Once again, something so simple for others turns into a big deal for me. I don't know what my problem is, seems to occurs too regularly for me. Thanks to you both, bob, your way shows me a lot more options to be found everywhere, and jean, this is good to know, those shortcuts are a good thing, but still I need to know how to work those bookmarks in FF the way they really should be, have to work on that some more too. You folks are the greatest!!!!!!!!!!!

I've only once protested a development, but it went no where (I think I was the lone dissenter). BUT, my job requires me to review plans that impact wetlands & streams, and I'm currently reviewing a plan that will put in a road and sewer line thru a wetland. I've already put their feet to the fire and demanded a redo of the layout that would have filled the wetlands for building lots and they changed it, but still can't get thru my review. They need to justify WHY they're going to impact that wetland, and so far, can't do it. Another project my coworker is reviewing is a fast-food joint that wants to culvert a small (but signficant) stream, so they can add a drive thru. Again, it's not met with our standards, so they're having to come up with alternatives. My point is, get a hold of the local planning department and find out what other regulatory agencies have input and get on their mailing lists. We are required to notify adjacent land owners, but not those in the area. However, our notice is available on the internet, if people know where to look. I'm required to review every comment received and pass them on to the applicant to answer. In some cases, those comments cause the regulators to look at additional impacts and make changes, or even make the developers make changes...at least holds them more accountable. In my area, there is a big box store that is headquartered in Arkansas trying to build in a community. There are few regulatory issues, but the community has fought tooth and nail to stop the development. They've won! So it's not impossible to win. Suggestions include not getting emotional, but posing succinct questions. Cite possible traffic studies, impacts to public safety, NEED for this particular project. See what data they can provide for justifying adding another colorful box (I've seen that same clown outit have 3 stores within a mile!). Could the site be better served by a business that has fewer customers yet can provide the same tax base (# of employees, fewer concessions such as tax credits from the local jurisdiction). Ask about light and noise (hours of operation), especially since there will be an assisted living facility next door. So, really get specific in your challenges and be a bug in the ear. Regulators can only do so much in their acceptance of an application, but can go a lot further in the technical review...and this is where the public questions come in handy.

Linda, maybe a drop scone would be easy, no cupcake tin needed. Cinnamon Bun Scones 2 cups all-purpose flour 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) 1/2 CUP granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup whole or 2% milk 1 egg, lightly beaten 1 teaspoon vanilla 1/2 cup toasted, chopped pecans 2 teaspoons ground cinnamon GLAZE 3/4 cup powdered sugar 3 teaspoons orange juice or milk, or as needed Recipe DIRECTIONS: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Here's a couple of other ideas... Bonus Muffins 4 bananas, very ripe 1 C. canned pumpkin 3 large eggs 1 C. superfine sugar 1/2 C. brown sugar 2 tsp pure vanilla 1 C. oil 2 1/2 C. unbleached flour 2 C. old fashioned oatmeal 1 T. baking soda 2 tsp. cinnamon 1 tsp. allspice 1 tsp. pumpkin pie spice 1/4 tsp. sea salt 1 1/2 C. nuts, chopped 1 C. raisins topping Puree bananas and place into a large mixing bowl. Add pumpkin, eggs, sugars and vanilla. Mix well and add oil. Add remaining dry ingredients, mixing until evenly blended. Stir in nuts and raisins. Grease muffin tins and dill 1/2 full with batter. Sprinkle with topping and bake at 350 degrees F. for about 30 minutes or until done. Remove to cool on wire racks. TOPPING\- 1/2 cup brown sugar, 1 tablespoon flour, 1 teaspoon pumpkin pie spice and 2 tablespoons butter. Mix well until very crumbly. MAPLE-OATMEAL SCONES 2 cups all purpose flour 1/4 cup sugar 2 tsp cream of tartar 3/4 tsp baking soda ½ cup butter ½ cup quick-cooking rolled oats ½ cup B&R Farms Dried Apricots 2 eggs 2 tbsp maple syrup 1 tbsp milk 1 tsp maple syrup 1 tsp milk In a large mixing bowl, stir together flour, sugar, cream of tartar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in rolled oats and B&R Farms dried apricots. Make a well in the center of the dry mixture. In a small mixing bowl, combine eggs, 2 tablespoons maple syrup, and 1 tablespoon milk. Add the egg mixture to the flour mixture and stir just until moistened. Form dough into a ball (dough may be sticky.) Transfer dough to a cookie sheet. Roll or pat with lightly floured hands into a circle, 3/4 inch thick and about 7 inches in diameter. Cut into 6 to 8 wedges (do not separate wedges). Brush scones with mixture of 1 teaspoon maple syrup and 1 teaspoon milk. Bake in 400 degree oven for 15 minutes or until golden. Serve warm, with additional maple syrup, if desired. Makes 6 to 8 scones. I also have a recipe for Carrot Bread that I've made for years and when we had the deli I made big batched of. I don't have it typed out but would be glad to, if it's of interest. It has pineapple in it. Nancy

What I found for myself.. In order to be ready for gardening season, you have to take care about yourself in winter. Which means gym, or any other activities you can find to keep yourself fit. Summer will bring it all back, but spring is usually the most hard time to adjust. One year I made myself to keep moving in winter(I hate gyms), and spring work was much easier. This year it wouldn't be that easy - long sedating winter and I guess very short spring...