Want a status report from Indiana? A bucket of aged horse manure grows a great looking plant! Yehaa! Now for the bad news. 4 Brandywine plants (2 pink, 2 either red or pink) that I started from seed are over the top of their 4 foot cage. Perhaps 4 or 5 green tomatoes on each. Good number of flowers but no fruit set in the past month (weather). At least I end up with a few of these great tomatoes to eat. 1 Carbon plant purchased from local organic couple. 2 green tomatoes. Good number of flowers but no fruit set in the past month (weather). This local couple (business) started 2500 tomato plants - most if not all heirloom. Glad I know them! 2 Burpee Supersteak plants status is about the same as the Carbon. 2 Cherry tomato plants may end up with some fruit (usually they over-produce, so this year it may be manageable) We really need a break in the weather here or there may not be any more fruit set this year. Feels like August out, the yard is all crunchy brown.

I'd cook it whole, and you might consider this recipe. This is my 'go-to' recipe for roast chicken. One chicken would probably not be enough for 2 families. Make two, and if you have any leftovers they'll be delicious. Chicken with Lemons from Marcella Hazan's Essentials of Classic Italian Cooking Ingredients A 3- to 4-pound chicken Salt Black pepper, ground fresh from the mill 2 rather small lemons Preheat oven to 350 degrees. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement. Place both lemons in the bird's cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but don't make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt. Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

Lou, ROTFL!!!! Jim, thank you - I appreciate it! I am not surprised I couldn't read the bag. Overnight it seems I need reading glasses! I think I made a combo of everything on here - lol. Removed casings and browned the sausage with onion and garlic. Added carrot, crushed tomatoes, chicken broth, bay leaf - simmered - then at the end added frozen green beans and a box of orzo. I made a mistake - I think I was supposed to do 1/2 cup and I put the whole box in so it was more like a stoup! I have 2 quarts left for lunch during the week:D Soup in the fridge is a good thing. Maria, I made something similar that Lydia B. made - it also had peccorino. I forgot about it - thank you. Funny you mentioned the red wine! I mentioned earlier that I wasnt going out - it was snowing. Well, it turned out I had half a class left of wine - so while I wouldn't go out for heavy cream I put the boots on for Ruffino Chianti Classico:D

How did I miss the first post?? Sounds wonderful! I'll be trying the Lemon Cake next week! I never have lemon extract.... do you think a little of the Boyjiann (sp?) Lemon Oil would substitute? Also could you share the names of the wines and the vineyard? I'll be moving about an hour from Charlottesville soon and would love to try them! Grace