Carol, IMHO I think that the fresher the seed the higher the germination rate. I have put seeds directly into water from the pod..and I have let them sit for a few days. All seem to germinate fairly well. Now earlier, I did a cross of Limona x Shirley May and soaked about 15 seeds immediately..most of them germinated just fine.. about 3 weeks later I found a handful more of this cross and decided to soak them and they aren't doing well at all. I think I only got about 2 seeds to germinate out of about 15 seeds in the second batch. And on the other hand, I selfed my father's Samba and immediately soaked about 10 seeds at his house..they are doing fine. I brought the rest of the seeds home and wasn't going to do anything with them and then decided to try about 7 or 8 of them. At least 3 weeks later I soaked them and they immediately germinated..some seeds are surely more vigirous than others.. I know in the past Cindee found some seeds that she had forgotten about for about a year and when she tried to germinate them they did well so who knows..the fresher the seed the better I would say but I'm sure others out there have had more experience than I have..I'm not really sure whether drying for a few day is necessary or not.. Donna

Here is the info I gave out to my bible study group when I demonstrated yogurt making: "This yogurt comes out like Dannon plain then you have to drain it for several hours to get a Greek Yogurt. Here's how I do it. I do it exactly the same everytime, this is important. Vary the jar sizes slightly, of course, to suit your needs. 1 small cooler-hard igloo type 2 mayo jars or mason jars- (1 quart size) with lids candy thermometer 2 thick towels 8 cup Pyrex glass measuring cup or similar sized bowl for microwave Milk plain yogurt powdered milk- optional Measure the amount of milk into measuring cup that is the same amount that will fit in your 2 jars. For 2 mason jars this about 8-9 cups. Stir in 1/2 cup or so of powdered milk if using. Bring to a boil in the microwave uncovered. In my microwave this takes about 20 minutes. Doesn't have to be rolling boil but should bubble. Remove from microwave, snap on candy thermometer and let sit until it reaches 120 degrees. About 45 minutes. Meanwhile, put a dollop (tablespoon more or less) in each jar. Have ready a stock pot on stove of water. Don't heat yet. Remove skin on milk and fill each jar with 112-120 degree milk and stir. Place both jars in cooler and close lid. Heat water on stove now, insert candy thermometer and heat to 120 degrees. This only takes a few minutes. If you go over 120, use ice cubes to bring the temperature back down. Pour 120 degree water into cooler to edge of lids. Don't cover lids. Put the top on the cooler, set in a place it will NOT be disturbed for 8-12 hours, cover with 2 thick towels. The next day, remove yogurt jars, refrigerate until ready to drain. To drain, I use a large white plastic colander. You just need a big strainer. Set over a bowl. Line strainer with coffee filters (4) and scoop out all yogurt into strainer. Cover with a dishcloth. Strain as long as you want. I usually use the Pyrex bowl that I microwaved the milk. My white plastic strainer fits nicely on this and I can see how much whey is strained. 2-3 hours produces a Greek yogurt; overnight, almost a cheese. Flop the strainer over into a pan and peel off the coffee filter. Much easier than scooping. Notes: - I have left the jars in the refrigerator for 2 weeks before straining. - Use a good quality yogurt. I use Stonyfield Farms because it has several more active yogurt culture varieties than Dannon and is better for you. -Use whatever milk you want to use. 1%, 2%, whole, organic, etc. I use skim. To give it more body, to the 8-9 cups of milk before microwaving, I stir in 1/2 cup of powdered milk. The taste and texture of the powdered milk will not be discernible. - Moving the cooler while the yogurt is in it will cause it to not set up. - I usually make the yogurt at night while doing chores, watching, tv. etc. Very little hands on time. -The drained whey may be used to make ricotta cheese. - Drained yogurt has less calcium than regular! A lot of the calcium is in the whey. - The Stonyfield Farm yogurt may be frozen in dollops for future use. -Use some of your homemade yogurt next time you make yogurt though. The frozen yogurt is only for when someone eats all the homemade and doesn't leave enough for a starter. - If the milk cools lower than 112 degrees, heat it back up and cool again. Don't have to reboil. Just heat enough to get temp. back up. -Store the candy thermometer carefully! Think of it as a fine piece of crystal. -If making 4 jars, I use 2 coolers. The water, size, ratio is important. - Do not stir the yogurt."

According to the Ontario Electrical Safety Authority "Myths * Knob & Tube wiring is unsafe. * All knob and tube wiring must be disconnected and replaced. * The Ontario Electrical Safety Code no longer recognizes knob and tube wiring as an acceptable wiring method. Facts * Knob & Tube wiring is safe, provided it is properly maintained by competent licensed people as outlined above. * The Electrical Safety Authority as well as the Ontario Electrical Safety Code recognize and accept knob and tube wiring methods. * The Ontario Electrical Safety Code 2002 edition contains rules that govern the installation of open type wiring methods (knob & tube). Rules 12-200 to 12-224 set out the minimum safety standards for the installation of open wiring, which may still be installed to this day." Nevertheless, the practical reality is that, depending on your jurisdiction, many/most/all insurance companies will not cover you if you have k&t installed. Furthermore, if you check the restrictions on k&t in the linked bulletin, you will see limitations that make its continued use impractical, costly and inconvenient for most families.

Happy Thanksgiving Canada! We aim for half an hour. Up to an hour would be fine usually but room temp and other factors come into play. The time it is sitting out during the meal, etc. Often some elders are present and young children...the kitchen is active and warm, more room heat may be used so guests are comfortable. The fridge is stuffed and opened often rising its temp. The danger zone of 40-140 for bacteria growth is hard to keep track of. A half hour is plenty time for a gravy and getting a crowd to sit, and getting sides on the table. The first thing i do when i have guests for the day or a few days is lower the fridge temp. My fridge has a 'blast' button for the fridge and freezer. Used when you can predict heavy use. Our turkey is good, organic, cooked properly, but not really the star of the show. Tradition for sure, but the sides are what everyone wants. And leftovers. (i make thanksgiving sliders with the leftover biscuits) We platter up but the oven stays on for seconds if needed. All sides stay in the 275 oven. A carved platter of turkey, with both legs, the other breast side goes in the fridge right away to chill. The carcass goes right back in the oven to pick later and roast for stock and soup. A good rule is to keep it hot, or chill quickly and keep it cold. Here is a link that might be useful: shelf life advice