I second everything Andromo..... said. Plants are wonderfully adaptable. Some years ago I harvested some red junipers, to use as bonsai, growing on the side of a high sandstone bluff overlooking the Wisconsin River here. They were stunted and twisted all on their own by virtue of where they took root. They were producing berries even though they were subminiatures of their full size brethren growing on top of the bluff. Thats what plants do, they make the best of their conditions and will do anything to reproduce. As is natures way. From what I understood from the person I harvested them for, they would actually recieve better care now ensuring a longer life for them. They'd even have their roots cropped as the tops were, to make sure as Andromo said they had that "root to shoot" ratio correct. This was so they were comfortble in their small pots. Cement is 98-99% cured at 30 days (under good conditions) and again as Androm says there should be no problems if the pot has been well leeched. This discussion has got me planning a return trip now to harvest some and plant them in MY very own pots. With what I've learned here and other forums I'll even be able to make the pots resemble the yellow sandstone from where they came from.

I've been tempted, but those seeds are so crazy expensive. Check out Schumacher's. (WWW.treeshrubseeds.com). You can order JM seeds from them according to laceleaf (or not), purple-leafed (or not), and a few other features. Trial seed packets are just $3.00, and come with plenty of seeds. Also, of course, many JMs will have ripened seeds on them at this time of year, and these are generally free for the taking. I have grown a packet of Schumacher's JM atropurpureum dissectum seeds, and there is quite a lot of varietion in the seedlings. The degree of filigree, of foliage color, and of fall foliage color varies the most, but nearly all were very cool plants. I was tempted to name and patent every one of them, but I don't think the world really needs more Japanese Maple cultivars unless they are significantly improved or different from past cultivars. Scott

So many books I have loved and lost myself into. I still love the classics like Jane Eyre, Pride and Prejudice, Great Expections, Wuthering Heights, Little Women and can reread them over and over again. Jane Eyre is probably my favourite of those books and I read my Mom's hardcover from her childhood once a year. A Tree Grow in Brooklyn is another favourite. Terry Brook's Sword of Shannara Books and other series of his as well. Same for David Eddings. I like Fantasy books about wizards, dwarves, etc. I read the Hobbit and Lord of the Rings Trilogy when I was young and loved those books so much that I couldn't bring myself to watch the Lord of the Rings movies. I didn't want the movie to take away what my imagination saw in those books. My brother bought me the boxed set when we were kids and even to this day no gift he has ever given me (well the Kitchen Aid Stand Mixer comes pretty darn close) will mean as much to me. I wouldn't lend them to anyone else to read. Another book I read when I was a teenager was called Tregaryn's Daughter. I can't even remember now what it was about but I remember really enjoying it and when reading it this picture of where they lived really stuck in my mind. My friend's Mom had a picture hanging in her living room and that picture is almost identical to what I imagined in my mind. I have never looked on line but I have never been able to find that book again to reread and I really want to. Maybe it won't be as good as I remember. Another favourite book of mine was The Outsiders. I must have read that book over 100 times. I knew exactly where it was in the library. Years later that book was on my niece's schools requirerd reading list. I told her I had read that book many times and could recite every word of it to her. I wouldn't watch the movie made from that book either because it couldn't be as good as the book was. Another book was called the Pig Man that I read and reread many times. Years later it went by another name but I read it when it was called the Pig Man. I can't remember who the author was. I don't read as much as I would like because of the lighting in my house. I need to get a better lamp to read by. I miss reading and getting lost in a good book. Anne

rhome, that sure is true. We all have our desire to share and help others get the most out of their new kitchens . It doesn't matter at all what the skill level, we can all learn and grow and enjoy. I see tons of talent everywhere I look and I keep looking even though I know I can't begin to make or don't want to make what others are able to do. I still love to look. I hope that everyone realizes that it is out of a sense of community spirit that we all post here long after our kitchens are "done", also I am not sure we are EVER done :) Here is part of what we did this afternoon. DH's fingers were still sore but he wanted cookies ! He has perfected his Italian Seed Cookies and wanted to make them. So here are some of the steps and the finished product. shaping the dough: place in water/toasted sesame seeds /parchment finished : These are almost exactly like the cookies from Brocato's bakery in NOLA. We just had 4 bags of them from SIL's visit and it sure was hard to tell the difference. The Brocato cookies are a tad sweeter but I like DH's best :) It has taken him years to get them perfect. He purchased ammonium carbonate as the rising agent and also twice bakes them. It makes all the difference. I wanted to show you Alto and Sax ! They are my starters. They are now about 2 yrs old. WOW do they love me LOL. Here are pics of them before and after feeding and then of the 2 breads I am in the process of making. It is a couple day thing to make bread with wild yeast starter so stay tuned to tomorrow . before feeding - fresh from fridge: after just 3 hrs: San Joaquin Sourdough auto lyse ( I let it set about 30 min) Polish Country Bread ( a light rye) auto lyse - Polish Dough is beaten in the KA mixer for 4 min on speed 2 and then let to rest 40 min. Then you do 2 stretch and folds. Rest 40 min and again. Then rise 2 hrs or so and bake. in KA: First way to do stretch and fold - pat flat : fold like a letter: Here is another way to do S and F. In the bowl with a spatula. Do 30 turns with the spatula around and around quickly bringing the dough up and over a little each turn. Do this every 30 min X 3 times. You will be amazed at the strength the dough acquires with a small amount of work. Here are pics DH took :) Tomorrow I will show the finishing touches and the final product. Hope everyone has a lovely Summer Friday night. c