Anemones should be fine. Red Spider Lilies can get to 0 Fahrenheit Pink Rain Lilies can get to 10 Fahrenheit I would take them in now and just see if they get mushy or not.

When I mircowave most of my frozen veggies, I do not add any water or any other liquid of any kind. They don't usually need any water. If the micrwave has no revolving tray and a poor 'stirrer' at the top, behind the plastic oven liner, then they can get unevenly heated. I have 4x4 inch square corningware dishes with about a 2 inch depth. They have a glass cover and when I put the frozen beans, corn, or even peas, in there I only cook for about 3-4 minutes. Mine have never had any cold or unthawed beans, unless they just sit stationary and there is no microwave movement (you can even see it!). Many cheap microwaves have no rotating glass tray inside, so at best, the food needs to be stirred a couple of times as well as moving it into different locations inside the oven. Frozen and cooked, the beans are quiet firm, compared to something from a commercial can. I hate overcooked gray veggies that are mush and fall apart when your just take them from the can. Peas are the same mush too. Roasted may be an otion. The kind of beans also make a difference, as some do not hold up well to a freezing and cooking. To me mush would be something like apple sauce, and beans are definately not that mushy unless they came from a commercially canned company. Once the veggies are in the freezer for a year, they do build up some frost inside the bags. Most is simply frost that I can pull out before they get cooked in the microwave. By the way, my microwave is 1000 watts, and quite powerful. The way to tell is how long does it take to cook a bag of popcorn. Mine takes about 2 miutes tops, and if left a few more seconds it can burn.

Marinating does not really tenderize meat; simply because the Marinade cannot get into the meat deep enough, unless you soak the meat for many days as in corned beef. By that time the outside of the meat will turn into mush. Chemical meat tenderizers or enzymes also give meat mushy texture and funny taste. How else do you tenderize meat? First, what do you mean by tender? You can pound the heck on the meat using a mallet, stab it with a jaccard cutter, or grind it up into burger, but you are not making the meat tender, you are in fact making the meat more chewable. If you cook the meat long enough, like braising and stewing, you can turn the meat quite soft, however, all meat shrinks and becomes dry if you cook meat at near boiling temperature to beyond well done. Therefore for these kinds of recipes you need to provide a lot of sauce and liquid to make the soft dry meat "juicy" and delicious. The key to tenderize meat without drying is fairly simple in concept. Cook the meat at very low temperature for a very long time. You can get a tough brisket cut into juicy medium rare that is almost tenderloin tender. At this point, the two appliances which can most reliably produce this end result is a sous vide cooker and a high-tech smoker, both offer precision digital temperature control for the entire cooking process. dcarch

I've got a few family recipes. Of course, my family is Greek, so the flavors might be different from what you're used to. But, on the other hand, they might be an interesting change. Briami (Baked Summer Vegetables) A variety of summer vegetables, baked in olive oil. A simple, tasty, and nutritious casserole. Use as a main dish or a delicious vegetable side dish. Vary the vegetable depending on what is available. 1 pound summer squash (zucchini, crookneck, patty pan, etc.) 1 pound eggplant 1 pound potatoes 2 onions 1 - 1 pounds tomatoes (fresh or canned) ½ - 1 cup olive oil Salt and pepper to taste 1 cup chopped parsley ½ 1 cup water, hot 2 green peppers (optional) 2 cloves garlic, minced (optional) I cup buttered breadcrumbs (optional) ½ cup grated Parmesan cheese (optional) ÂScrub squash and cut off ends; cut in ¼ inch slices or in 1 inch chunks. ÂScrub eggplant and cut off ends; cut into ¼ inch slices. (Eggplant may be salted and set aside on paper towels to absorb moisture for at least 30 minutes. Rinse well before adding to casserole.) ÂWash and peel potatoes; cut in ¼ inch slices. ÂPeel onions; cut in ¼ inch slices. ÂWash, peel and cut tomatoes into slices (roughly slice or chop canned whole tomatoes). ÂIf using peppers, wash, remove seeds and cut into strips. ÂBeginning with sliced potatoes, layer all vegetables in a large casserole. ÂSalt and pepper each layer of vegetables lightly (If eggplant slices have been pre-salted, do not salt eggplant layer.) ÂAdd olive oil and hot water. ÂCover and bake at 350° for 60 minutes. ÂIf desired, sprinkle with buttered breadcrumbs and grated Parmesan cheese. ÂUncover and bake for an additional 30 minutes. ÂLet stand uncovered 10-15 minutes before serving. For a complete vegetarian meal, serve with hearty bread slices and a fresh salad. May be served hot, warm, room temperature, or even cold. Fasolakia (Greek Stewed String Beans) A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles. 2 pounds string beans, fresh or frozen 2 onions, chopped 2  4 cloves garlic, minced ½ cup olive oil 1 - 8 ounce can tomato sauce ¼ - ½ cup fresh parsley, chopped 1-2 teaspoons mint 2 potatoes, peeled and cut in 1-2 inch chunks 2 carrots, sliced 1 cup water or broth 2 teaspoons salt Pepper to taste ÂIn Dutch oven, sauté onion lightly in olive oil. ÂAdd tomato sauce, string beans, and remaining ingredients. ÂCover and simmer over medium heat for about 60 minutes or until all vegetable are tender. ÂCheck after 30 minutes; add more water or broth if necessary. ÂStir occasionally. Serve hot or room temperature. Patatosalata (Greek Potato Salad) Fresh, lively, and bursting with flavor. This salad brightens any meal and is a delicious alternative to the typical mayonnaise-laden versions. 2  2 ½ lbs. wax potatoes (white, Yukon Gold, or red) ½ cup extra virgin olive oil Juice of 1- 2 large lemons 1 red onion, finely diced 1 cup finely chopped fresh parsley 1 teaspoon dried Greek oregano (optional) Salt and Pepper to taste ÂFinely chop onion and parsley ÂIn a small bowl, combine olive oil, lemon juice, oregano (if used), parsley, 1 teaspoon salt and onion. Mix well and set aside. ÂWash potatoes well. ÂAdd potatoes to a large pot of boiling, lightly salted water. Cook potatoes at low boil for about 15 - 20 minutes, or until potatoes are just tender. Do not overcook. ÂDrain water and let potatoes cool slightly to touch. ÂWhen slightly cooled, peel and cut potatoes into slices or large dice (If desired, leave skin on red potatoes). ÂPlace potatoes in a large bowl; add dressing and season with additional salt and pepper to taste. Toss to coat. ÂCover bowl and refrigerate for several hours or overnight. Stir every once in a while to redistribute dressing. Macaronia me Voutyro (Pasta with Brown Butter Sauce) Simple yet delicious. Browned butter, tender pasta, and sharp, tangy cheese. A real treat for pasta lovers everywhere. 1 pound. spaghetti or other pasta ½ pound butter (1 cup/2 sticks)* ½ cup grated dry Mezithra** or Parmesan Salt and pepper to taste ÂFill a large deep pot 3/4 full with water. ÂAdd salt and bring to a rolling boil. ÂAdd pasta slowly, without breaking the boil. ÂCook until al dente, following package directions; stir frequently. ÂDrain well in a colander and return to pan in which it was cooked. ÂWhile pasta is cooking, melt butter and heat to a deep golden brown. ÂWatch it carefully; it burns quickly and suddenly. ÂPour browned butter over drained pasta in pot. ÂAdd half the grated cheese and toss well to coat. ÂAdd salt and pepper to taste. ÂSprinkle each serving with the extra grated cheese. ÂServe with additional grated cheese and freshly ground pepper. *If desired, substitute ½ cup very light olive oil for half of the butter. **If using Mezithra cheese, substitute ½ cup sweet, unsalted butter to cut down on salt content. Melintzanosalata (Roasted Eggplant Salad) Deliciously different! A perfect appetizer spread with crackers. 