Here comes more conflicting information. Our local botanical center gives out information that conflicts with other information given out by the same botanical center. It all depends on which person you're listening to. What you're going to get here, or from me anyway, is the accumulated wisdom, such as I remember and emphasize it, from the past 10 years of success and failure reported on this and other forums. There are others who disagree with me, but that's fine. We'll see where this goes. If your lawn can make it until fall, then wait until then to seed. The only time worse than spring to seed grass is summer. They are both bad for the same reason. New grass cannot take summer heat. A second reason spring seeding is bad is that when you do the daily watering, you are going to sprout every crabgrass seed in the lawn. After the new grass dies from the July heat, the crabgrass will wash in like a rising river. In the mean time we can improve your lawn greatly by proper use of water, mowers, and fertilizers. Water deeply and infrequently. This time of year your lawn needs deep watering about monthly. As the heat comes in (yes, even the dreaded Denver heat '-) ), increase the frequency of watering until you are watering no more than once a week. If you get an inch of rain, then you can skip the watering for whatever duration you are in. Deeply means a full inch to start. Then judge where to go from there. You can measure an inch by setting out tuna or cat food cans. Time how long it takes to fill them and then water for that amount of time. Assuming you do not have bermuda, then set your mower to the highest setting and leave it there all summer. Since you are already on the golden path to enlightened lawn care (organic!!!), you can really improve your lawn. You cannot do this with chemical fertilizers without hurting the lawn. First, find the Organic Gardening Forum on Gardenweb, then find the FAQs, then find the one on Organic Lawn Care at the bottom of the list. Read that for an orientation to modern organic gardening. That document has been the genesis of thousands of successful organic lawn care conversions since about 2002. Maybe tens of thousands. I know it has been downloaded over a hundred thousand times from websites that keep track of that stuff. You might not learn anything but then again, you might. One thing I have learned recently is that you cannot over apply the organic grain type fertilizers. In 2010 one of the moderators on another forum applied 40 pounds per 1,000 square feet of either Milorganite or soy bean meal EVERY WEEKEND throughout the entire growing season. That was well over 1,000 pounds per 1,000 square feet. He should have won the prize for yard of the year for the entire country. It was awe inspiring. So last year I did something similar using corn gluten meal. I applied about 40 pounds per every month. My lawn has NEVER looked that good. I had been following my own ritual as laid out in the Organic Lawn Care FAQ. Turns out that is a starvation diet. Grass will live but won't thrive like it will with the over dose. We have always talked about using as much as you want up to 80 pounds per 1,000 square feet. At that point you are smothering the grass under a pile of grain. The other issue when you get up there with the poundage is that the decomposing grain gets a little whiffy. The smell goes away in a week. Next time you apply, though, the smell is not nearly as bad. It gets better every time you apply after the first. When you go outside and don't smell it, then you know it is time to apply again. It is nothing like a manure smell and certainly nothing like a chemical smell. It is just a smell of old grain. What ever time of year you decide to seed, you can apply the organic fertilizer 2 weeks prior. The by the time the roots are kicking in, there will be healthy microbes waiting to care for them. I would not use any corn products when seeding. Stick with alfalfa, soy, or any other choice. What time of day? Here you are missing the forest for the trees. Time of day is 1,000 times less important than what time of year. Wait until August in Denver. You may find that by taking care of the lawn as described above, you don't need to seed. But if you are locked into a fescue lawn, then you will need to seed almost every fall.

Luckygardnr, can you share the magic of sleeping through the night? I'd sure like to know how! Glenda, this is my tomato pie recipe. Tomato Pie 1 unbaked pie crust 1-1/2 cups shredded mozzarella cheese 5 Roma tomatoes 1 c. loosely packed basil leaves 4 cloves garlic 1/2 c. mayo or salad dressing 1/4 c. grated Parmesan cheese (I grate my own) 1/8 tsp. ground white pepper (I just use black) Fresh basil leaves (optional--for garnish) Preheat oven according to crust instructions. Prick sides and bottom of the pie shell and bake on a cookie sheet 8-10 minutes. Remove from oven and reduce temperature to 375. Sprinkle crust with 1/2 c. mozzarella. This keeps the crust from becoming soggy. Cool slightly on a wire rack. Cut tomatoes into wedges; drain on paper towels. (I remove all the seeds and juice. Combine basil and garlic in a food processor, cover nand process until coarsely chopped. (I ususally just to this by hand.) Arrange tomato wedges in pie shell and sprinkle the garlic/basil mixture evenly over top. Mix the remaining mozzarella, mayonnaise, Parmesan cheese and pepper. Spoon mixture over tomatoes. Bake at 375 for 35-40 minutes or until top is golden and bubbly. If desired, garnish with basil leaves. Serves 6.

Tomato Pesto Pie 1 rolled refrigerated pie crust 1 (8-ounce) package cream cheese, softened 1/2 cup ricotta cheese 2 eggs 1/4 grated Parmesan cheese 1/3 cup sliced sun-dried tomatoes 1 tablespoon prepared pesto 1/4 cup sliced almonds Instructions Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate; flute edges. In a large bowl, combine cream cheese and ricotta cheese; blend well with an electric mixer on high speed. Add eggs, one at a time, and beat well with the electric mixer after each addition. Stir in Parmesan cheese, sun-dried tomatoes, and pesto; pour into crust. Sprinkle with sliced almonds. Bake 35 to 40 minutes or until a knife inserted in center comes out clean. Allow to cool to room temperature and cut into wedges to serve.

Best cake I have ever made is this one..... APPLE CIDER POUND CAKE 3 cups sugar 1-1/2 cups butter, softened 6 eggs 3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 cup apple cider 1 teaspoon vanilla extract ICING: 1/2 cup sugar 1/4 cup butter, cubed 1/4 cup buttermilk 1/2 teaspoon vanilla extract 1/4 teaspoon baking soda Directions In a large bowl, cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-in. angel food cake pan or fluted tube pan. Bake at 325 degrees F for 1 hour 10 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, combine icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer for 10 minutes. While cake is warm, drizzle half of icing over cake. Serve remaining icing over individual cake servings if desired.