Hey everyone! Here are detailed instructions on how to build a daylily box. My hat is off to the Kinnebrews--they showed us how to do this. We followed their instructions to a "T". My husband swears that it would take a front-loader to destroy and remove these boxes when we decide to move. Hope we never do! BUILDING A DAYLILY BOX Before starting construction of your daylily box, draft a written plan to make it easy to determine the supplies you need. Determine the size of box you want to build. SUPPLIES: My husband and I used pressure treated 2x10s for construction. All the cuts were done at LoweÂs at no charge when we purchased the lumber. Stainless screws arenÂt necessary when you donÂt live near the beach, but they will prevent rust streaks. We used ¾" #8 rounded head sheet metal screws that fit snug against the metal brackets that were used for reinforcement. We also used 3" tapered stainless sheet metal screws to secure the corners plus ¼"x3.5" lag bolts. In this project, 3" #10 screws were used for smaller boxes and 3" #12 screws were used for larger boxes. The ¼" lag bolts are available in galvanized or stainless. Lag bolts should be countersunk. Using one of these with a couple of 3" screws should keep the corners from splitting and separating. (Nails can be used but will work their way out and allow the corners to spread.) To form the bottom of the box, commercial grade (4.1 oz weight) woven ground cloth provides a strong, yet permeable barrier. Attach it to the lower edge of the box with u-shaped galvanized poultry staples (they look like u-shaped nails). This ground cloth is usually available from stone vendorsÂpeople who sell a large volume of stone for walls, walks, etc. There is a place here in Central Florida (in Bunnell) that sells it by the foot. It comes in 3, 4 and 6 foot widths. Ground cloth is the only bottom material you will need if you set the box on the ground. For true raised beds, box bottoms are covered with ground cloth which is supported with hog fencing. Available at LoweÂs, we used galvanized 14 ga welded fence that is 48" wide and 50 ft long. It cost us $29.86/roll. We used poultry staples to secure the ground cloth and then more poultry staples to attach the fencing. After the fencing is secured, pressure treated 2x4Âs or 2x6Âs are attached across the bottom of the box to tie box walls together and to provide support when the box is set on top of concrete blocks. Again, we used 3" screws to attach the 2x4Âs. CONSTRUCTION: A rectangular box is very basic. We make our beds no more than 4 ft. wide so I can reach to the center of the box when I plant. Screws and lag bolts secure the corners and corner reinforcement brackets from LoweÂs add rigidity and strength. Pressure-treated wood is heavy and usually wet (it clogs up the drill bit!). Be sure to use a metal reinforcement near the inside bottom corner because soil is heavy and it causes a strong outward force. Tops and bottom corners should be reinforced with "rigid tie angles". All braces and reinforcements should be secured with ¾" #8 round head sheet metal screws. If you want to make angular and odd shaped boxes (like I did) the reinforcements are different than they are for square corners. When you box is complete, flip it over. If you intend to set the box on the ground, your last step will be to attach ground cloth to the box with poultry staples. If you intend to raise your box, attach the ground cloth, welded fencing (described above) and wood support s before turning the box right-side-up and placing it on concrete blocks. At this point, you are ready to fill the box and plant it!

Kathe, I agree with all that's been said about your table. Its wonderful. I am so bothered by what happened to your Dad that the sores were THAT bad. Sure sounds like no one bathed him or checked him properly. Scary thought, and I'm sure its a worry for you now with having to stay on top of them. I will keep him, and you, in my prayers. Luvs, its not just some NHs. A year ago Dec when Dad went in the hospital after doc gave him meds he shouldn't have, Dad came home with some bad bedsores on his ankles and toes. From the hospital of all places!! They had put socks on his feet initially to keep them warm, and apparently no one bothered to take them off and bathe or check his feet. I was so mad when he came home, and I discovered the bedsores! We had nursing care coming in several times a week trying to treat them. I was thankful they were on his feet and nowhere else, but they caused him a LOT of pain and discomfort till I lost him several weeks later. The hospital also didn't seem to realize he couldn't turn over in bed at all and just lay in same position waaaay too long. All they did was raise and lower the head of the bed apparently! And this is a huge, well-known hospital and trauma center in Phoenix. (guess I'm STILL mad it seems) hugs, Karen

Thanks for the new replies. Update on Blake. Today is his last day of chemo. Tomorrow he has total body irradiation and Wednesday IS THE BIG DAY!!! 2nd bone marrow transplant. Live donor - 8 out of 8 points matching. They have a large enough dose so that if they see the need, in a few weeks, they can "boost" the transplant. They have been giving him meds to help prevent host vs. graft disease (I hope I have that right). He is doing well, not feeling bad yet, but a little sick to his tummy. He has had a wonderful attitude through this. His best friend from here in TN was there last week to visit and that really was good medicine. Blake is ready to come back to TN, however, best case scenerio, would be that he come home late September. I will let you all know how things are progressing. Please send out lots of prayers and good thoughts on Wednesday!! Thank you so much. tina

Ilana, I hope you've resolved that curve ball... Here's the recipe I have for the marmalade, it doesn't have canning instructions but since it has no commercial pectin it can be doubled or tripled and then canned with the usual 10 minutes in a boiling water bath thing. Meyer Lemon and Vanilla Bean Marmalade Bon Appetit 1 1/4 pounds Meyer lemons 5 cups water 5 1/2 cups (about) sugar 1 vanilla bean, split lengthwise Pinch of salt Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.) The limoncello recipe was Lori's, here it is, we agreed it would also be good without the mint, if you don't have fresh mint: Limoncello-Mint Sorbet with Fresh Blackberries Limoncello, the citrusy Italian liqueur, brightens this sorbet. It's nice to have a bottle on hand to splash with soda in a spritzer or macerate with fruit for a quick dessert. 2 cups water 1-1/3 cups sugar 1/2 cup limoncello 1 cup fresh lemon juice (about 6 large lemons 1/2 cup chopped fresh mint 2 cups blackberries Lemon slices 1. Combine first 3 ingredients in a saucepan over medium-high heat; bring to a boil, stirring until sugar dissolves. Remove from heat; add lemon juice and mint. Cover and chill. 2. Strain juice mixture through a sieve into a bowl; discard solids. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Serve with blackberries; garnish with lemon slices, if desired. 8 servings (serving size: about 1/2 cup sorbet and 1/4 cup berries) CALORIES 184 ; FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); CHOLESTEROL 0.0mg; CALCIUM 13mg; CARBOHYDRATE 39.3g; SODIUM 1mg; PROTEIN 0.6g; FIBER 2g; IRON 0.2mg Cooking Light, MAY 2009 Have fun, I keep threatening to make limoncello, but I know I never will, I wouldn't use a bottle in 20 years! Annie