugh it off is a face saving measure but not an indication that they havent taken the warning - just maintain your dignity and professional demeanor, and it will likely end in the workplace being a much less toxic environment. Most of all, realize that it's not really you that is the true focus of their anger and mean behavior - you are the currently convenient, safe scapegoat on whom they are expressing their anger by these back-biting remarks. That's not a role you should accept any longer - your role is to ensure they treat you with the same respect and professionalism you show them. If it means they need to deal with their displaced anger another way, well, that's part of being an adult and living in society. Don't accept their abuse a single day more - if you begin calmly confronting the behavior, it will likely be extinguished in a very short time. Take heart, too, in that there is absolutely nothing you did to encourage this, nothing you did that deserves this, and nothing about this you should accept as normal behavior that you have to endure. And if you want one more laughing way to view taking on a bully, watch A Christmas Story again, paying attention to what happens to the bully when the hero's had enough of being bullied. Then print yourself a couple of signs to hand out at work. ;-) Please let us know that this scenario is getting better for you - no one should have to work or live in this type of environment. - Orchid

What a memory you have mercurygirl! “Break out the sherbet dishes and fill them with custard” Oh, if only, bragu... if I only I had a kitchen! This will be the first year I’ve not made DH’s beloved cheesecake. In the interest of ‘adding’… I see above that I abhorred chocolate pot de crème due to the grainy texture, but since then I’ve acquired a sous vide, and as Islay wisely said, no better (or easier) way to make the perfect pots de crème, even non-grainy chocolate. Here’s my recipe: Sous Vide Chocolate Pots De Crème Ingredients: 4 cups of heavy cream 1, 9.7-ounce bar of Schaeffer bittersweet chocolate (or your favorite brand) 3 t espresso powder, divided 6 T sugar plus 1 t sugar, divided 2 pinches kosher salt 8 egg yolks Directions: Heat the cream in a pan over medium-high heat until the cream around the edges of the pan just starts to bubble. Do not let the cream come to a full boil. Remove from heat. While the cream is heating, coarsely chop the chocolate. While the cream is hot, whisk in the chopped chocolate, espresso powder, sugar, kosher salt. Whisk until smooth. Whisk in egg yolks one or two at a time, whisking completely after each addition. Pour the mixture into a large measuring cup suitable for pouring. Pour 6 ounces of the cream and chocolate mixture into 8, 8-ounce mason jars, leaving about 3/4" of air space in each jar. Do not fill to the top. Screw the lids on using your fingers only until the lids are finger tight. Do not overly tighten as air needs to escape from the jars during the cooking process. Fill a large pot or a 12-quart storage container with room temperature water and secure your sous vide circulator onto the vessel. Place the jars in the pot or container. Turn the sous vide circulator on and set it to 176 degrees Fahrenheit. When the water reaches 176 degrees set the timer for one hour. The water should cover the lidded jars. When the timer goes off, turn off the circulator and remove the mason jars from the circulator with a pair of tongs. Set the jars on a dry kitchen towel and allow to cool for a few minutes and then store in the fridge for at least two hours and up to several days. Top with sweetened crème fraiche, fresh raspberries, shaved chocolate, chopped toasted almonds, or best of all, serve plain : ) I hope others will chime in and add some of their recipes to this!