Um, may not be your fault -- they may not have been properly hardened off, could have been on a dark truck for several days, or kept on racks in the dark corner of the store, that sort of thing. They definitely need a lot of sun, etc. If the grower and/or vendor didn't treat them properly, as often happens with mass merchant nurseries, they could have been very "tender" and sensitive to the sun -- kind of like if you'd been in the north all winter, covered up, and then went to Florida and layed on the beach in full sun all day -- you'd fry to a crisp, too. They may not be total goners, as long as the stem and the terminal bud are still green, they might come back. However, if I were you, I'd take them back to HD and complain, make them give you some new ones, and put those outdoors carefully in the shade for a couple of days, then into part sun a few more days, then into full sun.

I just noticed that in my first post I said that I used phyllo dough for the wrappers when in fact I used the puff pastry squares and rolled them out to the size I wanted. I don't think rolling phyllo dough would change the size. Anyway, I made some pasta dough yesterday and will use that to make proper egg rolls. I don't know why I thought it was too much trouble to make - I made it in a small bowl with the one egg that I had plus some semolina flour, white flour, salt, and a bit of olive oil. I don't use oil when I make pasta, but I thought it would help for the egg roll wrappers. My question at this point is - should I have added water to the egg roll wrapper dough? For ravioli I do not, but the recipes I've seen for egg roll wrappers have more water than egg in them. I guess I could cook one the way it is and if the dough needs water and flour I can still add that to what is remaining. Do you make your own egg roll wrappers? Lars

I grow Famosa savoy, and yes those savoy cabbages are amazing and can take incredible cold. I'd never want to be without them in Dec and Jan.

. For jerk sauce I use my own recipe, never wrote it down. All on the net are just not right. You need allspice, nutmeg, and a touch of ginger, most add way too much! Also no cinnamon! Peanut oil or canola is supposed to be used. I use fruity olive oil. Brown sugar, fresh thyme, garlic. You need super hot scotch bonnets. the only ones that fit the bill for me are chocolate, some reds and the best is MOA yellow Scotch Bonnets. Also scallions. Other ingredients to me ruin it. Allspice berries are best, and cooking with green allspice wood would make it authentic. This is impossible. You can get Allspice berries on Amazon, you can use powdered Allspice, but it is not as good. As far as portions this recipe is OK, black pepper super fine is OK to add, again no cinnamon!! No lime!! I have been to Jamaica 4 times, and mine tastes like or close to the stuff there, the roadside 55 gallon drum cookers. Do not use soy sauce or catsup! Use a couple slivers of ginger, not too much. Recipe attached. Modify it with above alterations. Also you should start with two peppers and try. Add more for desired heat level. You can use any hot pepper but Scotch Bonnets are very unique, hot and very fruity tasting. I have found marinating really does not work for me. The marinade burns off, or is so diluted and does not penetrate chicken. What I do is grill chicken 1/2 cooked over hot coals, or propane. Mix jerk sauce with chicken gravy to the heat level you prefer. Fill a 2 inch high oven pan with about 1 inch of gravy. Add chicken and cook at 350 for about 1/2 hour. Serve gravy over chicken. The more you cook it, the more it falls off the bone if you like that style. Another way is to grill chicken completely and add jerk before serving, or jerk gravy. All of us have had mashed potatoes and gravy. Serving jerk gravy over fries is awesome. It is my favorite way to consume jerk. But I can't eat many carbohydrates so only make this once or twice a year. Here is a link that might be useful: Jerk sauce recipe