Hi Dot, Love in a Mist is an annual that reseeds and I just love it. It's so airy and delicate that any sprouts that you don't want, they pull so very easily. I usually just let them grow at will. They are Nigella. You can search on either. I'd post some more pics showing the beautiful seed pods, but my other computer is dead and until I get it fixed my last year photos and before are also dead. Send me an email, please.. Mona(mlwgardener@hotmail.com)

Let me know if my email couldn't go through. My GW mail can be weird! seil, you should have one.

Thank you everyone! Avocados and strawberries, beets, carrots, starfruit and whatever else is in season! My knid of food! I post many meat dishes, but 80% of the time I eat basically meatless. People here are more interested in meat. FOAS, it is extremely simple and quick to puff wild rice. It puffs much better than any other rice. Dry uncooked rice in hot oil, that's all. Farmed wild rice is very interesting, each grain puffs to over an inch long. What you see on the plate is about two tablespoons of rice. Jasdip, they look so much like maggots indeed. I am serious, I am not kidding, for this year's Halloween, I am making a puffed wild rice dish and the rice actually move around the plate! It will be the greatest Halloween dish ever. dcarch

Some Irish recipes don't transpose well; sometimes the disappointment in the final product comes from an inability to find comparable ingredients or a misunderstanding of measures. Notice the differences in amounts in this recipe for brown bread. From the Little Irish Baking Book by Ruth Isabel Ross: Nutty Brown Bread 50 g / 2 oz / 1/2 cup pinhead oatmeal* 175 g / 6 oz / 1 1/2 cups wheatenmeal (whole-wheat) flour 75 g / 3 oz / 3/4 cup white (all-purpose) flour 1/2 t./generous 1/2 t. US t. sugar 1 heaped tsp / 1 1/4 US tsp bread (baking) soda 280 ml / 1/2 pint / 1 1/4 c. buttermilk Put the oatmeal, flours, sugar and bread/baking soda into a bowl and sift with your fingers. Add the buttermilk. Mix everything with a wooden spoon. Knead slightly. Place the dough in a greased tin and bake at 200°C / 400°F / gas 6 for 30-35 minutes. Wrap the loaf in a clean tea towel/dish cloth to keep it from becoming hard. Do not cut it for a few hours but finish within 24 hours. *pinhead oatmeal is also known as Irish or Scottish oatmeal or steel-cut oats Irish "all-purpose white" is a soft wheat low-protein flour. So something like a bread flour or a typically high protein King Arthur flour would not yield pleasing results. White Lily or another soft southern flour like Weisenberger is a bit closer to the original. This article from The Atlantic provides some helpful insights on Irish flour: The Secret of the Irish Scone For the truly authentic, Irish flours can be purchased at the link. Carol