Wanted to let you know I sent my seeds yesterday. Please let me know when they get there. Thanks again for hosting. Hugs, Lisa & Kayla NEW E-MAIL: watchingthegardengrow@yahoo.com

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon Appétit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.

I had med-dark floors and what made them look dirty was the sheen! I believe chinchette. They were engineered wood and they were so smooth you could see footprints in sunlight with CLEAN feet right out of the bath not even wet. Drove me nuts. I've been wanting to go with real wood (handscraped with a little tonal variation to hide dings/scratches). I may consider engineered if I can get it in a matte finish, because the engineered held up beautifully in my previous kitchen, and I'm worried about a true hardwood in that area. It will be one or the other, I love wood floors. My friend had a darker almost espresso floor, now those you had to dust all the time to keep looking clean.

OK, I feel it is time to share what others can't see unless being in person or having close up pictures taken so everyone understands why I may need other changes eventually. I put accessories around the laminate sides up the wall to block the fact that my beautiful new gas range has nothing behind it. I feel my kitchen looks nice now and I am proud of the changes that I have made but in person some things still bother me about my kitchen. For instance, the 20 year old hollow veneered oak cabinet doors over the particle board/plywood frame needs to be refinished or have the doors replaced with new hinges since mine are worn out and some have rust on them. The doors are the type that are the half type of doors so the frame shows in between the doors so the frame must also be stained or painted to match. I am still wondering if I can paint them and add new hinges and new door knobs or if I can change out the doors or if I have to replace the cheap cabinets that the builder put into my home that cost so much. The counter is not in bad shape for being 20 years old and made of laminate but has some chips on the sides and a few scratches on the counter that do not bother me that much since most of the counter is in decent shape. The counter is a happy bright color that I always liked until I changed my appliances. My linoleum floors are in poor shape with deep cuts and a major rip by the sliding door from the extra locking bar that broke and kept falling on the floor. The bar finally ripped the floor a few years ago until I hired someone to give me a new locking bar. I did add the red rug and I was keeping a red tea pot on the range until I changed the range. I can put the red teapot back on the range. I also feel my kitchen needs some color but I am not sure what do do. If I paint the walls, then it will be more noticeable that the laminate counters go up the side of the walls but the gas range has no backguard. Unless I only paint the top of the walls above the cabinets and add a back splash behind the range? Here is a link that might be useful: Here is a link that might be useful: Worn 20 Year Old Kitchen Cabinets & Damaged 20 Year Old Linoleum Floors