Hi weirdtrev, Thanks for your response and for the tips! I do have all three plants in separate containers, I just wasn't sure if the containers were large enough (those big plastic storage boxes from Wal Mart, with drainage holes drilled). I looked high and low for something to use as a trellis---no luck at Home Depot, Lowe's, or Calloways! Not even tomato cages. I kept getting told I was looking in the wrong season and whenever I mentioned growing mini pumpkins in containers they all looked at me like I am a looney tune. I improvised with some tall wire sticks that have loops at the top and am hoping to talk boyfriend into helping me improvise further with the chicken wire we have left over from building tops for our Square Foot Gardens. I'm sure we can come up with something! Re: the flowers, are they female because they have the pretty orange flower? I still can't figure out the male vs. female part. I have lots of flowers on all three plants but only one baby so far. Thanks again! :) Wendy

sandyinva - I'm sorry that you've not received any responses; phyllo w/lobster filling sounds wonderful and I've been hoping someone helps you so I could have the recipe! But maybe others are like me and don't quite understand what you're asking. What does the MS in your title mean? Who or what is MS? Was this a recipe that was posted here? You say that the question was answered but I don't know what recipe you're referring to or where the recipe came from. Perhaps I'm alone in the confusion, but perhaps not. Could you clarify a little and maybe something will click with someone and they'll be able to help? I'd sure love the info! Suzieque

I wouldn't reduce the processing time for a smaller jar unless it's a tested verified recipe that provides processing times for various sizes. Just keep the processing time the same. You won't notice any discernable difference in quality. You can do 14 half-pints in your canner with a rack between layers as long as the canner is big enough to accomodate them. But if you do just one-half the jars at a time don't leave filled jars sitting and waiting. The warm temperatures of the closed jars are an invitation to spoilage. Just leave the salsa in the pan on warm and keep the jars hot (in another pan on the stove, in the oven or dishwasher or in a pan in the sink immersed in hot water). Bring the salsa back to the boil just before filling the second group of jars and proceed as per usual. Carol

You can get cold water lobsters any time of year but they are most plentiful (and I think cheapest) in the summer months. Scallops are in season through the winter months-- December until March/April if I remember correctly. We always have scallops for Christmas because they are so fresh and so good then! I would strongly recommend getting fresh/live lobster in order to make your lobster rolls. You can generally get frozen lobster tail anywhere but it's just not going to taste as good as you are remembering! I frequently buy precooked crab meat but I just wouldn't do it with lobster. If I opt to go with presteamed crab and shrimp, it will have been done that day-- the crabs will be fresh. We have plenty of local businesses that will gladly do both. What they won't do is clean the steamed crabs as my dad and grandfather used to do for us when we were growing up. They'd get bushels of crabs, steam then and clean them all out before serving them on the picnic tables. I was an adult before I knew that you have to clean your own crabs!