After reading a post today growing almonds, I must admit I've been curious about growing them myself. I live in temperate zone 7B (Abilene) and would like to grow one. What is the best variety? Has anyone had experience with container growing them? I would be happy with a nut producing dwarf that I could bring in in the winter if such a plant exists. Would like to know more about Texas Mission Almond (Prunus glandulosa) advertized at TyTy Nursery and several others that wholesale to "the trade" only. TIA, Mick PS: I grow pineapples and bananas plants as well as producing citrus in containers.

I love fragrant plants. Thanks for all the varieties that are mentioned! I'm going to check the ones out that I don't have. Since Winter Honeysuckle was mentioned I went out and took a picture of mine so people would know what it looked like. I've read that it isn't a particularly pretty bush, but I think it IS! This is not the best picture in the world, but here is the arching, graceful, green bush. And it wasn't covered during the freeze: And the white fragrant flowers: Click on the thumbnail if you want to see a larger view. I wanted to check the scent as to whether it smelled like Earl Gray Tea or Gardenia, but my nose was too cold. LOL

Banana pancakes (slice them into the pancakes as they're poured into the pan) are one of our favs. If the bananas get too ripe too fast, since I only make pancakes on the weekends, I put them in the refrig to 'hold' them. I altered this banana bread recipe and we really like it: Banana Pecan Bread with Yoghurt 1 stick softened butter 1 cup sugar or equivalent Splenda 2 large eggs 1-3/4 cup all purpose flour 1 tsp baking soda 1/4 tsp salt 1-1/2 mashed very ripe bananas (about 4 small or 3 medium) 1 cup (8 oz) vanilla yoghurt, any kind 1 tsp vanilla 3/4 cup chopped pecans Note: you can mash bananas in your stand mixer, then put them aside in another bowl as you continue with the recipe. You donÂt have to start with a clean mixer blade, just start creaming the butter and sugar. 1. Preheat oven to 350°. Butter (or use the Pam Baking Spray) a 9x5x3" loaf pan. 2. Cream butter and sugar until pale and fluffy. Beat in eggs, one at a time. 3. Whisk together flour, baking soda and salt. On slow speed, add half the flour. 4. Add the banana pulp, yoghurt, and vanilla; beat on lowest speed until almost mixed. 5. Add remaining flour; mix on slow speed till combined. Stir in nuts by hand. 6. Pour batter in pan. Bake approx 1 hr and 10 minutes, or until tester comes out clean. 7. Remove from pan, invert on rack and cool completely.

The recipe I have been using (I lost my mom's, my dad gave that book to someone else, but this one sounds right -- it's all in 3s), sounds like it might be something you would like to try. I was thinking the baking powder with the buttermilk might also be an improvement. My mom's had you cream the butter and sugar, add mashed bananas, sift the dry ingredients, then add alternately with the buttermilk. The new one I found said you could dump everything in the mixer bowl, blend and go. I have tried that and have also hybridized the process -- creamed the butter and sugar, then add the bananas and the other stuff. It all works -- just don't over mix it. 2 1/3 c all purpose flour 1 2/3 c sugar 1 1/4 c mashed bananas (about 2) 2/3 c softened butter or margarine 2/3 c finely chopped nuts (I use pecans (Texas and all), but walnuts work too) 2//3 c buttermilk 1 1/4 tsp baking soda 1 1/4 tsp baking powder 3/4 tsp salt 3 eggs You can use either mixing method and bake at 350. I make muffins more often than loaves lately -- you can bake this as mini muffins, standard muffins, loaves, a 13x9 cake or even layers.