If he's stumbling into vegetable gardening, "Commonsense Vegetable Gardening for the South" is my Bible for veggie gardening. Having grown up in Illinois and spending 10 years in Alaska, the timing of when to plant here in Texas was my biggest obstacle. You can grow various things year-round, you just need to know when to plant, and what varieties do well here. This book is great for that. When he gets good, then he can experiment! This book is out of print, but you can generally find them used on Amazon. The authors have a new one out called "The Southern Kitchen Garden," but I really like the old one better. Here is a link that might be useful: Commonsense Vegetable Gardening Book

Elba, here are two more cakes that are easy to make. Both of these cakes get a lot of hits on my blog. Both these recipes come from Canadian Living Magazine. I've made them many times over the last 30 years. Blueberry Upside-Down Cake =========================== Can be made in a square or rectangle pan or round. Source: Canadian Living Magazine, August 1983 Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake. 1/4 cup melted butter 1/2 cup brown sugar 2 cups blueberries (fresh or Frozen) 1 tablespoon lemon juice 1/2 cup butter 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon (optional) 3/4 cup milk In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350ðF oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate. Raspberry Cake ============== 1985 Canadian Living Magazine 1/2 cup butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 cup raspberries Heat oven to 350ðF In a bowl sift flour, baking powder, soda and salt. In another bowl beat butter and sugar until creamy and add eggs. Beat well. Add vanilla. Mix in flour and add sour cream. Fold in raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done.

Thank you everyone, and thanks again to everyone in the threadhead group! The fabric I added to this appears more on the green side than it does in person. Every shade of turquoise and blue from the blocks are in the fabric. That was the hard part finding it. I knew from the very beginning that I wanted to throw some yellow in there somewhere :) Kelly, I asked for 12½" turquoise and white blocks, quilters choice. You should join next year! I know I will be first in line to sign up again. Like scraphappy said, it really does help you think outside the box and try things you may not normally try when making the blocks. Coalaska, don't you dare apologize! 13 is my lucky number! :) Rebecca

What an amazing labor of love, Steph! There's no way you could ever do something like this for money, there are SO many hours invested, especially if you're not a professional with staff. No one is going to pay you the $800+ that cake is probably worth, not to mention the pops, too. Gorgeous work! Grant's pretty great, too! :)