If you need a lot of small pots, consider plastic Solo cups from Publix. They come in 2 different sizes. Also, what I find to be great for plants are styrofoam coffee cups. I cut slits in the bottoms which turns them into instant mini flower pots. They are great when giving extra plants away too. I do re-use them until they are no good. As for the best size, I prefer the styrofoam, 8 oz. size. That's the one I use the most and I start a lot of seeds. To keep them organized, I save the flats that contain 18 flowers that I buy from HD and Lowes. They are the perfect size for the 8 oz. cups. Hope that helps. I know you weren't asking this, but most of the time I start my seeds in the bottom of a 1 gal. milk jug cut about 3" high. When the seedlings get large enough then I plant them into the individual cups. Let us know how those varieties work out for you. I will post pictures of my veggies when they get larger. Christine

Hmmmm... we may have to petition TJ's for some goodies in return for all this great publicity for them! If they need any expansion test marketing, all the data is right here. If we play our cards right, we'll all have a neighborhood TJ's! Great gifts for girlsingarden and her family. Those mugs definitely fit the theme--if you take the juice out of the fruit, you have to put it somewhere! :) ~finally

gldno, it IS delicious. The recipe is on here in several places, I'll post it again. The original recipe has cubes of chuck which are browned and simmered in seasonings including ancho chili powder and mole until the chuck is tender. Since the meat was already tender when I added it, it was a much faster pot of chili on a work night and I think a smaller amount of beef could probably be cooked in a crock pot all day and be done when I got home. Beef Chili with Ancho, Mole, and Cumin 8 servings. Chili: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes 1 large onion, chopped (about 2 cups) 4 (or more) large garlic cloves, chopped 3 1/2 cups (or more) beef broth, divided 1/4 cup pure ancho chili powder 1/4 cup Texas-style chili powder blend (such as Gebhardt) 1 tablespoon mole paste 2 teaspoons (or more) salt 2 teaspoons apple cider vinegar 1 1/2teaspoons dried oregano, crumbled 1 to 2 tablespoons masa (corn tortilla mix) 1/4 teaspoon cayenne pepper (optional) Garnishes: Warm, freshly cooked or drained canned black beans Chopped white, red, and/or green onions Grated cheddar cheese, Monterey Jack cheese, or queso fresco Sliced fresh or pickled jalapeño chiles Sour cream Tortilla chips or oyster crackers Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.) Set out garnishes as desired. Ladle chili into bowls and serve.  Bon Appétit, February 2009 Annie

aok27502- There are any number of vegetarian recipes that work well as substitutes for ground beef in recipes. These are three recipes I have in my file. #1 Ground Beef Substitute 1 c. lentils 1 c. rice 4 c. water Cook like rice and use as a substitute for ground beef. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ #2 Ground Beef Substitute 1/2 c. quinoa* 1 vegetable bouillon cube (or beef flavored) 1 c. water 2 T. olive oil 1/2 medium onion, finely chopped 2 t. minced garlic 1 (15.5) can black beans (UNdrained) In a saucepan, bring 1 c. water and bouillon cube to a b oil. Add quinoa, stir, and reduce to a simmer. Cook until water is absorbed (approx. 20-minutes). Meanwhile, heat olive oil in skillet over med. heat. Add onion, stirring to coat, then garlic. Saute until translucent. Add beans and bring to a simmer, until heated thoroughly. At this point mash some of the beans with a potato masher. Once quinoa is cooked, mix it into the beans. Flavor to taste or to the purpose you will be using the substitute. Makes six 1/2-cup servings. *If you happen to have red quinoa, it has better color than white quinoa for this recipe, but either will work. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ #3 Ground Beef Substitute http://veggieconverter.com/whole-food-vegetarian-ground-beef-substitute-recipe/