Jerry, They look great. I didn't know you were doing that. All of my tomatoes this year are in raised beds in cages. I have been thinking of ways to do the same thing next spring except in five gallon buckets hanging from my cucumber trellis. I just like to play with stuff. I like the pots you use because it adds a decorative effect to the whole thing. We did pick and eat our first (two) ripe tomatoes today. They were great. Every year it seems after we eat the first ripe tomato, we are soon flooded with tomatoes. I'm looking forward to it. Ted

Thank you, thank you so much for all the wonderful comments. They are truly appreciated! I was at the mall yesterday and was looking at some of the ornaments and was very happy for the bargain I was able to get at the dollar stores. I just dollar store hop. LOL Some of my coworkers were talking about tree decorations and I suggested the dollar stores and they laughed. That is until they saw the tree. LOL The livingroom was a long process due to stupid furniture stores. I am very happy with the way it turned out though. Well worth the aggrevation. I got some great ideas on placement over in the Home Decorating forum. It is very comfy and cozy. I saw those curtains and just had to have them. I started off with just the dark brown panels but then went back for the lighter color. The beads really help it tie in with the furniture.

Here it is! Ok, yes, I'm at work posting recipes. LOL The only change I made was to use 1 c. of whole wheat flour and added about 1/4c. of chopped, candied ginger. Like Annie, I used dark molasses. It turned out of the pan perfectly. Upside-Down Pear Gingerbread Cake Posted by annie1992 Z5 MI (My Page) on Mon, May 18, 09 at 16:23 pear gingerbread from Gourmet magazine: For topping 2 1/2 firm pears (preferably Bosc) 1/4 cup (1/2 stick) unsalted butter 3/4 cup packed light brown sugar For cake 2 1/2 cups all-purpose flour 1 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup molasses (preferably mild) 1 cup boiling water 1/2 cup 1 stick unsalted butter, softened 1/2 cup packed light brown sugar 1 large egg, lightly beaten Special equipment:a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof) Make topping: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat. Make cake: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature. This is so good, dark and moist. I plead guilty to adding a bit more ginger and using dark molasses because I like that flavor. This is amazing still warm with vanilla ice cream and my daughter likes to drizzle some hot caramel topping over the whole thing. Annie Deanna

I'm using an iPad - the original not a newer one with camera. The pictures posted above- the first one at 11:12 are upside down for me and the second ones at 11:14 are right side up. Strange that even iPad users are seeing them differently. I even rotated my iPad and the pictures still stay the same.