Betty - the spinach doesn't tolerate heat at all. Since it has a very quick maturity date, you can plant another batch anytime over the next 2 to 3 weeks - if necessary. On the buttercrunch lettuce, I would think that you could harvest at any stage, as long as you don't wait too long. Also, I think your outer leaves are turning/wilting because of the outside temps. Mine are doing the same thing.It'll get better, as it becomes cooler. Ribbit - Sounds like you and I have almost identical weather/temps right now. The sugar snap peas didn't like the heat from the previous week at all. There's definitely some discoloration at the bottoms of the plants, but the new top growth looks much better. Granny - you should try cooking that spinach like we (southerners)do with poke salad. Fry it with some scrambled eggs. YUM! EG

Annie, those tomato bacon cups look great. I might use pie crust (premade, even) in lieu of the buttermilk biscuits. I'm not a fan of canned biscuits. And I think when the biscuits rise, they will take up too much space in a mini muffin cup. Thinking "out loud" here, wonder if you could crush Ritz crackers or something similar, and pat them into the mini cups for a crust. I think if you did, the filling would have to be something with some inherent structure - something that sets up in the shape of the cup and stays that way. Something that doesn't depend on the crust to contain it. One thing I keep on hand for quick canapes is mini phyllo cups. They are in the frozen food case at my local grocery, but I noticed the last package I bought said, "may be stored frozen, refrigerated, or at room temperature." What else is there? Slip phyllo cup into each cup of your mini muffin tin. Fill with a small amount of cheese (I prefer brie or blue cheese). Run into a 350 degree oven until the cheese melts - about 10 minutes. Remove from oven and top with a dab of jam. I like strawberry or fig on the blue cheese. On the brie, I like fig or pepper jelly. Best when they are warm, but folks will continue to eat them when they have cooled to room temp. When I went looking for a link to the phyllo cups I use, I found they had a bunch of recipes online. You might be able to adapt some of these, if you didn't want to use phyllo cups. Link below. Let us know what you try and how it turns out! I might get more mileage out of my mini-muffin tins. Here is a link that might be useful: Phyllo cup recipes

Madonna, since it's only in the brine for 3 days/72 hours, and that's in the refrigerator, then sits still refrigerated for another handful of hours, I am comfortable not using the "cure", I just leave it out and otherwise follow the recipe. I'm also diligent about slicing and freezing the meat promptly after it's smoked. I found some other people on a couple of smoking forums that said they left out the pink salt and had good results, so I went ahead. Good luck! Annie

Scallops wrapped in bacon, mini corn dogs with a mustard dip, egg rolls cut into smaller sections with sweet and sour dipping sauce, croissants Sliced open with thin shaved ham and sandwich spread, the brownie bites are good, they have these chicken pieces on skewers I think they are teriyaki flavor they are good. And of course their Boiled shrimp are very good.