Hey! I went to work today and got my box from Medo! My mailman put the key for the parcel locker in the wrong mailbox, we have a lot of duplicate numbers here in this trailer park. It was filled with a bunch of really cool plants and seeds, and it's now breathing the Michigan air on my back steps. I'd go get it so I could list everything Medo sent, but I woke up at 3am this morning and couldn't go back to sleep, then had to get up to go to work at 7, so I'm feeling a little exhausted at the moment. After work, I went to the local farm market and bought some salt-n-pepper shakers made from willow, some millet, some hollyhocks, and some foxglove. Then, I went to an iris farm and ordered some irises. I'm gonna have to go back though, I only made it through the first 8 acres. Each rhizome is $5.50, no matter what the color, so I bought a bunch. Here's what I got today... Titan's Glory, Swingtown, Merlot, Queen of Angels, Isn't This Something, Dazzling Gold, Tempting Fate, and American Classic. I'll be able to pick them up in a couple of months, then I'll have them in MY garden, where they can spread AND be crossbred! That'll be cool!!! Michele, THANK YOU for such a wonderful box!!! I'm going to plant it all in the same area of my garden, and call it Medo's Mini-Meadow! LOL!!! =========================================================== =========================================================== =========================================================== And so Ladies, that brings us to an end for this swap. THANK YOU for making my first hosting a fun and interesting one!!! I hope you all enjoyed it like I did!!! -(Santa) Dan

I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

I adore grilled cheese sandwiches and will make any combinations I can think of. One little thing I do that makes people go, "hmmm...and yum" is spread mustard of choice and mayo on the cheese side of the bread, so that when the cheese melts, it gets all creamy with the flavors of mayo and mustard.

Dip and crackers, toast (sometimes with an egg or two), French toast, prosciutto wrapped around sliced mozzarella, or oatmeal. Yogurt. Or we'll go into town to one of the many restaurants (family/local, or national chain/fast food) and get something there. A local place makes a good Reuben and most around here make a good burger and fries. Mmm, now I'm getting hungry. On the healthier side, a good salad always sits well with me. At work, we make a wonderful chicken Caesar salad. Before the pandemic, we did have a nice, assorted salad bar. Doesn't help matters much that I get a 50 or 20% discount (50 while I'm there, a half hour before or a half hour after, otherwise, it's 20%). Sometimes, mum will pick up some chicken (fried, rotisserie or baked), from the grocery store and we'll have that for dinner. I miss our local KFC, the local grocery stores don't even compare. Brad AKA Moonwolf