Hi Guys! Patti---Thanks for stopping in, now don't be a stranger! NHSuzanne: BJ=wildchicken, PTSD=post tramautic stress disorder, FB=f@cebook, LOL= laugh out loud, IDK= I don't know (literally). Your weekend sounds GREAT! Would LOVE to get a perrenial border going I am going to work on that SOON and make some guerilla gardening seed bombs wth all of the seeds I've collected so far: LOTS of Shasta daisies (does anyone need some seeds?) I'm happy to mail them! Artic lupine (a few volunteers popped up after our lot was bulldozed & since they are too hard to transplant, I'm working around them---I love lupines! Tons of cosmos--I can never have enough! Also some day lilies (orange.) My 3 little apple trees are bearing fruit and the deer are eating them all! I did pick some and make some apple juice the other day tho'. Milkdud: Yeah, your DH's sneaky snacking has caught up with him! I work with my DH, so when he has a mid-afternoon milkshake, I know it! he just flunked his life insurance physical, but won't do anything about it, so my mouth is SHUT. I'm just going to make healthier meals at home and see how it goes. Dee: You might want to just put a fresh vacumme bag in the vacuum and run the hose part underneath your china hutches and furniture, then tear open the bag and pick through it for the ring---ya never know. I've recovered earrings that way. Wodka: Liver stories: When I knew we were having liver, I would wear my rubber boots to the dinner table and put the liver down my boots, then go straight out to the dog and feed him! That dog knew it was treat time when I wore my boots to dinner! HI MADDIE!!!!!!! Yes, Alli---what a sweetie! I normally hear from Zig at Christmastime when we exchange cards and pictures. Well, I actually made it to the "big" grocery store here today (it's closed on Sunday-and there is only one community grocery here.) I have been going to the small store each day in town and making dinners on the fly. BUT!---I bought everything I need to start my Mediterranean diet. I was going to start Monday, but I am instead starting Sunday (tomorrow.) My Med diet book & recipe book should arrive by air on Tuesday! I'm pretty excited about this. I looked up recipes last night and this morning and am planning the week'S meals tonight. I might post some of the better, easier recipes here. Okay, everyone---enjoy the weekend and if anyone wants Northwestern Shasta Daisy seeds, lemmee know!!!!

Teresa-NC - recommend to you what I do for flies: Spray a little anti-bug spray on a paper towel and blot the place where they land. The flies always seem to land at the same place so it deters them from repeating. My market is having a hard time competing with the dumpster at the end of the parking lot we inhabit on Saturday mornings that is filled with refuse from the next door over's fish restaurant. Also, a small battery operated fan strategically located to blow over the offerings keeps them from landing. P.S. I go to Sugar Mountain in October and my view is all of Beech Mountain. Suppose you are looking back and seeing me on Sugar? T'wd be too funny! Nancy

I've posted this before, but I love what I call my Company Green Beans. Sweet n Saur Green Beans Ingredients 1 pound slender green beans, trimmed 3 tablespoons butter 1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise 1 tablespoon chopped fresh marjoram 1/2 teaspoon dried crushed red pepper 1/3 cup red wine vinegar 2 tablespoons (packed) dark brown sugar Preparation Steam beans until crisp-tender, about 5 minutes. Transfer to plate. Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.

Thanks to Glenda for doing this thread on the weekend. I'm so sorry you had such a bad day yesterday. I hope your recovery is as quick and painless as possible. SCHWEINEKOTELETT IN ZWEIBELSOSSE (Pork Chops In Onion Sauce) 4 pork chops 1/2 teaspoon salt 1/4 teaspoon pepper 1 1/2 tablespoon unbleached flour 1 1/2 tablespoon vegetable oil 4 small onions, thinly sliced 1/2 cup beer 1/2 cup hot beef broth 1 teaspoon cornstarch Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frying pan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork chops to a preheated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serves 4.