Paula, Do they call it the mystery pack, because of the fact that they are send without identification? Dumb maybe on my part. I wonder if they would be able to advise when they do bloom from a photo? Since they are grafted plants from their stock. I believe that many grafted plants just have slower growing scion stock grafted onto them and this is why we see some that grow a lot stronger than others. Have see the opposite with a strong growing scion on weak root stock and not a good combination. Rick

Lisa, thanks. I have some cucumbers in a planter bowl myself and they do very well. Chris, I think I did fess up on the last tomato thread but maybe not. I put in 50 tomato plants. 48 are still here. One got mildew early so bad I pulled it out and tossed it, and one plant I pulled out about three days ago as it had mostly yellow leaves. No patience to try and fix things just tossed them outta here and straight into the trash. Nancy, thanks. You know I do lots of garden shots and especially now that the daylilies are in bloom and looking so good. As to the tomatoes, I am amazed at the size of the darn things. I have to look up at the tops of the ones by the porch. I have taken to calling them tomato trees ha-ha. My grass cutting guy (the same guys that does my terraces) was here today and was just astounded at the tomato trees. I told him I put compost on mine (bagged). He said he put compost on his also but they were half the size of mine.

Thanks for sharing Lynne, lots of trees and village scenes and the outdoor decorations look great too. The back porch sounded great, will look forward to seeing it next Christmas. And your craftroom is totally awesome--so great that your Mom still enjoys doing crafts too. Luvs

Jude 31: Not curious anymore ! I thought it had something to do with the Bible. But there is no Verse 31. You shouldn't give away your age. I thought I was the oldest Member. Anyway here is my Dough Recipe. Think I put it in about 100 times. Lou An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan , smooth side up and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When baking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. Put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. Place a pan of hot water on the bottom shelf It will rise in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Or thinner if you like it thin. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou