Hi I mailed you the Genevieve Costoluto and other heirloom tomato seeds we discussed. The Sioux tomatoes I am growing are from this same group of seed packs. You are the first person I am sending Sioux tomato seeds and Indigo Blue Berries cherry tomato seeds. You should receive them on Monday. cottonwood/ragtime

I've picked up about 400 pumpkins since Hallowe'en. They make the best and richest compost we have when mixed with shredded leaves. We compost the seeds and everything. The moisture keeps the compost humming along. Pumpkins are big feeders..pigs..and all that nutrient goes into our garden. We compost most organics but pumpkins and shredded leaves are available in unlimited amounts and the two ingredients we can't imagine doing without.

This one's good, and the cream cheese ribbon is an unexpected treat. * Exported from MasterCook * Pumpkin Ribbon Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1/2 cup vegetable oil 2 eggs 1 1/2 cup sugar 1/2 tsp salt (optional) 1/2 tsp cloves 1/2 tsp cinnamon 1 2/3 cup flour 1 tsp baking soda 1 cup chopped nuts (optional) Cream cheese filling ingredients: 1 pkg cream cheese -- (8 oz.) softened 1/3 cup sugar 1 TB flour 1 egg 2 tsp grated orange peel Combine pumpkin, oil & eggs; beat well. Add sugar, salt, cloves, cinnamon, flour, baking soda, and nuts, mixing to blend. Pour 1/4 of the batter in 2 greased 7 1/2 x 3 1/2" bread pans. Beat cream cheese, sugar and flour together. Add egg and mix to blend. Stir in orange peel. Carefully spread cream cheese filling mixture over batter in the pans. Cover the cream cheese filling with the remaining batter. Bake at 325 degrees for 1 hour or until bread tests done. Cool 10 minutes in pans before turning out on a rack to cool. Store in the refrigerator. Joyce's 1997 2nd place Pumpkin Bread Posted to Friendly Freezer on 10-19-02 by Angela angela@seelyworld.com Source: "http://www.geocities.com/Heartland/Meadows/6734/recipe.html" - - - - - - - - - - - - - - - - - - -

LOL, Bubbe. In the past I've milked the cow, boiled sap for syrup and I still bake my own bread for toast. I draw the line at growing the wheat though. I have purchased some from a neighbor occasionally, but one the the local "agri-tourism" places has an old mill and I can buy grains freshly ground. I've never eaten an Eggo waffle. The Monkey Princess loved the ones with a picture of Hannah Montana on them, and I think that was an Eggo brand, but I think it had nothing to do with flavor. Bruvver is an eating machine and will eat anything that won't bite back, and maybe some things that will, so I'm not asking him. I have my VillaWare waffle iron that bakes waffles in the shape of pigs, cows, chickens and barns. When I make waffles I make extra and freeze them, the grandkids happily eat them toasted but again, I don't think it has anything to do with flavor, it has to do with wanting to "eat a cow" or whatever. Amanda also makes extra, but she usually just keeps them in the refrigerator and they're gone in a couple of days. Her family likes breakfast for supper or lunch, so she'll warm up the leftover pancakes, make some sausage and the kids have lunch the next day. I also freeze pancakes and french toast and muffins because I don't like the "white flour" versions as well as I like the whole grain versions. Can't get the Princess to eat those either, anything that "brown" is suspect, as is anything with something green in it, like zucchini bread. Put syrup on it and Bruvver would eat a fence post! I am absolutely never going to buy those frozen pb&j sandwiches, though, that's just gone too far. Who can't make a pb&j? Annie