Linda, thanks for the daylilies. I made my list of people to say "Thank You" on Sunday from the pots which I unloaded from the truck. Well, I missed listing you because I planted the daylilies Saturday afternoon. Yesterday I saw the lilies and said, "Aw shucks". Linda, thanks so much. We can hardly wait until next May for the blooms. Please accept my apology - Terry

Adapted from Paulette Mitchell's Vegetarian cookbook in the 15-Minute Gourmet series: Moroccan Chickpea Soup 2 tbsp vegetable oil (I use olive oil) 2 large carrots, finely shredded ý cup finely chopped onion 1 clove garlic minced or put through a press 1 (15 oz.) can chickpeas (garbanzo beans), drained 3 cups vegetable broth, divided 1/3 cup tahini 2 tbsp. fresh lemon juice 1 tbsp. minced fresh flat-leaf parsley þ tsp. ground cumin black pepper to taste ý tsp. dried thyme ü tsp. turmeric cayenne pepper to taste (optional) Heat the oil in a Dutch oven over medium heat. Add the carrots, onion, and garlic; cook, stirring occasionally, until tender. Set aside. Process the chickpeas, tahini, lemon juice, and 1 cup of the vegetable broth in a food processor until smooth. Stir the pureed mixture into the pot, then add the remaining vegetable broth and the other ingredients. Cover and cook over medium-low heat, stirring occasionally, until heated through. Serves 4, although I think thatâÂÂs debatable. I made it for 4 people recently and increased the quantities by 50%.

Good question! I have several kinds on my shelf, including Penzeys and one from an Indian grocery. They're all good. But McCormick, which I've used for decades, is still my favorite. I was going to order a large size from Amazon, but a couple of the reviews complained that the formulation had changed. I hope not!

Glenda, how nice!! I just saw this, as shingles has kept me brain-fogged for the past couple of weeks. I love that recipe, and I get requests for it at family gatherings. Jakkom, that's a great idea. I'm not a fan of shelling HB eggs. Someone told me if the eggs are steamed in an Instant Pot (or, I suppose, in a steamer) they are easy to shell.