These fruit flies are all the buzz over on Fruit and Orchards forum (no pun intended). It's been a huge problem in the South and PNW for years, just moved into our area the past couple of years, but last year was so dry they weren't in the (shriveled) blackberries, and I thought the blueberries were just growing soft from the heat we had in June, so didn't notice them until this year. I've mentioned to DH a couple of times this week that they are moving into the wild blackberries growing at the south end of the house (that he's mowed down once but grew back over the past couple of years), and just yesterday morning said we have to take out everything on both sides of the road out back since I can't keep up with picking and they're absolute swarms now. I took DD to a horse show today and DH just cut the grass, not the canes. So either I have to take the machete to them or else wait for him to do it next Sat. Oh, back to grapes - I don't think SWD is supposed to bother grapes (too thick-skinned) unless they are damaged/overripe. What they really like are the just-ripening brambles, esp. raspberries b/c they're so soft. Kncok on wood, none in the Triple Crowns yet.

Yes, they are fresh and the recipe is from Mes Confitures. She seems to use different fruits than are readily available here, for instance her strawberry recipes are often for wild strawberries. There doesn't seem to be an enormous amount of figs available at stores in my area and when they are, most often, they are past their prime. She also does not recommend BWB, which is troublesome. However, she does have interesting recipes! Thanks, Rachelellen. jude

Saffron buns....traditional Christmas rolls when DH was growing up in the Upper Peninsula of Michigan. We just bought some really good saffron while on vacation. Saffron Buns yield : 18-24 375 degrees F about 20 minutes 1 cake or pkg. yeast 2 1/2 tsp. 3/4 cup warm water 1 cup milk 1/8th tsp powdered saffron....I use the threads and used more. (But my saffron was old.) sugar....I used some in the water for the yeast....not much 3 Tbsp for the dough Pearl sugar for the top 1 tsp. salt 1/4 cup butter 2 eggs at room temperature one egg for batter and one to beat and brush on top Flour in divided amounts.....about 3 1/2 or so cups total 1/2 cup raisins or currants Combine yeast in warm water and sugar if desired maybe a teaspoon or so and stir it to dissolve Warm the milk with the saffron and combine with 3 Tbsp sugar, salt and butter. Stir until the butter is melted. Beat one egg and add to milk mixture when cooled enough. Add one cup flour and the yeast mixture. Beat well. Add additional flour (about 2.5 cups) to make a soft but not sticky batter. But in raisins just before beating the dough, I guess. Knead lightly and put into a greased bowl, turn dough upside down so all sides are greased. Cover with a cloth and allow to rise until double in bulk. I used a dough pot with a lid. Knead down and turn out on a lightly floured board. Form into a long roll. Cut into 18-24 pieces, depending on what size you want. Form into smooth balls. Put on buttered baking sheets, flatten slightly and let rise until double. I covered them with waxed paper. Can also use muffin tins but I never have. Brush tops with remaining egg lightly beaten and sprinkle with sugar. Bake in a preheated 375 degree F. oven for about 20 minutes or until nicely browned. Watch closely near the end so the sugar doesn't start to burn. Cool rise method: Can knead dough until smooth and elastic, let it rise for about 20 minutes. Prepare into rolls, place in a pan, brush with oil and cover with waxed paper and then cover with plastic wrap. Refrigerate for 2-24 hours. Unwrap dough carefully and let stand at room temperature uncovered for ten minutes. Then brush with egg and sprinkle with sugar and bake as directed. I usually just make them the same day. I think you could just chill all the dough and then form the rolls, etc.

I'm up in central PA. Rainy early summer, and now it's been dry as a bone for weeks now. The only thing that doesn't look good are the cucumbers I planted. They didn't do very well this summer. Oh well. I think they said patchouli could be used as a fixative as well. I was inspired to make some after trying to figure out what to do with all the lemon balm I have and watching an episode of a show from my childhood (Under The Umbrella Tree) on YouTube where in the beginning of the episode, Holly (the only human on the show) was making some potpourri from her grandmother's recipe that was printed on a very awesome vintage card :). Her potpourri had lemon peel, basil, cinnamon, mint, cardamom ( I don't think we see her add it, but it shows it as an ingredient on the card if you look carefully), roses, and lavender. Brad AKA Moonwolf