yeah i know i'm a pest but let me explain better. when i say the bark is greener on that one i am meaning that it isn't the new growth green. boht of these are 3 branch plumes. both have new growth on them but the bark below the new growth and below the branchs on the trunk is greener then the other one is. i don't mean green green like new growth green just greener than gray. they are same size does that still mean the gray looking one is older? thanx

I just responded to your other post... I would bet money the flies came because of the exposed flesh.. If you look really close at the peppers you may be able to see teeth marks..size of the marks would be a good clue to the culprits. Look around for droppings (feces) too.. If it was rats or mice.. Good chance you will find some lil brown boogers. Then there is always the "crazy stalker" theory. Damn them, whatever it was! dj

Hey Guys : Thanks for all the welcome backs. I pop in once in a while to help someone. Shaun , I'll try to find the Photo's . I had problems with my Computer. Many times before, I've said everyone makes a big deal about, " who's Pizza Dough is better." Basically they are all about the same, except for minor variations. You can't please everyone. Some like thin Crust and some like The thicker Crust like the Sicilian Pizza. I enjoy any kind as long as it is Crispy and Tender, not like a piece of rubber that wants to fight you. Of course it has to taste good too. Lou Here is the Pizza Dough Recipe : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. You will have to adjust the size of the ball to the thickness you like. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

Linda, I just made biscotti last evening. Don't let them cool any longer than 5 minutes, and I used a chef's knife to slice them. Easy Cinnamon Almond Biscotti - Janine (makes about 30) Ingredients: ¾ cup butter, softened 1 cup granulated sugar 2 eggs 1 ½ teaspoons vanilla extract 2 ½ cups all-purpose flour 1 teaspoon cinnamon ¾ teaspoons baking powder ½ teaspoons salt 1 cup sliced or slivered almonds-I always use sliced Sanding sugar or regular sugar and more cinnamon for rolling logs . Directions: Preheat oven to 350 degrees F (175 degrees C). Line a sheetpan with parchment paper. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the almonds. Sprinkle the sugar/cinnamon mixture evenly over the parchment lined baking pan. Divide the dough equally into two (while it's still on the bowl and place on the parchment paper forming and rolling them into logs (about 12 inches long) making sure they're covered with the sugar/cinnamon mixture. Don't worry about removing any excess sugar, from the baking pan, it's fine to leave it on the parchment. Leave them in a roll shape and DON'T flatten. Place logs on baking sheet, and bake in a preheated oven, for 30 minutes, or until the edges are golden. Remove from oven to cool just 5 minutes (no longer) on the pan. REDUCE oven temperature to 250 degrees. Use a chefs knife to carefully slice, pushing straight down, (rather than sawing) the loaves, diagonally, into ½ inch thick slices. Return the slices to the baking sheet on their sides. Bake for 10 minutes, at 250 degrees, turn pieces over and cook 10 more minutes on the other side. Turn them upright and TURN OFF the oven and just leave them sit in the oven for an additional 4 to 5 HOURS or longer. Cool completely, and store in an airtight container at room temperature. They stay fresh for a month if stored properly. I put them in a tin, lined with waxed paper. They freeze beautifully, too! Adapted from Allrecipes