I agree, Cindee... we do tend to baby our bulbs and other potted beauties! I think we spend more than we realize on medium and amendments, fertilizers, pots and saucers, support wires and little pot trellises, plant stakes... and then there are all the extras we use, like rooting powder, Superthrive, Captan, insecticides, miticides... not to mention grow lighting, shelving units and plant stands, decorative this and that... we put out a bundle to baby our favorite plant types! I can remember when I first began collecting houseplants... I would go to the local greenhouse/garden center and buy their specially mixed potting medium, and I'd pay more for it because it was so much better than what K-mart had to offer! Before the advent of Schultz and MiracleGro, there wasn't much to choose from! Now, I find it helpful to custom mix small amounts of potting medium, adjusting the ingredients depending on what type of plants I'll be using it for. I keep a small bucket with a cover just for this purpose... it holds about 2 gallons, and is the perfect size for mixing small amounts of medium. If there are leftovers, I put the cover on and save it for next time! I do really like the coco coir as a medium base, though... I'm so glad Maria told me about it! I ordered an entire bale of the stuff from a hydroponics store, and had it delivered right to my door! It cost a little bit more than regular bagged potting soil, but it's worth it! It's so much lighter and healthier for the roots of my plants, and I can add several different ingredients to change the "feel" of it to suit whatever plants I'm working with... The only thing I need to remember is that coco coir contains no nutrients, and fertilizer must be added... but that could be as simple as throwing a handful of Osmocote into the bucket when mixing up a batch of medium!

This is great comfort food. Everyone asks for the recipe and it is so easy and versatile. Chicken Pot Pie 1 can Veg-All - partially drained (or any leftover veggies in the fridge) 2 cans Campbells Cream of ......Potato (my fav) or Mushroom or Chicken or Celery or whatever your fav is. Lots of time I use 1 Potato and 1 Mushroom 1 - 2 cups shredded cooked chicken - I usually buy about a pound of chicken tenders. I season with seasoned salt or lemon pepper or whatever is on hand and a little poultry seasoning. I put them in single layer, cover and microwave. My sister always buys a roasted chicken at the grocery and just uses it. Some people use leftover chicken or turkey. I told you this is so versatile. Mix together. Put into a 9 inch (deep dish, if you have it) pie plate. Do not get it too full! If you use a lot of chicken or extra veggies, you will need to make the big pie and one or two small ones. 1 cup water 1 cup Bisquick 1 stick butter/margarine - melted Mix these together. This will be soupy - not thick. Pour over the top of the chicken mixture. ( This is why you don't want to fill the pie pan too full.) Cook at 375 degrees for 45 - 55 minutes until top is golden brown. Enjoy! This freezes very well. I make small ones in the little disposable loaf pans and freeze them. Very handy for lunch. This recipe is so easy and can be changed to suit your taste. It's a great dish to take to someone that is sick or just a welcome to the neighborhood gift in the winter. I usually make two and give one away.

