Any fruits such as apples, quince, blueberry, raspberry and so on can be dried and added to tea. Fresh too, for that matter. Rosehips are nice....roses were in all the old herb gardens of yore. Lemon balm, sage, dandelion (leaf & root), raspberry leaf, nettle... to add to what has already been said. Herbs have medicinal actions too. If you plan on drinking more than the rare occasional cup of something, be sure to check to see what effects the herb has. FataMorgana

Most of my favorites have been mentioned already. I have an annoyingly (at times) task-oriented husband. (This story does have a point, I promise!) He runs errands with literal precision that baffles me: Not only will he not "stop and smell the roses," but he won't notice the roses if I don't point them out. So I sent him into Penzey's with a three item list and explicit instructions to open at least 20 jars, smell the contents, and buy anything else that appealed to him. He came home with some fun discoveries that led to some interesting meals. So my recommendation to you would be to open and sniff as many jars as possible especially if the spices are unfamiliar, or you can't imagine why anyone would buy them! Also, if you go at a non-busy time, engage the (knowledgeable) staff in conversation about their favorite spices, or their favorite ways of using a non-familiar one. Oh, and if you leave the store without a big bottle of Vietnamese cassia cinnamon, you have wasted a wonderful opportunity!

There is always Tiramisu. Home Cookin Chapter: Recipes From Thibeault's Table ======== This is my recipe. I have been making it this way for many years Most Tiramisu recipes are made with raw eggs. This one starts with cooked custard 1 Custard recipe (follows) 1 500g tub of mascarpone cream cheese 1/2 Cup whipping cream 1 Cup fresh strong espresso 1/4 Cup cognac or rum 1 Package ladyfingers ground chocolate 1/2 Pint whipping cream Creme Anglaise (optional) Custard 1/2 Cup sugar 3 Tablespoons flour 1/4 Teaspoon salt 1-1/2 Cups hot milk 3 egg yolks 1 Tablespoon butter 1 Teaspoon vanilla . Combine sugar, flour and salt in saucepan. Gradually stir in hot milk. Cook over low heat stirring until mixture comes to a boil. Continue cooking for 1 minute. Beat egg yolks slightly. Gradually stir in about 1/2 of thickened sauce. Add this mixture back into saucepan with remaining sauce. cook an additional 2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place plastic wrap on surface and refrigerate. Cool completely. Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well. Dip ladyfingers into coffee and cognac mixture and place one layer in bowl of choice. Cover with half of cheese mixture. Repeat with another layer of ladyfingers and finish with cheese mixture. Prepare one day ahead. Before serving cover with whipping cream and ground chocolate. To serve. prepare a Creme Anglaise recipe and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Carmelized Pears with Tiramisu Cream This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive. http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html Ingredients: 4 medium pears, firm but ripe (preferably bartlett or bosc) 2/3 cup (150 mL) granulated sugar 2 tablespoons (30 mL) chopped candied ginger 1 lemon, sliced very thin Filling 1/2 cup (125 mL) part skim ricotta cheese, drained (see note) 2 tablespoons (30 mL) granulated sugar 1/2 teaspoon (2 mL) vanilla extract 2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee 2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate 1 tablespoon (15 mL) icing sugar, sifted . Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller works well). Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy frypan that will hold all the pears in one layer. Cook, uncovered, on medium-high heat for 2 minutes or until sugar begins to brown and melt, stirring occasionally (be careful not to let burn). Remove frypan from heat. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Place over low heat and cook for about 10 minutes. Cover and remove from heat; let rest for 30 minutes. Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2 tablespoons (30 mL) granulated sugar, vanilla and rum. Place chopped chocolate in strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Spoon about 1 tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate with any syrup remaining in frypan. Arrange a cool lemon slice on each and dust with icing sugar. Makes 8 servings. Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour before using. Home Cookin Chapter: Recipes From Thibeault's Table Fresh Strawberries with Black Pepper and Vanilla Mascarpone =========================================================== Source: Gordon Ramsay Some foods are natural partners, and in the same way that fresh ginger accentuates the flavour of melon, black pepper brings a real kick to strawberries. 750g fresh strawberries, hulled and sliced in half 2 tbsp icing sugar 125g mascarpone cheese 2 vanilla pods, split, seeds removed Coarsely ground black pepper . 1 Place the strawberries in a fruit bowl and dust with icing sugar. Leave to stand for 30 minutes to allow the juices to bleed. 2 Mix the mascarpone with the vanilla seeds and season with a pinch of pepper. 3 Divide the strawberries between four serving plates and place a generous spoonful of the mascarpone on top. Season with more black pepper to taste and serve. Home Cookin Chapter: Recipes From Thibeault's Table Chicken with Pesto and Mascarpone Sauce ======================================= Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto . Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the e chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken.

I use 1/2 gallon and gallon plastic milk jugs as a slow watering system for gardening. Just poke a hole or two in the bottom of the jug...fill it with water (in place) and it drip irrigates whatever plant it is sitting near. It works really well as there is no runoff or soil erosion problem. The plant leaves camouflage the jug :^) I use it most in big pots or raised flower beds. Another idea that works great for us, but makes our visitors scratch their heads....I put all of my kitchen utensils in the drawer next to the stove.....upside down! That way, they don't hang and get jounced around as the drawer is opened and closed. I also put the wax paper/tinfoil/clingwrap boxes in the drawer upside down...the lids don't hang as the drawer opens. I use the cheapy dollar store clear plastic showercaps (12 for 1 $) to cover dishes/plates of left over food that are going into the refrig. I wash them after each use with dish soap and hot water and hang them over a hook to dry. They last about a year.