Yeah, I'm still here. I can't get Photobucket to work with my Vista updates, so I haven't managed pictures. I'm cooking for my stepmother and still moving the last of her stuff to her apartment, as well as changing addresses for all of her creditors/banks/doctors/etc. Ashley is pregnant and not due until next month but her blood pressure is too high and she's off work and on bed rest because they don't want her to have the baby yet, so I've been trying to help out there while her husband is at work on the night shift. I have the normal fall farm chores and I bought the remainder of the farm and rented a big dumpster, which we filled with the garbage my sister left everywhere. She's my sister, but she's a hopeless slob. Ugh. Elery should be here in about 2 hours so we can go to the Food and Wine show in Grand Rapids tomorrow, that should be fun. Ellie Krieger is the guest chef, and I'll take pictures, but I've got to get Photobucket whipped into submission before I can post them. Hopefully before Madison Elizabeth is born.... So, I've been crazy busy, but I'm fine and I'm still around. Things will slow down eventually. Maybe. (grin) Thanks for thinking about me! Annie

olychick, that's kind of confusing, I know. It's actually a recipe I got from Carol/Readinglady, and it's definitely worth the trouble. Measure the fruit and add a cup to the cooking pot. Add a cup of sugar, stir to dissolve, then add more fruit, stir, add more sugar, stir, keep alternating until it's all in the pot. That way the sugar will dissolve and not clump up or stay grainy. Happy Canning! Annie

I'm a few days late too but you should celebrate for at least one week any way. Happy birthday to our very own pioneer woman :-> And to think last night as I was dragging the ladder to the mango tree, I got such a kick out of the bunny eating a mango under my tree. I almost took a picture, he was so cute. LOL Hope you have a wonderful week Annie!

Barb, the only problem with mixing vegetables is that some cook longer than others. Softer vegetables, like zucchini and eggplant cook faster, but they'll be far overdone before radishes, turnips, carrots, etc, I like cabbage roasted but don't cut it too thin, a wedge roasts nicely and shreds turn charred quickly. Do expect everything on the sheet to taste vaguely like cabbage if you stir them all together, though. So, if you are going to add the turnips and radishes to softer vegetables, cook them a bit first. If you are going to do a mix of harder veggies, like turnips, radishes, rutabaga, carrots, potatoes, etc., then don't cook them first, just oil and season them and roast away! Annie