I have to shyly admit that I am sorta anal about arranging things. I have a pack of grid paper that I have used to make a layout if you will of my beds with all of the things planted. And I also have to admit that with wintersowing if a plant does not live up to my expectantions or does not do well in a certain place or just plain dies it doesn't "hurt" as much as having bought the plant. If that makes sense. So what I do is I have on my charts what is annual and what is pere. and I plan around these. Since not all pere. will come back as they are surpose to but this way it helps me keep track of where things are surpose to come up at. But when things are starting to germinating I just keep a tally of sorts but just of pere. like coneflowers or gaillardia and that sort of thing. This way I know how many I "may" have to find spots for. Now the annaul list are just so I will know how many pots I need to fill. And these are used as my filer plants. These can be tucked or whatever whenever there is a bare spot. As for planting out I start with the things that are bigger and stronger as well the places that have aspots ready for them. I do know this year we will be expanding on one of the shade beds in front. So I can sow a few more shade loving plants. I like a full garden but yet not too full where you can not see all of the different flowers and plants. Paula

Elba, My family is vegetarian and I make this appetizer for kids (lot of our friends are vegetarian also). I like it as it is a good protein option. You can also make ahead and warm up in oven before serving. Serve as is or with mini toothpicks. Can also use kabab sticks (like a satay). I usually also add some cherry tomatoes and bell peppers to make it look nice and get some veggies in. Also works well for mini wraps with lavash or tortillas. Size up as you wish. Glazed Tofu/ paneer Ingredients: 2 cups cubed paneer (indian grilling cheese)or super firm tofu. Rinsed and patted dry. Cubed into 1 inch cubes.. You can also make them longer (about 3 inch long by 1 inch thick) if you are planning to serve it like a satay on a kabab stick. 1 bell pepper (cut into large chunks like for a kabab) 1 large onion (large chunks like for a kabab). Red onions or shallots work well here. a cup of cherry tomatoes (optional to make it look pretty) 1 tsp ginger garlic paste (use freshly ground paste if possible) 1 tbsp soy sauce 1 tbsp ketchup 3 tbsp oil 1/2 tsp sugar 1 tbsp cornstarch + 3tbsp water (make a smooth paste) Salt to taste scallions (1 bunch) For the Marinade: 5tbsp corn starch 1 tbsp soy sauce 1 tsp freshly ground pepper 1 tsp minced garlic a pinch of cayenne or paprika for a bit of bite (optional). You can experiment with other flavorings here as well. A pinch of salt Water Make a thick-ish paste with the ingredients for marinade. Add water after soy sauce to make sure the marinade is not too thin. Dunk the paneer/ tofu pieces in and let them soak in the marinade. It will be instant love, I promise. I let it marinate for about and hour with occasional gentle mixing to get the tofu or paneer to be evenly coated. In a wide pan/ griddle,heat the oil and shallow fry the paneer/ tofu pieces turning them over to evenly brown all sides. Remove to a plate with some paper towels to soak up any excess oil. In the same pan on high heat, stir fry the bell peppers and then the onion (separately) till tender crisp. They should not get limp. Season with a pich of salt. Some charring on corners due to high heat is a good thing. Remove to a plate. In the same pan on high heat, add the soy sauce, ginger garlic paste, sugar and tomato paste. If you choose, you can add other seaStir-fry on high for about 30 seconds until well blended and turn the flame to low. Now add paneer/ tofu cubes and give it a good toss. Add the corn flour paste to make a smooth glaze.. stir as you add this to prevent lumping. Cook 3-4 mins to thicken the glaze. Add the bell peppers and onions and give it all a good toss. Turn off heat. Sprinkle scallions slices for garnish. You can either serve it on a plate or use tooth picks or kabab sticks to make individual finger food. Also works as a stuffing in mini pitas or rolled in a lavash or even as a lettuce wrap. Whole cherry tomatoes (do not cook) can be added here to give a visual punch and a fresh taste. This dish is very flexible.. Just the marinated and pan fried tofu/ paneer is yummy as a hors d'ouevre. I always save some for DD and some of the younger kids. You can actually stop right there. The glaze is gorgeous to look at. Feel free to dress up the marinade or the glaze with other spices (cayenne, minced chilli, hot sauce, any jerk seasoning you mightg have etc.) You can also sprinkle toasted sesame seeds on top if you want an added crunch. If you find any fresh small red radishes, they really dress up the dish (either finely mince and sprinkle on top or slice and add it to your kabab arrangement). Other veggie appetizer options I make are cilantro lime hummus with pita triangles, tortilla chips, or toasted bread. Warm garbanzo, channa dal or edamame salad is wonderful as well. Mini veggie sushi, ravioli on toothpicks, mini quesedillas. I will check back to see if you need any more recipes. Now I have to look into this whole bunco party thing.. It sounds like fun.. I like the 3-4 tables thing.

I would not add smoked juices to the gravy either. Not everyone likes too much of that flavor. I just assemble my stuffing and then bake it the next day. I even tried the make-ahead mashed potatoes this year. Less mess and dishes on turkey day. Just remember to take the dishes out and try to bring them to room temp a few hours before they go in the oven or add cooking time to the recipe. It might be cold in the middle if you use the original cooking time. I have time change notes on all of my make-ahead recipes.

Thanks, you two! So Barnmom, what have you started? How will you keep it before using? And how will you store it? Linda, I know I can do it the day before but would like to start now and keep it to mix up the day before.