Hey Alexa, There is also the variegated Eureka lemon. Im not sure exactly what the Variegated Pink lemon is that Four Winds sells. Logees has one that they also sell called the Variegated Pink lemon and I believe all they say is that it's a "spanish lemon". I would only order citrus from 2 companies but that's becauce there the only 2 I ever buy from anymore. That's Four Winds Citrus and Logees. I much prefer Four Winds. I also think it's important for you to know that you pay for what you get. When I 1st ordered from Four Winds, I thought "Holy crap there expensive!" but the size and quality of that 2-3 year old tree was amazing! I have NEVER seen any citrus that looked that good from mail order! Now as far as Logees, in my experience they can truly be a mixed bag. I either recieve very nice, healthy and robust citrus, or I get these tiny, spindly, what look like rooted cuttings, with poor root systems. Another thing about Logees is that there notorious for shipping infested plants. A good friend of mine ordered a bunch of stuff from them and there order had maggots in it! YES MAGGOTS!!! AND TO MAKE MATTERS WORSE, it took them months and months to get the owner to respond to my buddies complaint and even then they really didn't do too much about it. Patty who I am hoping will chime in here, also knows of some great citrus suppliers. I forget the name of the company but if she doesn't post here, I will check my email and get back to you. There's also Larry Orchids on Ebay but I have never ordered from them. There prices seem very fair but I would check out Garden Watch Dog. There a site that helps people with finding out if the company sells quality products. Good luck Alexa and keep us posted! Andrew

OMG, for a year or two I made breakfast for my office buddies (around 20-25). I have a whole slew of great recipes. I tried all different sorts of dishes, many of them savory. Here are a few... Sue Breakfast in a Loaf 1 round loaf bread (8- to 9-inch diameter) 4 ounces sliced ham 1/2 red bell pepper, thinly sliced crosswise 1/2 cup shredded Monterey Jack cheese (2 ounces) 1/2 cup shredded Cheddar cheese (2 ounces) 1/2 cup sliced pitted ripe olives 1 medium tomato, thinly sliced 8 ounces mushrooms, sliced and cooked Prepare Scrambled Eggs. Remove from heat; cover to keep warm. Preheat oven to 350°F. Cut 2-inch slice from top of loaf; set aside for lid. Remove soft interior of loaf, leaving a 1-inch-thick wall and bottom. Place ham on bottom of loaf. Top with bell pepper rings; sprinkle with half of cheeses. Layer Scrambled Eggs, olives and tomato over cheeses. Top with remaining cheeses and mushrooms. Place lid on loaf. Wrap in foil. Place on baking sheet. Bake about 30 minutes or until heated through. Cut into 8 wedges. =========================================== Don;t forget crustless quiches. Just triple or quadruple your favorite quiche recipe and pour into greased large baking dish. Bake at 325-350 for an hour or so. For a crust, you can pre-bake some hash brown potatoes in the pan for a half hour before adding egg/cheese mixture. ===================================== Sue's Breakfast Lasagna Filling 1 package no boil lasagna, Ronzoni 3 Packages Jimmy Dean breakfast bulk sausage 2 medium onions, chopped 7 garlic cloves, chopped fine 6 Tablespoons Olive oil 2 10 oz packages white mushrooms, sliced 2 Portobello caps, sliced, chopped 3 Tablespoons olive oil 4 garlic cloves, chopped 1 large can Whole, peeled tomatoes, crushed Salt 1/2 cup Grated Parmesan cheese Bechamel 6 ounces butter 6 ounces flour 9 cups milk 4 bay leaves 1 teaspoon grated nutmeg Brown sausage with onions and 7 cloves fine-chopped garlic. Heat oil and saute mushrooms over high heat until all juices are rendered and evapoated, and mushrroms are nicely browned. In a small saucepan, heat olive oil and saute 4 garlic cloves for a minute over medium heat. Add tomatoes and cook for 5 minutes; Add some salt to taste. Bechamel In large saucepan, melt butter. When melted, add flour and stir to blend. (its a roux at this point) Cook for 2-3 minutes, frequently moving the paste around the pot to cook. Remove roux from pot. Add milk and heat until boiling. Add roux and whisk constantly until very thick (mixture will not reach full thickness until it reaches boiling point). Set aside, but keep warm. Assemble lasagna Lightly coat bottom of 9 x 15 baking dish with cooking oil. Coat bottom of dish with a cup or so of bechamel. Lay 4 pasta pieces over the bechamel, breaking the last one to fit. Cover pasta with a 2 cups bechamel. Layer half of the sausage and mushrooms. Cover with more bechamel. Layer down more pasta. Cover with bechamel. Layer last of the sausage and mushrooms. Cover with 3/4 of the tomato sauce. Cover with last layer of pasta. Cover with remaining bechamel. Dot top layer with tablespoons of remaining tomato sauce. Sprinkle with Parmesan cheese. Cook @350° for 1 hour. let sit 15 minutes before cutting. Or, cool, refrigerate, and reheat at 275° for 45 minutes, lightly covered with foil. ===================================== Sue's Breakfast Burritos 8 Egg whites 2 Eggs Non-stick cooking spray 6 Wholewheat flour tortillas 1 Can Fat free refried beans 6 Slices Fat-Free American cheese slice, Kraft is best Reduced fat sour cream Fat free salsa Beat eggs whites and eggs. Coat non-stick skillet with cooking spray. Scramble eggs until set. Let cool. Spread 2-3 Tablespoons of refried beans on the bottom third of each tortilla. Place srambled eggs over refried beans. Tear one slice of American cheese in half, and place over eggs. Fold in the sides of the tortilla, then roll from the bottom. Place seam side down in baking dish. Finish assembling remaining wraps. Bake at 300° for 30 minutes. Serve with sour cream and salsa. ==================================== I don't recall where I got this recipe. Ham and Cheese Strudel 1 T Margarine 2 T All-Purpose Flour 1 Cup Skim milk 1/4 teaspoon Fresg ground nutmeg 1/4 Cup Lean Ham, Finely Chopped 4 T Lowfat Swiss Cheese 4 T Parmesan Cheese 1 1/4 Cups Egg Substitute 6 Phyllo Sheets Nonstick Cooking Spray Parmesan Cheese Fresh Cilantro, Chopped For strudel, place one sheet of phyllo dough on a work surface. Coat dough with nonstick cooking spray. Sprinkle with 2 tsp bread crumbs. Spread egg mixture over bottom third of dough to within 3/4 inch of bottom and sides. Fold in sides. Roll dough up, starting at the end with the egg mixture. Place seam side down on an ungreased baking sheet, coated with nonstick cooking spray. Bake in a 375 degree oven for 15-18 minutes, or until golden brown. Sprinkle with remaining parmesan cheese and fresh cilantro.

