Yes, I've got quite a few Japanese plums, all relatively young. My Superior (big fruit set) and Satsuma (no fruit set) both had a lot of blossoms this year, though they were almost done by the time the Toka started. I also have one year old AU Rosa and AU Producer (labels were both on one of the two when I got them, so hopefully I'll find out soon which is which when I get fruit). One of the AU was blooming at the same time as Toka (almost perfect overlap). My newly planted Lavinia (very nice tree from Cummins) also had a single bloom. Neither of the last two set any, so all I've got for plums this year is Superior and Toka. A lot of the row in the above picture is also Euro plums, all planted this spring. At the top of the pic, you can see a huge pile of woodchips, waiting for me to spread in other parts of the yard. Here's a pic of Superior, which I probably should have thinned more heavily. In the background are some of the weeds the mulch would have prevented...

For our dear Canadian friends and other confection-deprived nationalities, let me present candy corn. And, in the believe-it-or-not department, today is actually, no-foolin', National Candy Corn Day. I kid you not. This is according to the National Confectioners Association, and I'm sure they wouldn't lie about it. Too bad it wasn't Nov. 1. It would have made a good trivia question. Patti, I used to eat them a layer at a time, but eventually gluttony prevailed and I just throw a bunch in my maw now, preferably with peanuts. Lorna - cashews sound even better. How are they? Annette - Eatmores? Maybe we're the confection-deprived country. I haven't heard of them. Georgeanne - You're right. Ya gotta start at the pointy end. DW is calling me for din-din. Ciao. TM

I made these ribs yesterday for dinner and posted the pic on the What's for Dinner thread. We love them! Leave yourself time, they have to marinate for a few hours. Chipotle-Glazed Ribs 3 lb back or side ribs 2 tbsp lemon zest 1 tsp salt 1 cup ketchup 2 chipotle peppers, minced 1 tbsp adobo sauce 1 1/2 tbsp cider vinegar 1 tbsp molasses 1 1/2 tsp cajun seasoning, or blend of paprika, cumin, cayenne, etc. (I make my own blend) 2 tbsp brown sugar Pour water in roasting pan to come 1/2" up sides. Cut ribs in 2-rib portions and place in pan in single layer. Cover and steam-roast at 325 degrees 75-90 minutes. Transfer to a large baking dish. Combine lemon zest and salt, rub all over ribs. Meanwhile, combine remaining ingredients and simmer 1/2 hour. Brush 1/2 the sauce over the ribs. Cover and refrigerate 4 hours, turning and brushing with glaze at least once. Preheat oven to 375 degrees. Let ribs come to room temperature. Bake, brushing with remaining sauce until heated through and glazed, brushing with sauce at least once.

I appreciate it too, Joanne. I can't imagine how much work that must be for you. Jasdip--LOL! It does seem odd, because after the first time my post didn't post, I've made a point of making sure I hit "Submit". (Now pretend we're hearing "Twilight Zone" music.)