I planted a few pumpkin seeds in the garden yesterday, on 8/11. So we shall see! I am also going to pop some in the big tub I have filled w/ potting soil that I used last yr for peppers but this yr I will put 3 or 4 pumpkin seeds in it. I never see the squirrels mess w/ the big pot. Maybe they can't climb up the straight up plastic tub! lol! I'm glad you're getting some pumpkins!

I'm willing to bet those are ladybug eggs - check out this page from IFAS' Featured Creatures - sez cuke beetles lay their yellow eggs in soil, not under leaves.... Here is a link that might be useful: Banded Cucumber Beetle

Hmm, cumin, hadn't thought of that, thanks. That would be great added in some bean dishes. I think I'll try honey too, I usually buy local a few jars at time so I always have that on hand. So for your ham did you do all the combo above and was it spicy? My husband loves spicy but I just can't handle heat. I do have a bunch of smaller hams that I froze though and I could do small ones in a spicy rub later on. Did you just do it by taste? One of the coppa that I have ready to smoke I did a fennel and garlic rub and it smells soooo good. I'm really hoping that one turns out. I did a paprika, cayenne rub on the pork loin. I'm hoping it turns out like a nice peameal, but didn't want to risk it so I only did one and froze the rest for later. I did my maple syrup in the crock pot this year. Since I only had a small batch to do I just would put it in and leave it for a day. I didn't even have to do anything to it. It was great. I think I'll do that again next year instead of boiling it down. Of course right at the end you'll want to put it in a pot, but for the initial part it worked great. That way I could just do the daily sap. Doing 2 hogs at one time makes for a lot of work, that's for sure. By the third day straight of cutting and prepping cuts I was dreaming about it. It's honestly the best pork I've ever had though, so we'll do it again next year. This was our first year with pigs.

Lol, Bunny :) The crust is the only actual recipe; the quiche is just s method… 4 eggs beaten with 3/4 cup heavy cream with salt and pepper and whatever herbs you like, poured into a parbaked crust lined with shredded cheese and whatever else you want. This is a double crust recipe; for chicken or ham and leek pie i use it all, but for quiche I freeze half the dough. 2 1/2 cups sifted AP flour quarter cup grated Parmesan 12 tblsp salted butter (or equal amount of unsalted butter and a tsp table salt) 1/2 cup sour cream 1 egg at room temp In a food processor, pulse flour (and salt if you’re using unsalted butter) and parmesan til combined. Add in cold butter cut into 1/2 inch pieces and pulse until butter is pea sized Combine sour cream and beaten egg, then add half to the flour mixture and pulse five or six times, then add the rest and pulse until a dough begins to form. I put a piece of plastic wrap on the counter and dump the dough into it, then bring it together by pulling the sides of the plastic in towards the center. (it’s easier than handling it and oreserves the butter temp better.) Divide the dough equally and form into disks, wrap and refrigerate for an hour, or put one in the freezer for future use.