I dump all bagged soils, compost and stuff onto a screen sifter over my wheel barrel before putting it into my garden beds. I always take a close look at it, pick out pieces of glass, plastic and things. Whole bones (yuk) should not be in good compost, everything should be broken down so that it is not reconizable. Did you read the bag, what ingredients does it list, anything that would mean chicken bones? I would definately complain, if they are a good company and something got away from them they will be happy to know so that they can correct the problem. If they just make really bad compost you are letting others know to stay away from it. I sorry to hear that your having such a bad time, I hope that it gets better. Don't let it get you too discouraged. Let us know what you do and how things are going. Good luck and good gardening, Mary

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.

Home Cookin Chapter: Recipes From Thibeault's Table Simple Roast Turkey - High Heat Method ====================================== Source:Barbara Kafka Roasting A Simple Art Many Thanksgivings at my house have proved the high-heat method to be ideal. A fifteen-pound turkey at room temperature takes two hours to roast. However, it may take several hours for the turkey to reach room temperature. While the turkey is sitting out, cover it loosely with a towel, otherwise the skin will dry out. I prefer a fifteen-pound turkey as it isn't too heavy for me to handle. It usually gives lots of good leftovers and is generally available. There are certain things to think of to ensure success before beginning: Remove the giblet bag from the interior of the bird. Remove the wing tips. Put everything except the livers into a pot and start Basic Fowl Giblet Gravy. By the time the bird is roasted, the gravy will be done. Use the liver in the dressing/stuffing or store in the freezer, covered with milk. Make sure there is a pan big enough for the turkey without it's touching the sides of the pan. Do not truss. Consider whether the bird should be stuffed or the stuffing served as dressing baked separately. If stuffing, think in terms of twelve cups of stuffing for a 15 pound bird, which will allow the big cavity to be stuffed and some more stuffing to be crammed under the skin flap at the neck. I seldom stuff because there are real food safety questions about the bird and its stuffing sitting out at room temperature. The oven must be very clean before roasting, or cooking at this high temperature will cause unpleasant smoke. In any case, there will be some smoke, so turn on the fan or open a window. Don't put the oven rack too high or the skin on the breast will get over cooked. For a twenty-pound turkey, the rack should be in the lowest position. Always put the turkey in legs first - dark meat takes longer to cook and the rear of the oven is the hottest area. If the top skin seems to be getting too dark, slip a doubled piece of aluminum foil on top of it. Don't move the turkey. Use an oven mitt to protect hands and forearms. Remove the foil with the same oven mitt ten minutes before the turkey comes out. Large turkeys are most easily removed from the pan by holding them with two pot holders, which will need to be washed. After the meal, get out a large stockpot to boil up the carcass and leftover bones for turkey soup and stock. 15 pound turkey, thawed, if necessary and at room temperature, wing tips removed, reserving giblets and neck for gravy, liver for stuffing. Fresh ground black pepper to taste 1 cup water or basic turkey/chicken stock . Place oven rack on second level from bottom of oven. Heat oven to 500F. Rinse the turkey inside and out. Pat dry. Sprinkle the outside with pepper. If stuffing, stuff cavity and crop, securing openings with long metal skewers. Lace them. Do not truss. Put turkey in an 18 X 13 X2 inch roasting pan, breast side up. Put in oven legs first. Roast until the leg joint near the backbone wiggles easily, about 2 hours. After 20 minutes, move the turkey around with a wooden spatula to keep from sticking. Remove the turkey to a large platter. Let sit 20 minutes before carving. Pour off grease from roasting pan and put pan on top of the stove. Add water or stock. Bring to a boil while scraping bottom of pan vigorously with a wooden spoon, loosening all the crisp bits in the bottom of the pan. These add intensity to the gravy. Let reduce by half. Serve on the side in a sauceboat or add to giblet gravy. 9 pounds stuffed 1 hour 45 minutes unstuffed 1 hour 15 minutes 12 pounds stuffed 1 hour 50 minutes unstuffed 1 hour 20 minutes 15 pounds stuffed 2 hours 30 minutes unstuffed 2 hours 20 pounds stuffed 3 hours 30 minutes unstuffed 3 hours Home Cookin Chapter: Recipes From Thibeault's Table Simplest Roast chicken ====================== Copied directly from Barbara Kafka's "Roasting, A simple Art" Cookbook. 5- to 6-pound chicken, wing tips removed Freshly ground black pepper, to taste I lemon, halved 4 whole garlic cloves 4 tablespoons unsalted butter, 1 cup Basic Chicken Stock or canned, water. Fruit juice. or wine for optional deglazing. Kosher salt, to taste Preheat oven to 500°F TOTAL Roasting time 50 ~ 60 minutes Simplest Roast Chicken Serves 2 to 4 Here it is, the recipe that started the book. If there is no lemon, garlic, or butter on hand, roast the chicken without them. Or play. Use peeled shallots or a small onion, quartered. Add some leaves from the top of a bunch of celery, a couple of sage leaves, or a Bay leaf. Try a few juice orange or blood orange wedges. Vary the deglazing liquid to change the flavor of the gravy or to match what's in the bird. Basic Chicken Stock-or canned-is the starting point, but use part wine-whatever is left over, red or white-or a little vermouth. Make one third of the liquid orange juice if oranges are in the bird. This is not astrophysics. Have fun. Place rack on second level from bottom of oven. heat oven to 500°E Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for Basic Chicken Stock. Reserve chicken livers for another use. Stuff the cavity of the chicken with the lemon, garlic, and butter. if using. Season the cavity and skin with salt and pepper. Place the chicken in a 12 x 8 x I 1/2-inch roasting pan breast side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. Alter the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking. Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out and into the pan. Pour off or spoon out excess fat from the roasting pan and put the roasting pan on top of the stove. Add the stock or other liquid and bring the contents of the pan to a boil, while scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.

