Thanks you all! Yep, the $500 is mostly gone. I needed a bigger wood stove for the greenhouse to keep the temps up and I needed some more firewood and some computer work done. I'll tell you something funny about this contest though. I had gotten hacked into, had some trojans put on my desktop from some very mean people and after all that, when they called and told me I won, I thought it was whoever had hacked into my puter making a prank call. I didn't believe it until the mag was sent and I actually saw it in print! LOL Oh, and I got hacked again last night but I learned how to use the tools in Norton. Did you know that the intruder blocker also gives you a log file so that you can report the person that does it? Yep, my hacker was from Reston, VA. And it stated plainly right on there that the computer was stationary (not portable). Told me who's server they went through ect, ect. I think that is cool. So, anywho, I am as happy as a pig in a pile of potato peelings. I will remember that about the seeds. How do you normally write articles? Do you have an idea and find the mag that will publish it or do you find one that is sort of up your alley personality-wise and try to write for their readership? That is where I've always had a problem. When you submit photos, are they digital or do you submit old fashioned paper copies? I am interested in writing an article for Backwoods Home. They ask for photos or transparencies. All I have is this rinky dink digital I bought at Walmart. I would really like to submit something that would be up to par of their regular contributors but I really don't know what expectations they have. Or am I just trying to tell myself I'm not up to par?

Annie, here you go. I personally never use beefsteak tomatoes like the recipe states. I find the better the tomatoes I use the better the marmalade. My favorite is brandywine. Also I find the result is better (and quicker) if you use high heat and stir constantly. This could also be why my yield is always much higher. -Robin Tomato orange marmalade Active time: 40 min Start to finish: 1 day Makes 3 (1/2-pint) jars. 3 lb ripe beefsteak tomatoes, peeled and chopped, reserving any juices 3 cups sugar 2 juice oranges, quartered, seeded, and sliced crosswise 1/8 inch thick 1 lemon, quartered, seeded, and sliced crosswise 1/8 inch thick 1/8 teaspoon salt Special equipment: 3 (1/2-pint) canning jars (optional) with lids and screw bands; a wide 5- to 6-quart heavy pot (at least 9 1/2 inches in diameter) If desired, sterilize jars, lids, and screw bands. Chill 2 small plates (for testing marmalade). Cook all ingredients, including reserved juices from tomatoes, in pot over moderate heat, stirring frequently, until sugar is dissolved, about 6 minutes. Simmer, stirring frequently as marmalade thickens (to prevent scorching) and adjusting heat as needed, until marmalade tests done, 50 minutes to 1 1/4 hours. Begin testing for doneness after 50 minutes: Drop a spoonful of marmalade on a chilled plate, then tilt; it should remain in a mound and not run (if necessary, remove pot of marmalade from heat while testing). If not processing, cool marmalade, uncovered, then chill in an airtight container (preferably glass). If processing, drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle marmalade into jars, leaving 1/4 inch of space at top. Run a thin knife between marmalade and jar to eliminate air bubbles. Seal, process, and store filled jars (and boil marmalade in jars 10 minutes). Let marmalade stand in jars at least 1 day for flavors to develop. Cooks' note: Â Marmalade keeps, chilled, 3 weeks.

MOST blondes are NOT dumb, but men... are MEN. no doubt. good joke.

Ha Ha! I love it.