The worst? lol Well, think normal sized halloween carving pumpkin (or slightly larger). Then again, I once planted a giant pumpkin seed that the parent grew in the same patch as some bushel gourds. Talk about a round, good sized pumpkin. =) It's worth a shot anywho, and if it is from a patch that grew other giants then the chances increase of a double giant parentage. It can be fun to grow unknown parentage seeds just to see what you get. Be sure to make note of the color, lobes and overall shape. If it is a cross you may be able to determine what the cross is.

here's one we make using espresso. regular coffee didn't seem strong enough. maybe this is what you are looking for? 1 cup espresso coffee 1 cup sugar 2 cups vodka (80-100 proof) 1/2 vanilla bean split lengthwise Brew a fresh pot of espresso (or a very strong coffee). Add sugar, make certain it is all dissolved and let cool. Once cooled, add the vanilla beab and the vodka. Transfer to a bottle (we use a dark glass bottle). (For the first week or so, we shook the bottle to make certain all the sugar was completely dissolved) You can let it sit anywhere between two to four weeks. When it's done, remove the bean and strain it into a clean, new bottle. I have one going now. it's keeping my lemoncello company. At thanksgiving, i'll make an italian cream liquer that will be served on christmas. salute! maryanne

Lemon Squares. I like lemon as a counterpoint. Below is the recipe that my family has been using for years. It is from an ancient Junior League cookbook. Lemon Squares Crust 1 cup butter 2 cups flour 1/2 cup powdered sugar Filling 4 eggs 4 to 5 Tablespoons lemon juice 2 cups sugar 1 teaspoon baking powder 4 Tablespoons flour 1/2 teaspoon salt INSTRUCTIONS Preheat oven to 350 degrees Base Melt butter. Add flour and powdered sugar; mix and press down firmly in a 13x9 pan (if desired, pan can be lined with parchment paper. Bake 20 minutes at 350 degrees. Filling Beat together eggs and lemon juice. Sift together sugar, baking powder, flour, and salt. Add to egg mixture. Pour mixture on top of hot baked crust. Bake 25 minutes at 350 degrees. Sift powdered sugar over the top of hot lemon squares. Allow to cool to the touch before cutting into squares. Refrigerate for storage (in other words, its okay for them to sit out for a couple of hours during your party, but after you make them, store overnight in the fridge).

I find that yogurt is great if I have a few bites after a meal, but NOT to sub. that with fiber-rich foods. I like yogurt for hot summer, and soup for cold winter. Excerpt from below link: "Drawing on health data from more than a 100,000 participants in three long-running studies — the Health Professionals Follow-Up Study (1986 to 2010), Nurses’ Health Study (1980 to 2010), and Nurses’ Health Study II (1991 to 2009) — the researchers found that a daily serving of yogurt was linked to an 18 percent lower risk of type 2 diabetes. " Yogurt may reduce type 2 diabetes risk – Harvard Gazette Yogurt also reduces the risk of colon rectal cancer. Husband's grandmother died of colon cancer and his Mom had breast cancer & masectomy at 40, but his colonoscopy after 60-year old was perfect: zero polyps thanks to his marathon running, plus he eats yogurt daily for breakfast. Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies - PubMed (nih.gov) My note: Yoplait and DanActive both contain a HUGE amount of sugar, but I have good results with probiotics pills: Culturelle and Fem-Dophilus from the below chart. Both are patented & developed by doctors and CANNOT BE FOUND in fermented foods. Click on below link to see what probiotics are in fermented foods: Instead of buttermilk, I use plain yogurt and sour cream to tenderize chicken breast. Instead of baking it in the oven, I sauté on a saucepan with olive oil. Yogurt makes chicken breast very tender in below geniuskitchen recipe. CHICKEN BREAST WITH SOUR CREAM 1⁄2 cup sour cream or 1⁄2 cup plain yogurt 1⁄4 cup lemon juice & 1⁄2 teas. Worcestershire sauce 1⁄2 teas. celery seed & 1⁄2 teaspoon paprika 2 -3 cloves fresh minced garlic 1⁄2 teaspoon salt and black pepper 8 boneless skinless chicken breast halves 2 cups fine dry breadcrumbs or crushed cornflakes In a very large bowl, combine the first 8 ingredients; mix well. Pound chicken breasts thin & dry with a paper towel. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).Refrigerate overnight. Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt. Bake, uncovered in a PREHEATED 400 degree oven, for 20 minutes. Turn off oven, let rest for 10 min. to finish cooking.