I'm a whole foods person and consider whole foods the original "FAST FOOD". Why peel, boil, or "cremate" it when all you need to do is wash, slice and serve. I'm more likely to be found in the kitchen baking bread and other baked goods, so between a large variety of homemade breads (fresh and stored in the freezer), cheese, an assortment of fruit and veggies, add a meat or meat substitute, and you're ready to eat. I like to use a lot of whole grains and legumes in foods. The freezer is my friend. Cook once and freeze in user-friendly size containers. Take out the night or morning before it's needed and thaw in the refrigerator. Heat and eat. I use a loosely structured menu pattern for the evening meal only. Breakfast and lunch generally don't take a lot of planning at our house. I can switch up any one night for another without upsetting the whole thing, but it gives me a general idea for meal planning and grocery shopping. MONDAY: Big Meal (this could also be during the weekend when you have more time). This includes a large portion of meat (roast beef, turkey breast, meat loaf, etc. and all the trimmings. From the leftovers, I provide for other meals during the week. The meat is sliced, ground, or shredded to be used for sandwich meat, added to salads, casseroles, soup, etc. TUESDAY: Leftovers from Monday. It may or may NOT look like the original meal. Roast beef may become hot beef sandwiches, bbq beef, hash, etc... Mashed potatoes are made into potato patties, etc.... I also freeze dollops of mashed potatoes for easy fixin' for another meal. WEDNESDAY: Stir-fry. This can be a good way to use bits and pieces of veggies and leftover meats. Cook extra chicken or beef and use it in salads and wraps later in the week. THURSDAY: International. How about tacos (with taco meat from the freezer), or taco salad... Meaty Spaghetti sauce from the freezer. I cook ground beef stroganoff and freeze the stroganoff in small containers. All you need to do is prepare the pasta of choice for spaghetti or noodles (I also like penne pasta) for stroganoff and heat the topping. FRIDAY: Vegetarian. This can be everything from a great salad with beans to breakfast-type foods. I make bean burgers and keep a stack of them in the freezer and they make a great vegetarian meal served on a homemade multi-grain burger bun (found in the freezer), a tossed salad or sliced veggies and Ranch Dressing Dip, plus fresh fruit and cheese. SATURDAY: Soup and/or Sandwich. I keep a variety of soup/stew/chili in the freezer in single servings so we always have a variety. They make quick suppers or lunches. Top a baked potato with chili. Chili can also be used in a taco salad (similar to Wendy's). Use tortillas for a wrap. Good old tomato soup and grilled cheese sandwiches.... SUNDAY: Homemade pizza (I use a simple whole wheat sourdough dough recipe for the crust) or a salad meal. This is a good way to use up small amounts of veggies, pre-cooked hamburger or other bits of pre-cooked meat. We also have "scrounge night" on Sunday. That's another way to clean out the leftovers in the refrigerator and freezer.... Eggs are also a Sunday night choice. If they are already hard-cooked and in the refrigerator, use them for egg salad or sliced eggs to top a salad. Toast and boiled eggs or toast points and poached eggs, scrambled, veggie omelet or fritta. Add some tomato slices (or other veggies) and some fruit and you've got a meal. -Grainlady

Never tried these, but someone was looking for grilled shrimp and these were shared: Grilled Garlic Cilantro Jumbo Shrimp 1 lb. jumbo shrimp peeled and deveined ý bunch of cilantro 4 cloves garlic 1/3 cup olive oil serrano chili salt and pepper skewers soaked in water for 30 minutes lime wedge 1. Grind everything but shrimp in a food processor. 2. Marinate shrimp for 30 minutes and add lemon pepper. 3. Then grill on the skewers, basting with the marinade. 4. Serve over rice. Mexican Grilled Shrimp 1 lb. large or jumbo shrimp peeled and deveined Lime Juice McCormicks Mexican Seasoning 1\. Shell and de\-vein the shrimp and place onto skewers that have soaked in water for an hour. 2\. Sprinkle the Mexican seasoning onto both sides of the shrimp. 3\. Place the skewered shrimp onto the grill and squeeze the limejuice onto the shrimp to baste while they cook to a pink color. 4\. Enjoy! Spicy Tequila Marinated Shrimp Yield: 3 servings 1 pound jumbo shrimp, peeled and deveined Marinade à1ý cups tequila, preferably 100% blue agave à1ý cups fresh lime juice àþ cup extra virgin olive oil àý cup fresh garlic, finely chopped àý cup Louisiana hot sauce, or the Tabasco sauce of your choice àý cup sugar à4 Tablespoons kosher salt, or to taste à5 Tablespoons white pepper Mix all ingredients very well. Marinate shrimp for 2-3 hours in mixture. Cook over charcoal barbecue grill, basting 2-3 times with marinade. Thai Shrimp on Lemongrass Skewers A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a cucumber salad seasoned with rice vinegar and fresh cilantro. For the Thai brushing sauce: 1/4 cup lime juice 1 Tbs. Asian fish sauce 1/4 cup chopped fresh mint 4 garlic cloves, minced 1/4 tsp. salt 1/4 tsp. red pepper flakes 6 thin stalks fresh lemongrass 2 lb. jumbo shrimp, peeled and deveined 3 green onions, white portions only, trimmed to 2\-inch lengths Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the stalks in water to cover for about 30 minutes. Drain. To make the brushing sauce, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings. Meanwhile, prepare a medium\-hot fire for direct\-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire. Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes. Transfer to individual plates and serve hot. Serves 6.