You've sure got some beauties growing out there! L&L is just a stunner. Is MAGIC AMETHYST always that dark for you? Mine was always a ton lighter. Wonder if it was because it didn't get enough sun. I moved it, and if it makes it, I guess I'll see next year if it made a difference. I've been admiring STORM SURF for a long time, but it is hard to find. I love that color combination, and your photo is the best I've seen.

I'm very late to this party, but still wanted to wish the evil one a happy birthday! I've been busy and haven't been on CF much the last couple of months, so I've missed a lot. I've kept up with the Saints, though, and I'm not blaming Jessy for that loss on Sunday. They had nothing to lose or gain by winning, so they didn't really try. Jessy, keep wearing your Black and Gold for future games --- the rest of the games are going to matter!

Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve.

shoot clair..it won't work... but you can c/p the cookie and it will come up, on search... for some reason they don't let you have the option in the post section, only in the link section, sigh...