Monday, Wednesday, Friday and Saturday 7:00-3:00. Call before pickup to insure they have some -- 407-905-4022. Compost is $10 per scoop and a pickup truck holds a half scoop = $5.00. They also sell mushrooms @ $2.00 for a large bag at the gate house. Jerry

Here are two of my favourite Tried and True pate recipes. One made with Chicken Livers and the other with tuna. Chicken Liver Pate ================== This is my favourite Chicken Liver pate. It is from one of Jacques Pepin's cookbooks. "Everyday cooking with Jacques Pepin" I usually pour this into two or three small ramekins and decorate with aspic 1 Pound of chicken livers 2/3 Cup thinly sliced onions 1 Clove of garlic, peeled and crushed 2 bay leaves crushed 1/4 Teaspoon thyme leaves 1 Cup chicken broth 2 Teaspoons of salt 1-1/2 Cups (3 sticks) butter, softened Freshly ground pepper 2 Teaspoons Cognac Optional (for decoration) 1 envelope unflavoured gelatin for aspic a piece of tomato skin and the green from a green onion Place the livers, onion, garlic, bay leaves, thyme, broth and 1 teaspoon salt in a saucepan. Bring to a boil, cover and cook at a bare simmer for 7 or 8 minutes. Remove from the heat and let the mixture sit for about 5 minutes. Take out the solids with a slotted spoon and place them in the bowl of a food processor with metal blade. (Reserve and strain the liquid to make the aspic) Start processing the liver, adding the butter piece by piece. Finally , add the second teaspoon salt, the pepper, and Cognac and process for 2 minutes so that the mixture is very creamy and completely smooth. If the mixture looks broken down, with visible fat, let it cool in the refrigerator for about 1 hour to harden the butter, and then process again until the mixture is creamy and smooth. Pour into a mold. Decorate or refrigerate to set and serve. Tuna Pate ========= Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. Serve with toasted pita bread or slices of french baguette. 2 (6 ounces) cans white tuna drained 1 cup butter 2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos) 1 to 2 teaspoons capers fresh lemon juice 2 to 3 drops tabasco salt and pepper Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced. Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate. When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly. Serve with toasted pita triangles Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn. Remove and let cool. Serve triangles surrounding tuna pate

That sounds like a great place, and very nice people, Beachlily. I bet they'd love to hear from you. There's a couple of videos out there (at least) showing some techniques to making risotto. One is by Mario Batali, (http://www.nytimes.com/2007/05/02/dining/02mini.html?_r=1) and he's making asparagus risotto. He doesn't actually stir all that much. The other is Tom Colicceo, making roasted tomato risotto. I made that the other night, and it was quite good. In this video he shows his way of telling when the risotto is done. The only change I made to his recipe was to use vegetable broth. I'll put a link to that video below, but I don't know how to do more than one link, so I just included the address for the Batali video above. ) (By the way, I stumbled across that website when I did a search for tomato risotto [I have an abundance of tomatoes right now]. It looks like a pretty cool website, but I haven't had or taken the time to explore it further.) Sally

Just came across this post! Thought, I've done a Pate Meadows pattern before, and there it was - I'd already answered!! LOL. Thanks for the compliments - we moved two years ago, and my valances were left at the house. dsar64, I had two windows in that kitchen, one over the sink which is the photo and a second double casement window that was quite long 36 x 60. I just did the cuff valance over that one too. At the time, I thought perhaps I'd put a blind underneath if I wanted more coverage, but I found the valance was enough decoration and I had a nice view into the backyard I didn't want to cover up. If you do want to have more privacy, I would think a cafe type curtain with the cuff valance might look nice. Otherwise, I guess a roman shade would work, but I think I'd either do all the cuff or all the roman shade.