That tent looks perfect! I don't know if DH would appreciate it though, but I really don't care what he thinks ;) The garage is out of the question; it's too cool because the central air unit is above it, besides, it's too dark. I'd use my Florida room (attached enclosed windowed room), but DH has got the itch to put on an addition, which will eliminate the Florida room. Which sucks since it's my tender overwintering room :( He was supposed to build me a greenhouse, which might have worked. I might just go for the tent and keep my fingers crossed... Thanks everyone!

If the tortillas are fresh (and especially if homemade), they should not split or crumble. I assume that Lisa wants to make Tex-Mex tacos, which have tortillas that are fried until crisp and usually deep fried. In Mexico, soft tacos are the norm and are made with two tortillas heated on a griddle or in a wok - I use a cast iron skillet with no oil. Tortillas are sauteed in oil generally only for enchiladas, as they would be messy to eat by hand if the tortillas had been sauteed, but you can make them either way. Personally, I steam tortillas for enchiladas because I do not want the extra oil, but it's not traditional. Lars

I use whatever fruits, nuts, seed, and rolled grains I have, but this is the basic recipe I've used for years... * Exported from MasterCook * Lloyd's Granola Recipe By : Katie Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c rolled oats 1 c coconut 1 c wheat germ -- * see note 1/2 c cashews -- ** see note 1/2 c sesame seeds -- ** see note 1/2 c oil 1/2 c honey 1/3 c water 1 1/2 tsp vanilla 1 1/2 tsp salt raisins and/or other dried fruits Mix oil, honey, water, vanilla and salt and pour over dry ingredients. Mix well. Bake at 300F for about 1/2 hour, until dry, mixing often. Cool and add raisins and/or other dried fruits. * you can also use bran or rolled wheat. ** use any nuts or seeds

I'd like to suggest the book, "Nourishing Broth", by Sally Fallon Morell and Kaayla T. Daniel, PhD,CCN --- for anyone interested in making all kinds of broth. Especially when it comes to treating different ailments and conditions. I always consider vegetable broth an opportunity to clean-out the vegetable drawer in my refrigerator, as well as my collection of peelings and cuttings during the week, not a specific combination or ingredients. When I was following the Macrobiotic Diet, vegetable broth was made every few days as vegetable peelings and cuttings quickly gathered in the covered container I kept them in in the refrigerator. It is a practice I follow to this day, and make vegetable broth at least once or twice a week. Cruciferous vegetables - cabbage, broccoli, and Brussels sprouts - can give a strong flavor, so keep in mind what you are going to use the vegetable broth for if it's a base ingredient. I'm not fond of peppers in my veg. broth, either. -Grainlady