Animals Can make there own proteins, and they make the vast majority of them, Pepsin in the stomach breaks apart almost all of the protein that any animal eats. However some Amino acids we cannot make, there are 8 Amino Acids that Humans cannot make, out of like 20, these 8 are called the essential amino acids, they all contain nitrogen in the form of an aminegroup (amine/amonnia/imine all different forms of fixed nitrogen), What peas, alfalfa and clover have in common is that they are all Legumes and as a result form nodules in the roots where a symbiotic relationship is formed with beneficial soil dwelling bacteria of the Family Rhizobia, which through its metabolic processes fixes atmospheric N2, which the legumes then use to make more proteins than they would normally be able to. Cheers

momj47, THANKS for the recipe...that cake looks amazing! I keep wondering though, who has 10 cake pans?!! virginia, it sounds like you made special plans to me. Working in the yard is a plan (which is mine this weekend); about whether or not it's special I guess depends on how you feel about it when it's done! gibby, your cooking plans and lake weekend sound fun. Enjoy all that good food! I had a dream yesterday morning we bought a lake place (without a boat), and it was across the street from the lake. I remember thinking I liked the view until a car drove past to obscure it for me. I guess that tells me if I ever get the opportunity, what NOT to do! eileen, Yumm! I may just have to add potato salad to my menu for the weekend. It sounds delicious, especially with my ribs. terri, I'm not finding any good strawberries yet since ours are mostly shipped in, so I'll bet it will be Father's Day for us too. Have a wonderful and tasty holiday! (I love the idea of London Broil.) My closest TJ's is in St. Louis which is a four hour drive for me. Obviously I haven't made that in an while! I'm headed to the meat market for some lean bacon, then off to find my ribs...

What is this winter you speak of? LOL, in Miami we're just starting what many folks think of as our best season. I don't mind a little nip in the air; it's getting below 70 at night now so that's officially autumn/winter level. Humidity slightly lower as well and that's also nice. What I really love is the *light* in the winter subtropic season. Hard to describe but it is almost crystalline and everything is in such sharp relief. That along with the intensity of the blue skies...paradise. I've never lived north of the Mason-Dixon line but I do recall those short, gray, sad winter days in Georgia and Virginia. Yuck. Then again I don't really mind summers here either. That's boating/swimming/diving season which is also lots of fun. Nothing like sliding over the side of the boat when the water is the same temperature as the air and you're about to swim along a gorgeous coral reef with that sunshine sparkling through the water. Guess I just wouldn't want to live anywhere else which is good cuz I'm not planning on relocating!

Phyllis: I don't like to counter Post my friends but I do it a little different. There are many ways to make Pizza , try all of them. You may or may not like mine but it is worth a try. : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 2 teasps sugar 1/4 Cup of Veg. Oil 1/2 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour Place in a mixing bowl, the Water, 1 cup of AP flour, wheat flour , yeast, sugar. Mix a little and let it sit to test the yeast, to see if it rises. Add the oil and salt and more flour. Add enough AP flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it backing the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. Dough should be about 3/16 " thick on the bottom and about ½" around the edge. Follow the previous instructions. Good luck, Lou PS:  RE: Pizza Sauce...how to make from store canned tomatoes clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 16:54 I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if too acidy ). An italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. SPAGHETTI SAUCE This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste ,½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. LOU, Said that