1 large eggplant 1 medium onion, finely chopped 2 garlic cloves, finely minced or crushed ¼ cup chopped parsley ¼ cup olive oil ¼ cup wine vinegar or lemon juice (juice of 1 lemon) Salt and pepper to taste ÂPlace whole, washed eggplant in greased baking pan. ÂBake at 350° oven 60 minutes, until soft. Allow skin to turn black so as to give a smoky flavor to the salad. ÂAllow eggplant to cool off a bit so you can handle it. ÂSlice the eggplant down the middle and scoop out the pulp. ÂPut the eggplant pulp on a cutting board and chop it up finely. ÂLightly sauté chopped onion and garlic in olive oil. ÂIn a bowl, combine the chopped eggplant, onion and garlic mixture with all the olive oil, and vinegar or lemon juice. ÂSalt and pepper to taste. ÂCover and refrigerate for at least 1 hour. ÂAdjust seasonings if necessary. Serve with pita bread, flat bread, or whole wheat/sesame crackers (like Ak Mak). Spanakorizo (Spinach and Rice) A peasant dish thatÂs perfect for vegetarians. Simple and tasty! ¼ cup olive oil ½ cup parsley, chopped fine 1 medium yellow onion, chopped fine 1 bunch green onions, chopped 2 - 4 cloves garlic, finely chopped 1-teaspoon mint 1-teaspoon dill weed 2 teaspoons oregano 1½ - 2 cups water 1 8-ounce can tomato sauce 1 teaspoon salt and pepper 2 bunches spinach, washed, dried, stems removed, chopped (or 2 packages fresh spinach [stems removed] or 2 packages frozen chopped spinach [thawed and squeezed dry]) 1 cup white rice ÂIn a large saucepan place the oil and heat it on medium high until it is hot. ÂAdd the parsley, onions, and garlic. ÂSauté the ingredients until the onions are soft and translucent. ÂAdd the rice and sauté for a few minutes, stirring constantly. ÂAdd the water, tomato sauce, salt and pepper; bring to a boil. ÂMix the ingredients together thoroughly so that everything is well combined. ÂCover and simmer the ingredients until the rice is almost tender, approximately 15 minutes. ÂAdd water as needed. ÂUncover and stir in the spinach. ÂCover the pan and continue cooking on very low heat, about 5-10 minutes, until the spinach has wilted and all the liquid has been absorbed and the spanakorizo is tender, not mushy. ÂAdjust seasonings. ÂCover and let stand for at least 10 minutes before serving. Serve Spanakorizo with grated Parmesan cheese and/or plain, unflavored yogurt. Variation: To make Prassorizo (Leek Rice), substitute 1 1/2 pounds sliced leeks (white and green portions) for the spinach and add with the liquid. Leeks need longer cooking time. Omit green onions. I know you said you eat a lot of beans already, but this is a classic Greek bean soup recipe. It just might be different enough to try: Fasolada (Greek Bean Soup) Comfort foodÂGreek style! Thick, hearty, and full of vegetables. Peasant food fit for a king! 1 pound dry beans (great northern, lima, garbanzo, black eye pea, lentil) 1 onion, chopped 2Â3 stalks celery, chopped 2-3 carrots, chopped 2 4 cloves garlic, minced 1 pound lean ground beef or lamb (optional) 1Â2 bay leaves 1 teaspoon oregano 1 8 ounce can tomato sauce ¼ cup olive oil Salt and pepper to taste 2  3 quarts water Dry Bean Preparation: Great Northern/Lima/Garbanzo: ÂRinse beans ÂSoak beans oOvernight Soak Method  In large pot soak 1 lb. beans overnight in at least 2 quarts water oQuick Soak Method  Combine 1 lb. beans & 2 quarts water in large pot. Heat beans & water to boiling. Boil 2 minutes. Remove from heat, & let stand for at least 1 hour. ÂDrain soaking water & rinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook for 45  60 (or longer) until beans are just tender (not mushy) Black Eye Pea/Lentil (no soaking necessary): ÂRinse beans ÂAdd 2 quarts water ÂCover & bring to boil ÂReduce heat to simmer ÂCook black eye peas for 45  60 minutes until just tender (not mushy); cook lentils for 30  40 minutes until tender. Canned Bean Preparation: ÂUse equivalent to four (4) 15 oz. cans of desired beans ÂDrain & rinse beans ÂAdd 1½ quarts water Soup Preparation: ÂLightly sauté chopped onion, celery, carrots, and minced garlic in olive oil. Cover and cook over medium heat until just tender (not mushy). Do not brown. Â(Optional: brown ground beef/lamb; drain well). ÂAdd vegetables (with oil) & meat (if used) to prepared beans (approximately 6  8 cups prepared beans). ÂAdd salt, pepper, bayleaves, and oregano (dry beans will require more salt than canned beans). ÂAdd tomato sauce. ÂAdd additional quart water, if desired. ÂCover & bring to boil ÂReduce heat to simmer ÂSimmer for 30  45 minutes. ÂTaste & adjust seasonings This soup tastes even better reheated the next day; it also freezes well.