How much of a leaf cover do you need for that? I don't really know. This is the first time I am planting in the front yard woods, after picking up sticks and limbs, trimming up some trees, pulling up tree seedlings, pulling up 'some' vines, and digging out lots and lots of May Apples, and raking aside all the leaf cover. Stringing the rows and doing the actual planting is the easiest part of the whole planting experience. I'd say the leaf cover is at least 6" or so. I kept watching the weatherunderground on the computer all day, hoping it would get warm. Even though it wasn't warm at 4 PM (was just 34 though it was sunny) I headed out to get a few planted. Surprisingly, I wasn't cold, the soil was wet, but not clumpy, my hands didn't get cold, and I managed to plant 15 little bags, 47 total bulbs. so all those from the front yard (city tree) went to the city for composting. How I wish I had trees that weren't all in the woods or at the edge of the woods. All the leaves at the edges of the yard are full of sticks and twigs. I used to sometimes go to friend's houses and do their leaves, just to get to bring them all home for the veggie garden. I've got this wonderful leaf shredder that reduces them 13 to 1, turning leaves into what I call brown gold. I think the little willow leaves should be fine. Last year I remember "discovering" that the open areas were frozen solid while those with some cover were not. I might be able to exploit that some year if I knew what to aim for. How deep? I wonder if you couldn't just cover an area with either clear plastic or black plastic to keep the warm in and the freezing cold out, thus lengthening the planting season so you could get in on the late sales, like from B and B's.

Tammy, I'm glad your cinnamon rolls and dinner came out so well, it sounds delicious. I really like turkey but seldom cook even a turkey breast for just me. You know, I ought to try brining a duck, I haven't done that yet... I make my own yogurt so there's always some in the fridge and I often add it to baking recipes, it adds a nice flavor and moisture, so I agree, you had a very good idea. Something about today, we're talking about cinnamon rolls everywhere here! Annie

Thanksgiving is the only day we eat turkey. The rest of the time, give me a roast capon or a duck prepared almost any way at all. DH and I are just not turkey lovers. My niece makes a very fine brined and roasted turkey, but once a year is enough for us. We're sauce and gravy people. Stews, braises, casseroles - we love them. I do a fair amount of cooking and a lot of dining out, and we hold that a fine sauce is a work of art. Even though we eat a lot of steaks and roasts, a great sauce is always to be admired. There are too many bad ones around to not acknowledge when something is done correctly. One of our favorite restaurants does a great poached monkfish. This is the fish known as "the poor man's lobster" for both its taste and texture. It's a great little fish, with wonderful flavor. But nap it with Amoricaine sauce, and it rises to a whole 'nother level. This is a Bretonnese classic, and for good reason. Red wine and marrow Bordelaise on a rib-eye? Absolutely! Black truffle cream sauce on a filet? Yum! Mop that goodness up with a well made starch - roasted fingerling potatoes, barley risotto, fresh pasta, freshly baked bread rolls. Gravy and sauce was the way to extend meat to feed a lot of people. Most of the world still loves sauced dishes as treasured childhood memories. Like soup, they are warmth and comfort, soothing and homey. Chicken strips that are velveted and steamed with lop cheong sausage (classic Chinese technique) are stunningly tender, almost as soft as sous vide but we like the flavor and texture better. Perfect with a roasted garlic-oyster sauce gravy over lots of rice! Far better than stir-frying or roasting. As Charles Phan of The Slanted Door restaurant in SF points out in today's WSJournal, steaming is considered the ultimate test of a professional chef in Asia. Getting back to the NY Times' and Pepin's suggestions for steaming, one of the greatest dishes in Chinese cuisine is steamed sliced chicken breast with thin slices of Hunan ham. My mother introduced me to this dish (she took classes from one of the leading Chinese restaurateurs in San Francisco) and it still ranks with DH and me as one of the three finest poultry dishes we've had in our 45 yrs of dining. A glaze should always be light. Heavy-handedness is the mark of a bad cook. Peking Duck would not be the same without the glaze applied, for example.

Congrats on finishing your quilt, it turned out beautifully! I am always so leary about doing mystery quilts - I am not good at giving up control and trusting that it will turn out okay. (I have been known to cheat and wait until I see what the final product looks like before I start!) Sue