Keep searching! By the middle to end of summer, lots of bulb companies will have their websites updated with new listings of bulbs... and the Fall 2008 catalogs will be available! If you Google "fall bulbs" or "amaryllis" or "hippeastrum", or any key word combination related to indoor forcing bulbs or bulbs for indoor forcing, you should get lots of results with tons of links to follow! Companies that sell Tulips and Daffodils often sell Hippeastrum bulbs, as well. I searched last fall for online catalogs and retail sellers of hippeastrum, and I found lots of links to stores and places to order from! One of my favorite places is Royal Colors... John Scheeper's is another good bulb company... Brent & Becky's, Blooming Bulb, Dutch Gardens, Nature Hills, Garden Import, and the list goes on... A Google search for amaryllis bulbs should net a good amount of places to begin looking! Here is a link that might be useful: Royal Colors

I'm growing greens in large stock tanks this year on a deck, so can get some free from slug and vole predations for the first time. The lettuces are perhaps too crowded to form big heads, the arugula and the baby bok choy is bolting. An unusual green I'm enjoying is Brassica juncea, Ruby Streak and Golden Frill, from Evergreen seeds. The Ruby Streak is bolting, but the Golden Frill is larger and not bolting yet. It is making long leaves with lots of frill, finely divided, so it is quite crisp, yet still tender. I'm going to have to keep trying on the lettuce. I've found that some greens like Wild Red Kale, and turnips left in the ground for spring greens, need to be planted by July 15 in order to get large enough to make it through the winter. I had some excellent bok choy one year planted in the fall, but can't seem to duplicate it. It won't make it during the winter, though. A wild green I enjoyed up until frost last year and in early spring this year is Sheep Sorrel, for a sour lemony taste.

I have made canarybird's Salmon quiche in a walnut crust and can tell you that it is absolutely delicious. Here is another favorite of mine: Crab Quiche For pastry 1-1/4 cups AP flour 3/4 stick cold unsalted butter cut into small chunks 2 Tbs. cold vegetable shortening 1/4 tsp salt 3-4 Tbs. ice water For Filling 1 lb. crabmeat ( I buy a can at Trader Joe's) 4 large eggs 2 cups heavy cream 2 Tbs finely chopped fresh parsley 2 Tbs finely chopped fresh chives 2 Tbs finely chopped fresh cilantro 1/2 tsp seafood seasoning 1/2 tsp salt 1/4 tsp black pepper 1/8 tsp freshly grated nutmeg (I don't use the nutmeg) 2 oz. coarsely grated Monterey Jack cheese (1/2 cup) 2 oz. coarsely grated Swiss cheese (1/2 cup) Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of the mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle evenly with 2 Tbs. ice water and gently stir with a fork until incorporated, Squeeze a small handful. If it does not hold together, add more ice sater, 1/2 Tbs at a time. Do not ovework your dough, though or it will be tough. Turn out the mixture onto a work surface and divide into 4 portions. With the heal of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together and press into a ball, then flatten into a 4" disk. Chill dough, wrapped in plastic wrap, until firm, at least one hour. Roll out dough into a 12" round on a lightly foured surface with a floured rolling pin and fit into a pie plate. Trim excess dough leaving a 1/2" overhang, then fold overhang under pastry and press against the rim of the pie plate to reinforce edge. Decoratively crimp edge and lightly prick bottom and side of shell with a fork. Chill until firm, about 30 minutes. Put oven rack in middle position and preheat oven to 375. Line shell with foil and fill with pie weight (I use black hard beans). Bake until pastry is golden along rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely. Make filling: Whisk together cream, eggs, herbs, seafood seasoning, salt, pepper and nutmeg (if using) then stir in cheeses and crabmeat. Por into prebaked crust and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack 15 minutes. I also frequently add a little lemon juice and some red pepper or hot sauce to give it a little more bite. Serves 8. Gourmet September 2004

