Unfortunately, none of your links had what I was looking for. These kind have a pointy base that goes into a candle holder. But I did find something nearly perfect on eBay. I had to email the seller to get dimensions and so forth. I'll have to take two plus one that matches, that stands on its own. But the seller was quick to answer my questions and the measurements seem to be that of the old one. How to do a blue link: highlight the link you want up in your URL bar, then click on Edit, and Copy. When you're down here in "Post a Follow-Up", put your cursor in "Optional Link URL", then go back up to Edit and Paste. The URL you just highlighted and copied, should appear. Then give us a name for your link, in "Name of the Link". But I think you can only do ONE in that manner, not three. So you did exactly what you should do, when you have more than one link. And thank you SO much for doing so, I do appreciate it! DonnaR/CA

I only do the whole she-bang once a year, because it takes all day to do all the dishes, but here's my chinese blowout menu: Egg Foo Yong and Fried Rice I usually just throw together - I tried to put them into “recipe” form... Egg Foo Yong 1 cup of chopped vegies (celery, bean sprouts, mushrooms, broccoli, green onions) 1 cup of chopped meat (cooked chicken, pork, beef or shrimp) five or six eggs 1/2 to 1 tbls soy sauce (to taste) Mix vegies & meat together in a bowl. Beat eggs together and add to vegie & meat mixture. (It should look like you don’t have enough eggs - you want more vegies & meat and the eggs to basically hold it all together). Stir in soy sauce. Heat vegetable oil in a frying pan. Use a ladle to spoon the mixture (I make 4 patties at a time in my electric frying pan) into hot oil and cook on medium high until “set” (like an omelette), turn over once and cook another minute or so until cooked through. Fried Rice 1 cup cold cooked rice 3 slices of bacon 1/2 cup of chopped vegies (celery, carrots, bean sprouts, mushrooms, green onions) 1/2 cup of chopped meat (cooked chicken, pork, beef or shrimp) 3 scrambled eggs Couple of splashes of soy sauce (to taste) Slice bacon into 1/4 to 1/2 inch pieces and fry until crisp over medium-high heat. Add cold cooked rice (don’t add it in one big lump - shake it up in a tupperware bowl or zip lock baggie so it’s separated nicely) and quickly and gently keep it moving around the pan - the goal here is to brown (actually, tan) the rice in the bacon grease without letting a big glob of rice absorb all the grease, in which case you have one gross mess - when the rice is a nice even color, add the raw vegies and cooked meat and keep it moving (stirring gently) around the pan until everything is nice and hot. Add the scrambled eggs (already cooked) and a couple of splashes of soy sauce (taste as you go, it’s easier to add more...) and keep it moving (stirring gently) for about another minute or so until the eggs are hot. Shrimp & Vegetable Egg Rolls 2 Tbls vegetable oil 8 cups finely shredded green cabbage 2 cups coarsely grated carrots 2 & 1/2 Tbls soy sauce 3 cloves of garlic, finely minced 1 Tbls ginger, finely minced 6 green onions (or scallions), cut into very thin slices 3/4 lb salad shrimp (can substitute chopped, cooked, chicken) 1/2 cup coarsely chopped fresh cilantro 1/4 cup finely slivered fresh basil Salt - to taste, if needed 12 egg roll wrappers (10 oz) 1 egg, lightly beaten 1 & 1/2 cups vegetable oil 1. In a large, heavy pot, heat the 2 tablespoons of oil. Add the cabbage and carrots; cook over medium-high heat for 3 to 4 minutes, until cabbage is wilted and bright green. Stir in soy sauce. 2. Add the garlic and ginger; cook for 1 minute, stirring. Remove from heat and stir in green onions, shrimp, cilantro, basil and (if desired) salt. 3. When working with egg roll wrappers, cover them with a damp kitchen towel so they don’t dry out. Stuff wrappers one at a time: Place one tip facing you like a diamond shape on a flat work surface. Place 1/3 a cup of filling 1 inch from the bottom point and across the wrapper to within 1 inch of each side. Fold bottom tip up over filling and roll away from you halfway up. Brush egg over exposed edges with a pastry brush. Fold in 1 inch side tips and finish rolling TIGHTLY (very important - or egg rolls will absorb more oil and taste ‘greasy’). Place on a plate seam-side down. Repeat procedure with the rest of the wrappers. Keep finished egg rolls covered with a damp towel. 4. Heat 1 & 1/2 cups of oil in a 10 inch skillet until it begins to bubble a bit on top. (To test for temperature, drop a cube of bread into oil; it should brown within one minute). [I use my deep fryer - @ 370 degrees - drop in 3 or 4 egg rolls - cook 1 minute and turn and cook for another minute, or until golden brown.] 5. Add 3 or 4 egg rolls at a time to the oil and fry for 2 to 21/2 minutes on each side, or until golden brown. Drain on paper towel. Serve immediately. I like mine with ketchup and hot Chinese mustard. Hubby likes his with sweet & sour sauce. (S&S Recipe follows) Makes 12 egg rolls Sweet & Sour Sauce 1/2 cup packed brown sugar 1 tablespoon corn starch 1 can (13&1/4 oz) pineapple chunks 1/3 cup vinegar 1 Tbls soy sauce 1 small green pepper, coarsely chopped Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Cover; simmer, stirring occasionally, for about 5 minutes, or until sauce thickens to your desired thickness. Stir in green pepper. Cover and simmer for about two more minutes. This is the ‘perfect’ (according to family & friends) S&S Sauce and can be used for egg rolls, meatballs, chicken, shrimp, fried won-tons, egg foo yong - whatever... Batter for deep fried chicken or finger steaks 2 egg whites 4 tablespoons cornstarch 4 tablespoons soy sauce Mix well and add chicken strips (boneless, skinless chicken breasts cut into 1" strips) or beef strips (cube steak cut into 1" strips). Set aside. 1 cup of bisquick 2/3 cup of water 2 tablespoons toasted sesame seeds (if using for almond chicken or sweet&sour chicken) Mix well and add to chic or beef mixture. Mix together well (coating all meat) and deep fry until golden.

