lyra, sounds good! I love the idea of keeping peppermint schnapps in the freezer. I'm going to have to try it when the weather heats up again. I don't usually like frozen pizza, but you make me think I should try freezing one of my own partially prebaked crusts. Thanks for a good idea. kitchendetective, I personally haven't made a lot of pesto and frozen it. That would be a good question for the rest of the cooking forum! Start a new post, and you'll get some answers as I know there are a lot of pesto makers here. Here you go terri and dixiedog; I hope they turn out well for you. Note: I cook the broccoli part way as it finishes cooking in the oven. I'll use salted butter to cook the onions in, and because the bacon is also salty, I don't use any extra salt in the mixture. If I don't use peppered bacon, I'll throw in some Penzey's Creamy Peppercorn seasoning. Twice Baked Potatoes 5 lb. bag of russet potatoes (approximately 11 potatoes) 1 (16 oz.) carton sour cream 1 package sharp cheddar cheese (2 cups) 1 package Hormel Peppered Bacon ½ cup (1 stick) salted butter 2 large onions, diced 2 cartons frozen chopped broccoli Broccoli water for deglazing pan Bake potatoes at 380 degrees F on convection, about 35-40 minutes. Let potatoes cool for about 15 minutes, then slice in half. Scoop the pulp from the potato and reserve in a large bowl. Using a pastry cutter, chop the potato pulp until fluffy. Put the skins on a wire rack and return to the oven for 10 minutes (on convection) until dried and crispy. Put aside to cool. Add 2-3 Tablespoons water to each package of frozen chopped broccoli and cook broccoli in the microwave for 3 to 3-1/2 minutes. Add to the potato mixture, reserving the water for deglazing the pan that had the onions. Dice the onions and sauté in the butter until golden brown. Add these to the potato pulp. Deglaze the pan with the water from the broccoli, and add to the potato mixture. Add the sour cream, peppered bacon, sharp cheddar cheese, and a light sprinkling of salt to the mix, and stir together well. Stuff the cooled potato skins with potato mixture, until all has been used. Freeze the stuffed potatoes and vacuum seal. Preheat the oven to 380 degrees F, convection. Put the frozen potatoes into the oven and bake until golden brown, about 40 minutes from frozen.

Maybe if two people step on them at the same time they are propelled into a secret room, preferably one with less, well less everything. Perhaps the ugliness is to frighten the curious away... But seriously why? Does the owner think the housekeeper is getting it on with her husband and this is a passive aggressive punishment?

I rode to church today with Cheryl, the night before we went to the Fall Festival at church and that was fun. Alyssa was Little Bo Peep. After church we went to our business where the men were putting in a new overhead garage door. We picked up Norm and Kevin sandwiches and Cheryl and I had some too. They were from Hardee's. Then Cheryl and I had to go to Sears in another town to get a new garage door opener. We also went into Joann's and I bought some really reasonable fabric. Then back to the business to leave the garage door opener. Back at home we took the dogs out, fed and watered the chickens and a ride on the big rig. Then off to Amber's to see them. The men came and we had pizza from Pizza Hut and Little Cesar's. I just got home and will go to bed soon. Busy day again tomorrow. Sue

Lisa, I don't know about shade tolerance. I have had it growing in full sun. Sometimes polyanthas have a tendency to mildew when young, but Kendyl Marie has been relatively disease free. I also have reports that it does well in the cooler climates of Oregon, so it might do well with a little shade. Btw, here is a pic of me with the original Kendyl Marie and her new baby brother, Kyle John, who I am certain will be a future polyantha rose.