Hello again: Just an FYI that if any of you are grade school teachers, Bonnie Plants had a wonderful vegetable contest in which school teachers could apply and Bonnie Plants would send out some free cabbage plants to the class. When my daughter was in 3rd grade, I got her teacher on board with this program and it worked well. The kids took the plants home in April and posted pictures of their results by the end of August. It would be nice if the school gave a prize to the child with the biggest cabbage! My wife is a 2nd grade teacher. I will repeat her story so any teachers out there will not repeat her mistake. Her class did a science segment on plants and then planted seeds using "a science plant kit" that the school had on hand. The kids were so excited but then dismayed when all was a failure. Nothing came up that they planted. Other teachers at the same school had the same result. I was asked to find the problem. It turned out that the "kits" were 8 years old as they had been saved in storage. The seed was no longer viable but the teachers did not realize that. I felt sorry for the students.

Q: Is there any design option to simply number the balloons and have a numbered roster text box to the side? A: No, but did you notice you can turn labels on and off? Click Menu ==> Labels On/Off. Q: The labels seem to dominate at some map resolutions. The hovered tip messages have a font size that I prefer. A: The map is based on Google Maps. The font size for the hover message has been hard-coded by Google and cannot be changed. However, you can change the font size for the labels by adjusting your browser settings. In Firefox go to Tools ==> Options ==> Content. Note that changing the font size in your browser will affect all websites you look at that are well-designed and respect the user's choice of font size.

Great suggestions, Matx. Thanks! I'm lucky in that there are bathrooms in the building not far from the garden (that's the edge of it on the far right in the first picture). On the lights ~ great minds think alike ~ the guy who's putting in the water line is going to lay an electric line as well. I tend to be long-winded, so lights in case we run late is a good thing. ;) Plus, it's sometimes only possible to garden after dark when it's cooler. A "fire exit" gate ~ not a bad idea. I'm hoping that in the years to come there will be enough interest in gardening to build a community garden on the other side of the fence there (I own that land and am planning on keeping it open for that), so a gate would be handy... Thanks for the compliments. :)

Problem is a lot of my easy recipes can have 5 or more different seasonings! The number of ingredients doesn't make something easy or difficult in my opinion. I think ribs (especially country style) may look difficult but are easy to make and a turkey breast is also easy, but it makes for a real feeling of satisfaction when you make it, don't overcook it and find that it's not that difficult. OTOH, some things like cooking rice can be easy to ruin. Without knowing age, likes and dislikes it's impossible to give recipes but I can give suggestions and that is to concentrate more on techniques than hard and fast recipes. In a tater tot hotdish for example, instead of a given amount of ground beef, it can be chicken, turkey, pork, ham or otherwise. Doesn't *have* to be tater tots, could be fresh potatoes or any number of frozen or canned ones. Veg can be your choice, in it or on the side. Cream soup is convenient but you can use other alternatives for health or taste desires. Cooking for a beginner can be so simple. And really should start with some of the basics. How to boil water sounds simple but it's a basic. Simple pasta dishes are great learning ideas. And even knowing how to heat up something from a can, doctor it up (can/jar spaghetti sauce can be made quite tasty) and food safety, sanitation and the like are basics that are so often overlooked. How to use a meat thermometer. And so on. Some things that are simple in theory can be difficult for some. It took me a long time to get the knack of boiling potatoes without overcooking at least some of them. So I wound up with box flakes for too long. And like I mentioned, adjusting recipes to your likes is a basic thing but not always obvious. My old GF wanted a no-boil lasagna recipe. I don't use a recipe per se for my lasagna but she couldn't understand a guideline - it had to be a written recipe. So I found one for a spinach lasagna that gave the technique in writing and easy enough for her to follow. She refused to try it. "I DON'T LIKE SPINACH!!!!!" And of course "THEN LEAVE IT OUT!!!!" went over like the Hindenburg... Till the day she died, I was unable to get through to her that recipes are guidelines, not rules. My last suggestion is consider your definition of cooking. Warming up a can of soup can be cooking, and an accomplishment to someone who has never done it before. Embellishing it is another type of cooking. You don't have to raise the meat, grow the veggies and make your stock all the time. Start slow (baby steps it's often called) and work up. Nothing wrong with shortcuts, especially for a beginner.