Altadena, thanks for the thumbs up on the mag. coco -- what michelia are you growing, by the way? Here's my take on wrightia -- to the best of my knowlege, it has a long history of cultivation in gardens and containers in Southeast Asia, and a shorter history as a tropical bonsai species, but was pretty unknown in North America until about 4-5 years ago. Somebody imported it because it's fragrant, pretty, compact, takes pruning well (but see Supannee's post above!), and blooms in flushes on new growth, and suddenly it became "the legendary wrightia religiosa" -- gotta love a botanical name like that anyway -- and so I naturally took the bait and ordered one. Here's the catch: I ordered a three foot high specimen from a company, Bloomin' Good, that no longer does mail order! Some nurseries sell small starters, and I suspect they're harder to grow because they don't have extensive root systems -- it's really a tree, not a woody vine like most true jasmines. Mine has been very tough within limits, it takes full sun and loves the heat, has survived night temps down to the low 50s with only some leaf dieback (I wouldn't leave it out in anything under 50 degrees), and has survived spider mite attacks in winter. The flowers look like single fuschia flowers, and all hang on roughly the same horizonal plane in a cluster, so several clusters open at once look very elegant. The scent is not, I'd say, quite as wonderful as a sambac jasmine; it's not as heavy, and slightly less rich, but it's very nice, again particularly when you've got a lot of flowers. I don't seem to have a picture of it right now; if I get more blooms soon I'll post 'em! Elaine, I'm pretty sure "Cottage pinks" is just a name for a group of carnation cultivars, not one particular variety. Check some seed catalogs and Flower Scent Gardens online to see if you can find some good ones! Jim

Hi Asovey, How great that you're at the beginning of the process--it's a blast! Top of my list is an open, light, bright workspace that's beautiful--a place where I love to spend time and can easily work. Under this category fall an excellent KD and cabinetmaker, great lighting, natural light, and in my case white cabinets and white marble counters (personal taste...) Second is an excellent, quiet vent hood (I have the 54" Best by Broan with inline attic-mounter blower). I tore out an entire section of perfectly good kitchen in order to be able to install this with the custom wood hood around it. Third would be drawers, drawers, drawers. Deep pot drawers, plenty of drawers for utensils and wraps, etc. They're the best thing since sliced bread...literally :) ...in the kitchen. Fourth is a spacious, well-lit, easily accessible pantry. Fifth is pull-out sink faucets and a veggie sink in the island or main prep area. I love my new higher-end appliances, but I was pretty much just as happy with my Kenmore rangetop as I am with the new Wolf range, my Viking fridge is nothing to write home about--the previous Jenn-Air was just as good and quieter, and although I love my Miele DW, it's had so many problems that it was replaced by the company after 16 months. Never had a problem with the previous Kenmore. My point is that in my case and IMHO, form, storage space, layout, construction quality, and lighting are more important than my appliances. Have to agree with the 48" Wolf in the island being a potential problem. Your island would have to be massive to accommodate the range and still leave room for landing space and everything else that goes on around an island, that space could easily lose the intimate feel. I also hear people with in-island ranges complaining about splattering guests and family members while cooking, and always having a big mess in the main gathering area. It looks great for cooking shows, but ask around and see if people with that arrangement like it IRL. Personal choice, of course. Good luck, and enjoy the process!!

Here you go, Ci_lantro. I am glad you like some of the recipes I've posted and I'm happy to share these as well. The Kung Pao is somewhat spicy so if spicy is an issue for your guests, the Cashew Chicken would be a better choice. Kung Pao Chicken Adapted from a recipe found in Cooking Light 1 tablespoon vegetable oil, divided 4 cups broccoli florets 1 red pepper, cut in strips 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips 1/2 cup fat-free, less-sodium chicken broth 1 T ground ginger (or shredded fresh ginger) 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts Preparation Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli to pan; saut� 1 minute, add pepper strips and water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove vegetables from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 6 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts, serve over rice. Yield: 4 servings Cashew Chicken Inspired by recipe from Weight Watchers 10 oz boneless, skinless chicken breast, cubed 1\-1/2 tsp cornstarch 1 T dry sherry 1\-1/2 tsp soy sauce 1 T vegetable oil 1/2 c sliced onion 1/4 c sliced celery 1/4 c red pepper strips 1/4 c sliced fresh mushrooms 1 small garlic clove, minced 1 4oz can sliced water chestnuts 1 oz shelled cashews, toasted 2T hoisin sauce 1/4 c sliced scallion 3 cups cooked rice Place chicken in a medium bowl, and sprinkle with cornstarch. Toss to coat. Add sherry and soy sauce, stir to combine and let marinate 15 minutes. Heat half the oil in a wok, add chicken cubes and stir fry until browned. Remove and keep warm. Add remaining oil to wok, and stir fry onions, and celery until tender. Add peppers, mushrooms and garlic, stir fry one minute. Return chicken to wok, add water chestnuts and cashews. Any remaining marinade and hoisin sauce. Stir, cover and cook until chicken is cooked thru (approximately 1\-2 minutes. Sprinkle with scallions and serve over rice. Don't let the amount of garlic intimidate you, it mellows very nicely and does not overpower the dish. French Farmhouse Garlic Chicken 4 small boneless, skinless chicken breast halves 1/4 tsp salt 1/4 tsp pepper 1 T cooking oil 40 small cloves unpeeled garlic 1/2 c dry white wine (or chicken broth) 1 T lemon juice 1 tsp dried basil 1/2 tsp dried oregano 4 T all purpose flour 2 T dry white wine (or chicken broth) Rinse chicken, pat dry. Season with salt & pepper. In 10 inch skillet, heat oil over medium high heat. Add chicken and garlic cloves. Cook chicken 2-3 minutes on each sideor until golden, turning once. Slowly add 1/2 c wine, then the second 1/2 cup wine, lemon juice,basil and oregano. Cover and simmer 6-8 minutes or until chicken is tender and no longer pink. Using a slotted spoon, transfer chicken and garlic to warm serving platter; keep warm. In small bowl, stir together flour and 2T wine. Stir into pan juices. Bring to a boil, cook and stir 1 minute more. Spoon over chicken, serve with mashed potatoes or rice. Makes 4 servings. This is my personal favorite.I always double the sauce, it is so good! I got this when a few of us visited Annie a few years back. They were sampling recipes at Fresh Market and I loved it so took the recipe home. I've made it often since. Creamy Tarragon Chicken From Fresh Market\-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large saut� pan, heat olive oil over medium high heat. Brown the chicken 2\-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cream to pan and heat through. Spoon sauce over chicken and serve. Linda

Oh NO! I've been gone so long I didn't know Patti had been ill, or even that Harry had passed or she moved. :( I was looking for her when I asked about the" I'll share my recipe if you'll share yours" Patti was such a kind hearted lady. She will be missed much.