Good morning to all! Lucy, I love that color of cosmos. When I sowed some poppy seeds in a long rectangular pot, I put a piece of lattice on top because I knew the birds would be having a field day eating up the seeds! Of course you can't cover up the ground when you scatter wildflower seeds so don't know what the solution would be. Hope more flowers are just slow starting for you.

Don, thank you for the beautiful song and pictures, too. Danny Boy always makes my throat tighten and brings tears to my eyes. And Robb, thank you for the lovely poem; may it hold true for all of us--Irish or not. As the Irish saying says, (I think), "May you be in Heaven a half an hour, before the Devil even knows you're dead". Something like that, anyway. :-)

mimi, I've never had this recipe fail, because you mix the flour and sugar to break up any lumps, then whisk in the milk before you put the pan on the heat. The 'pudding' is smooth as silk, even before you add the butter. Make sure you keep the heat low, after the paste starts to thicken, so you don't scorch it. I've even started adding the butter to the still-warm paste, whipping it in until it melts, then refrigerating the mixture until cool, and whipping it up later. It doesn't seem to affect the texture of the frosting, and it's quicker than mixing in one spoonful of the paste at a time. I've noticed, though, that the cooked buttercream seems to get soft quicker from the heat from my hands. Good luck!

I have never been a fan of corned beef, but I've only had it from a restaurant and a deli.... none were good experiences. I get my "reuben" made with pastrami when I can. :O) ALL of your corned beef looks wonderful!! dcarch, what is your dark sauce in your 'shamrock pepper' photos? I'm guessing a soy or balsamic reduction, but my guess is probably wrong. :) Martha Scott, yum!!! Annie, that hash looks excellent and it makes me think of my Dad. He loved to make hash....