I DONÂT love it. And the reason I donÂt like it is that it encourages people to feel badly when they let something die, donÂt plan ahead, or get carried away or overly enthusiastic about their plants. I would rewrite it as the following: I will enjoy the potential every seed holds, and IÂll take pleasure in the abundance they represent. I will be excited about the new plants I see, and will make a space for them in the garden, even when I need to rework to make a place for them. I will take chances, and push the limits, knowing that sometimes plants survive against all odds.. I will be willing to start down a path without knowing where that path is leading. If I donÂt get everything in the ground, I wonÂt beat myself up about it; I will instead be grateful that I am not depending on these plants to provide my winterÂs food. ArenÂt I lucky to be able to grow plants for their beauty and interest! If I forget to bleach my pots, whatÂs the worst that can happen? Seedlings will die. This should be the worst that happens. I will accept that some plants flop. If they fall over, IÂll cut them and put the blooms in a vase indoors, and celebrate my bouquets. I will enjoy the self-seeded flowers (although I WILL edit them where needed) and be willing to be surprised by something I have not created. I will enjoy Mother NatureÂs designs as much as my own. I will be thankful for every plant in my gardens: weeds and precious flowers. I will admit that compost happens, whether I turn it or not; who's in a hurry? Organic matter will rot, and I'm grateful for that. I will admit that my dusty or dirty tools donÂt fall apart because of the dust or dirt. I wish that the "cleanliness is next to Godliness" folks would get over it already! IÂll find the proper tool when I need it, or IÂll make do with something else. If I donÂt get the seeds labeled and stored, I will once again appreciate that IÂm not depending on these seeds to support my family through the coming year. I will take pleasure in what IÂm able to do in the garden, and will appreciate it JUST AS IT IS. I will enjoy the present moment and the treasures that grow all around me. I WILL expect weeds, be willing to be surprised, say thankyou, and pay attention. C.L.

OH Oddie, How cute. I've never seen that site before. Thanks for sharing with us. Cheri

I agree, you're so lucky. I've had three eggplants so far this year off my regular old "Black Beauty". I make eggplant parmesan occasionally, but Elery loves baba ganouj. I like it just sliced and dipped in flour, then fried in butter but it kind of takes the "healthy" right out of it that way. (grin) Oh, and I made the Unorthodox Epicure Szechaun eggplant, it was really good. I didn't have fresh cilantro for garnish, so it wasn't as pretty as his, but still good. Szechuan Garlic Eggplant 5 � slender eggplants (Italian or Asian) 4 � garlic cloves, minced 2 � green onions (white and green parts) sliced thinly 1 Tablespoon � chile paste 1 teaspoon � ginger, minced 3 Tablespoons � vegetable oil 1/2 cup � vegetable or chicken stock 3 Tablespoons � dark soy sauce 1 Tablespoon � rice wine vinegar 1 Tablespoon � light brown sugar, packed (or 1 TB of Turbinado sugar) 1 Tablespoon � cornstarch 1 tablespoon � toasted sesame oil Cilantro leaves Cut the eggplants in half, lengthwise. Slice into strips about 1-inch wide. Heat a wok or large skillet to medium-high. Add vegetable oils, making sure bottom and sides of pan are coated. Add half of eggplant. Stir-fry until edges are slightly browned � about 2-3 minutes. Remove cooked eggplant and set aside. Repeat method with remaining eggplant. In same heated pan, add onions, garlic and ginger. Stir-fry for about 30 seconds. Add chile paste. Stir-fry for another 30 seconds. Add the stock. Meantime, in a separate bowl, mix soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour mixture into hot wok with onions, garlic and ginger. Cook about one minute, stirring constantly, until sauce has thickened. Add eggplant and sesame oil. Cook, tossing for about a minute. Garnish with cilantro leaves. Cherry tomatoes? Darned if I know, I've got them by the silo full, it seems like. They're good tossed in a pan with other veggies and roasted, or in salads or as snacks, but I'm pretty much over it, LOL. Jalapenos? You could make salsa with the cherry tomatoes. As LindaC mentioned, you could make pepper jelly or you could can pickled jalapeno rings, although I have some left from 2005 that no one ever wanted to eat so they were a bust. Jalapeno poppers wrapped with bacon? Or you could use them in place of Habaneros in Habanero Gold jelly and get a milder version. Good luck! Annie

The only way I like eggplant is my Egggplant Rounds. Slice eggplant about half inch thick (from an eggplant, I usually get about 8 or 9 slices), dip in beaten egg, then "panko" crumbs. Bake in the oven until slightly tender & breadcrumbs are brown. Put a big dollop of thick pasta sauce on each round. Continue baking til tender, pull from the oven, then put a generous teaspoon of prepared pesto & a slice of SMOKED mozzerella cheese on each round. Put back in the oven just long enough for the moz. cheese to start melting. This is good both from the oven & at room temp. It always goes fast when I take it to potlucks.