Hi, Well, a few weeks ago I was rooting around my frozen pollen for something interesting to put on Mylan and this time I got to the bottom of the plastic container containing my frozen pollens and believe it or not I found another packet of frozen seeds that I missed the first time!! This time they were aulicum (Telos) x papilio ( gifted pollen) and there were 9 seeds. So, once again I just put them all in water and today, about 2 weeks later 8 of 9 seeds are germinating with clean white roots. Who knew this was something we all could be doing!! This particular cross was the first cross I made from last year's season as my aulicum bloomed for Halloween last year. These seeds are even older than my Exotica x Rio Negro (which are growing on nicely by the way) by probably 4 to 6 months! So, for those of you who might like to try this, don't hesitate.. Both of these packets of seeds hung around on my fireplace mantel for a month or more before finally being stashed with my pollen in the refrigerator for several months and then finally into the freezer. There aren't any more. So if you have a glut of special seeds, freeze some incase you run into a disaster with fungus gnats or the like! Donnaâºâºâº

Tom, "John, are you using the white bags? I'd be concerned about the dyes and chemicals in the other colors.... " Good point. Heres what they (Greenbag Inc) say... "Is made from non-toxic, non-corrosive materials and safe color-fast dyes". I'm interested in these for several reasons, drainage, cooling and cost. I know they drain well, I don't think you could ever fill one with a garden hose. The upside down tomato bag I tried last spring stayed cool and it was black. The ones from Publix are a buck and I hear W mart's are cheaper. So I'll give it a try. john

These may be made as appetizers and kept warm in a chafing dish, or served as an entree over rice. This will freeze well and may be made well in advance. Serves 6-8. Ingredients: 1/2 cup cooking oil 1 1/2 lb. lean ground beef 1 garlic clove, minced 1/2 tsp. salt 1/4 tsp. pepper 1/2 cup chicken stock 1 - 14 oz. can pineapple chunks, drained. (Reserve juice) 3 Tbsp. cornstarch 1/2 cup sugar 1/2 cup reserved pineapple juice 1/2 cup vinegar 3 Tbsp. soy sauce Optional: 1 large tomato, peeled and chopped 2 large green peppers, cut in 1" squares Instructions: Heat oil in frying pan. Add meatballs to pan.Cook until brown. Remove meatballs and add pineapple chunks. Cook several minute. Return meat to pan and simmer 3 minutes more. Mix cornstarch, sugar, pineapple juice, vinegar and soy sauce together until smooth. Add to pan stirring constantly, until thickened. If serving tomato pieces, add just before serving. I have been making these for years. The original recipe calls for homemade meatballs but I have found everyone enjoys it just as well with using the frozen meat balls. Enjoy.

I prefer to use just thighs for chicken and dumplings, but have used the whole chicken on occasion. Cook the chicken ( cut into parts if using whole chicken) and the vegetables (cut into bite sized pieces) in a heavy pot with just enough water or broth to cover, until done. I use quite a lot of vegetables, onions, carrots, celery, mushrooms, peas, chopped parsley. Allow to cool a bit, debone the chicken and cut it into bite sized pieces. Return to pot with broth and vegetables. You may need to add more broth at this point, you want enough liquid to cook the dumplings. Bring to a very gentle simmer, add dumplings, cover, cook until dumplings are done. (They will almost double in size). Dumplings 1 ½ Sticks butter 2 C water 2 C sifted all purpose flour 1 tsp salt* 4 eggs 1/4 ro ½ C flour * I like to use a seasoned salt. Morton’s Nature’s Seasoning when making chicken & dumplings, or garlic salt for beef stew with dumplings. For ham & dumplings I omit the salt entirely, they pick up enough from the ham broth. In medium saucepan, bring water to boil. Add butter to melt. Add flour and salt all at once, stir and continue to cook until mixture leaves sides of pan. Remove from heat, allow to cool slightly. Add the 4 eggs, one at a time, mixing well after each addition, (Be sure each egg is well incorporated into the flour mixture before adding the next one.) For the flatter, strip dumplings, turn dough out onto floured work surface (you may want to do this in sections, about a third at a time.) And pat out with floured hands or use rolling pin. Cut into strips, about 1" X 2". (Or get fancy and make whatever shape you like, squares, diamonds, etc.) If you prefer drop dumplings, skip the rolling out step, and just drop dough by the spoonful into gently simmering broth. (A cookie dough scoop is great for this). Cover and cook until done, about 8 or 10 min. These dumplings will absolutely melt in your mouth!