Fall MTPS Date Bama week! Oct. 21st. If I can make the ultimate sacrifice then so can everybody else. Hohenwald has their October Fest the weekend of the 14th, UT's only open date in October, and Jan says that the place shuts down and the streets are full of yard sales or something. Anyway, "The Third Saturday In October" will be our fall swap date. Do you know how much this hurts me? I'd rather take a written beating over the spring swap every day from now til then than miss getting to see UT beating Bama!!! Oh well, I'm a dedicated Swap Nazi I reckon. Jeff aka, Big Orange Boo-hooing

What a great package--the baby clothes were just the packing material! The rose plate is so cute--a fun surprise picture revealed as you serve your quiche. I also have the red salt, and as Annie says, it goes with some stuff and not others--trial and error to find out. Just taste a bit and you'll figure it out. Had it on baked potatoes last night--definitely needed regular salt for that! Let us know about the desserts you bake! I love baking, and if the sugar free part doesn't taste like artificial sweetner (which doesn't agree with me), I could do more guilt free baking!

Mabel, when I try those huckleberries, I will report on the taste. I already know that I am going to like them, I am a fruity kind of person.:) Cathy, I have a very small and sharp knife that I use for peeling the loquats, I saw the knife recommended in one of those Cooking Light magazines. It can also chop herbs very fine. One day's picking is a lot of fruit, tomorrow I will be making an almond crust loquat pie. Later in the season I will be making jam and maybe chutney. And I hope to share the fruit with my friends also... Here is the recipe that I used. Loquat Crisp Fruit Mixture: 6 cups loquats, seeded, peeled and cut in quarters 1/2 cup granulated sugar 2 TB all-purpose flour 1 TB fresh lime juice 1 pinch salt Streusel (keep in fridge cold if making ahead): 1/4 light brown sugar 4 TB butter 1/8 tsp salt 1/2 cup flour 1 TB grated orange zest To make Fruit Mixture: In a stainless steel bowl, combine the loquats, sugar, flour, lime juice and salt, mixing well. Place the mixture in an oven-proof 2 qt. baking dish. To make Streusel: Using a food processor fitted with the metal blade, pulse together the light brown sugar, butter, salt, flour and orange zest. Pulse only until it is combined and looks like the texture of small pebbles. Preheat oven to 350. Cover the loquat mixture loosely with the streusel. Bake for 30 to 35 minutes, until the fruit is bubbling and the top is golden brown. Remove from the oven and serve hot. Makes about 6 servings. Silvia

Hey Sue, How's the lip Balm? I've been meaning to stop back into the store I got it in, and pick up one for me. But it's the "birding store", and It's a dangerous place. LOL I picked up quite a few things while I was in there, and wanted to take home more! LOL