With the amount of UCGs we use in our gardens... no. The potatoes tasted like potatoes, the peas tasted like peas, the carrots tasted like carrots, etc. All nice and yummy! If they tasted anything but, I would not find the neighbourhood kids sneaking in the gardens for a snack. (They don't realize it, but I don't mind them there. Too cute!)

International House of Coffee Flavored Coffees Notes: You may want to store these in a pretty decanter in your cabinet. Ingredients: Cafe Bavarian Mint 1/4 C. Powdered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 2 T. Powdered Baking Cocoa 2 hard candy Peppermints or Cafe Cappuccino 1/4 C. Powdered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 1 Orange flavored piece of hard candy or Cafe Swiss Mocha 1/4 C. Powdered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 2 T. Powdered Baking Cocoa or Cafe Viennese 1/4 C. Powered Creamer 1/3 C. Sugar 1/4 C. Instant Coffee 1/2 tsp. Cinnamon Preparation: Processes in a blender on liquefy until well blended. Store in an airtight container. Here is a link that might be useful: copykat.com

I love rhubarb, I even have a rhubarb section in my recipe file. I hope daisyduckworth sees this, she has some great recipes. Here's a few of mine: CRUNCHY SUGAR RHUBARB MUFFINS 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1/3 cup vegetable oil 3 large eggs, beaten 1/2 cup milk 1 cup rhubarb, cut into 1/2-inch pieces 1/2 cup large-grained sugar like Demerara (optional) Preheat oven to 350. Grease muffin pans or line with muffin papers. Sift together dry ingredients. Add oil, egg and milk. Stir until just mixed. Gently fold in the rhubarb, then fill the muffin cups two-thirds full. Top with the Demerara sugar and bake for 20 minutes, or until the muffins spring back when lightly pressed in the center. Let cool for 5 minutes before removing from pans. Makes 10 to 12 muffins Rhubarb Crisp with Ice Cream 24 ounces fresh rhubarb, trimmed, cut into 1/2-inch pieces (about 5 cups) 2/3 cup sugar 2 tablespoons all purpose flour 1 tablespoon unsalted butter, melted 1/2 teaspoon grated orange peel 1/2 teaspoon ground cinnamon Streusel 2/3 cup (packed) golden brown sugar 1/3 cup chopped toasted walnuts 1/4 cup all purpose flour 2 tablespoons unsalted butter, melted Buttermilk Ice Cream For rhubarb: Preheat oven to 375F. Mix all ingredients in large bowl to combine. Divide mixture among six 1-cup rameki Place ramekins on large baking sheet and bake rhubarb 10 minutes. Meanwhile, prepare streusel: Mix golden brown sugar, chopped walnuts, flour, and butter in medium bowl. Crumble streusel over rhubarb, dividing equally. Bake until rhubarb mixture is bubbling and streusel is golden brown, about 20 minutes. Serve crisps warm with a scoop of Buttermilk Ice Cream. RHUBARB-CRANBERRY COBBLER For an elegant touch, serve the cobbler in oversize goblets and top with ice cream. 2 cups sugar 31/2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 8 cups frozen rhubarb (about 2 pounds), unthawed 1 cup fresh or frozen cranberries 1/4 cup frozen concentrated cranberry juice cocktail, thawed 1/2 cup (1 stick) unsalted butter, room temperature 1 large egg 1 teaspoon vanilla extract 1/2 cup whole milk 1 cup all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt Vanilla ice cream Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk 1 cup sugar and next 3 ingredients in lar bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes. Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes. Transfer cobbler to bowls or goblets and top with ice cream. Makes 8 to 10 servings. Happy eating.

We're on Maui, making coffee from freshly ground Maui Coffee Roasters 10% Kona beans (from Costco). This is the only coffee mild enough for me to have more than one cup. I'd buy 100% Kona beans, but I'm afraid I'd get too spoiled! I put real cream in my coffee, so if I wanted flavors, I'd probably buy a flavored creamer. Teatime has to be real tea leaves (usually Twining's) steeped in a pot for four minutes. We like Darjeeling and Prince of Wales. Teabags are made with little bits of tea leaves -- sort of the 'leavings', often bitter. The aim is to 'make' the tea faster. (I have the extra minutes to spare. lol)