I love them all. I never had trouble growing nasturtiums by direct sowing. In fact, I think I used to read that they resented transplanting, but ws'ing is a little different when you plant them with the soil intact around the roots. But as soon as they started blooming nicely, the bottoms of the leaves would get covered with aphids, and they'd die. I had this white powder stuff I got and poofed on them (hard to get at the undersides), but it didn't work well, and I didn't like breathing that stuff or getting it on me plus I was working and didn't have time to trouble shoot like I can a little more now. Of course I wouldn't have known the hose trick which might have worked. Maybe conditions have changed. One year I had aphids early on the rose buds but not so bad the last two years, so maybe I've got a different balance going now. Or maybe not. Thanks for sharing your nice photos.

You know Kristy I'm not sure Santa thought Barry was good enough to get a little something.LOL (just teasing) But I'm not sure Barry has a chimney. Santa may have to find another way to deliver something to him. No Barry we were not able to get you one of those girls that work at Hooters. We tried but the were all taken. Shoot, I'm not even sure he knows what a Hooters girl is. LOL They may only be in TEXAS. I think if Santa does have something for Barry he may just toss it out of his sleigh as he's flying over on Christmas Eve. Gee, Barry I do hope you get some little something. It's not alot of fun looking in from the outside. The fireplace is so warm and the hot chocolate with marshmellows, and homemade chocolate chip cookies is so yummy.Not to mention all the brugs and seeds that are being shared. Linda, I would dearly love a couple of those pink daffs. I do have a field next door to me of plain old fashion daffs. I have dug up about a truck load and planted them around everything. The neighbor has a field full of them and he doesn't want or like them. So he said I could have all I want. Now doesn't that just figure, someone that has them doesn't want them. He probably has about a 5 acre field of them. The past two years I've gone and dug a bunch up and shared them with other people. You would be surprised how many of them things you can get in a flat rate box. They are buried pretty deep and it's alot of work for an older woman. (grin) But I would dig you some if you wanted me to Linda. Merry Christmas everyone, Love Marian

Lars, what a great and unique package and theme! I have no doubt that Diane will be enjoying all of it for some time!! MQ sent me some homemade spice blends a few years back and I loved them. I love the card that you can plant for wild flowers. Very cool!! David

Here you go, Jo. This is a delicious pasta dish! GREEK-STYLE PASTA WITH SHRIMP 1/4 cup olive oil 4 teaspoons minced garlic 1 pound uncooked medium shrimp, peeled, deveined 1 1/2 cups drained canned artichoke hearts, chopped 1 1/2 cups crumbled feta cheese 1/2 cup chopped seeded tomatoes 3 tablespoons fresh lemon juice 3 tablespoons chopped fresh parsley 2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried 12 ounces angel hair pasta or linguine Heat oil in a large skillet over medium high heat. Add garlic and saut30 seconds. Add shrimp and sauté until almost cooked through, about 2 minutes. Add artichokes, feta, tomatoes, lemon juice, parsley and oregano and sauté until shrimp are cooked through, about 2 minutes. Season with salt and pepper. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Add shrimp mixture to pasta and toss to coat. Season to taste with salt and pepper and serve. Serves 4. Bon Appétit June 1995 My notes: This is also good with chicken in place of the shrimp. Add cheese last and do not cook longer than instructions. Here is another that is quick and easy that they might like. Kung Pao Chicken Adapted from a recipe found in Cooking Light 1 tablespoon vegetable oil, divided 4 cups broccoli florets 1 red pepper, cut in strips 2 tablespoons water 1/2 teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4\-inch strips 1/2 cup fat\-free, less\-sodium chicken broth 1 T ground ginger (or shredded fresh ginger) 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons soy sauce 2 teaspoons cornstarch 4 garlic cloves, minced 2 tablespoons coarsely chopped salted peanuts Preparation Heat 1 teaspoon oil in a large nonstick skillet over medium\-high heat. Add broccoli to pan; sauté 1 minute, add pepper strips and water. Cover; cook 2 minutes or until broccoli is crisp\-tender. Remove vegetables from pan; keep warm. Heat remaining 2 teaspoons oil in pan; add crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently. Combine broth and next 6 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts, serve over rice. Yield: 4 servings My notes: Really easy and on the table in 30 minutes! Not super spicy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ And if they would prefer a super easy Italian\-type entree...... Turkey Marsala 1lb turkey breast 2T butter 3T flour 2tsp instant chicken boullion 1/4tsp garlic powder 1c water 1/2c dry Marsala wine 1c sliced fresh mushrooms Melt butter in skillet over medium heat. Brown the turkey, turning once. Place turkey on serving platter, cover to keep warm. Combine flour, boullion and garlic powder in bowl. Gradually stir in water and wine. Add to skillet and cook over medium heat 5 minutes, stirring constantly until thickened. Add mushrooms and heat one minute more. Pour half of sauce over turkey, pass remaining sauce. 4 servings. Linda