I haven't made this so its obviously not tried and true, but I had saved it from some magazine way back in '09. I'm with Annie, there wouldn't be any leftover panettone in my house - I love it! Panettone Bread Pudding Serves 8 Active: 8 min Total: 1 hr 4 Large eggs 1 quart canned or refrigerated eggnog 8 cups cubed panetone (about 1 lb.) Heat oven to 350. Coat a 2 quart shallow baking dish with nonstick spray. Whisk eggs in a large bowl until blended. Whisk in the eggnog. Place panettone cubes in prepared baking dish. Pour the eggnog mixture over the top to coat. Bake, uncovered, 50 to 55 minutes until a knife inserted in center comes out clean. Serve warm or at room temp. Sprinkle with confectioners' sugar, if desired. Optional: Add 2 tsp grated orange peel to eggnog mixture Soak 1/2 cup Sunmaid golden raisins and dried cherry blend in 3 tablespoons rum, scatter over panettone cubes. Add 1/4 teaspoon ground nutmeg or ground cardamom to eggnog mixture.

Roasted Spaghetti Squash 1 medium spaghetti squash (3 pounds) 1 medium onion, slivered 4-6 tablespoons walnut oil Sea salt & fresh ground pepper 1. Heat oven to 450ú F. 2. While oven is preheating, Pierce squash with fork; place on microwavable paper towel in microwave oven. Cook on High 16 to 19 minutes, turning squash over after 8 minutes, until tender. Let stand 10 minutes. 3. Pour oil on to cookie sheet and spread to be sure entire cookie sheet is covered with oil. 4. Cut squash lengthwise in half; remove seeds and fibers. Remove spaghetti-like strands with 2 forks. 5. Place ý the strands on the cookie sheet, sprinkle with salt & pepper. Cover squash with onion. Top onions with remaining squash. Sprinkle with salt & pepper. 6. Bake squash 15 minutes. Toss squash and return to oven and bake 15 more minutes. Serve immediately.

Well, I used to collect wood ash to spread on my lawn and garden when I was living on acidic, high-altitude soils in Central Africa and it made an immediate difference towards better plants. The Food and Agriculture Organization recommended it as well. But looking at the big picture around here, high altitude, desert, alkaline soils, the main cause of increasing pH, concurrent with increasing salinity, is the use of flood irrigation on inclines where the rock structure under the top and subsoil is a series of sandstone shelves. So we have an old sea bed that has been geologically pushed to the surface, the series of mesas, inclines, valleys etc result in a niche environment where the best soils are loess, on top the mesas, dust blowing in over the deserts for millennia. Then we have 100 years of flood irrigation, where the water seeps through the soil and sub-soil (very high in salts and pH) and seeps out further down the hill and in the draws between the plateaux. The salts that cause the high pH all wash, eventually, into the Colorado River and on down to Mexico where, if no mitigation has occurred, there's nothing left but a toxic waste land. So there has been hundreds of millions spent on reducing the flow of salt into the Colorado River. Then we have invasive plants such as tamarisk, which pumps up the salts from the ground, relatively immune to it, along with losing millions of gallons of precious water through evaporation. But thats something else. Its a tangent, but perhaps relevant. Following the massive forest fires that cover 140,000 acres and all that ash ends up in the rivers that run black for a month, you won't see any mention of increasing pH. It's the silt that smothers aquatic life. http://www.denverpost.com/ci_21069966/black-sludge-left-poudre-river-after-high-park This afternoon, I have to empty out another 3 gallon pot of cold ash. I'm going to wait until the breeze gets up, then using a sieve, let the ash blow out over as much surface area as possible, then save the charcoal for terre prete in my vegetable gardening.

UPDATE: Well, last week our gardeners came, and I had them dig up and cut up and put in the "green" garbage can my "mystery might be Bloomfield Abundance" rose. Then I ordered a 'Madame Lombard' from RVR, and held my breath. It came yesterday (only 2 days in transit!), a good sized rooted cutting which looked healthy. I potted it into a 1 gallon pot and put it in my deer protected New Garden. Of course, a squirrel dug 2 (two) holes in the dirt in that pot last night, but I filled them in, and the rose is still there. I will have to wait several months before it can go in the ground, but by next Spring I hope it will have a bloom or two. One of the things that made me choose ML was that it was a tea rose which has, according to HMF and others, some variation in the color of the blooms. We shall see what it makes of our climate and condtions here, but all of my other tea roses love it, so I have hopes. Jackie