Yes, the time is NOW to sow as the rains have finally come and temps are in the 60's and 70's overnight. For one, Nigella needs that and I see they are germinating in situ. Pansies/Violas are OK in situ also, but personally I agree with John and start them in a flat to make absolutely sure they stay watered. Then I move them into the garden, and into the cold frame for Winter enjoyment. I dont find the CA Poppies invasive at all, but naturally they would be in CA. In fact, they are not germinating as much as I would like. I may have to sow some in the flat. Yotedog, welcome new member :-D and please consider updating your page to include an email link. At present, we cannot contact you to discuss. We'd also like to read a bit about your garden etc. How bout a paragraph on your page when time allows? Thanks to all who've replied here. We need the ideas.

This is all such great information; you've come through again! I love the KT. With the info you've all provided now I've got some things to go on and investigations to do, well ahead of summer. Rhizo, I can't speak for all dogs, but my small dog has flown with me on 4 or 5 trips and does very well. Not a peep out of her; I peeked into her carrier during our last flight and she was sounds asleep, curled up like she does at home. To be in the cabin, dogs have to be in a carrier that fits under the seat in front of you. They can't come out of the carrier during the flight. That works fine for us. She is perfect. Again, thanks everyone; I'll let you know what I decide, when I decide. Suzieque (and from my dog: "Woof"!)

"Recipe" 1. Cut squash into bite size pieces, put into a sauce pan. Dice an onion, add to squash. (Amount of onion determined by your personal taste.) Add about an inch or so of water or broth*, a pat or 2 of butter, salt and pepper to taste. Cover pan, simmer until tender. *Canned tomatoes can be used in place of other liquid. "Recipe" 2. Fry some bacon until crisp, remove from pan & set aside. Drain grease from pan, but leave just a little. Quarter squash lengthwise, then cut quarters into 1/2 inch pieces. Cut an onion in half lengthwise, then slice halves into 1/4 inch slices. Add squash and onion to bacon grease in pan, sauté until onion is transparent and squash is tender. A little browning is fine. Add a can of diced tomatoes, cook until all is heated through. Stir in the crispy bacon and serve immediately. This makes a really attractive dish if you use a variety of summer squash. I like to use yellow squash, zucchini and patty pan (scalloped?) squash. Sorry, I can't say how much of any one ingredient is used, I always just start with the amount of squash I have, or need for the number of people I'll be serving. The rest of the ingredients are "by guess and by golly' according to the amount of squash used. Rusty

If you go with beans and corn, this is one I've made over and over. You don't have to heat the veggies and beans, but I think it adds more flavor. Black Bean and Corn Salad Dressing 1 small clove garlic 3 T. fresh lime juice 1/2 tsp. salt 1/4 tsp. chili powder 1/4 cup olive oil Salad 1 cup fresh corn kernels (from about 2 ears) 1 orange bell pepper, diced 1/4 cup chopped red onion 1 T. olive oil 1 (15-ounce) can black beans, drained and rinsed Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small avocado, diced 1/4 cup chopped fresh cilantro, leaves and stems For the Dressing: Smash the garlic clove with the flat side of a large knife; mash/smear to a coarse paste. Whisk the garlic, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the Salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro.