Here's a link which may be helpful if you want to plant a hosta theme garden: Olympian's Garden

Wonderful OA! The Olympics are being held in our province and I haven't even thot about a tablesetting yet you live in CA and have done one on opening day! I'm impressed! We've been hearing so much about it on TV for so long that it's almost getting tiresome. In fact lately we've been watching the news on CNN more than on any Canadian news channels! We're quite a distance from the coast so won't be attending - I think traffic will be crazy altho I've heard Vancouver has cleaned up very well and it would be fun to see! I know I'm from the "frozen north" LOL but I had to google to find out what an Eskimo pie is! Dairy Queen has something similar as I've gotten them for the Grands but when we were kids we got Revels which I think are similar too. BTW Canada's northern first nations people are known as Inuit, not Eskimos. Love your tall cloche and the colors are so pretty! Thanks, I've enjoyed it.

I'm with scotland -- how about honoring the host country: China... Chinese Scallion Cakes Make a large batch and freeze them uncooked with waxed paper in between; just thaw as many as you need and fry. Makes 6 cakes Ingredients: 1 cup all-purpose flour ¾ pint boiling water 1 or 2 Tbs cold water 1 or 2 tsp sesame oil 1 ½ tsp salt 4 oz butter 12 oz chopped scallions (about 35 stalks) peanut or corn oil for frying Directions: Sift flour into a large bowl. Pour in the boiling water gradually and mix with a fork. Rub together with fingers while the flour is still warm. Add the cold water and knead to form a firm, but not hard, dough. Cover and let stand for 10 minutes. Oil a flat surface and a rolling pin with 1 tsp sesame oil. Place dough on oiled surface. Knead a few times and divide into 6 pieces. Roll out one piece into a 6 - 7 inch circle with the edges slightly thinner than the middle. Sprinkle all over with a good ¼ tsp of salt and press in with your fingers. Generously spread with 1/2 oz butter all over, stopping just short of edges. Spread with about 5 Tbs of chopped scallions. With both hands, pick of the sides nearest you and roll the cake up away from you (like a jellyroll), taking care not to let the scallions fall out. The dough should now be in a cylindrical shape. Pinch the ends closed and roll towards each other until the dough is ball-shaped. Gently roll the ball out until it's about 6 inches across. Don't worry if the surface of the cake bursts while you're rolling. Repeat for each piece of dough. Heat a heavy, flat frying pan until hot. Add 2 Tbs oil. Fry the cakes over low heat, covered, for 4 or 5 minutes or until spotted brown. Turn over and fry the other side likewise. Remove and drain on a paper towel. Serve hot. Mu Shu Vegetables Makes 6 servings Ingredients: 3 tablespoons soy sauce 2 tablespoons dry sherry or sweet rice wine 2 teaspoons cornstarch 1-½ tablespoons minced fresh ginger 3 cloves garlic, minced 1-½ teaspoons sesame oil 1 tablespoon vegetable oil 3 medium leeks, washed and cut into 2-inch slivers 3 medium carrots, peeled and julienned 1 cup thinly sliced fresh shiitake mushrooms 1 small head Napa or Savoy cabbage, shredded (about 4 cups) 2 cups mung bean sprouts, rinsed and drained 8 ounces firm tofu, drained and cut into 2-½ X ¼-inch strips 12 8-inch flour tortillas (thinnest possible), warmed* ¾ cup finely chopped honey roasted peanuts (optional) Preparation: Prepare Peanut Sauce (as below); set aside. Combine soy sauce, sherry, cornstarch, ginger, garlic and sesame oil in small bowl until smooth; set aside. Heat wok over medium-high heat 1 minute or until hot. Drizzle oil into wok and heat 30 seconds. Add leeks, carrots and mushrooms; stir-fry 2 minutes. Add cabbage; stir-fry 3 minutes or until just tender. Add bean sprouts and tofu; stir-fry 1 minute or until hot. Stir soy sauce mixture; add to wok. Cook and stir 1 minute or until sauce is thickened. If desired, spread each tortilla with about 1 teaspoon Peanut Sauce (recipe follows). Or, to be authentic, use Hoisin sauce. Spoon ½ cup vegetable mixture onto bottom half of each tortilla Sprinkle with 1 tablespoon peanuts (optional). Fold bottom edge of tortilla over filling; fold in side edges. Roll up to completely enclose filling. Or, spoon ½ cup vegetable mixture onto one half of tortilla. Fold bottom edge over filling. Fold in one side edge. Serve with extra Peanut Sauce. Peanut Sauce Makes 2/3 cup Ingredients: 3 tablespoons sugar 3 tablespoons dry sherry or sweet rice wine 3 tablespoons light soy sauce 3 tablespoons water 2 teaspoons white wine vinegar or rice wine vinegar 1/3 cup creamy peanut butter Preparation: Combine all ingredients except peanut butter in small saucepan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute or until sugar melts. Stir in peanut butter until smooth; cool to room temperature. Stir-Fried Sugar Snap Peas With Chinese Sausage ThereÂs no alternative to Chinese sausageÂitÂs slightly sweet and very flavorful . Makes 4 (main course) servings. Ingredients 2 tablespoons soy sauce 2 tablespoons medium-dry Sherry 2 teaspoons cornstarch 1 teaspoon sugar ½ teaspoon kosher salt ½ lb Chinese sausage,* sliced on the diagonal 1/4 inch thick 3 cloves garlic, minced ¼ cup finely minced peeled fresh ginger 1 lb sugar snap peas, trimmed ¾ cup plus 2 tablespoons water 2 bunches scallions (white and pale green parts only), cut into 3/4-inch pieces *Available from Asian/Chinese markets Preparation Stir together soy sauce, Sherry, cornstarch, sugar, and salt. Heat a wok or deep heavy skillet over high heat until hot but not smoking, then stir-fry sausage 2 minutes. Transfer with a slotted spoon to a plate. Add garlic and ginger to fat remaining in wok and stir-fry until fragrant, about 30 seconds. Add peas and stir-fry 1 minute. Return sausage to wok, then add water and boil, stirring occasionally, until peas are crisp-tender, 1 to 2 minutes. Stir sauce again and add to peas along with scallions. Boil, stirring, until sauce is thickened and no longer cloudy, about 2 minutes. Season with pepper. Chinese Vegetable Rolls Makes about 15 appetizers Ingredients: ¼ cup red wine 2 tablespoons teriyaki sauce 2 tablespoons Worcestershire sauce 1 cup diced zucchini 1 cup diced yellow squash 1 cup broccoli florets 1 cup cauliflower florets ½ cup diced carrots ¼ cup chopped red onion ¼ cup chopped fresh parsley ¼ teaspoon white pepper ¼ teaspoon garlic salt 1/8 teaspoon ground red pepper 1/8 teaspoon black pepper 1 package (16 ounces) egg roll wrappers 1 egg, beaten Peanut or corn oil for frying Sweet and sour sauce, hot mustard sauce or soy sauce for dipping Preparation: Combine wine, teriyaki sauce and Worcestershire sauce in large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5 to 6 minutes until flavors blend and vegetables are crisp-tender. Do not overcook. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature until cool. Place about 2 tablespoons vegetable mixture on bottom half of 1 egg roll wrapper. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling. Fold left and right edges over ½ inch; roll up jelly-roll fashion. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling. Heat ½ inch oil in large, heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature. Fry egg rolls, a few at a time, in hot oil 2 minutes or until golden brown, turning once. Remove with slotted spoon; drain on paper towels. Serve warm with sauces for dipping. Persimmon Ginger Pudding Serves 6 to 8 Ingredients ¾ cups sugar ½ cup melted butter ¾ teaspoon ground cinnamon ½ teaspoon ground ginger 2 teaspoons baking soda dissolved in 2 tablespoons water 1 teaspoon vanilla 4 ounces crystallized ginger, chopped in ¼" pieces 1 cup persimmon pulp -- approximately 2 medium 'Hachiya' 1 cup all-purpose flour 2 whole eggs ¼ teaspoon salt 1 ½ teaspoons lemon juice ½ cup chopped slivered almonds Directions Grease a plum pudding mold (or substitute a 2-pound coffee can and use aluminum foil to cover the can). Prepare a large stew pot or other container large enough to comfortably fit the pudding mold. (You'll need an inch or two of space around the outside of the mold to be able to fit your hands in when lowering the mold into the boiling water). Fill the stew pot with three inches of water and start heating it to simmer. Mix the ingredients together in the above order. Pour the mixture into the mold and put the cover or aluminum foil on top. Place the mold in the simmering water. If needed, add boiling water to bring the water level halfway up the mold. Cover the large pan and simmer on low for 2 1/2 hours. Watch to make sure the water level stays up; if needed add more boiling water. Let pudding stand for an hour or so to cool to lukewarm. Carefully insert a sharp knife down the sides of the mold to slightly loosen the pudding. Place the serving plate on top of the mold and invert the pudding onto the plate. (If the pudding is too cool and will not come out, put the mold back into the hot water for a few minutes and try again). Serve slightly warm or at room temperature. Chinese Long Beans in Black Bean Sauce Serves 6 Ingredients: 1 lb fresh yard-long beans 2 Tbs peanut oil 2 Tbs black bean paste (usually found with garlic, which is preferred) 2 Tbs low sodium soy sauce ¼ cup cold chicken stock 1 Tbs corn starch Preparation: Cut beans into 2-bite-sized pieces. Steam (3 minutes) or microwave (1 minute) with a little water until just tender-crisp. Drain and rinse with cold water to stop cooking. They can be stored up to 5 days in the refrigerator at this stage. Mix together the black bean paste, soy sauce, stock and corn starch until very smooth. Heat a wok or large saucepan to medium high. Add peanut oil and bring to near smoking. Add the cooked beans and heat about 2 minutes. Add the sauce. Stir constantly to coat the beans (sauce will get very thick). Serve immediately. Chicken and Asparagus with Black Bean Sauce Serves 4 (main course) Ingredients: 1 Tbs dry sherry 4 tsp soy sauce, divided 5 tsp corn starch, divided 1 tsp sesame oil 2 boneless, skinless chicken breasts halves, cut into bite-size pieces 1 Tbs black bean sauce (or just chopped "fermented black beans" and 1 clove garlic, minced) 1 tsp fresh ginger root, sliced ½ cup chicken broth 1 Tbs oyster sauce 3 Tbs peanut oil, divided 1 lb asparagus spears, trimmed and diagonally cut into 1-inch pieces ¼ small red bell pepper, cut into thin strips 1 medium yellow onion, cut into 8 wedges and separated 2 Tbs water Preparation: To make marinade, combine sherry, 2 teaspoons of the soy sauce, 2 teaspoons of the cornstarch, and the sesame oil in a large bowl. Add chicken and stir to coat well. Let stand 30 minutes. Combine chicken broth, bean sauce, remaining 2 teaspoons soy sauce, the oyster sauce, and the remaining 3 teaspoons cornstarch in a small bowl; mix well and set aside. Heat 2 tablespoons peanut oil in wok over high heat. Add chicken and stir fry for 2-3 minutes. Remove and set aside, covered. Heat remaining 1 tablespoon oil in wok. Add asparagus, bell pepper and onion and stir fry 30 seconds. Add water, cover, and cook, stirring occasionally, until asparagus is crisp-tender; about 2 minutes. Return chicken to wok along with chicken broth mixture (stir well before adding); cook and stir until sauce boils and thickens. Serve with steamed rice. Tropical Fruit Tea Makes fourteen 8-ounce servings Ingredients: 4 family-sized tea bags, black or orange-pekoe* 1 ½ quarts boiling water ½ quart cold water 1 quart orange-mango juice 1 cup pineapple juice 1 cup lemonade Preparation: Place tea bags in a one-gallon pitcher in which you plan to serve or store your brew. Pour boiling water over tea bags and allow it to steep for about an hour. Discard tea bags, add cold water and juices. Stir and refrigerate overnight. Stir before pouring, serve cold over ice. * Green tea contains more health benefits (such as anti-oxidant properties) than regular tea but its taste gets lost when you add the rest of the ingredients. "Tropical" Fruits with Honey-Lime-Ginger Glaze Serves 8 Ingredients: 1 whole melon*, peeled, cut into chunks 4-6 large pineapple guava, peeled, cut into chunks 4-6 medium kiwis, peeled, sliced thick 3 Tbs honey 3 Tbs lime juice 1 tsp candied ginger root, finely minced (or grated fresh ginger root) Preparation: Adjust honey and lime ratios to suit your taste. Toss all together and chill. * preferably an Oriental sweet melon Other fruits that work in this recipe: Mango (2 whole, peeled, cubed) Papaya (1 whole "strawberry" type, peeled, cubed) Banana (2 whole, peeled, sliced thick) Mamey Sapote (1 whole, peeled, cubed) Chinese Steamed Pears Serves 4 If Asian pears are unavailable, Bartlett pears can be used instead. Chinese red dates are also known as jujubes (strictly speaking, they are not a date at all); their sweet flavor makes them a popular ingredient in Chinese dessert soups and congees, and in steamed foods. If unavailable, regular dates or raisins can be used instead. Of course, you also can leave them out altogether and simply steam the pears with honey. Serves 4 Ingredients: 2 medium Asian pears 4 teaspoons honey 2 dried Chinese dates, softened in cold water, slit, and the pits removed lemon juice to brush on the pears to prevent discoloration, optional Preparation: Wash the pears and pat dry with paper towels. Cut the top off the pears and set aside (these will become the lid). Remove the core. If desired, cut off a small slice at the bottom so that the pear will stand straight during steaming. (Note: Depending on the type of steaming equipment you are using, you may find it difficult to stand the pears upright and cover for steaming. In that case, slice the pears lengthwise, core, and spoon the honey and place the date in the hollow in the middle.) Spoon 2 teaspoons honey into each pear. Add 1 Chinese date. Place the top back on the pear. Brush the lemon juice over the skin of the pear if using. Set up a steamer, or place a rack for steaming inside a deep pot. Place the pears on a plate and steam, covered, for 30 minutes, or until the pears are tender. Serve warm. Asian Coleslaw With Tangy Rice Vinegar Dressing Serves 8 Ingredients: 4 cups shredded Napa cabbage ½ cup shredded carrot 2 stalks bok choy, with leaves ½ - 2 cups mung bean sprouts 2 teaspoons vegetable oil ¼ cup rice vinegar ¾ teaspoon sesame seed oil Garnish (optional): 2 teaspoons chopped fresh cilantro leaves, or as desired 1 tablespoon toasted sesame seeds Preparation: Wash the vegetables and drain thoroughly. Shred the cabbage and carrots. Separate the bok choy stalks and leaves. Cut the stalks diagonally and cut the leaves straight across. Toss the shredded cabbage, carrots, bok choy and mung bean sprouts in a large bowl. Set aside. Stir the oil into the rice vinegar. Stir in the sesame seed oil. Place the dressing in the bottom of a bowl, add the vegetables and toss again. Add the cilantro, if using, and sprinkle the toasted sesame seeds on top. Braised Baby Bok Choy (Pak choi) Serves 6 Ingredients 1 Tbs canola oil 1 Tbs sesame oil 1 tsp grated fresh ginger ¾ pound to 1 pound baby bok choy (about 6), washed and trimmed ¼ cup vegetable broth 2 Tbs minced garlic 1 Tbs oyster sauce 1 Tbs low-sodium soy sauce 1 Tbs brown sugar Directions Heat the canola oil and sesame oil in a large skillet or wok over medium heat. Add grated ginger and cook 1 to 2 minutes, until ginger perfumes the oil. Add bok choy (if you are using regular bok choy, you can cut it into chunks if you like) to the skillet. Stir fry until the bok choy becomes bright green, about 2 minutes. Remove bok choy to a serving plate. Add broth, garlic, oyster sauce, soy sauce and brown sugar to the pan. Cook another 2 minutes or so to allow flavors to meld. Pour over bok choy. Serve immediately. Kung Pao Vegetables Serves 4 Ingredients 3 Tbs vegetable oil (preferably peanut oil) ¼ cup peanuts or cashew nuts, fried 6 whole Thai-type chilies ½ cup white onion, chopped coarsely ½ cup green bell pepper, chopped coarsely 2 Tbs gingerroot, chopped 2 Tbs garlic, chopped 1 cup mixed vegetables (carrots, baby corn, broccoli, cauliflower, snow peas, mushrooms, zucchini), cut into wedges and parboiled 2 teaspoons soy sauce 1 Tbs sweet mirin or sherry 2 teaspoons sugar ½ teaspoon white pepper ½ teaspoon rice vinegar 2 teaspoons cornstarch, mixed with ¼ cup water salt, to taste Directions: In a non-stick pot or wok, heat the peanut oil on high and toss the nuts and chilies until just toasted. Remove from wok with slotted spoon, leaving behind the flavored oil. Add the onion, bell pepper, gingerroot and garlic and stir-fry them for about 2 minutes, or until the peppers show just a little browning. Add the mixed vegetables, soy sauce, mirin/sherry, sugar, white pepper and rice vinegar and bring to a near boil. Add the cornstarch and water mix and stir, until all vegetables become coated with sauce. Immediately pour into a serving platter and top with the nuts and, if youÂre so inclined, with the chilies (at least for presentation if not to actually eat). Braised Spicy Eggplant Serves 4 Ingredients 1 lb Chinese eggplants 2 teaspoon Salt 1 tablespoon Oil 1 tablespoon finely chopped garlic 1 tablespoon finely chopped ginger root 2 tablespoon finely chopped scallions 2 tablespoon soy sauce 1 teaspoon dried chile sauce OR 1 dried red chile 1 tablespoon bean sauce 1 tablespoon sugar 1 1/3 cups w 2 teaspoon chopped scallions (optional) Roll-cut the Chinese eggplants or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops. Chocolate Kumquat Spring Rolls Make sure you use thin spring roll wrappers, which can be found in Asian markets -- not egg roll wrappers. Makes 3 dozen spring rolls, about 10 servings Ingredients 5 whole kumquats, cut into 1/4-inch slices and seeded, juices reserved ½ cup plus 1 tablespoon heavy whipping cream 1/8 teaspoon salt 8 ¼ ounces bittersweet chocolate, finely chopped 1 large egg yolk 1 tablespoon Grand Marnier 1 tablespoon unsalted butter, softened Thirty-six 5-inch square spring roll wrappers 1 large egg, lightly beaten Canola, vegetable, or other neutral oil for deep-frying Preparation Put the kumquat slices and their juices into a small saucepan, add the cream and salt, and warm over medium heat just until bubbles form around the edges of the pan. Remove from the heat. Put the chocolate into the bowl of a food processor and pour the hot kumquat cream over it. Let sit for 2 minutes, then process until the mixture becomes smooth and shiny. Add the egg yolk, Grand Marnier, and butter and process to combine. Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Pour the chocolate mixture into the pan and transfer to the freezer. Freeze, uncovered, until completely hard. Unmold the chocolate bar and peel off the plastic wrap. Cut the bar lengthwise in half, then cut each half crosswise into 1/2-inch slices. You should have 36 chocolate bars. Lightly brush the entire surface of a spring roll wrapper with a bit of the beaten egg. Turn the wrapper so that you see a diamond, and lay a chocolate bar across the end closest to you so that the ends of the bar meet the edges of the wrapper to form a triangle. Take the corner of the wrapper closest to you and wrap it around the chocolate, then roll the chocolate away from you one full rotation. Tightly fold the sides in toward the center, then continue to roll up to the end of the wrapper, making sure the end is tightly sealed. Set on a baking sheet. Repeat with the remaining wrappers and chocolate. Freeze the spring rolls for at least 10 minutes or up to 2 days; take them out only when you are ready to fry them. Fill a saucepan with oil to a depth of 2 inches and heat to 350°F. When the oil is ready (a tiny pinch of flour will sizzle), add a few spring rolls, taking care to not crowd the pan, and cook, turning occasionally and adjusting the heat as necessary to maintain 350°F, until golden brown, about 4 minutes. Drain on paper towels and cook the remaining rolls. Serve warm. Five-Spice Asian Pear Pie Serves 8 to 10 Ingredients Crust 2 cups all purpose flour ½ teaspoon salt 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes 6 tablespoons (or more) ice water Filling 6 pounds Asian pears, peeled, halved, cored, thinly sliced 1 cup sugar ½ cup apple cider 1 teaspoon fresh lemon juice 2 tablespoons all purpose flour ½ teaspoon ground cinnamon ½ teaspoon Chinese five-spice powder* 2 tablespoons (1/4 stick) chilled unsalted butter, diced 1 tablespoon sugar blended with 2 teaspoons whole milk (for glaze) Vanilla ice cream Preparation For crust: Blend flour and salt in processor 5 seconds. Add butter; using on/off turns, cut in until coarse meal forms. Add 6 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by tablespoonfuls if dough is dry. Gather dough into ball. Divide in half and shape into disks. Wrap each disk in plastic; chill at least 1 hour and up to 1 day. For filling: Combine first 4 ingredients in large pot. Bring to boil. Reduce heat to medium-low, cover, and simmer until fruit is tender, stirring occasionally, about 25 minutes. Transfer mixture to bowl. Mix in flour and spices. Cool. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Preheat oven to 400°F. Roll out 1 dough disk on lightly floured surface to 13-inch round. Line 9-inch-diameter pie dish (not deep-dish) with dough. Spoon filling into crust; dot with butter. Roll out second dough disk on lightly floured surface to 13-inch round. Drape dough over filling. Roll up overhang of both crusts together to form edge and crimp. Cut hole in center of crust to allow steam to escape; brush top (not edge) with glaze. Bake pie 15 minutes. Reduce oven temperature to 375°F. Bake pie until crust is golden, about 55 minutes longer. Cool pie on rack 30 minutes. Serve warm or at room temperature with ice cream. * Chinese five-spice is a blend of ground cinnamon, cloves, fennel seeds, star anise, and peppercorns, sold in the supermarket's spice section. [from "the Epicurean Kitchen Garden" class] Joe

Here is a list of the older (better) Bond movies My favorite was Sean Connery with Timothy Dalton a close second 1.1 Dr. No 1.2 From Russia with Love 1.3 Goldfinger 1.4 Thunderball 1.5 You Only Live Twice 1.6 On Her Majesty's Secret Service 1.6.1 Blofeld's Angels of Death 1.7 Diamonds Are Forever 1.8 Live and Let Die 1.9 The Man with the Golden Gun 1.10 The Spy Who Loved Me 1.11 Moonraker 1.12 For Your Eyes Only 1.13 Octopussy 1.14 A View to a Kill 1.15 The Living Daylights 1.16 Licence to Kill 1.17 GoldenEye 1.18 Tomorrow Never Dies