These particular roses aren't tedious. In fact they were quite easy. The way I had been making roses involves 6 heart-shaped pieces; not 2. It's a little trickier. I just LOVE making soda can flowers. I've made many different kinds & enjoy trying out new ones, too. I've got a box of flowers sitting here that need to be put outside. I'll get to it one of these days. Soda cans are very easy to cut with scissors. I have gloves, but don't seem to need them. On the other hand, I've used aluminum flashing for some projects. You can cut flashing with scissors, but the edges are SHARP. You definitely need gloves when working with flashing. Check out some of my flowers in my photobucket album. I'll be posting more flowers soon. Here is a link that might be useful: Photobucket garden junk

#1) Always know exactly where the pipe from the skimmer to the filterbox is buried. While putting the netting frame up, I had to drive stakes in the ground. I found the pipe. #2) DON'T add anything to the pond unless you are absolutely sure you want them. Not that they are a bad choice, but I let husband add a 'few' minnows to the pond. That was a year ago and I still have 3 I've never been able to catch. I didn't know they could get that big. #3) DO NOT wear a $2000 hearing aid while IN the pond. I slipped and almost went under. Fortunately, I managed to keep my head above the water although I will never know how I managed that. I can't hear much without it, but I don't care. Besides, I can 'hear' my goldies just fine. They do fin sign language by nibbling and swimming all around me. I am sure I will think of more later, but those are my top three mishaps. Anyone else?

I feel like I'm stealing NancyJane's thunder here but I don't know where she's gone ;) Googling the ingredients leads one to the full recipe instructions and the prep reads as follows : Preparation 1. Combine 2 cups stock and rice in a small saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 25 minutes. Remove from heat; let stand 5 minutes. Place rice mixture and milk in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 2. Heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; cook 30 seconds. Add broccoli and salt; cook 5 minutes, stirring frequently. Add remaining 2 cups stock; bring to a boil. Reduce heat, and simmer 5 minutes or just until broccoli is tender. Add rice mixture; simmer 2 minutes, stirring occasionally. 3. Place 2 cups soup in blender; process until smooth. Return pureed soup to pan. Add pepper and 4 ounces cheese; stir until cheese melts. Divide soup evenly among 6 bowls; sprinkle evenly with remaining 1 ounce cheese.

Phillog -- I think it is posted but for ease here it is: HUNGARIAN TOMATO SOUP 1 c. chopped onion ¾ c. chopped carrot 1 c. shredded cabbage 4 c. beef or chicken stock 1 pound fresh tomatoes or 1 (1 pound) can whole peeled tomatoes, quartered 1 small bay leaf 1 clove garlic 1 t. Lemon juice 1 t. Sugar ½ c. sour cream 1 t. Hungarian paprika 2 t. Flour Salt and pepper to taste 2 c. spaetzle (recipe follows) Combine onion, carrot and cabbage with stock in soup ot. Bring to a boil and simmer for about an hour. Add tomatoes, bay leaf, garlic, lemon juice and sugar. Simmer another hour. Remove bay leaf. Puree soup mixture in a food processor. Return to soup pot and bring to a simmer. Combine sour cream, paprika and flour well. Stir several spoonfuls of soup into sour cream mixture. Pour back into soup. Season to taste with salt and pepper. Heat to serving temperature. Add spaetzle to soup just before serving. SPAETZLE: 1 c. flour ½ t. Salt Dash nutmeg Dash pepper 1 egg ½ c. milk Combine flour and seasonings in mixing bowl. Stir to combine, then make a well in the center. Pour egg and milk into the well and beat to blend, then stir in dry ingredients until well blended. Batter shold be rather stiff. Bring a large pot of salted water to a boil. Pour batter into a colander. Use a rubber scraper to force the batter through the holes in the colander into the boiling salted water. Cook spaetzle until they rise to the surface of the boiling water and stay there for about 30 seconds. Drain. Rise with cold water and drain again thoroughly. NOTE: These can be made ahead of time to add to the soup just before serving.