Thanks for the feedback, everyone. Sorry, it has taken me a while to get back here. Sol -- thanks for the info about ajiaco also being a Cuban dish. I looked online to refresh my memory about culantro. I think we bought some once, but I was used to cilantro and prefered that. I pinkmountain -- funny. I bet a lot of weeds taste alike. The hares and cottontail rabbits in our yard seem to think there's a difference. I have not yet tried our dandelions, purselane, and smartweed. Ci_lantro - Wow! Thanks so much for all of that information. I _knew_ that there had to be a good reason why those papas criollas were not in our markets. They are so delicious and I bet more than a few hundred people returning from visits to Bogota' have risked secreting them away in luggage for their own use. I'll have to read and learn more about why they cannot be grown in the US. Maybe in Denver? Even so, we need more imports. I've been thinking or ordering some from online, but how would they remain frozen for an affordable price? Hmm. That POTATO PROJECT link is interesting. I've planted whole Kennebec (Maine) potatoes and ate them after digging them up -- no drying outside. Delicious; especially the small ones. I see a lot of fingerling and even blue potatoes at the farm market. I'll probably go with those. I am about 45 miles from Boston, but I think there is a Colombian enclave in East Boston. Kind of a trek for soup. My bit of the weed galinsoga has dried. Not tasted it yet. I think l pinkmountain is going to be right -- it's just going to taste like one more lawn weed. I don't think the Bogota housekeeper/cook used it. She did use the papa criolla, cow corn, chicken, cilantro and capers (maybe crema). Guess I'll have to make a few batches ;-) Another soup I want to make soon is the Greek avgolemono -- chicken-lemon soup with orzo or rice. I've had it served cold and served warm. Another is vichyssoise. Love it. I froze some last September and served it hot in February. Yummy. Thanks again, folks. If I make the ajiaco, I will post photos and a review or notes. Last week I made mussels -- moules mariniere -- and the leftovers were great. I found some mussels (Mytilus edulis) for $1/pound that were super fresh and plump. I bet it would freeze well. I need to make space in my freezer!