Hey Chinchette, see that was fun huh? My son lived in Clearwater and he and his wife attended Clearwater Christian College.I loved going across the state to visit him . We rode bicycles to Safety Harbor,garage saled and I loved that Christmas STORE and Paradise diner!! Please don't be afraid to garden in the shade. The lettuce seem to really do fine in it as well as radish and onion. I have sweet potato vine a couple roses, and other things that seem to be be thriving under the shade of a a tree. In fact my cuttings I start are especially happy in the shade but be sure to add all kinds of goodies to the soil or no amount of sunshine will help! Ill post a few of my albums and LONG shots too. Tanya

Here are a couple I have copied and pasted. Lpink's Black Bean Soup with Red Paprika Sauce (This is Lori from near the Battle Creek area) Serves 8 1 lb. bag dried black beans (soak in 4x their volume of water overnight. Drain before cooking) 8 cups water or broth, (I always use broth. For me it's veggie bouillon, but you could use chicken or beef I guess.) 2 med. onions, chopped 2 ribs celery, diced 2 cups chopped tomatoes (I use canned) 2 TBSP paprika (I use Penzey's brand, I have both sweet and hot and I mix the two, but use whatever kind you like to your taste.) 2 tsp. ground cumin 2 bay leaves 1/2 cup cilantro, finely minced (Note: I just add a TBSP or so of dried cilantro or parsley, because I rarely have fresh stuff around, it goes bad on me before I can use it up) 1/4 tsp. pepper 1 cup corn Note: DON'T add salt while the beans are cooking, this toughens their skins. Simmer beans in the broth until soft. Could take 1-2 hours on the stovetop. I do my beans in the crock pot on high for about 5 hours minimum, I add the veggies and spices right at the beginning, except for the corn, which I use frozen so it doesn't need to cook. If you're making the soup on the top of the stove, add veggies and spices during the last hour of cooking. Add sauce (recipe below) before serving. Adjust the seasonings to suit your taste. Red Paprika Sauce 2 TBS olive oil 1 large red pepper diced or sliced thin 3 scallions, minced 2 tsp. paprika, or less, to taste 2 tsp. salt 2 TBS lime juice Saut� pepper and scallions in the olive oil. Add the paprika and other seasonings. Add lime juice just before taking it off the stove. Additonal note: You can add browned turkey sausage to this soup along with the veggies with excellent results. That's how I make it to please the meat-eaters. Use hot or regular sausage, depending on your taste. The soup is delicious served with a dollop of low fat sour cream or yogurt. You can stir in the sauce to the soup and then freeze. You can leave out the corn, but it is colorful with the red pepper. You can puree some of the soup before adding the veggies or pepper sauce or sausage. It's just a great mixture of flavors however you adapt it. You could even add a little garlic, good for the heart. I like to make the soup in the crock pot, except for the peppers. Don't cook peppers in a crock pot because they get bitter. I have made this soup for a crowd and it was very well received. Laurie ____________________________________________________________________ Jayne's Black Bean Soup (Jayne hails from Indianapolis) 1 pound bag of black beans (soak overnight and rinse very well) I put them in a crock pot to cook all day. I add vegetable stock (or water if I don't have the stock). Then finely chopped garlic, onions, celery and carrot and pepper (green or jalapeno or both). I usually don't add meat, but sometimes will add small cubes of very lean ham. I season with salt, pepper and cumin. I've wanted to try adding sherry (per a friends instruction), but haven't tried that yet. Today, I read a recipe that called for adding balsamic vinegar, but I haven't tried that either. Near the end of cooking, I take out a cup or so and puree it, then add it back to the pot so it's nice and thick. I serve it over brown rice, although yellow is good too. I top it with hot sauce and chopped onion. Sour cream sounds good, but I don't need the extra calories (I would have to have a huge dollop). Angie's (Opkikid) Black Bean Soup (Angie is from Chicago) This makes a lot � you can cut the recipe in half or more. This can cook all day at a simmer, if you like. � lb bacon 10 carrots, diced 6 cloves garlic, minced � tsp cayenne pepper � cup (yes, cup!) of each: ground cumin and oregano 6 15 oz cans of black beans, drained 5 (20 cups) quarts of chicken broth � cup sherry or white wine

Hey guys! Sorry that I haven't been here in a while! Work has been keeping me busy! Yes!...you will be keeping me busy, but I'm more than happy to share recipes. I'll write recipes bit by bit so that you guys don't get completely inundated with recipes all over the page!! I actually don't make my own garam masala...I find it too be too much extra work! (so sue me I'm lazy!!)...but here is a good recipe you can use.. Garam Masala Cumin Seeds - 7 tablespoons Cardamom - 3 1/2 tablespoons Black Pepper - 3 1/2 tablespoons Fennel (Saunf) Seeds - 2 tablespoons Black Cumin Seeds - 2 tablespoons Coriander Seeds - 2 tablespoons Cloves - 1 tablespoon 1" cinnamon stick Bay Leaf - 1 tablespoon, crushed...about 2 leaves Ginger Powder - 3/4 tablespoon (crushed dry root) Mace - 1 tablespoon Nutmegs - 2 (broken) Procedure Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general. Makes: 1 1/2 Cups. Hope this helps guys! I think if you were to use garam masala bought in the Indian grocery stores, it would be just as authentic and would save you gobs of time! I'll be writing more recipes later! Next...aloo mattar...by the way, do you want these recipes to be vegan? or lacto-vegetarian...I can give substitutes for dairy for those who are vegan! Happy eating for now!! Savita

You guys are awesome. Lisa, I'll send you an email. mombondo: Do you work for an attorney? * Yes If this was a slip/fall situation, was it at a residence? Or business? In those instances the home/business owners insurance should have paid first, then Medicare and finally their 2ndary if there was one. I rarely billed Medicare because the insurance always took care of the charges. * It was a business. Owner's insurance doesn't pay up front. That would be an "admission of liability". Clients' health insurance (in this case Medicare) pays bills and we reimburse them when we settle the case. Is Medicare asking for a refund? If so, you can send the requested adjustment/refund check less any discrepancies (send validation for your short pay) certified to them....that should show the account/lien satisfied and then you can legally release any monies due your client. * Medicare does want there money refunded. However, there is only 25,000.00 and 54,000.00 in bills. In the old days (before MSPRC took over the Medicare contract for the government) we had a contact person we could call and he or she would work their little magic on some percentage program and let us know what they would accept as payment in full so as to at least give the other providers a percentage of amounts due and owing them too. No one is getting 100% of their money. There's only 25,000.00 to pay 54,000.00 in bills. The other providers (in this case, collection agencies for the doctors) have agreed to a reduction in the amounts they are owed. But we can't pay *anybody* until we work something out with Medicare. And MSPRC either totally fails to respond to our repeated requests to have someone contact us to discuss the matter or, if Scott does get somebody on the phone, they don't have the "authority" to reduce the lien and don't know/won't tell us who DOES have authority to do it. I don't know if any of that made sense. I'm just frazzled today. *sigh*