Hi Susannah Try to grow a different variety of radish for the dear boyfriend, there is some interesting with 2 colors like watermelons, rose or french breakfast. Then use the whole plant. Cook it for a minute or two with their own water left from washing, you can chop the leaves coarse. Add a little bit of butter, salt and pepper. It is is perfect to use tomatoes, radish and carrots together. I have runner beans, carrots and radish combo. And I like all the greens from my garden this time of year, I love your arugula in salads! Are you planting any of the Asian greens? We really have to grow more of this, they are not only easy to grow but they are delicious and nutritious. Here are my radish going to be prepared like I told you. Happy gardening season for you Susannah and all the friends that are doing veggies now! Silvia

Hi Folks Been so busy this week - just didn't get a chance to try and log in - why is it so difficult to get on here now? DD and SIL are in the Dominican to stand up for their friends (who were the maid of honour and bestman in Sept.) Just the four of them went and so they are having their honeymoons together. I have my two dogs back for the week so it has been lovely (and comforting). DH and DS have been travelling back and forth to see my Mom to keep me company. She is about the same but a new frailness is there. It is very hard for my Son but at the same time he wants to spend as much time with her as he can. He certainly manages to bring a smile to her face and that's what's important to both of them. I got my Christmas/Happy New Year gift Besh. What a great package and thank God not too Feng Shui. A great(easy read) book on Move your stuff, change your life. (as Besh says - "What else would you expect from a librarian") I've started reading it and it's a "fun" book. A great candle with candy canes inbeded in it. I'm waiting to burn it in May ( I know that sounds weird, but if my Mom is still here we are going to have a little Christmas then). A beautiful decoration - a giant snowflake. and my tacky decoration - too funny - an orange ball filled with tic tac mints - get it "tic tac" for tacky. Again, only a librarian with a twisted sense of humour would come up with that one. It was great to get this last week, it really picked me up. Thanks again Besh. Count me in on the Birthday exchange. Hi and Hugs to all So nice to see Amy and Patti and John (briefly) checking in. I lost a bunch of weight before daughters wedding, for some reason lost a couple of pounds during the holidays (weird) and have lost another couple of pounds in the last couple of weeks. So all in all I can't complain - I stay at 115 and a size 8. I'm lucky though that my DH does all the cooking is a health fanatic. DH is back working - he is building a plant about 90 minutes away from where we live and will back producing tobacco products around March. (I know for those of you who are non-smokers this sounds unusual) - I have never smoked, nor does DH but we live in a free world, free to make choices. Even my Mom who now has lung cancer has no regrets about smoking and would still smoke if it wasn't for the Fire Safety Rules in the Nursing Home. I'm just glad he is back working and in the industry that he knows so well. It makes for a much happier camper! Take care everyone and thanks so much for all your prayers and HUGS for both me and my Mom. Joanne

Patti43-I'm not Maryanne but I'll try to give you an idea what it is.There are many variations but this is my recipe.Some people make it with pork or chicken but we prefer beef.I usually use sirloin or sometimes boneless round roast or london broil if it's on sale.Most any kind of lean,boneless roast can also be used.It is basically just meat stew.The seasonings and spices are what make it "Mexican".Some people add other veggies but we prefer it without. Carne Guisada 4 lb. lean beef cut into 2 in. cubes 2 med. onions,roughly chopped 2 green bell peppers,seeded and cut into chunks 2 med. size Jalepeno peppers,seeded and chopped.You can adjust the amount according to how much heat you want. 3-4 cloves of garlic,minced 2 tsp. cumin powder 2-12 oz. cans Rotel 1-14 oz. can diced tomatoes with juice 4 Tbs. Kitchen Bouquet browning sauce Flour for coating meat Peanut or canola oil In a large,heavy pot over med. high heat pour in enough oil to cover the bottom of the pan.Saute the onions until just tender then add garlic,cumin and the chunks of meat that have been seasoned with salt and pepper and dredged in the flour.I put the flour in a plastic zip lock and shake the meat in it then shake off the excess flour.When the meat is browned add the Rotel,tomatoes and peppers.Pour in enough water to cover the meat.Scrape all the bits from the bottom of the pot.Cover with a tight lid,reduce heat to simmer and cook until meat is tender,about 3 hours.When the meat is tender add browning sauce and simmer uncovered,stirring occasionally,until sauce is reduced and thickened. Serve with rice,refried beans and flour tortillas. I haven't made this in a while and now I want some!

Shirley, it sounds like you ate at Sue's house! LOL! Gayle, I wish we had a take-out restaurant nearby that had that. I'd probably eat in/out a lot! I needed a reminder about steaks. I bought a bunch when they were on sale a while back. Still to hot for chicken and dumplings but it sure sounds good. Ah, well. It'll be cold enough pretty soon. I would like to go with Lil, especially if she took Boston cream pie. I straightened out our freezer today and made a vow not to buy any more meat until I've used up a lot of what I already have. I could probably start a mini-meat market :0