So grateful for the rain we had a few days ago - in this searing heat it seems almost as if it were a dream. I agree about being cautious with South African plants. When I moved here I immediately planted all my favourites from home, and they rewarded me by promptly dying in the winter - who knew a climate could have such extremes? Now almost all my Saffers are in pots and get to live in the garage in winter. Most of my plants are Texas natives and they are doing well, my daylilies are of course troopers, and even the hydrangeas are making it with a little water every few days. I'm a bit confounded by my Phlox - my white and the blue have completely disappeared, and I am left with pink. I don't know if I inadvertently dug it all up in exchanges, the gopher got it, it just died - none of its there any more. So sorry for your loss, Petals.

Jane, you are the best aunt a girl could have. Way to go. I couldn't agree more with Trailrunner. My oldest struggled through school, ritalin stopped working in middle school, he was picked on, teased, struggling to pass. He couldn't finish anything, but could read books like crazy, and was obsessed with game playing, mainly role playing games. No one could figure out what was going on with him. Finally, when he was in the Navy, he was diagnosed with Aspergers. Neither the child behavior doctor nor Scottish Rite Hospital could figure it out. Not that I'm suggesting your niece has Aspergers, but just that I understand the difficulties, from a mother's point of view, what your niece and her mother is going through. (Edited to correct poor grammar.) Sally This post was edited by sally2 on Mon, Apr 29, 13 at 7:22

Until recently I have always had a gas stove with a gas oven. I grew up with gas and prefer it. But recently I have had electric stoves and must admit that I haven't noticed a difference between the bread I baked in the gas oven and the bread I bake in the electric oven. I bake all my breads on a stone in a 500F oven and I spray the loaves with water and I also toss a handful of ice cubes on to the oven bottom. I do miss having a gas top though. Ann

Aka Peggy, I'd look for recipes for classic French gratins. Here's one from Jacques Pepin. Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage, or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier. 1 2 1/2-pound head cabbage 2 cups water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons butter 1/2 cup grated Swiss cheese 2/3 cup fresh bread crumbs Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2-inch slices. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist. Pour into a gratin dish and sprinkle with the salt, pepper, butter, and Swiss cheese. Sprinkle with bread crumbs and place in a 400-degree oven for 25 minutes. 6 TO 8 SERVINGS