I've added more plants to my exchange list today. Take a look at what I have and what I want (or tempt me) and let's make a trade. Thanks, Joel. Here is a link that might be useful: Joel's Lists

Hi. I'd be interested in trading for eggplant rosa bianca, balsam camellia flowered mix, amaranth giant orange, parsley triple moss curled, and tomato yellow pear. If you'd be interested in trading for anything on my list please send an email to my listed address (the GW email doesn't always work). Thanks! Margie

Jo, you are so pretty. The exercise and chill look like they put a nice glow on your cheeks. That looks like so much fun and I'd love to try it. There is a small lake near my home and we used to skate there. Unfortunately the new owners no longer allow skating. I can't blame them since they are exposiong themselves to tremendous risk in this litlgious age. Also, it doesn't get as cold as it used to so the lake isn't often solid enough to skate anyway. I skated a lot as a kid at a local rink. Figure skating. I even earned my preliminary level ribbon. I skated with my kids when they were little but haven't been on skates in many years. It's on my bucket list to do again before I croak. Thanks for posting that picture.

The church my parents attended published a cookbook one Christmas with mostly Chechoslovakian and Polish recipes, and Perogis were spelled with an 'o'. I still use it for a variety of cookies I bake at Christmas that are probably not easily found these days~Ice Box cookies anyone? Nope, the onions do not overshadow the flavor, but Mom only added them to the potatoes. She sauteed(slightly)the perogis in butter which was first browned, then added. Mrs. T's just don't do it. I did find them handmade in a small market, but they were still too doughy. Maybe it's the freezing? There were never any leftovers at our house to freeze, so wouldn't know if freezing would compromise the texture of the dough. And I do remember Halupki, but not in soup. I make them but call them pigs-in-the-blanket. My best friend's dad, also Chech heritage, would make them and add to soup, and she said it was to 'strech it out for a few days'. lol So annie, do you just add the 'lone' ingredients~cabbage, ground beef, rice~to tomato sauce? And what is Krustchiti? Maybe I knew it by a different name. There's also a 'sour gravy' dish that my sis makes using pork chops. Ring any bells? Mimipadv, is that cabbage and noodles? That I do make! And speaking of pie crust, mine is a joke! I buy Marie Calendar's, frozen. ;)