Love that fluff Lilo! He's the Maximu(mest) Don, you made me think of our cats. So much so, last night was data gathering for son's project and I made him lock up the paper on which he wrote down the times! Cats and paper. Used to be my recipes handwritten generations ago they ate, but I put those away now.

Most citrus based jellies will take a month or more to set up. I have seen this many times when I used to make marmalade with orange, tangerine, and clementines before I had to cut out the sugar. Give them some time and they should set. Sometimes just refrigeration will thicken a jelly if its very soft. As mentioned, a syrup can be served over ice cream waffles, pancakes, and any other uses, such as a glaze for ham or a cake.

Hi Jeff! Hey, it is ONLY June. Those tomato plants could be 10' tall by August! Just to clarify, I always cage my tomatoes, AND I stake the cages AND the plants. Here is how I do it, and there are many other ways to do it as well. When I plant the tomato plant into the ground, I pound a 3' stake into the ground a couple of inches from the plant and loosely tie the plant to it with a zip-tie. This helps encourage the plant to stand up straight and tall as it begins to branch out rapidly....sometimes they get too heavy too fast and lean sideways a little. Secondly, I put the cage around the plant and stake the cage on 2 to 4 sides, depending on that variety's general rate of growth. The stakes help keep the cage from tipping over when we have a thunderstorm with very strong winds. I also attach the stakes to the cage with zip ties. I use zip ties a lot. After the tomato plant is a couple of feet tall, I cut the zip tie holding the plant to the original stake so the zip tie won't cut into the ever-enlarging main stem. If we are having a REALLY windy year, I run a bamboo stick or PVC pipe horizontally through several cages so they can help hold each other up. If a plant becomes a big monster and the cage is in imminent danger of tipping over, I add a 4' to 6' tall metal fence post as a stake on the side from which the wind usually blows, which for us in the summer is from the south. Sometimes, in spite of all you do, a cage will topple over anyway. That is where good mulching comes in. If your garden is well mulched, the toppled plant won't get a lot of foliar disease from the dirt. I am glad you enjoyed your first tomato. Home-grown ones are SO-O-O-O much better. You do know, don't you, that you shouldn't refrigerate homegrown tomatoes if you can avoid it? Once the homegrown tomatoes are refrigerated, their taste and texture both change and they are almost as bad as grocery store tomatoes. For fall tomatoes, you are at the mercy of whatever the stores have. There are some hybrid tomatoes that produce better in the heat, like Sunmaster, Sun Leaper, or Heat Wave II. Unfortunately, they were NOT bred for good flavor. I'd still go with ANY available heirloom, except Brandywine, which does not produce well in our heat. ANY cherry or paste tomato produces through the heat of the summer. I have had the best production in summer months from Better Boy, Big Boy, Bucks County, Porter, Beefmaster, Big Beef, Brandy Boy, Nebraska Wedding, Mule Team, Box Car Willie, Black Krim, Cherokee Purple, Arkansas Traveler, Bradley Pink, Lemon Boy, Super Boy (lots of tomatoes, but poor flavor), Fourth of July (same problem as Super Boy), and Celebrity as far as big tomatoes go. Well, Porter and 4th of July aren't big, but they are bigger than cherries. Among cherry/grape/currant tomatoes, these are my favorites for summertime/fall production: SunGold, SunSugar, Ildi, Black Cherry, Sweet Million, Orange Santa, Dr. Carolyn, Rosalita, Coyote and Snow White. Among paste tomatoes, almost any of them will produce in the heat. Some of our faves include Principe Borghese (for sun-dried tomatoes), Amish Paste, Orange Banana, Black Plum, Viva Italia, and San Marzano or San Marzano Redorta. Of course, my favorites tend to be different every time I type a list because there are so many good ones, and many produce better in the heat than I had expected. For me the ones that DON'T produce well in the heat are those that make really large beefsteak type tomatoes, generally those weighing in excess of a pound each. I never get very good fall tomatoes from large pink-fruited ones or from large bi-colored ones, altohugh Lucky Cross may prove to be the exception. Hi Hank, As a minimum container size for a single-staked indeterminate, it depends on the particular variety. Some indeterminates top out at 4' or so feet and could probably survive in a 5 to 10 gallon container as long as you water at least twice a day every day. I don't like to grow them in anything less than 10 to 20 gallon containers, and mine do best in 20 gallon or larger containers. No matter how large a tomato plant gets in the ground, it will always be smaller in a container where its roots are more confined. Container-grown plants need more frequent feeding as the constant watering leaches nutrients out of the soil. I have had NO LUCK staking container grown tomatoes. They really need to be caged. To keep them from blowing over, I put the cage on the ground with the container sitting inside the cage. I then stake the cage to the ground. It makes it impossible to move the plant around, but it keeps the container from blowing over when the wind blows. In my largest containers, the tomato plants hardly ever get taller than 7' or 8' tall. Often, they stay in the 4' to 5' tall range, depending on the variety and the container size. I just look at a 5 gallon bucket and estimate sizes of containers upward from there. Some of the best containers don't come from the garden center. Those square Rubbermaid-type storage totes make great containers if you drill or cut drainage holes into the bottoms of them. If you don't like the available colors, you can spray paint them with the Krylon Fusion spraypaint for plastics. Some of my favorite containers are 'muck buckets' sold at feed stores and farm and ranch stores. You can turn almost anything into a container if you put drainage holes in it. I know people who grow tomatoes in cheap 25 or 30 gallon trash cans. They fill the bottom half with shredded mulch and get put soil in the upper half. You can grow huge plants in containers that size. Dawn

Guess I have it in the computer after all. But I don't have the notes I put on some of the postings so it'll be from memory. First, my mother's recipe right off her recipe card: Peanut Butter Cookies 1 C Brown Sugar 1 C White Sugar 1 C Peanut Butter 1 C Shortening 2 Eggs 3 C Flour (all purpose) 2 tsp (Baking)Soda Mix like cake. Roll in small balls and press down with fork dipped in flour. Bake in 350° oven until done. Sometimes, and I think weather had something to do with it, the 3 cups of flour could be a bit much. I'd suggest you start with 2 1/4 - 2 1/2 cups and add more. You should be able to roll it into a log. The dough should be rather firm, but not all dried out, if you know what I mean. But it's pretty forgiving. And yes, it's a large batch of cookies! But they go fast as Liz discovered! I often added vanilla since I like vanilla and occasionally for a change I would put in some almond extract by itself or with vanilla. But they're great without it too. My sister likes to mix butter with shortening 50/50 but I like using "butter flavored" shortening. (Yeah, go aheah and say it, but I like it, especially in these cookies!) I played around with it and came up with a soft version that my old GF was crazy about - Essentially the same recipe using a whipped margarine to soften them up, and it's a smaller batch. Soft Peanut Butter Cookies 1/3 C + brown sugar (meaning a little more than 1/3 Cup. Rounded off maybe?) 1/3 C + sugar 1/3 C peanut butter 1 t (Baking) Soda 1/3 C SheddÂs Spread Soft 1 egg 1 C + flour (all purpose) 1 t vanilla Mix together and spoon onto ungreased pans. Bake 350° 10 minutes or until done. Let the cookies sit before removing from the pan. Invert to cool cookies to keep excess moisture from the bottom of cookies. I tried different margarines and Shedd's Spread Soft was the most consistent, but I imagine any soft margarine could work and possibly even the whipped butter would work (and maybe a better flavor) but I haven't tried it so you're on your own to experiment. Let me know how they turn out.