Well I am glad that everyone liked their seeds.... I hope you will join me for jumpstart on spring part 2....The seeds for that swap arent due in until the middle of March..... I would love to have all of you again this was the best spirited group and I just think you all were wonderful...........This was my first time hosting a round robin and I hope everyone was happy with their new seeds....I know they have found some very special homes with my friends ......HUGS TO ALL .....DONNA.......Thanks to all of you for making this round robin fun and I enjoyed hearing from all of you keep in touch.....Donna

Thanks for the additional info. FOAS, when I read your post it reminded me of an incident that occured at a mexican restaurant when my kids were very small. We don't usually get dessert out, but we had a gift card or coupon or something, and we ordered 2 servings of fried ice cream to share, which came out with the plates flaming. My husband & I were eating ours & we thought it was very good, but our kids weren't eating theirs & we didn't know why. Well, finally we tasted theirs, and we had the wrong plate! Theirs had the alcohol on the dessert, while ours had it in a larger surrounding plate so it would still flame. The kids are teens now, but still not of drinking age. Your suggestion sounds very good. We're in for a blizzard - maybe we can make some snow ice cream! (I have the saurbraten marinating, but there is still some mulled wine left over.)

I make several of the things listed here, but I also make the following: Chicken & black bean burritos: Preheat oven to 350°. Mix together: - 1 c. cooked chicken, pulled apart - 1 can black beans, drained - 1 c. sweet corn (I use frozen) - canned salsa to moisten everything - about 1/2 t. cumin and 1 t. chili powder Lay out six flour tortillas, and split the chicken/bean mixture equally among them, laying it in a stripe down the middle of each tortilla. Sprinkle shredded cheese on top of the chicken/bean mixture, then roll up and put side-by-side on a cookie sheet. Spread some more salsa and shredded cheese on the tops of the burritos, then bake for about 30 minutes, until hot. My other use for cooked chicken is stir-fry: Cut up about 1 cup chicken in cubes or smallish pieces. Then cut up whatever vegetables you have on hand, raw or cooked, into approximately even-sized pieces. I always use an onion to start, and will often use carrot, celery, broccoli, sweet red peppers, zucchini, whatever. Heat a wok or big frypan over high heat, and add about 2 T. oil. While this is heating, mix up a simple sauce of about 1/2 c. cold water, 1 heaping T. cornstarch, and some ground ginger and soy sauce. I mix it in a Tupperware container with a tight-fitting top so I can shake the mixture. Now, when the oil is hot, start adding vegetables. Start with the onions, cook until soft but not done, then begin adding other vegetables. Add the ones that need to cook longer first, and the ones that don't take long later. Add the chicken near the end, as you just have to heat it. Keep everything moving, using a spoon or spatula. When everything is cooked, turn down the heat to medium-low and add the sauce mixture. Cook for a minute or two, until it's hot and thickened. Serve over rice.

I too hope the red snapper hasn't been sitting out on the counter all this time A clever way to cook salmon, from Cooks Illustrated, is to preheat the oven with a metal baking pan placed inside (which I line with HD aluminum foil to ease cleanup) to 450 degrees. When the temp is reached, carefully remove the pan to the stovetop and put the salmon on it skin side down, expressly with no oil on the pan or the skin side of the salmon. Add whatever you want to the top of the meat-side up salmon, return it to the oven. Turn off the oven. In 12-15 minutes (depending on the thickness and how done or not done you like the middle to be), remove from the oven. Slide a thin fish or hamburger flipper just above the skin, to lift off the filet in one piece and leave the skin behind, stuck to the aluminum foil. It's always perfectly done and juicy, never overdone, and with zero effort required to serve a skinless filet.