Thanks, Cindy! I just passed on your thanks to Duke, the artist. He's really good with pens/pencils but he's just begun getting into watercolors so they're still a bit... abstract. LOL Before I forget, here's the no-bake recipe: 2 cups sugar 1/2 cup milk 1/2 cup butter 1/2 tsp salt 1/2 cup cocoa powder Bring the above to a boil. Boil for a few minutes (3-5? I'm always distracted so whenever I remember I'm making cookies. LOL) then remove from heat and add: 1 tsp vanilla 1 cup peanut butter 3-5 cups quick oats Mix and spoon onto wax paper, then let cool & harden. My mother uses only 3 cups of oats but I like more so I go up towards the 5 cups. Hubby likes coconut in his (blech!) and his grandmother used rice crispies in hers. There are all sorts of variations you can use. Some even omit the cocoa and just make it a PB cookie. For the swap cookies, I ran out of cocoa powder (gasp!) so subbed in a few chocolate chips for the cup of cocoa I was short on. Diane

Strange coincidence - I put an 8lb pork shoulder in the oven this morning. I use a roasting bag. I cut slits into the meat and insert garlic cloves about six or seven. Then rub the whole shoulder with head & country dry rub. Place it in the bag --fat side up-- then marinate overnight in the fridge. I got up this morning and preheated the oven to 400. Cut six slits into the top of the bag, placed the shoulder in the oven and turned the temp down to 300. I let it cook until I get an internal temp of 195-200 (Pulled Pork). Then take it out and let it rest for 20-30 minutes. After that it should just pull apart. Half will be for bbq - head & country bbq sauce. Half will be for pulled pork enchiladas, pulled pork nachos, and whatever else we think of. Yummy! I've made several recipes from the pioneer woman website. Thats where I got the pulled pork nachos recipe. It just doesn't get much better than pulled pork, except maybe home grown tomatoes and fried okra. :)

I never got sick either, but a bunch of family members got sick from eating my Aunt Midge's pickled mushrooms at a family party once. It kind of takes the fun out of an evening, watching Aunt Esther barf in the bushes..... It does happen, although it doesn't happen often, in my experience. Some cases of botulism do come from home canned foods and some people do die, although not many. The risk is relatively miniscule. Many cases come from the same area, like a whole bunch of people in Alaska that ate badly canned salmon. Others come from commerical items like that Bolthouse Farms carrot juice and the baked potatoes at the restaurant that were wrapped in foil and left sitting on the counter for hours. The "rules" in Canada are different than the "rules" in the United States because we are loathe to take any risk at all, IMO. The extension services do not want the liability of someone coming back and saying "you said it was all right and now I'm sick". I don't think it's necessarily the government's job to protect us from our own cooking, but many people do. The guidelines are extremely conservative, IMO, but very safe. I do not know Canada's testing specificiations, or any other country's, for that matter, so do they know something we don't know or are they more independent or bigger risk takers? Beats me. At any rate, there's a risk, albeit extremely small. Maybe even smaller than that, LOL. I choose to take it, and it's my choice. I'd eat LindaC's jelly too. Oh, that's right, I already have! It's the "don't" part that got my back hairs raised, I'd rather see a "did you know that it's not tested, I just thought I'd let you know" approach. And agmss, I agree, the Search function here is abysmal, next to useless. Ugh. I don't even try to use it anymore, I just Google "gardenweb" and whatever I'm looking for. Annie

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.