I'm very late to this discussion, but I have a couple of things to add. "I've never heard of any verified inter-sectional oak hybrids." Apparently the hybrid Quercus x kewensis is a good hybrid between the section Cerris, Q. cerris and the section Lobatae (Red Oaks), Q. wislizenii. That's the only known cross sectional hybrid Oak I know of which has any merit of being true. Several Oak experts have vouched for it being a good hybrid. Also, most all recent studies particularly involving Oaks and Oak pollen show that the vast majority of "live" pollen is dispersed within a few hundred meters of the parent tree. With virtually none being involved in the parentage of acorns produced on Oaks further away from the pollen producing tree than this(a couple hundred meters). So it's extremely unlikely that modern long distance pollen drift is involved in any way in these hybrid Oaks. There's much more strong evidence that past warmer climates(lasting for at least several hundreds of years, if not a few thousand years) accounted for both species of Oaks to be growing in close proximity, but subsequent colder climates, such as now(when compared to the past warmer climates) driving one of the species extinct in the local area, but hybrids remained. Of course, these hybrids aren't anywhere near 5,000 to 7,000 years old, but they did reproduce and left Oaks that are of mixed or hybrid ancestry. I'm sure that many of these initial F1 hybrids back crossed with one of the initial parents as well as cross pollinated each other and so on down through the generations, thus accounting for the great amount of variability in the Oaks we see today in these areas. I was one who brought this article up to one of the Oak e-discussion groups, mostly because I'd never heard of any claims of 5,000 to 7,000 year old Oaks before and thought it to be erroneous, which others concurred was the case.

This is slightly different each time because depending on the number of people the amounts changes a bit...The recipe is my mother's but with her blessing she approves of the addition of the shrimp. 1. red or white potates about 2-3 pounds. Scrub skins and put in 3 quart pan. Fill pan halfway water and add 2 tsp of salt. Boil until just tender.(do not over-cook) cool then peel if you wish, then cube (medium) the potatoes and put in a very large mixing bowl or 5 quart pan works great for mixing. 2. Chop 5 ribs of celery and add to potatoes. 3. Chop 1 large dill pickle and add. 4. Add 8 chopped hard boiled eggs. 5. Add 1/3 cup of finely chopped sweet onion or more/less to taste. 6. Add 2 small cans of med shrimp drained (this is optional), but if you like shrimp and potato salad you will love the flavors when combined. 7. Lightly toss all of the above. 8. Add 1-2 cups of mayonaise or half mayonaise/half Miracle whip. This is a tastes isssue...I prefer to use Hellman's (Best Foods) mayo only but add mustard 1-2 Tablespoons. 9. With the above add salt and pepper to taste as you mix, using a clean tasting spoon each time. 9. Mix together lightly but thoroughly. Add more mayo if needed. Put in bowl and slice two hard boiled eggs to decorate. Sprinkle paprika on top. Cover tightly and refrigerate until ready to serve. Enjoy!

My DH and I like this recipe. ROASTED BEETS ON SAUTÃED BEET GREENS WITH POACHED EGGS Serves 2 Ingredients: 4 beets, roasted 4 bunches beet greens ½ sweet yellow onion, roughly chopped 3  4 cloves crushed garlic Olive oil Balsamic vinegar to taste Salt & Pepper 4 eggs *Dash hot sauce (Optional) *Sprouts (optional) *Hollandaise sauce (Optional: Can make home made or buy packaged Hollandaise sauce.) Directions: Cut greens off of the beets leaving about 1" of stem on the beet and scrub the beets. Then chop stems and greens and set aside. Toss beets in olive oil, salt and pepper. Roast in 350° oven until done, about 45 minutes, or you can roast them on the grill. After beets are done remove from oven, cool a little and cut off the root and stems, peel them, then cover and keep warm. Chop right before plating. In a skillet add olive oil and heat to med high heat. Sauté onion and garlic in the olive oil until translucent. Add beet stems and greens, Balsamic vinegar, salt and pepper and sauté until tender. Add dash of hot sauce (optional). While greens are sautéing, poach 4 eggs. I use a wok with about a teaspoon of white balsamic vinegar added to the water. Remove eggs and drain on a paper towel. Plate: Arrange greens on plate; add chopped roasted beets on top of greens. Top greens and beets with poached eggs. *Optional:  Can add sprouts on top of poached eggs.  Can top poached eggs with Hollandaise sauce

Here's an easy one I use all the time - but the measurements are 'sorta' - I usually eyeball it till it feels right- sorry that it's not more precise but it is really flexible and you can alter as desired to make what ever consistency you prefer Kosher / coarse salt (sea salt if you can afford it) Olive Oil (I make an infused oil with calendula & lavender) Fragrance or Essential Oils Colorant (I use soap colorants) Put salt into container and cover with oil, mix until 'soupy'- add f/o or e/o as desired and then mix in color drop by drop. The oil may alter the color a bit. YOu can add more oil or salt depending on how dry you want the mix. Hope this is what you were looking for. :>karenb