I am running a very tiny seed operation that has recently taken a different turn of events. Personal reasons have caused me to lose most of my seed production land. I dearly want to continue what I do. I provide a niche market for vegetable varieties that are not the norm of what can be purchased at a local nursery. In short, the more unique and colorful, the better for me and hopefully you the gardener. For example, how much red sweet corn or white cucumbers does one find. Not many if at all. I am now in a situation where I cannot both evaluate new varieties and produce seed of them. I am also getting into a bit of pea breeding (I have a master's degree on the subject incidentally). Rather than let the OPs I find and grow die, I would much rather find a way to produce the seed I need while maintaining the purity of the genetics. This is where I see very few options and need some help. One solution could be to have contract seed production, but like I mentioned, I am a very tiny operation (just me) with very limited capital and sometimes limited parent seed to increase. I'm not sure where to look for very small scale seed production. I'm talking 50-300 plants max not thousands. Internet searching has come up empty. I am wondering if there would be a way to get some volunteer help or some type of exchange for seed production in very isolated areas. If anyone has an interest in helping out or you know of a way I can continue to produced seed with minimal cost let me know. The purpose of my venture is just to make enough money to go out to dinner once in a while. I'm more interested in finding and propagating that which is the most unique/rare. Thanks

All this talk of 'light'..I would love a few complete threads dedicated just on the effects and outcomes every one has each month starting in December..A thread for December, January, and February, the coldest and darkest months of the year and the truth too..Whether anyone had pests, spindly growth,m growth at all, leaf loss, death, and so on, and most importantly, your set up and how much natural 'sunlight' your trees are getting..I think it would help many here.......Is that possible? If there were down sides and upsides? I will even get them started at the beginning of each month so we can follow everyone.. I would love to see what everyone experiences since the only issues I have ever had were.....A high electric bill, pests and spindly growth......... I wish you all the BEST of luck, all who have decided to use supplemental lights.. Mike