Hi again, thanks for replying once again, I'm FINALLY able to respond back. The response here on this post and to my private e-mail has been overwhelming to say the least but in a GREAT way!! (Thanks!).... I will find out from our treasurer if our club will pay for postage. We have received so many replys that I personally cannot provide SASE's to all requesting to help out with this (without having to get a second job -hehehe!)...but our club may be able to do so. Please, make sure anything you are sending is compatable to the NJ Shore growing region 6B...also is a non-invasive to NJ and not on the Invasive species plant list....Please advise how much postage you would be requesting..... if approved, the seeds maybe sent to: Jean PIZ, Terra Nova V.P. 66 Spring Street Edison, NJ 08820 Thank you again so much for you help with this and I would again remind you that...ALL SEEDS RECEIVED WILL BE DISTRIBUTED TO MY OWN GARDEN CLUB,Terra Nova OF EDISON, NJ ,then passed to our "worse off" clubs especially district 8 (Shore area)... Some of our sister garden clubs here in NJ suffered devastating losses in their publically kept gardens for all to enjoy.(They basically just got washed away.) Our own (Terra Nova's own Gloria D.) member Gloria has volunteered to chair this "Sandy" project for the GardenClub of New Jersey. We are very proud of that. I think they're all doing it already ... I am just doing this little seed/plant exchange thing on my own to present to Glor to give when they have the next committee meeting at GCNJ!! Happy Easter. Happy Passover, Happy Spring and Happy Planting my friends!!! Realbusy on GW

wow! you will busy! have fun! looking forward to pictures! have a nice visit with your parents!

Here is a tried and true scone recipe from Ann_T over on the cooking forum. They come out great for me every time. I have had no problem getting on the KT. These scones are perfect for Strawberry or Peach Shortcakes. 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.

I know what they are going thru with the cancer treatments. I too spent many days/hours in the cancer center with DH before he passed away. But he had the port put in as soon as he was diagnosed with this. He also had diabetes and heart problems and lung problems. My prayers are with Jim, family and medical staff. Has she typed in Garden Web? instead of KT and there is a way to get the favorites back--maybe Raven can help. I have a program to save them if they are lost. Can't think of title but begins with X. Again Prayers for all Marie