I googled "Homemade noodles" and also came up with a bunch of sites. This is one recipe, obviously an old one, from Cooks.com EASY HOMEMADE EGG NOODLES 1 cup flour 1 egg 1/2 egg shell of milk Note: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth. Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency. On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles. Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking. Recommendations for broth: Cook cubed chicken or beef in canned broth or bullion and water (enough to cover everything in the pot) in a large pot until tender with chopped vegetables of your choice - onions, carrots, and celery work best, add color and flavor. Add salt, pepper, and parsley for spice. Cook at a low boil until meat and vegetables are done and meat is tender. Bring mixture to a high boil before adding noodles. This is wonderful served as a hearty stew or main dish. Also good served with mashed potatoes.

Potpie's version sounds so good! I make this dish with fewer steps, but it indeed takes more than an hour. It's basically pot roast (but without the carrots and potatoes), using a chuck roast, as mentioned before, and salt, pepper, and onions essential. Brown the meat first, and add other seasonings such as herbs or vinegar if you like, but it is good to keep it simple. Use a little water or beef broth as the liquid for braising. I'll have to try that thyme or sherry wine next time as something to add in. One thing I personally always love to add during the last few minutes of cooking time is sliced mushrooms! I used to always start with a chuck roast, but I have also cut it up first before cooking, like stew meat, and that works fine. It might cook a little faster. Bring to a boil, then lower heat and simmer gently, covered, for about 1 1/2 - 2 hours. Oh, by the way, I have used round steak instead of chuck, and it is also delicious in beef and noodles. Sorry this recipe is not exact. I've used different amounts of meat; it always seems fine, and this traditionally was a way to stretch a meal. Maybe 2-3 pounds beef to one pound of noodles would be good. Mushrooms kind of fill in with that same texture. I use store bought noodles and cook separately in salted water. You can butter the noodles for extra richness, and maybe add a little chopped Italian parsley to them. After the meat is done, shred or cut it up and combine it with the cooking liquid, noodles, and extra beef stock if needed. Done!

Ken, If the lowest temp is -10, you are more into zone 6 a, than 5 b. anyway, even 6a, unprotected figs won't survive. Some people digs a long trough and lay the fig tree on its side and cover with leaves and burlap. Some wrap a tree with burlap and stuff with dry leaves. Some add a light bulb in the middle and turn it on with tempt goes below zero to keep the enough heat for it to survive. Usually anything above the burlap cover won't survive. The rest should. With protection, fig trees can regrow quickly as they don't have to use so much energy to grow from root. Pick a cold hardy variety to grow would be a good start.

do you have the latin name of the tree??? .. its cold tolerance might make a difference ... we usually have to buds from cold damage.. if we want a spring flower show ... sun scald.. on the other hand is a trunk issue ... i have used 4 inch corrugated drain pipe ... to protect from vermin and sun .. but it allowed a lot of empty space for air movement ... but you have a tight nestled trunk ... am i correct in presuming your noodle is tight on the trunk ... i worry about trapped moisture.. and bugs ... im also wondering .. if within that temp range ... whether temps are not really an issue ... WC is bulletproof in my MI ... but flower production can be variable due to spring deep cold affecting the flower buds ... and i am positive it get a lot colder than 26 ... and if i could spell it.. i would tell you i have a kwanzan cultivar ... ken