Get the dog on the NILIF program real quick(nothing in life is free. Below is an article describing how to handle this I copied and pasted this from one of my training links When dealing with food (resource) guarding Forget just putting the bowl down for him. Make him sit. Make him wait a minute longer. Put a very small portion of his regular dinner in his bowl. Hold on to the bowl for him to eat out of. Does he eat with your hands still on the Vessel of Chow? Very good. Before he finishes what's there, slowly pull it away. Don't get into a wrestling match over it though, if he starts to protest, use your newest command, "Trade". Give the bowl back with more food in it. This time you can put it down for him. You want him to realize that you'll never let him starve, but you reserve the right to remove his dish. Keep this up, every day, just this, until you no longer get a resistance when you remove the bowl. On to the next phase ... You follow the new routine, making him go through a bit of a hassle before he gets his full dinner again, but this time, instead of leaving him to eat in peace after, you put your hand on his head, and follow his movements, keeping it in place. Does he give you dirty looks, but continue eating anyway? This is good. Move your hand, just stroking his head. This in itself is a reward activity, but it may take him some time to realize that it's okay, you aren't going to steal his dinner away for good. Once he's used to you petting him while he's eating, and he's relaxed in your company, the next step is to remove his dinner. That's right. Do what he's been afraid you'll do, right from the beginning. Take it, and turn your back on him. Put one of those drool-worthy treats I mentioned earlier right on top of his dinner, then give it back. Aha. See? Like "Trade", but you didn't give the command. Keep it up. By using patience and persistence, rewarding the good behavior, and employing the "work for it" rules, you can turn your resource guarding dog into a dog you can pet while he's eating. Just remember ... just because you can, doesn't mean you should. Everybody deserves to eat in peace.

You wrote..."If you know kids at all you know how mean they can be." I agree, see my statement above "Do I worry? Yes. Because kids are mean. And it doesn't matter what color you are." I understand not wanting your children raised around kids who are living in crime-ridden areas. I'll bet most of the mothers there feel the same way. But with strong enough parental influence children can overcome. And it sounds like you are very involved and strong. I was called a F*$*%*% Haole my whole life growing up and I didn't turn around and call names. Like you said, my mother raised me better. It just gave me a better perspective on human nature. Had I gone to a school my entire life where the parents of all the kids were middle class and highly educated things would have been different, I'm sure. What ended up happening though is I got a first class education in human rights and dignity. I have zero tolerance for racism because I have experienced it first hand. And, by the way, the kids in my rich, white prep school (that I went to my last two years in high school) were the ones with the drugs, because they could afford them! "they will have no clue how to react. They are not use to violence." Thank goodness. No one should be used to violence. But our culture is a violent one, especially for kids. How else will they learn how to react? I'm not suggesting you throw your children to the wolves, but that you give it more of a chance than saying "They have no other children there that they can culturaly connect with. They are NOT going to fit in." before they've even gone to the school. What culture do you mean? My point was not to attack you (and I'm truly sorry if you feel attacked. Your statements touched upon a very tender spot for me.) but to say from my experience this can be valuable for them rather than you worrying and fretting before it even happens. Because from what you're saying, there's no way of getting around them going, even if for just a short time. Explain to them what to do when faced with different circumstances. Role-play. Let them know they're valued. Volunteer as a room mother. Meet other mothers in the area so they can have people they already know when they start so they aren't the "new" new kids. Find out what sports/activities there are and talk to the coach. I think you could really make a difference in this kind of environment with your experience dealing with low-income families. Best of luck to you. It sounds like your plate is really full. I can't imagine going through the family turmoil that you are dealing with and I'm sorry it's so hard, especially while you are pregnant. I know I was really emotional when I was pregnant and things seemed overwhelming. You can do this, your girls will be fine. Your baby has two parents and a place to live and will have enough love and enough to eat. Remember that while some can spend $5000.00 for bedroom sets and you need insurance, some are walking miles for clean water and scavenging for food. I support you wanting the best for your children. You are not alone!