Hi there. I thought I'd tell you that there is a plant swap about an hour from Memphis, in Jonesboro, AR. It's a 3-day event from May 20 to 22. You can come all days if you'd like or just come on the 22nd for the actual swap, whatever works for you. The lady hosting it has a website set up with all the details: http://thebutterflyranch.com/2005_annual_butterfly_convention.htm She calls the plant swap a Butterfly Convention. Maybe you'd like to join us all. People are coming from NJ, IN, KY, TN, AR, TX, etc. Her email address is: ichasebutterflys@yahoo.com if you'd like to contact her. Hope y'all come! Dixie

I forgot what recipes I sent in, but here's a couple for tomatoes, peppers and one for a zucchini yeast bread. Panzanella This is an Italian bread salad. The Italians make it to use up stale bread. I make it to use up cherry tomatoes (I use halved cherry tomatoes). Ingredients Salad 1 1⁄2 pounds ripe tomatoes (about 3) 1 shallot, minced 4 cloves garlic, minced 1⁄3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 cup fresh basil leaves Panzanella croutons Freshly ground black pepper Panzanella Croutons ¼ cup unsalted butter 1 tablespoon minced garlic 6 cups cubed day-old bread (½-inch cubes) Salt and ground black pepper to taste 6 tablespoons finely grated Parmesan Core the tomatoes and, if large, cut them into chunks; if small, halve or quarter them (I slice the cherry tomatoes in half). Toss them gently with the shallot, garlic, oil, vinegar, 1 tablespoon salt, and pepper. Set aside until the tomatoes are very juicy, about 10 minutes. Add croutons and give a give toss. Tear the basil over the salad and toss gently. (The bread salad can be served now or set aside at room temperature for a couple of hours.) For the croutons, preheat oven to 375 degrees F and preheat a cookie sheet in it. Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 8 or 9 minutes. Let cool. Store in an airtight container. Tortellini Salad with Pine nuts This recipe is from Picnic! By Edith Stovel. This serves 8. Ingredients Salad 2 lbs fresh tortellini pasta (spinach, cheese or mushroom fillings work well) 1 cup green bell pepper, chopped 1 cup red bell pepper, chopped 1 cup green onion, chopped ½ cup pine nuts ½ cup chopped fresh basil ¼ cup chopped fresh dill ¼ cup chopped grated parmesan cheese Dressing ¼ cup balsamic vinegar 1 garlic clove, minced ¼ teaspoon salt Ground black pepper ¾ cup olive oil Follow directions for cooking tortellini. Drain and place in a large bowl. Mix in remaining salad ingredients. For dressing, combine vinegar, garlic, salt and pepper in a small bowl. Whisk in oil until well combined. Pour dressing over tortellini and chill. Zucchini Bread This is a little more work than the quick version. In the heart of zucchini season, youll enjoy this bread fro a change. This recipe is adapted from a Taste of Home flyer. Makes 1 loaf. 1 tablespoon dry active yeast ½ cup warm water ⅓ cup warm milk ⅓ cup sugar 3 tablespoons butter, softened 2 tablespoons grated orange peel ½ teaspoon salt 1 ½ cups shredded zucchini ⅓ cup raisins ¾ cup whole wheat flour ¾ cup all-purpose flour 2 teaspoons pumpkin pie spice (or a blend of ginger, cinnamon, nutmeg, allspice and mace) 1 ⅔ to 2 ⅓ cups bread flour In a large bowl, dissolve yeast in warm water. Beat in the milk, sugar, butter, and orange peel. Mix well. Add the zucchini, raisins whole wheat floor, all-purpose flour, salt and pumpkin pie spice. Add enough bread flour to form a soft dough. Knead the dough on a floured surface (5-10 minutes) until smooth and elastic. Place in a greased bowl. Cover with a damp cloth and let rise in a warm place until doubled (about 1 ½ hours). Punch down dough and shape into a loaf. Place into a greased 9x5x3 inch pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 40 to 45 minutes.

Thankful to hear someone call Bingo! Annie, I will give another person a chance to call Bingo until the end of the day in case they have not been able to get online at this point, but if I don't hear from anyone you are the winner. I had no idea we could be down to just 2 more words to be drawn at this point and so many people still needed those two words - or at least one of them! Wow, this was a long Bingo game. Kelli, I'm so happy to report your package showed up in today's mail! It makes you wonder what they do with Priority Mail though; doesn't it? There's no indication it went somewhere else or had a problem of any kind. It's a wonderful package. I smiled when I saw the Sno-Caps. I wanted to get those to put in your package because they seemed perfect for the swap theme and I went to 3 stores and couldn't find them. Anyway, I love Sno-Caps! Kelli also send a pretty note, a journal which is great for recording garden events, and a pair of red gloves. You know I may try putting on hand cream and wearing them in the evening. My hands get so dry in the winter. Kelli also sent 4 packs of seeds Nicotiana Woodland, Echinacea Pow Wow (white), Rose Mallow (white), and Winter Thyme. What great names and I will enjoy all of them. Thanks so much for everything. I will check later to see if this completes our January swap. With the new horse arriving this month, I feel like I have not been on top of things as much as I like so sorry about that but I'm so glad that you enjoyed the swap. I enjoyed this theme, too. We took my new horse, Piper, to the vet for shots, etc. today and she would not get back on the trailer. I guess she liked it there. (Ha! Ha!) Anyway, I think we were there over 2 hours trying to get her to load back on the trailer. My husband finally had to detach the truck and drive home to get some grain to lure her back on. (Whew, it would have been getting dark in about an hour and the vet's office was trying to close down. Piper has a mind of her own on some things and we are working to get her less "opinionated". As my friend explains a 5 year old horse is kind of like a teenage child. Someone should have sent her to her room or make her stand in a corner to get her to behave long before this! LOL Okay, I rambled long enough. Talk with everyone later - and if I am too worn out from my vet experience, I'll be back tomorrow morning. Jeanne

I'm like Biwako, I look at the Kitty 1st and can never get enough.....Love what you did with the border, gave me some ideas.....Thanks for sharing, Red.... (If I drop off my blocks , will you take care of the border????) Dorothy