Received my box from Vina yesterday and it was packed with a rainbow of flower seeds. Vina grouped them each in a color grouping to make a rainbow. Seeds to numerous to list but fantastic selections. She also included a mini shovel which will work great with transplanting seedlings and a frog that hangs on a planter. She also included a very nice rainbow poem. Thank you Vina for the great package. Was busy in the garden today. It was not an expected project because I didn't think the weather was going to be good for it. I started weeding and mulching the garden next to our garage. I usually start in the front of the house and this garden is the last one I get to so I decided to start there this year. I have a rough time with it because the soil isn't very good. After five years, it is finally starting to flourish so after weeding and mulching, it looks pretty good. I still have the roughest part to do. I let it go last year and a weed took over. It could be an invasive flower for all I know since I am always planting new things. I like the little white flower but hate the plant so have to pull it all out. It really hangs on when pulled. Will start back on it tomorrow. Margo

OFFERS TODAY: Tuesday Feb 10, 09 1 offer Bi-color Mixed varieties? 1 offer Watermelon Sugar Baby 1 offer Melon: Honey Dew 4 offers Maltese Cross 1 offer Watermelon Jubilee 1 offer Large Pear Shaped Tomato 1 offer Passion Flower Passiflora caerulea yr unknown Comm. pk 1 offer Lavatera Mont Blanc Annual yr unknown Comm. pk Full Sun 1 offer Euphorbe Summer Icicle Annual yr unknown Comm. Pk Sun to Part Shade 1 offer Thyme (Organics Biologique) Comm.pk yr unknown 1 offer Lettuce Mesclun Bon Vivant yr hand written on it 2008 1 offer Dill Chia Brand Herbs Comm year unknown 1 offer Morning Glory Heavenly Blue Comm yr unknown 1 offer Tomato Brandywine (Oragnic Biologique) yr marked out 1 offer Castor Bean feels like 4 seeds comm. pk unknown yr 1 offer Tomato could be black no other info 1 offer Heirloom Tomato Basinga 2006 1 offer Isis Yellow Flag 2 offer Asclepias Soulmate Pink zone 3-9 Please note I have NO clue what the first one might even remotely be, your guess is as good as mine! Also remember anything you are requesting could be on your list and if I have put one pack in your bag already and you request these extras too, then you have 2 I will not pull the first pack or the requested. It would be too confusing to try to keep up wiith I think so you will just have 2 lol. :) Fran

I love beans, peas, dried lentils, so I have recipes that call for those ingredients. I really like this recipe, but I use fresh mango when I can find it and I don't broil because my broiler is on the bottom of the oven so I have to lie on the floor on my stomach to use the broiler! I give it a quick toast in the skillet instead. Poblano, mango and black bean Quesadillas 1 teaspoon olive oil 1 1/2 cups sliced onion 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/8 teaspoon black pepper 1 poblano chile, seeded and chopped 1 (15-ounce) can black beans, rinsed and drained 1 cup jarred sliced peeled mango (such as Del Monte SunFresh (I use fresh, it's fine) 1/3 cup cubed peeled avocado 4 (8-inch) fat-free flour tortillas Cooking spray 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese Preheat broiler. Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado. Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts. Nutritional Information Calories:334 (25% from fat) Fat:9.3g (sat 2.9g,mono 3.5g,poly 0.9g) Protein:13.2g Carbohydrate:54.5g Fiber:7.2g Cholesterol:10mg Iron:3mg Sodium:753mg Calcium:253mg I also like vegetarian chili, this one is from nancybc and your italian sausage could easily be replaced by turkey sausage. Sweet Potato Chili 1 Italian sausage- hot or sweet 2 medium yams or sweet potatoes peeled and cubed 2 onions chopped 2 garlic cloves minced 1 tablespoon chili powder ( I like Gebharts) 1 teaspoon dried oregano ( try the mexican version) 1 teaspoon cumin 1 28 oz can diced tomatoes w/ juice (try the fire roasted) 1 19 oz can red kidney or black beans rinsed and drained salt to taste sugar if needed chopped cilantro or parsley for garnish if you like Remove sausage from casing and brown in a heavy pan for about five minutes. Remove,pat sausage dry and return to pan. Stir onions and seasonings into sausage and cook over low heat for about 2 minutes. Spices will stick but just stir them around and do not add additional oil. Add everything else, bring to a boil, stirring often. Reduce heat and simmer until potatoes are tender. This varies but can be 30-45 minutes or so. Taste to decide if the spices are to your liking and adjust if necessary. This freezes well! Then there is this recipe for lentils and mango. I see a mango theme here, LOL. Indian Mango Dal From EatingWell January/February 2010 More than 60 different types of dal (or dhal) are made across India. The basic dish contains lentils or other legumes flavored with aromatics and spices. Here, yellow lentils (toor dal) and mango are cooked in a more traditionally Southern India stylemore souplike. Both ripe and underripe mango will work: less-ripe mango imparts a tart flavor and holds its shape, while riper mango breaks down more during cooking and gives the dish a sweeter taste. Serve over basmati rice or with roasted chicken. 6 servings, about 1 cup each 1 cup yellow lentils 4 cups water 1 teaspoon salt, divided 1/2 teaspoon ground turmeric 1 tablespoon canola oil 1/2 teaspoon cumin seeds 1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon minced fresh ginger 1/2 teaspoon ground coriander 1/4 teaspoon cayenne pepper 2 mangoes, peeled and diced 1/2 cup chopped fresh cilantro 1.Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes. 2.Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more. 3.Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro. Per serving : 186 Calories; 3 g Fat; 2 g Mono; 9 g Protein; 9 g Fiber; 398 mg Sodium; 511 mg Potassium 1 1/2 Carbohydrate Serving Exchanges: 1 starch, 1 fruit, 1 lean meat, 1/2 fat Stay healthy! Annie

Here ya go Carol.... Chipotle Lemon Chicken Source of Recipe CF-Marigene 2-4 boneless, skinless chicken breasts ½ teaspoon kosher salt 1/4 teaspoon ground chipotle chile pepper ½ teaspoon Hungarian sweet paprika ½ cup flour 4 tablespoons butter 1/4 cup olive oil 1 cup dry white wine Juice of ½ lemon 1 cup chicken broth 8 lemon slices Chopped fresh parsley for garnish Place chicken breasts between sheets of plastic wrap. Gently pound with a rubber mallet until quarter to half inch thick. Combine salt, ground chipotle chile pepper and paprika. Sprinkle evenly on both sides of chicken pieces. Dredge seasoned chicken in flour, tapping off any excess, so it is lightly coated. Heat a large heavy skillet over medium high heat until hot. Add butter and olive oil. When oil is sizzling, add chicken and cook until lightly golden on each side, turning one time only. Set chicken aside and keep warm. Add the white wine and lemon juice to the pan juices, scraping all of the browned bits and bring to a boil. Cook over high heat about 3 minutes until reduced. Then add chicken broth and reduce again, another 3 minutes. Return chicken to the pan along with 4 lemon slices, burying the lemon in the sauce. Simmer an additional 5 minutes. Sprinkle with chopped parsley and serve with additional lemon slices and pan gravy. Note: Next time I will add either more of the chipotle powder or add 1 chopped canned chipotle to the sauce. We like heat. Nancy