I found this on Piviones Riviere's website. WHAT IS THE BEST PERIOD TO PLANT ? How do you plant a peony? To obtain the best results in peony cultivation, pay very special attention to the planting process. *Planting bare roots should be done between September and mid-March. *It is better to plant peonies in the autumn so that the root system can grow before the leaves come out. *Planting can be done during the winter period even with frost during the night as long as it disappears during the daytime. *After March, due to the growing of leaves and vegetation, it is not recommended to plant bare root peonies. *If you want to plant later, we offer cultivated plants in containers that you can buy either from our nursery or at the flower shows we go to. *Tip : In case of frost when you receive our plants, place the parcel in a cool area  a cellar or a garage - and open the parcel. The individually packed plants can remain for a month in their packaging without any harm.

Barb, Here's the Flan recipe---I translated it, so scroll down for the English version. It is really easy and delicious. My other favorite is Flan de Queso or Cream Cheese Flan. Flan de Calabaza Sencillo por: Melanie Lugo Ingredientes : 2 1/2 taza calabaza majada 1 lata de leche evaporada 1 lata de leche condensada 5 huevos 1 cdta. canela en polvo 1 cdta. vainilla 1/4 cdta. clavos de olor (opcional) 1 taza de azucar derretida (caramelo Procedimiento Precaliente horno a 350. Mezcle todos los ingredientes y coloque en un molde previamente acaramelado. Ponga el molde en Baño de Maria por 1 hora. Translation: Simple Pumpkin Flan 2 ½ cups mashed pumpkin or squash 1 can evaporated milk 1 can sweetened condensed milk 5 eggs 1 tsp vanilla 1 tsp cinnamon 1/4 tsp ground cloves (optional) 1 c. granulated sugar for the carmel Pre-heat oven to 350. Mix all of the ingredients (I use a blender) and pour into baking dish/pan/mold that you previously put the carmel in. Put in the oven in a hot water bath and bake for 1 hour until knife inserted in middle comes out clean. Note: To carmelize sugar IÂve found IÂm less likely to burn it if I add 1TBS corn syrup and 1/4 c water. Then I let it cook over medium to med-high heat until it start to turn a light amber color. I donÂt have a custard dish, so I just use a round cake pan and put it in a 9" by 13" pan with hot water for the hot water bath. I have also found that the flan sets up better if I add 2 tsp of corn starch, or 1 TBS of flour to the batter. This is a very pumpkiny flan. You can reduce the pumpkin by ½ c. if you want a milder pumpkin flavor.

sd, what doesn't show in the photo is the beach towel on the floor to catch any marshmallow drips. At the point that photo was taken, we were contemplating removing the entire rack. The fuzzy hand and potholder in lower center of the photo is DD getting ready to grab the cookie sheet to make sure it stayed under the dish. In the end, it became obvious that to remove the rack it would have to be tilted up too much and the sweet potatoes were in danger of flipping off the back. So, LS just sacrificed the potholders to the marshmallow mess (they washed up fine later that day). I thought the dish was too small for the sweet potatoes anyway, but there was enough kitchen angst going on without my adding my opinion of the dish.

Summersrhythm, Houses built before refrigeration/electricity often had an unheated room off the basement in which perishable food items were stored to keep them cold and hydrated since these cellars were humid as well as cold. Iceboxes were kept in the kitchen for perishables like fresh meat, eggs and milk to keep at hand for ready availability. Root/fruit cellars were used for storage of perishables that had a longer shelf life but needed cold, but not as cold as an icebox. Foods were stored in them such as: apples, potatoes, carrots, cabbage, winter squash, cheese, cured meats, and bad little boys...just kidding! Put a couple bushels of local, fresh picked McIntosh or Cortland apples in a root cellar at harvest time. Leave then there until they have turned fully ripe when they actually have a glow and feel like they have been rubbed with olive oil. This could be as late as December/January. They're slippery! Now, make applesauce from them, no sugar needed, just a little nutmeg and/or cinnamon. Freeze or can the sauce. You NEVER tasted a better, super healthy, more delicious applesauce in your life!