Thanks Jll..good job straddling that fence, but both sound look good advice! Dave, I love the idea of a greenhouse! I am impulsive enough to go out and build one tomorrow, but the question that immediately came to my mind was...do I really need a greenhouse in San Diego, with our cold season so short? If the answer is yes, and I can learn how to properly use one..well then sign me up! In the meantime, I'm probably going to have to do one of the two options that you both laid out. I'm going to cover them tonight, since we're dipping below 40. I don't know if there is a way to find out what the probability of a rainy vs dry season for this spring will be. Farmer's Almanac perhaps? I really have no clue there. Since I don't have other containers on hand, I think I may go the route of planting them and ensuring that they are covered in cold temps. One last question since we're on the tomato topic here: I just planted some heirloom tomato seeds and they are indoors at the moment. I think I may have planted them too deep. They were tiny seeds, and I probably planted them an inch deep, perhaps a bit more. Will those come up? I'm tempted to just add another seed very shallow to those peat pots, as I read that seeds should be planted at a depth approx half their circumference. That would make these just barely below the surface. Is that correct? I am already having so much fun and look forward to learning and sharing with everyone on the forum!

Karen, what cool idea to offer a party for the auction and this theme is perfect for sure! I can't add much to what has already been suggested. Not sure if there will be kids or not?? A Tex-Mex place here serves dessert nachos. It's cinnamon and sugar tortilla chips topped with ice cream, chocolate and caramel sauce, nuts, and whipped cream. I love it as much as the kids due...but then..I'm just and OLD kid for the most part! Like the soppapillas there is the frying factor if you want to make homemade chips. I'm sure you already have a recipe for the Fajitas, if not, this one is great. Beef Fajitas Recipe Courtesy Emeril Lagasse, 2003 1/4 Cup fresh lime juice 1/4 Cup tequila 4 Clove garlic peeled and smashed 2 Tbl roughly chopped cilantro leaves 2 Tbl vegetable oil 2 Tsp Worcestershire sauce 1 Tsp dried crushed Mexican oregano 1 Tsp red pepper flakes 1 Tsp ground cumin 1 Tsp ground coriander 2 Lb flank steak fat trimmed 2 Tsp salt 1 Tsp ground black pepper 6 large flour tortillas 1 red bell pepper stemmed, seeded, and thinly sliced 1 green bell pepper stemmed, seeded, and thinly sliced 1 yellow bell pepper stemmed, seeded, and thinly sliced 1 large white onion thinly sliced 1 Tbl minced garlic Lime wedges accompaniment Cold Mexican beer or tequila shots In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots. Oh, if you want some retro music I can send DM's Freddy Fender alblum....LOL! Have great time, I know you will. David

I love your office with all the personal items. So nice to see you using things that have special meaning to you. Good for you.

I know this is late...but we are hooked on these here. I got these off the net...and yes...was a bit leary of the Corona beer....but they are really good! And very very easy to throw together. 1 can frozen limeade, thawed 1 can tequila (1800 is used here) 1 can or 12 oz of Slice or Sierra Mist, or 7up 1 bottle Corona beer Stir together and refrigerate. I like to freeze mine and scoop out and drink as a slushy. When I have the $$, I really like to squeeze limes (and usually a lemon or two) and then make the drink 50-50...1/2 lime juice and 1/2 tequila. No sugar. If I am making them this way and having company, I will make a sugar syrup and add a good dose of syrup to the glass. I have made grapefruit ones before too...not bad...cheaper than the limes! Watermelon ones are very good also! Especially if you are one that likes to salt their watermelon when you eat it.