Awwwe! Thanks guys! Its nice to be back. Jenny, Nice to see you are still here! So there is ANOTHER "vine guy" here now huh? LOL! You see, im not the only nutcase thats obsessed with vines, lol! Im not exactly sure what im going to be doing this summer, or where im going to be doing it, but you can rest assured that there will be vines involved. I already have 6 MF seeds that are now just sprouting, and 14 MG seeds that are all sprouted too, and ready to go in thier starter pots. =o) Girlsaylor, thank you for the kind words. I really appreciate that. I just try and pass along what ive learned myself here or just from my experiences. Im not sure yet if there is anything I want or need that I dont already have, but rest assured that if I do come across something I want and cant easily find, ill definately be asking YOU! =o) Greenfrank, Yep. That would be me. The MF vine was growing into my bedroom window. LOL! And yes those were my storm photos. We had WAY more than out fair share of sever thunderstorms here last summer, and most of those photos were takin one night when we got hit by 5 severe thunderstorms in a ROW, one right after the other. I still dont know yet exactly what my living situation is going to be, but you can rest assured, as I said earlier, that I WILL be gardening, and it WILL include vines! =o) I will definately keep you all posted on what im growin and how its doing. I can tell you my Clematis has already come back, as well as my Catmint, and some of my hosta's too. Theres other things just randomly coming up on my balcony now, but im not exactly sure what they are. I belive that some of them are Catnip seeds, and some are the lambs quarters. Last year I allowed a couple of lambs quaters "weeds" to live on my balcony, but I dont think I will be do ing that ever again, as they are PROLIFIC seeders just like Catnip , and then some. I havent done anything to my balcony yet, its still in the same sad, sorry, and VERY MESSY state its been in all winter. I havent gotten started on it yet because I am unsure if I will be living there this summer or not, and I dont want to start my garden there only to have to take it all down when/ if I move. If a move is going to take place, it probably will happen before the end of may though, so Ill still have a whole summer to get stuff going. Right now, im just starting things for my S/O's balcony. He is also interested in gardening too, and wants to do a very nice garden on his balcony. So well both be d oing that together. =o) Thanks again for all the kind words!

Here's the recipe.....came from Gourmet Magazine lots of years ago. Biscotti Di Prato 3 3/4 C all purpose flour (stirred till fluffy before measuring) 2 C sugar 1 tsp double acting baking powder 1/4 tsp salt 4 eggs 2 egg yolks 1 tsp vanilla ( or 1/2 tsp vanilla and 1/2 tsp almond extract if using almonds) 1 2/3 c almonds or hazel nuts coarse chopped and lightly toasted. eggwash Mix flour, sugar, salt and baking powder. whisk together eggs, yolks and extracts, add eggs, etc to flour mixture and stir until a dough forms (looks like it can never happen... but keep working it...it will. I sometimes add a VERY little sprinkling of water) add nuts, turn out on a non-stick surface ( I use a marble board or my formica rolling board) and knead 3 or 4 times. Divide into fourths and shape each piece into a 11 x 2 in. log ( make it "tall" as they flatten while baking) Place on buttered and floured baking sheets, brush with egg wash (egg yolk whisked with 1 T water). Bake at 350 for 35 min and cool 20 min. Slice 1/2 to 3/4 inch thick. Place on clean baking sheets ( cut side down) and bake 10 or 12 minutes at 275. turn pieces over and bake another 10 minutes. If you want to make them extra fancy, dip half a slice in melted chocolate and sprinkle with finely chopped nuts. You can make bigger 'scottis by making two thicker logs, but be sure to leave room for spread. Best dipped in tea or coffee....or best yet in a sweet dessert wine! Enjoy! Linda

Ive made these a couple of times this fall and they are VERY well received. A perfect balance of flavors. Grown Up Ham and Cheese Finger Sandwiches Prep Time: 30min Cook Time: 10 min Level: Easy Serves: 24 small sandwiches 1/2 cup water 3 tablespoons cider vinegar 1 1/2 tablespoons brown sugar 1/2 small red onion, very thinly sliced 8 slices thin white bread, recommended: Pepperidge Farm Extra-virgin olive oil 1 large or 2 small green apples 4 to 6 ounces aged Gouda 1 tablespoon Dijon or whole grain mustard, apple butter or chutney 1/2 bunch watercress 8 thin slices prosciutto Freshly cracked black pepper Preheat the oven to 400 degrees F. Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature. Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool. To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread. Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature. Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel. ********************************************************** A wonderful change from the bready heavy stuffed mushrooms..... Tuscan Mushrooms Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 20 min Level: Easy Serves: 4 to 6 servings 1/2 cup diced jarred roasted red bell peppers 1/2 cup diced pitted green olives 1/2 cup grated pecorino Romano 2 scallions, diced 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 pound white button mushrooms, cleaned and stemmed 1/4 cup finely chopped fresh basil leaves Preheat the oven to 400 degrees F. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper. On a parchment paper-lined baking sheet place the mushrooms, cavity side up. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve. ************************************************************ These are elegant and very tasty! Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharonÂs Spanikopita. If you need those directions, I can copy them over. Note - they freeze quite nicely ********************************************************** Cranberry Brie 8 ounces round brie cheese (about 4 inches in diameter) ½ cup cranberry sauce* 2 tablespoons chopped roasted salted pistachios or hazelnuts or pecans 1 tablespoon thinly sliced fresh chives Change to: 1. Preheat oven to 350 degrees F. 2. With sharp knife, cut circle in top of rind of cheese, leaving 1/4-inch border around top of cheese. 3. Carefully remove center circle and discard. 4. (Do not cut side of rind.) Place cheese on pie plate or other small shallow ovenproof baking dish. 8. Spread cranberry sauce on top of cheese. 9. Bake 5 to 10 minutes, until cheese is soft but not runny. 10. (Do not overheat.) Sprinkle with nuts and chives. 11. Serve with crackers. Cranberry Sauce ½ bag whole cranberries ¾ cup brown sugar ½ cup white sugar 1 cup apple cider pinch of cloves 1 tbsp candied ginger minced Put all into small sauce pan and cook over low for 20 min or until all cranberries have popped. If too thick, add additional cider or water.

I had a old box of baking soda that I mixed with water to make a paste. That I spread on stuff in the oven and it really did come clean. Not sure if I read that here or on Helose Hints. Need to do it again. Oh yes, I used a old small pant brush to apply the paste. This post was edited by marie-ndcal on Wed, Oct 30, 13 at 15:21