The things I would look for is the small farms that grow Anemone's and Ranunculus for the cut flower trade. They grow some exquisite extra large blossoms in unusuall colors over there. Intensely rich tones on flowers the size of large grapefruit. These same bulbs are available after import but cost a fortune over here. There is also a perennial snapdragon that grows wild around that area - Antirrhinum braun-blanquetti (I'm guessing on the spelling). Only comes in pale yellow with gold in the throat but forms a nice large matt with normal snap sized flower spikes. I have seeds which have sprouted so I am interested if they will grow here (they evidentally do well in CA). Other than that, just enjoy the gardens I've heard they're spectacular!

The site below has 138 cookie recipes from Good Housekeeping. It's an ivillage site but on my dial-up, it takes me too long to go through each page. It's not the chocolate cherry one on the first page but maybe you'll find it on one of the other pages. Here is a link that might be useful: Good Housekeeping cookies

Here is one for the chocolate layer that is very delicious. We made this for a grooms cake a few years back and everyone commented on the chocolate layer. It is also a great cake for any time, made from scratch and very easy. CAKE 3 squares unsweetened chocolate melted and cooled 2 1/4 cup brown sugar 1/2 cup unsalted butter, softened 3 eggs, room temp 1 1/2 t. vanilla 2 1/4 cups all-purpose flour 1 T.cornstarch 2 t.BS 1/4 t. salt 1 cup sour cream, room temp 1 cup boiling water BAKING THE CAKE Preheat oven to 350 degrees. Lightly grease two 9 inch layer pans and line with parchment paper circles or a 9 by 13 inch rectangular pan (this makes a great 9X13) cake. Cream the melted, cooled chocolate with the butter. Add the sugar until light & fluffy. Add the eggs, one at a time until incorporated. Stir in vanilla. In a separate bowl, whisk dry ingredients together. Add dry ingredients, along with sour cream alternating dry ingredients and sour cream until batter is smooth, mixing on the low speed of the mixer, scraping bowl often. Add the boiling water. The Batter will be thin. Pour into prepared pans. Bake 35-40 minutes until cake tests done. Do not over bake! Cool in pan about 15 minutes, then turn out onto cake rack. Use whatever filling/icing you would like, but one with a coffee/mocha flavor is best in my opinion. Good luck!

Here's another Quaker Oatmeal recipe that I found in "Everyday FOOD" January/February 2007 (from the kitchens of Martha Stewart Living). I just made these today and you could put any type of dried fruit in place of the dried cherries - or leave the fruit out entirely and you'd still have a great cookie. These are nice and soft with a nice undertone of spice. -Grainlady Chewy Cherry-Oatmeal Cookies 1 c. (2 sticks) unsalted butter, softened OR 1 c. apple butter (for a healthier alternative) 1 c. packed light-brown sugar 1/4 c. honey 2 large eggs 1-1/2 t. vanilla extract 1-1/4 c. all-purpose flour 1-1/2 t. cinnamon 1 t. baking soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries 1. Preheat oven to 350°F. Line 2 baking sheets with nonstick baking mats or parchment paper. 2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place the butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries. 3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10-12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days. Makes about 4 dozen. (Note of experience: allow mixture to sit, refrigerated, for 20 minutes before baking. You could easily add 1 c. chopped walnuts, if you'd like.) My high-fiber, no-sugar changes... (changes have a *) 1 c. butter *1 c. agave nectar (natural, low-glycemic sweetener) 2 large eggs 1-1/2 t. vanilla 3/4 c. all-purpose flour *3/4 c. freshly-milled soft white wheat flour *3 T. flaxmeal 1-1/2 t. ground cinnamon (I used Penzey's Chinese Cassia) 1 t. soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries *1 c. chopped walnuts