Phil, here is the bottom half of the previous photo. They are currently in pots standing in the basement; not really planted in the pots as much as just stashed there for ease of handling. I understand your comments about the roots, but please recall that these grow slower and have much less roots than those in the ground year-round: especially since I yank them up with no soil in the Fall. No where near bamboo! I find them very easy to manage: the only ones I have lost in the basement is when there is literally 30-50 days with no moisture outside and cold, then the basement air goes arid and dries out completely. I will spray some water on the roots if that happens, which is rare. Bruce

Speaking of brownies... I always loved the Ghiradelli brownie mix (never made them but had them at a neighbor's house and asked her for recipe since they were so good and she told me they were this mix). Anyway, it turns out that I always liked boxed brownies better than my own because they were chewier and I love a chewy brownie. Then one day I came across this (link below). Cooks Illustrated set out to figure out why boxed brownies were better than home made and this recipe is what came out of that. If you like chewy brownies, these are really, really good. I was so excited to find this because first I don't use boxed stuff for baking. Always make from scratch. And, second the Ghiradelli mix has articifial ingredients so even if I was going to buy one, it couldn't be that one. Sorry for the hijcak, but you got me thinking about brownies. Here is a link that might be useful: Chewy Brownies

1. You can drain your extra plain yogurt and make yogurt cheese. Add your favorite spices/herbs and make a fat-free cheeseball or cheese log. 2. Mix it 50/50 with 100% grape juice for a yummy "grape cow" (or any flavor of juice - we like blueberry pomegranate). 3. Add some when cooking oatmeal or farina for a creamy texture. 4. Plain yogurt and homemade granola is one of my favorites (breakfast, snack, or dessert with some dried fruit added in)!!! 5. You can freeze it in user-friendly amounts, but the pudding-like texture will be compromised. Plan on cooking/baking with it after it's been frozen. Defrost overnight in the refrigerator. -Grainlady FLUFFY PANCAKES (Source: Yogurt Cookery - by Sophie Kay) 1 egg 1 c. plain yogurt, room temperature 2 T. vegetable oil 1 c. all-purpose flour 2 T. sugar 1 t. baking powder 1/2 t. baking soda 1/4 t. salt Melted butter Syrup Preheat griddle to 375°F (190°C). In a medium bowl, beat egg until thick. Gradually add yogurt, beating constantly. Drizzle oil into egg-yogurt mixture, beating well. Add flour, sugar, baking powder, baking soda and salt. Beat well. Lightly oil hot griddle. Pour about 1/4 c. batter onto griddle. Turn when pancakes are puffy and covered with bubbles. Brown second side 1-2 minutes. Serve with melted butter and syrup. Makes about 10 pancakes. YOGURT CREPES 1 c. plain yogurt 1/2 c. water 3 eggs, slightly beaten 2 T. vegetable oil 1 c. all-purpose flour 1 T. sugar 1/8 t. salt Butter or margarine for frying In a medium bowl, stir yogurt until creamy. Add water and eggs. Beat well. Drizzle oil into yogurt mixture. Stir in flour, sugar and salt. Use immediately or refrigerate for several hours. Brush an 8-inch crepe pan or skillet with butter or margarine. Place pan over medium-high heat until hot enough to sizzle a drop of water. For each crepe, pour 3-4 T. batter into pan, rotating pan as batter is poured. Cook until lightly browned on bottom. Turn to brown other side, if desired. Brush crepe pan with more butter or margarine if necessary. Stack crepes between paper towels or wax paper until ready to use. Fill warm crepes as desired. Makes about 14 crepes.

I know this is an older thread that keeps being revived...not sure whether to keep adding to it or start a new one? Probably many of the favorites here are no longer available, as is Tj's habit of moving onto something new. This weekend, I needed to take a little snack assortment for my book club and didn't have time to bake anything to go with the fresh strawberries I was able to get from the farmer's market. I found these: Trader Joe's Black & White Diamond Cocktail Cookies. They are a shortbread type cookie with black sesame seeds on the top - a tiny bit salty. Delicious!