Marshall, most of what you stated is true - but is only a small part of the picture. I do send samples off for analysis as far from Texas as Oregon - because I know how to corelate the information resulting from my sample to my 'little piece of earth' (or compost). And I desire the highest quality results - be it nutrition, condition/texture or microbe population count - for the same dollar. Yes, different test methods produce different results (identified at the bottom of most test reports). Test results can still be correlated to a different type of test result. Still 'apples to apples'. Still only a matter of education based on a person's degree of interest. This thread subject is important, in my opinion, simply because education is important. We should never stop asking questions, to learn more about improving our own piece of earth, for which we have accepted responsibility. In the main, soil tests ARE 'sacred' to state-run soil laboratories and to the thousands of U.S. county agricultural extension agents who are continuously called upon to render professional services to the commercial harvest business community - based on such science-based tests. Your grocery store depends on them. See, it is still "all about the money". Most plant/soil related research is focused toward, and paid for by commercial agriculture and the companies that support that industry, which feeds our growing population. So I think that tests based on regional soil conditions is a good thing - but tests should be also be sufficiently complete to offer insight into specific planting needs in MY piece of earth - which anyone can easily learn to do by reading. Finding the best test is important to me. Unfortunately, most people who receive soil analysis reports are not also told that they can take that report to their county agricultural extension agent for interpretation to their specific needs. Agreed, the resulting written piece of paper is worthless without knowing how to apply the information. But the public service Ag.Agent is trained in how to do that (and local Master Gardeners). Anyone can research what the relationship of CA is to MG based on given factors. Education IS the Agent's primary focus (and the state land-grant university that supports them), even to the homeowner - which is why the Master Gardener program is supported. Granted, home-style agriculture/horticulture does not usually operate on commercial scale. But science-based soil information is not usually about 'scale'. Scale is a matter of applied mechanics based on time and money. As a soilmaker/nurseryman/landscaper in south central Florida many years ago, I learned (the hard way) to find out what the soil conditions were (in advance) and to ensure proper plant-specific moisture, before installing a variety of plants in someone's property - particularly gardens, shrubs and trees (soil test for nutrients/pH/salt is only part of that gamut). Some of my Florida client's soils received different amendments before certain plantings took place because different plants do have different needs - to thrive (not just survive). Replacing dead plants cost me money, and was bad for my business. Soil tests were simply one means by which I made decisions that SAVED me (and the property owner) time/money. Learning to decipher soil analysis results is not difficult, but is (unfortunately) one of the things many gardeners are reticent to investigate, even after problems are encountered. An ounce of prevention is STILL worth a 'pound of cure', and having a base of reference on which to make improvements to soil (and compost) - is important to me, in what I do. And agree that 'organics' still takes a 'back seat' to the chemical industry - regretably. But that 'world view' is changing...Slowly, but surely - because that's about human survival on this planet. Robert

Your menu sounded wonderful! Glad it went well and everyone enjoyed the food! Sounds like the picky eater, was maybe not so picky after all if she even took some onions :) I find that people that are picky eaters are usually willing to try more things when at other peoples houses. At a restaurant or buffet, maybe not so much, but unless they are allergic, or totally adamant against eating something, most people will try at least a little bit at someone else's house. (my experience with company anyways).

Hi Heather Let see, one of my favourites is SkyView - shows location of planets and stars even in your house - I have the paid one but you can get it free also. AppZilla2 - has a lot of apps on it like a flashlight, level, hearing test, mirror etc. CBC Radio, Global Video (I can watch tv shows), some radio stations. Kobo and ibooks, Facebook, Scrabble, Bejeweled, Angry Birds(Seasons) Pinterest, Voice Actions (love this one - like Siri on the iphone) LOL I stubbed my toe once and the voice asked me if I was okay LOL. I also have Canadian Tire for the ads, TED. What I love best are the podcasts - I listen to history podcasts from BBC every night when I go to bed. Things You Didn't Learn in History Class is another podcast I really like. LOL I have become reaquainted with the Magna Carta, William the Conqueror, medieval England. I wish they had these when I was taking history in school. I also play Words with Friends and my niece suggested I get the Hanging with Friends. I love my ipod for the camera and video and checking my email is much easier than using my computer. I also use Skype. Anne

That chorizo app is really good and can be served just warm and not piping hot. Another one like that is the grill peppers with Italian sausage. You can roast the peppers on the grill at the same time you are grilling the sausage. Serve with pita or slices of baguette or ciabatta. Roasted Peppers And Italian Sausage Antipasti ============================================= Red pepper Green peppers Yellow peppers 4 Italian Sausage (hot or sweet) Kalamata olives Olive oil Garlic Hot red pepper flakes (Optional) Regianno Parmesan Cheese Good Italian Bread or pita bread cut into wedges. . Roast peppers, peel and cut into 1/2 inch to 1 inch strips. Grill Italian sausages Mix olive oil with finely minced garlic (add red pepper flakes if using) Place roasted peppers strips decoratively on a nice platter. Slice sausages on the diagonal and place between the pepper strips. Decorate with olives. Drizzle olive oil and garlic over everything and shave some parmesan cheese over top. Serve as an appetizer with bread and a good Italian Red Wine. These little tarts, using frozen puff pastry can be made a head and served at room temperature. Blue Cheese Tartlets ==================== Source: Williams-Somona 8 ounces tart pastry dough (or frozen puff pastry) 3 ounces spinach or Swiss Chard 1 egg 2/3 cup heavy cream 3/4 cup freshly grated Emmenthaler Cheese 1/4 teaspoon freshly grated nutmeg Salt and pepper 3 ounces Blue Cheese (Roquefort, Gorgonzola, etc.) 2 tablespoons pine nuts . If using tart pastry, prepare the dough and refrigerator 30 minutes before you are ready to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature. Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside. Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsely chop the spinach or chard and add it to the bowl; stir well. On a lightly floured board, roll the dough out as thinly as possible. Sprinkle the Roquefort or other blue cheese evenly over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18 dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.