I just wanted to add to this one, I know we've got lots of newbies joining every day, it seems. When responding to a SASBE, also include your GW ID in your note regarding what you're requesting. It helps many of us that keep trade/SASBE logs to find you easier. I know mine are set up with the GW ID, that way I can consult my log and any notes I've added, such as what I have that you might be interested in as extras (another reason to have a trade list up, cause that's where I check for extras!). Another tip is to take your envelope and put a strip of packing tape over where the addresses and the stamps go before addressing or putting the stamps on. This helps re-enforce those areas so that we can more easily put the return info and stamps on it. And seal it with a strip of packing tape rather than using the sticky seal on the envelope. Doing those things makes it much easier to reuse the envelopes for the return trip :)And sending a stick on address label for you is a big help too. Keep in mind many who offer a SASBE are doing several at once, so anything that saves us time is a repayment of the kindness of the offer. Another thing, along with emailing to let them know you received the seeds is to give them a review in the Rate and Review forum, I'll add that link below. It makes a nice thank you and adds to the trader's reputation for future trades. I tend to add a review for those that I've done SASBEs for if they've been prompt, included a note with their GW ID and had the postage and return mail address label. That way others can check that and know you're someone they'd enjoy trading with :) Kathy Here is a link that might be useful: Rate & Review Forum

WOuld you consider a trade? I have snapdragon,Viola, Salvia!! and maybe others. LMK Here is a link that might be useful: Trade list

THIS OFFER CLOSED! THIS OFFER CLOSED! Unfortunately, I am now out of seeds. Thanks to all of you that are allowing me to share my seeds with you. I hate to have leftover seeds and I NEVER throw a seed away. :) Margo

Artichoke Raviolis Use round or square gyoza or shu mai wrappers (or wonton) Use corn starch mixed with water to make the 'glue' to seal them Use two wrappers per ravioli unless you want to fold them into triangles or half moons to make them small. Artichoke filling 1 1/2 cups mashed artichoke pulp (steam 5-6 medium artichokes) 1 cup ricotta cheese 1/2 cup grated Parmesan 1 raw garlic clove and 1/2 cup flat parley leaves, finely chopped salt to taste black pepper to taste Mix everything up really well. It helps to cook the artichokes very well so the pulp is very soft and easy to take out and mash. Sauce: olive oil Salt and black freshly ground pepper Garlic (3-4 cloves) Fresh tomatoes, peeled and chopped (to make ~2 cups) Vegetable broth (1-2 cups) Dried marjoram to taste Good Parmesan grated for top Sautee garlic in olive oil making sure you do not burn it and right away add chopped tomatoes, salt, marjoram and allow it to cook to become a fresh looking tomato sauce. Use the broth to thin it to the desired consistency. The sauce will thicken when baking so start with a little thinner than desired sauce. Make sauce for chosen raviolis, use a flat not too deep pan (you will be placing one ravioli deep, so it will be shallow). Put enough sauce on pan and place assembled raviolis on it. To assemble put about 1 tbs of filling on a square, moisten both surfaces that will seal, shape filling into a square and place top wanton wrapper on top, sealing it into a pouch. I use a fork and seal them this way. Practice with a couple and the third one should come out right! Place the assembled raviolis on the sauces (already on the flat pan) and when they are all assembled pour the rest of the sauce on top and the grated Parmesan on top. Bake at 375 for only 15-25 minutes (look at it after 15 minutes and decide if done, or it need 5 or 10 more minutes). Should be golden but of course not burnt. Yes, the wanton wrappers (ravioli paste shells) will cook in the sauce, no problem.