Work out Stevie, work out... Ever try dancing to Sunshine of My Life? It's devilish. By the end of the song, I'm flailing all over the place. I don't try to dance to that song in the shower anymore. It's just too dangerous.

Stush, as you do too:-) Like I said, come the spring, e-mail me and I will share what you like. Xuan! What a cutie you have there. She is so adorable, better than a jade! I'll bet you are having a lot of fun with her now, even more so than your plants.......:-) So good to see you are doing well! I hope it is still warm there..lol Laura...That's awesome. Wait until you go. You will be in heaven and a lot poorer...hhehehe Laura, Laura! I am so happy you love it. I KNOW it's in safe hands...You know I will save you a cutting! You must remind me though, oh, about April if the warmer weather ever returns:-) And, where was my call????:-) This post was edited by meyermike_1micha on Sat, Dec 1, 12 at 14:50

California Wonder and California Wonder 300 are both supposed to be open-pollinated, but I've heard that California Wonder 300 is an improved version of California Wonder: http://sustainableseedco.com/organic-california-wonder-bell-pepper.html (But I don't know if the product description is right because I ordered the seeds, and mine don't say 300 on them) I don't know if California Wonder 300 TMR is the same thing as California Wonder 300, though, but I assume so. Yolo Wonder is also an improved version of California Wonder.

Alexa - no secrets here with my recipe. I posted it here last year and it is very similar to Doucanoe's recipe and hundreds of other recipes from the Lutheran church ladies of Minnesota. Of course this is just a guideline and often times larger amounts of my favorite things like carrots and almonds make their way into the pot. This recipe is for hand harvested marsh/river rice. Commercially cultivated wild rice takes longer to cook. The commercial drying/toasting process of cultivated rice causes it to be a much harder grain. LPink had a thread on the topic of cultivated wild rice last year. One cup raw marsh/river rice will make 4 to 4.5 cups of cooked rice. My favorite way to cook the wild rice: Heat oven to 350 degrees. You will need a covered casserole or pot (a 2 quart size is good). I use a glass casserole. Place in casserole: 1 cup raw rice 2.5 cups of boiling water or stock Cover and bake for 30 minutes. Test rice for doneness. Cook another 15 minutes if you want it more tender. Use excess water in wild rice soup. Wild Rice Soup 6 tablespoons margarine or butter 2-3 tablespoons minced onion 1/2 cup flour 3 cups chicken broth 2 cups cooked wild rice 1/2 cup finely grated carrots (I use more) 1 cup minced ham or leftover rotissiere chicken 3 tablespoons chopped slivered almonds (you can put them in the soup OR toast and top as a garnish) Salt to taste if you want 1 cup half and half 2 tablespoons dry sherry Directions In large saucepan, melt margarine; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture comes to a boil; boil and stir 1 minute. Stir in rice, carrots, ham, almonds and salt; simmer about 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with snipped parsley or chives. Sauteed sliced portabella mushrooms are a nice addition to this recipe. Happy Thanksgiving to all! Teresa in Minnetonka, Minnesota