The stakes I have are definitely not hollow. To get them in the ground for the tomato containers, I had to go most of the way up a 6' step ladder with a 3 lb hammer. It took some elbow grease to get them about 2' in the ground, with what I think is 6 or 7' showing. They're really solid. No, they aren't sugar maples, and they don't belong to me. I think one is a Norway Maple, not sure on the others. I may get the bounty of the "helicopters" in the spring, and the leaves in fall, but they grow on the properties of neighbors behind me. I suppose I could have someone come in and trim what's over my yard, but it really wouldn't help much. Once the growing season gets in gear around here, I can take some photos and show you. When the crown of the tree is over another yard, and in between your stuff and the sun, it's a losing battle. Greater suburbia life. Nah, I tried Knockout Roses before I knew anything about landscape roses. Haven't read the article, but it's not a type that appeals to me. I gave the two I had to a neighbor with a bigger yard. I'm looking at Pope John Paul II. The main requirement for me, for roses, is fragrance and disease resistance, not necessarily in that order. I only have room for a couple, so they have to be special. I like hybrid teas and old garden roses with a ton of petals. :) Wish I had room for compost piles. Zinnias are pretty. Are there photos somewhere of them that I can look at?

Hi there Frakielynnsie!! I will keep my mind open and remember to keep checking the site. In the meantime, will try and finish my trading page and see if I can figure it out as well as start some more seeds and cuttings to propagate for trade. I was a great trader and would send packed boxes when I had more prior to moving Unfortunately lost a lot in the move. So starting over and hard enough when you're doing it for yourself let alone when you are trying to finish a Memory Garden. So I have a few that I can list right now for some hens and chicks if you like Or we can do so at a later time. Again thank-you for the info....smiles Always a friend, Sincerely and respectfully, Carol Tenen or Perkisun on GW

Hi mamapinky0! I'm fairly new to the GW cooking forum, it's nice to meet you! Like you, I'm reaching for the stars as well and am attempting to return to artisan breads since seeing ann_t's inspirational pic's, recipes, and lovely pictorial tutorials on her blog! (oh, and pizza's too!). Annie's cherry nut bread looks amazing as well, and it's on my to-try list as well. Do you knead by hand or have a mixer with which to knead? ann_t's recipe requires no kneading, and uses the stretch and fold method... this past weekend I managed a batard... I didn't let it proof enough before 'slashing' it, but it baked beautifully anyway and was nice and holey... If you've a mixer or wish to hand knead, I have a basic 'sandwich' bread recipes I'd be happy to share : ) My go-to white bread is this one (it's fairly rich): 2 loaves Ingredients: • 2 ¼ teaspoons instant yeast • 1 ½ cups milk • ⅓ cup granulated sugar • 1 tablespoon kosher salt • 3 tablespoons butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves • 2 eggs • 5 to 6 cups all-purpose flour Directions: 1) In a large bowl or mixing bowl combine all ingredients and blend. Remove to hand knead, or knead in mixer until dough passes window-pane test. 2) Grease a large bowl with butter (I use canola oil) and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a pre-warmed oven with a cup of hot water until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans. 3) When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to bowl, cover and let rise again for 30 minutes. 4) Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan (I don't butter or grease mine for this bread). 5) Cover and let rise in oven until dough is just above the tops of pans. Meanwhile preheat oven to 400 degrees. Bake bread for 9 minutes covering at 5 minutes with foil if needed, then reduce heat to 350 degrees and bake for an additional 20 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. I rub butter on the tops after pulling out from the oven - DH likes the softer crust this makes : - ) Remove loaves from pans and let cool on wire racks. I wrap 1/2 loaves in saran wrap, place in freezer bags and freeze. Remove to fridge overnight to thaw. This bread lasts us 4 full days of sandwiches, and makes a lovely toast too. I do keep it in the fridge wrapped and baggie'd - no mold issues. And I usually make 6 loaves.

Thanks for starting this 1929Spanish and letting me ride your coattails. Ali, my feathers collection isn't that impressive to share actually but does involve a good story. A while back we hosted a neighborhood party where guests BYO drinks and there was a pretty little glass left on our porch that I found the next day. I posted a photo of it to our neighborhood facebook page so I could return it to its owner. No one responded so I put it on the desk in my office. Since then whenever I find a feather on my outings, I put them in this glass. It's got a few dozen feathers in it now so I may need to throw another party to get another glass.