It helps me to know where people are located rather than just a growing zone, cause to be honest, the only growing zone I know for sure where is is mine! :P It also helps me if they have a trade list up. I understand some people don't always have time to do that, I know it took me a little while to get mine done. But when they're wanting to trade with me and just say they're interested in something I'm offering, and don't mention what they'd like to trade in return, and I go to their page to see what they might have, I'm a little disheartened to see a blank page. Unfortunately, it makes me a little leery. I don't mind offering to help someone get a list together and organized, and I offer to do so. I got a rather rude remark from one person saying she wasn't really new, had been at this for some time and didn't put a list up so she didn't get unwanted solicitations. I can understand that, but at the same time, if someone's going to trade, shouldn't they be kind enough to provide a list somehow? I also like to peek at their list to see if i have something I've not listed yet that they might like as an extra or part of the trade. I have several things that I'm waiting until I get planted, but know there's going to be way more than I can or want to plant right now, and wouldn't mind sharing it, but don't want to list it until I get mine planted. I understand there have been some here that have scammed other traders, and have addressed that one in another thread, but not taking the time to set up a page makes me really leery of trading with someone. Especially if I can't find a review thread for them. So the more info one can give, the better. I use to do a lot of trading with friends and neighbors when I lived in Texas and to a lesser degree in the last town I lived in, but I always knew the people and what they had and where my seeds were going and what they were on the look out for. A little different doing it over the internet where we can't even hear the enjoyment in someone's voice about the seeds they want. To me, and this is just MY opinion, the more info you can give me, the better I feel about sharing seeds I've harvested or that other people have entrusted me with :) Kathy~ My two cents

I wish I'd seen this thread before posting mine! Yes, you can use a pressure cooker on the propane stove. I had a pressure cooker in my RV (and plan to put it in the camping equipment for this summer's trip). I have also used it on the white-gas stove (older Coleman model), when we were renovating the kitchen at home. We looked at those 12-volt refrigerators. My husband was annoyed that he got rid of his after leaving the trucking industry. Well, how could we know! Thanks for the tips on the newer ones. As far as camping reservations go: from experience, the national park campgrounds fill fast. Many of them are on the reservation system, and others (like in Arches) will require you to start trolling through the CG at daybreak, looking for departing campers. Our trip is about the same length as yours, though we are staying in motels and with friends and family instead of tent-camping. From experience with long trip tent camping, though, you'll want to get a motel room or find a truck stop with reasonably priced showers (bring shower shoes) every 3-4 days. Your trip sounds like a lot of fun -- we're heading from CA to ME via Orlando, FL, and back through MO (daughter, son-IL and new granddaughter live there). So we're going opposite of you, grin. I've placed a link to a great resource for road-trip planners. It's one of my favorite Internet sites. Donna Here is a link that might be useful: Road Trip America

This is what I am talking about when I talk about the Portuguese version of salted cod. It is probably same thing as the Italian but spelled differently. Bacalhau These are some of the dishes my son loves with salted Cod and Potatoes. Me not so much lol Bacalhau à Zé do Pipo (literally Bacalhau Zé do Pipo's way) is a common codfish (bacalhau) dish in Portugal. It is an oven baked dish, consisting in layers of bacalhau (previously boiled in milk), onion (or pickles), mashed potatoes and mayonnaise.[1] Although mayonnaise is not traditionally used in Portuguese cuisine, this dish is considered typical. It is usually garnished with olives and/or peppers. The recipe originates from Porto and is named after its creator, Zé do Pipo, who owned a famous eatery in that city during the 1960s. He won a national gastronomic contest with this main course making many restaurants to adopt it in their menus and popularizing it through the country to this day. Bacalhau com natas (literally "cod with cream") is a popular way of cooking salted cod (bacalhau) in Portugal.[1] It is an oven-baked dish consisting of layers of bacalhau, onion, diced fried potato and cream. [2] Use of dairy such as cream or cheese is not common in traditional Portuguese main courses, however the popularity of this dish—in households and restaurants—make it a classic. The origin of this dish is unclear, but a similar one using cod and cream was invented by chef João Ribeiro in the 1930s.[citation needed] Bacalhau com todos (literally meaning "codfish with everyone" in Portuguese[1]) is a common bacalhau recipe in Portuguese cuisine. It consists of boiled codfish, boiled vegetables (such as potato, carrots and cabbage), and hard boiled egg. It is served seasoned witholive oil infused with garlic and, depending on taste, also white wine vinegar.

Great idea you have someone? No one returns a phone call here. And if I am able to find someone where I live, you had better learn their job if you want it done correctly.