Ben - no, HK is in the tropics (just) and the summers are hot and humid, while the winters are sometimes coldish, but never down to freezing - 10 degrees or so (Celsius) minimum. Donna - the sonatinis are new to me. I have another called Marrakech, which produced leaves but no flowers. Yes, it's nice to sit on the rooftop in April and enjoy the blooms, and I can't resist the temptation to pollinate more and more, even though I have no more space to plant any. So this year's pods are a bit redundant and I should give some away if anyone wants them, especially the deep red crosses which produce seed so well. I'll open another thread and offer some around.

Wow - didn't know you could make pancakes from wild rice. Hmm... DH is from Minnesota - will have to inquire about that one. Or better yet, perhaps you just want to share some with me, like half the bag. And of course, can't have pancakes without syrup so please just pour half of that lovely bottle into a jar and send it too. Okay? Oh and that cookbook is, well, dedicated to me - just look inside the cover. At least I was told it would be. I didn't get my copy yet, so you may want to stick that in there too. And then there's the cool blue plate... well, you know where I'm going to say to stick that, don't you? Don't you? IN THE BOX, SILLY! With all the other stuff you're sending me!

Sally, Pat was kind enough to send me a cookbook bt Persian Author Najmieh K. Batmangli called A Taste of Persia Compumom and Anni - recipe follows. I ran two cups of basmati rice through my Nutrimill to grind it into flour. For the recipe you will need 3/4 cup room temp syrup made by boiling 1 1/2 cups sugar with 1/2 cup water. You can save or discard any extra. You will also need 1 cup Ghee. I made this by melting 1 cup butter in a saucepan, covering it and simmering for 18 minutes. Then strain through muslin (I used my yogurt strainer) and cool to just solid. 3 egg yolks 1 Tbsp Sugar 1 cup Ghee or clarified butter 1/2 cup corn oil 1 1/2 tsp cardamon 3 cups rice flour 3/4 cup surup 2 Tbsp Poppy seeds Combine egg yolks and sugar and beat till creamy In another mixing bowl, combine butter, oil, cardamon and flour. Mix well for a few minutes then add yolk mixture and beat for a few seconds. Add the syrup and knead well for a few seconds or until the dough no longer sticks to your hands. Allow the dough to rest for 30 minutes at room temp. Preheat oven to 350. Line baking sheets with parchment. Roll dough into balls the size of hazelnuts, flatten slightly and place on cookie sheet leaving 2" between cookies. Stamp cookies with design using fork (I used a disk from my cookie press) and sprinkle with poppy seeds. Bake 10 - 15 minutes (I did 12 in my Miele on convection). Cookies should still be white or very slightly colored when done. Allow to cool and carefully remove from trays. They crumble VERY easily. NUSH-E-JAN! (which I think is Persian for Bon Appetite - I will ask SIL)

Lars, that is a very nice gift, indeed! I can read the excitement in your post, and it appears that Annie's sense of timing is right on, too! Best wishes to you on your trip. You have some wonderful new things waiting for you on your return! Linda