Oh good, Julie -- and you've got some good loot! So, how do people clean these seeds? What kind of equipment do you all have? Right now I am using 2 collanders and 2 strainers with different sized screens. To say my seed is chaffy is an understatement, but on a lot of them, I can't figure out what the seed even is (Filipendula for example). Others, like ageratum, I thought you were supposed to crumble the seed heads, but that would naturally include the browned petals. The heuchera is the same way, but in that case it's the short little stems of each individual flower that fall through the screens. On Victoria Salvia, I have to individually roll each seed pod between my fingers to get what appears to be a single seed out, and I have 1000s. On marigolds, not all the seeds are heavy and black -- some are light gray or white. I have 10,000s of those -- no way I am going to fish out the light gray ones and blowing on the plate was a disaster of the 1st magnitude, but thank goodness I did it outside! I can NOT be doing this right! It's hours and hours and hours just to clean & that's not including the packing & labeling. I heard some people are making their seed packs from scratch -- now how in the heck do you have time for that? All-in-all I would say I might get a bad reputation from my dirty seed. Lime P.S. Would a salad spinner do any good for anyof these seeds? I think I need to mechanize! LOL!

This is from the Prioneer Woman site that Pattico pposted awhile back and very good! Marlboro Man's Favorite Sandwich 2 to 3 pounds cube steak (tenderized round steak that's been extra-tenderized 1 large onion OR 2 small/medium onions 4 French/Deli rolls Butter, man Lawry's Seasoned Salt Worcestershire Sauce Tabasco -Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside. -Slice cube steak against the grain. Season with Lawry's. -Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown. -Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides. -Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine. -Butter halved French rolls and brown on skillet. -To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour These are good too: Flakey Deli SLices Ingredients: 1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box 1/4 cup grated Parmesan cheese 3/4 lb very thinly sliced cooked ham 1/4 lb thinly sliced pepperoni 1 cup shredded Cheddar cheese (4 oz) Preparation Directions: 1. Heat oven to 450°F. Remove pie crusts from pouches; place crusts flat on work surface. Sprinkle each crust evenly with Parmesan cheese. 2. Top each crust with ham, pepperoni and Cheddar cheese to within 1 inch of edge. Loosely roll up each crust; place rolls, seam side down, on ungreased cookie sheet. Fold ends under. 3. Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Cut each roll into 16 slices. Serve warm

Haven't made this in almost 10 years, but it sure was good when I did make it! Peloponnesian Pot Roast Ingredients 2 1/2-3 pound Beef pot roast 8 cloves garlic-cut in half Salt & pepper to taste 2 tablespoons cooking oil Hot cooked spaghetti 3 cups tomatoe sauce 2 tablespoons brown vinegar 1 teaspoons ground nutmeg 6-8 whole cloves 1/2 teaspoons ground cinnamon 1/2 teaspoons ground allspice Method Make slits in top of roast with tip of sharp knife; insert garlic halves into slits. Sprinkle roast with salt & pepper. In large skillet, brown meat on both sides in hot oil. Take meat from skillet & put into small roaster. Combine tomato sauce, vinegar, nutmeg, cloves, cinnamon & allspice. Pour mixture over meat in roaster. Cover and roast at 350 degrees for about 1-1/2 hours or until meat is tender. Remove meat to cutting board; keep warm. Bring juices in roaster to boiling; boil, uncovered, about 5 minutes or until liquid is reduced a bit. Remove the cloves from the sauce. Remove the garlic from meat, if desired. Cut meat into serving portions & serve over spaghetti with a little sauce over the top

Great way to get your GRITS 'N GREENS I've served this twice at potluck and came home with an empty dish. ***I added my substitutions/revisions 3 cups milk 1 cup water Use chicken stock skip the bullion cubes 1 chicken bouillon cube 1 cup "quick" grits 1 1/2 cup freshly grated Parmesan cheese 1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens Use good GLORY CANNED SEASON TURNIP GREENS 1 Tbsp. bacon drippings (or oil or butter) don't need several slices of bacon, cooked and crumbled salt and pepper to taste Directions: In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching. When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat. Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.**didn't need s&p sauce the greens were perfectly seasoned. Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top. **Didn't use broiler This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes. Servings: 8 Time: 20 Minutes Preparation Time 22-27 Minutes Cooking Time