OMG, for a year or two I made breakfast for my office buddies (around 20-25). I have a whole slew of great recipes. I tried all different sorts of dishes, many of them savory. Here are a few... Sue Breakfast in a Loaf 1 round loaf bread (8- to 9-inch diameter) 4 ounces sliced ham 1/2 red bell pepper, thinly sliced crosswise 1/2 cup shredded Monterey Jack cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup sliced pitted ripe olives 1 medium tomato, thinly sliced 8 ounces mushrooms, sliced and cooked Prepare Scrambled Eggs. Remove from heat; cover to keep warm. Preheat oven to 350°F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges. =========================================== Don;t forget crustless quiches. Just triple or quadruple your favorite quiche recipe and pour into greased large baking dish. Bake at 325-350 for an hour or so. For a crust, you can pre-bake some hash brown potatoes in the pan for a half hour before adding egg/cheese mixture. ===================================== Sue's Breakfast Lasagna Filling 1 package no boil lasagna, Ronzoni 3 Packages Jimmy Dean breakfast bulk sausage 2 medium onions, chopped 7 garlic cloves, chopped fine 6 Tablespoons Olive oil 2 10 oz packages white mushrooms, sliced 2 Portobello caps, sliced, chopped 3 Tablespoons olive oil 4 garlic cloves, chopped 1 large can Whole, peeled tomatoes, crushed Salt 1/2 cup Grated Parmesan cheese Bechamel 6 ounces butter 6 ounces flour 9 cups milk 4 bay leaves 1 teaspoon grated nutmeg Brown sausage with onions and 7 cloves fine-chopped garlic. Heat oil and saute mushrooms over high heat until all juices are rendered and evapoated, and mushrroms are nicely browned. In a small saucepan, heat olive oil and saute 4 garlic cloves for a minute over medium heat. Add tomatoes and cook for 5 minutes; Add some salt to taste. Bechamel In large saucepan, melt butter. When melted, add flour and stir to blend. (its a roux at this point) Cook for 2-3 minutes, frequently moving the paste around the pot to cook. Remove roux from pot. Add milk and heat until boiling. Add roux and whisk constantly until very thick (mixture will not reach full thickness until it reaches boiling point). Set aside, but keep warm. Assemble lasagna Lightly coat bottom of 9 x 15 baking dish with cooking oil. Coat bottom of dish with a cup or so of bechamel. Lay 4 pasta pieces over the bechamel, breaking the last one to fit. Cover pasta with a 2 cups bechamel. Layer half of the sausage and mushrooms. Cover with more bechamel. Layer down more pasta. Cover with bechamel. Layer last of the sausage and mushrooms. Cover with 3/4 of the tomato sauce. Cover with last layer of pasta. Cover with remaining bechamel. Dot top layer with tablespoons of remaining tomato sauce. Sprinkle with Parmesan cheese. Cook @350° for 1 hour. let sit 15 minutes before cutting. Or, cool, refrigerate, and reheat at 275° for 45 minutes, lightly covered with foil. ===================================== Sue's Breakfast Burritos 8 Egg whites 2 Eggs Non-stick cooking spray 6 Wholewheat flour tortillas 1 Can Fat free refried beans 6 Slices Fat-Free American cheese slice, Kraft is best Reduced fat sour cream Fat free salsa Beat eggs whites and eggs. Coat non-stick skillet with cooking spray. Scramble eggs until set. Let cool. Spread 2-3 Tablespoons of refried beans on the bottom third of each tortilla. Place srambled eggs over refried beans. Tear one slice of American cheese in half, and place over eggs. Fold in the sides of the tortilla, then roll from the bottom. Place seam side down in baking dish. Finish assembling remaining wraps. Bake at 300° for 30 minutes. Serve with sour cream and salsa. ==================================== I don't recall where I got this recipe. Ham and Cheese Strudel 1 T Margarine 2 T All-Purpose Flour 1 Cup Skim milk 1/4 teaspoon Fresg ground nutmeg 1/4 Cup Lean Ham, Finely Chopped 4 T Lowfat Swiss Cheese 4 T Parmesan Cheese 1 1/4 Cups Egg Substitute 6 Phyllo Sheets Nonstick Cooking Spray Parmesan Cheese Fresh Cilantro, Chopped For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray. Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture. Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown. Sprinkle with remaining parmesan cheese and fresh cilantro.