Wow! GW removed some posts! The carpet cleaning spam, I understand but David's comment about making a mess on the Mrs. digit's carpet also was deleted! Anyway (& at the risk of attracting more spam), used the last of the soy cakes yesterday and with lots more soybeans, went right ahead and began making more today. In an effort to cut down a bit on the "crunchiness" of the cakes, I went thru the beans after soaking to remove the hard immature ones. Discouraging . . . must be about 10%. Aaaannd, they are too large for my pea-shooter so they're wasted! (Yes, I tried.) I think that they would have been just fine if I'd harvested them while still green and froze the beans after blanching! Then, I may have been able to make them into Veggie Burgers, anyway! Steve (they'll still be used for little breakfast cakes to be broken up and served with hot milk . . . the burgers are still something to be planned for the future ;o)

Thank you Bumblebeez. Thank you Georgysmom. Here is the kale recipe: Kale and feta pie - 2 bunches of kale - 1 bunch of green onion - 1 package of phyllo dough - 1 pound of crumbled feta cheese - 1 egg - dried or fresh dill - 1/4 cup of sour cream - olive oil 1- Chop kale leaves, stripping them from stems. 2- Quickly blanch kale in boiling water. 3- Finely chop green onions and sauteed in olive oil. 4- Add sauteed green onions, kale, feta cheese, dill to taste, egg, sour cream and feta cheese to bowl. 5- Mix to incorporate all ingredients. 6- Grease a 9x17 baking dish. 7- Layer 4 pieces of phyllo dough on the bottom of the pan, coating each layer lightly with olive oil. 8- Pour kale mixture on top of phyllo. 9- Layer 4 more pieces of phyllo on top of mixture, coat top with oil. 10- Bake in a 400 degree oven until top is browned, in my oven it was 20 minutes. And for the lunch party today, I made a phyllo dough pizza because I had the leftover dough and tomatoes from the garden, it was really good and was served as an appetizer and went fast. Also made a red lime pie with the red limes from my garden. Picked the limes this morning Made the pie, it was so well received and they ate all! The combination of the coconut crust with the flavor of the red limes went really well. Silvia

I like frozen petite whole green beans from Aldi when I use frozen, and always keep a package of them in my freezer. Regular (mature) sized green beans seem to be much tougher. I vacuum-seal them in FoodSaver bags for freezer storage. Have you considered freeze-dried veggies? I really love them. So easy to use and they have wonderful flavor and texture. If you don't want to purchase them in #10 cans, you can purchase them in smaller sizes to give them a test run before investing in the large cans. I vacuum-seal them in user-friendly portions in canning jars after I open a #10 can so they keep fresh longer. I'd suggest Mountain House brand (www.mountainhouse.com). Other places sell Mountain House and many have them on sale occasionally, so compare on-line prices. You can take out a portion from the small packets in the amount you need and zip the seal shut until you need them again, or use the whole packet for 2-servings. For instance, if I have a cup of leftover rice I will rehydrate a tablespoon or two each of peas and corn and add it and some salsa to the rice for Spanish rice. I also use a lot of freeze-dried fruit. These are a part of our home food storage.

Hello, all, it rained 5 inches here on Friday and my back yard looked like a lake. I have all my plants in containers on top of cement squares and two or three bricks and some had water on the sides of the containers. I have just about given up on the plants that grew over the summer especially the ones that were 10 feet tall (Bolsenos might have been even taller)-the cherry-grape-currant strains are still producing hundreds of tomatoes-about 40 to 50 ripe a day. I have about 100 tomato plants that are about a month and a week old that I am going to transplant in the next two days (trying to dodge another big rain). It doesn't get cold here anymore until about the middle of December (if then) so I should be okay-last year I just moved them inside when it got cold and had fresh tomatoes most of the winter. I will post some pictures of the cherry tomatoes and some of the rest this week.