Hello all, I have been having the same issues. Let me recount my story for you. I planted zucchini eight ball squash, yellow crooked neck squash, and butternut squash. They were all doing awesome and producing a lot of fruit. Then the snails arrived. They were eating all my fruit so I bought some natria slug and snail killer. Worked like a charm. I was watering the plant for 10 minutes 2 times a day, in the morning and in the evening. This brought out the white mold on the leaves. I tried using a milk and water mixture to spray the leaves as well as cutting off all the infected leaves. This kind of worked, but I have been battling it for 2 months, but not seriously trying. I cut the watering back to 1 time a day in the morning for 10 minutes. Recently I have switched it to 3 times a week for 10 minutes. But what I have noticed is that the new leaves yellow and quickly turn brown and die. What would be causing this? I have checked for vine borers by slitting open some leaf stems but I found nothing. Here are some more pictures. Whole garden New green leaves, yellow on the outside and dead leaves around the plant Lemon cucumber plants. Started out great and now leaves started yellowing and just now they are starting to brown Heres is a little bug hat I've seen around my plants...it looks like a discolored lady bug. Anything to worry about? Thanks! This post was edited by paperslammer on Fri, Sep 5, 14 at 11:27

Creating a Halloween party theme is not that difficult, and one should never get too worried about overdoing it since achieving the right atmosphere is of great importance if you are planning a party that shall be an event to remember. One of the key factors to a memorable party is giving it a cheerful feeling through an attractive theme. Not only will it create a fun and enjoyable party atmosphere, it can also spark the "party energy" right from the beginning with cool party supplies , making your party to be one that shall be talked about among guests for days after. Here is a link that might be useful: party theme

Tricia's recipe and instructions are excellent. They will give you a fine mole. As you can see, it's not difficult, but neither is it simple. That is about as simple, in terms of number of ingredients and number of step, as a mole gets. It's worth the work. If you want something simpler, yet tasty and authentic, I suggest chilaquiles CHILAQUILES EN SALSA VERDE (for 1 serving) 3 small stale corn tortillas cut into pieces 1 cup Salsa de Tomate Verde Cocida (purchased ready made or made according to recipe which follows) 2 tablespoons sour cream 2 tablespoons crumbled farmer cheese or grated mild Cheddar An individual flameproof serving dish 1/3 cup cooked, shredded chicken, warmed A small frying pan Cooking oil (1/4 inch deep) paper toweling A saucepan Heat the oil and fry the tortilla pieces lightly -- do not let them become too crisp. Remove from the oil and drain. Heat the sauce, and when it is bubbling add the tortilla pieces and cook them for about 3 minutes. Pour the chilaquiles (the sauce coated tortilla pieces) into the serving dish, cover with shredded chicken, and sprinkle with the sour cream and cheese. Pass under a hot broiler for a moment or two until the cheese melts, then serve. SALSA DE TOMATE VERDE COCIDA (cooked green sauce) A blender 2 cups canned tomates verdes (tomatillos), drained or poached fresh tomatillos 1 clove garlic, peeled and chopped 1/4 medium onion, chopped 2 or 3 fresh chiles serranos (or jalapenos), softened and charred on a warm pan 1/4 teaspoon granulated sugar 1/4 teaspoon salt, or to taste A small frying pan 2 tablespoons cooking oil Blend the ingredients together until smooth. Heat the oil and cook the sauce for about 5 minutes, until it has thickened a little and is well seasoned. From The Cuisines of Mexico by Diana Kennedy with minor editing. Jim

For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!