Hi Dora. I see Jeannette's Dream, Jeannette's Halo, and Jeannette's Pure Sin. But no Jeanentt's Party Hardy. Sorry. Have a great weekend. Thom

My citrus have started the party out doors. Nagami kumquat in very bad shape but I believe it will live.. It is marked with the flying baseball cap. the crown marks my sweet lee tangerine tree. It was on its death bed then and is doing very well since planting there. The large tree below is my seed grown meiwa kumquat tree. In the process of moving it in and out I dropped it once and forgot to put in the spacer and burned the trunk with the light bulb. It has lost 1/3 of its leaves and shows no sign s of growth the smaller tree is a seed grown nagami kumquat. It is doing very well. 3 happy sweet lee tangerine trees from seed in bottomless gallon food tins. I had placed 3 sweetlee trees and a nagami kumquat tree in the community garden. Squirrels dug 3 sweetlee trees and the nagami up, one was replantable but died. the seed grown nagami was in critical damaged and was moved on to the roof as seen in the flying baseball cap. All four trees were very un happy not because the were grown from seed Here is a link that might be useful: http://s1094.photobucket.com/user/wreristhechimney/slideshow/Seed%20grown%20Meiwa%20kumquat%20tree

Thanks everyone, for your kind words and for your input into the menu. Yes Lindac - bubbly is a MUST! I anticipate a great deal of toasting..;) And I'd love your salad recipe if it isn't a bother to send it along. Mostly finger foods it will be, along with a salad or two and a simple dessert platter of cookies and loads of fresh fruit. Do you think it's ok if I don't have any hot foods? After all, it is August and hopefully the weather will cooperate we will be outside on the back deck. I'm thinking cold or room temp foods are fine. Do you think sushi rolls are ok? How many pieces total should I get? Thanks, AM

A couple of "orange" recipes: CHILLED PAELLA CURRY Although this recipe calls for the paella to be served chilled, you may serve it warm if you prefer. The chilled paella, however, makes an excellent picnic lunch. Serves 6 Ingredients 3/4 cup olive oil 1 1/2 cups paella rice 3 1/4 cups (26 fl. oz) vegetable broth 1/2 teaspoon saffron 1/4 teaspoon turmeric 16 oz skinless, boneless chicken breasts, cut into chunks (or chopped shrimp) 1 small orange bell pepper, chopped 1 cup sliced mushrooms 1/2 cup sliced pimento-stuffed olives 1/2 cup sour cream 1/2 cup mayonnaise 2 cups (12 oz) bottled marinated artichoke hearts, undrained 4 stalks green onions, sliced 1 tablespoon chopped parsley 1 1/2 tablespoons curry powder Directions Heat 1/4 cup of the olive oil in a paella pan. Pour in the rice and sauté for 5 minutes. Add the broth, saffron, turmeric, and cook for 25 minutes or until the rice is tender and the broth has been absorbed. Set aside. While cooking the rice, heat the remaining olive oil in a large skillet and cook the chicken until done and browned on all sides. Set aside. Add the chicken to the paella pan with the rice, and combine with the remaining ingredients. Refrigerate overnight and serve chilled. CURRIED VEGETABLES WITH SHRIMP 4 Servings Ingredients 1 Tbs vegetable oil 1 medium onion, finely sliced 1 Clove garlic, sliced finely 1 teaspoon ground coriander 1 teaspoon gingerroot, grated 1/2 pound shrimp, shelled fresh 1/2 small red chili, minced 1/2 pound cabbage, chopped coarsely 1/2 pound orange/yellow cauliflower, parted into florets 2 small carrots, diced 1/2 pound yellow wax beans, cut into 3 pieces each 1 medium orange bellpepper, chopped 1 1/2 teaspoon Salt 3 cups Coconut milk 1 Tbs curry powder Directions Heat oil in pan and sauté onion lightly. Add garlic, coriander and gingerroot. Fry for 1 minute. Add shrimp and sauté for 2 minutes. Add chili, cabbage, cauliflower, carrot, beans, peppers and salt. Cover and cook over low heat for about 10 minutes. Add coconut milk and curry and cook uncovered, stirring almost continuously, until vegetables are tender. Serve with rice. Joe