My two cents on the water plants and koi. I am trying this for the first time this year, based on a recommendation from my local pet store. He overwinters his koi, submergent plants & water lilies in 50 gallon plastic livestock tanks in his basement. (They don't have to be that large, depending on what you have) No lights other than windows & no heater. He just puts in aeration in for plants and fish from aquarium pumps with aerators. Plants separate from fish so the fish don't destroy the plants. I don't think he does this with floating plants. I tried water lettuce once in an aquarium and threw it out around mid winter due to some type of insect that was destroying it. Plants I am overwintering: sun coleus cuttings in the window (this year I rooted them all in a 1 gallon aquarium with water, previous years I would lose cuttings attempting them in soilless mix). cannas & glads callas* pineapple lilies* (E.bicolor & 'sparkling burgundy'...highly recommended) Sprekelia formosissima* (aztec lily) non-stop begonias (just letting the pots of soil dry up with roots in tact, in the basement...we'll see) geraniums (put the pots on the basement floor near a window & water once a month) amaryllis* Caladium* (1st try) Colocasia esculenta* Colocasia "Black Magic" (in the water tub) 1st try Begonia "Illumination" (as a house plant) purple heart (Tradescantia) (as a house plant...I put cuttings of this in many planters every spring, great contrast with chartreuse, grows like gangbusters) Commelina tuberosa tubers dahlia tubers *I let these dry up in the pots and don't unpot them until spring when I replant I tried something new last winter with the last 2 species, wrapping them in saran wrap before storing them in paper bags in the dark in the basement around 60F. It is the first time I had dahlias survive, even finger sized pieces. I read about it under the dahlia forum last year. I tried four-o'clock roots this way but I don't think they were mature enough. Cathy

Catherine, the kids in my family were fascinated by "Aunt Annie's Magic Beans", which changed color as if by magic, LOL. I think they stay firmer when canned, and so I like those better than the traditional green beans. Also, as Carol notes, I find them easier to pick, they stand out against the foliage. Plus, they're just cooler than plain old green beans. (grin) This year I planted purple carrots, yellow carrots, white beets, blue potatoes, white tomatoes. I just like the surprise when something doesn't look like people expect...plus the purple carrots and the white tomatoes are exceptionall delicious, while the potatoes and yellow carrots still taste normal. I was a bit underwhelmed by the white beets, kind of like beets for people who don't particularly like beets. Annie

The Tri Tip roast is referred to by other names in different areas of the country. I found a website that lists a bunch of the steak names...scroll down to #4, Sirloin. Providing your butcher with that information might help. I have also heard a Tri Tip referred to as a Triangle Roast. It's not as though cattle in other States don't have the same muscles, lol, so it's simply a matter of getting the butcher to understand what it is you're looking for. I don't know about pricing in other areas, but here I can generally get them for under $3 per pound, untrimmed...sometimes as low as $2.50. I prefer them untrimmed because it is a lean cut, and why lard/oil/baste if I can get it with it's own layer of fat to do the work for me!! Some recipes on the web claim that the cut gets tough if cooked to med or well, but I have had it many times both ways (even if I prefer my beef mooing) and that is not the case. The only time I have had Tri Tip really tough is when it has been carved by someone who didn't know what he was doing. It is absolutely essential that it be sliced across the grain, and thin slices are better than thick. As I said, it isn't as tender as a Filet Mignon or Prime Rib, but it certainly isn't "tough" as long as it is carved properly. Another Central Valley staple is the bbq Tri Tip sandwich. Thinly sliced Tri Tip (freshly cooked or leftover) slathered with your favorite smoky barbecue sauce in a bun. Mmmmmmmm. Here is a link that might be useful: Tri Tip names

Have you tried bashing it with a meat tenderiser or a rolling pin? That helps, but it also thins out the meat - good for things like Wiener Schnitzel. If you still want the meat thick, try any of the following methods: SUBSTITUTES FOR MEAT TENDERISER: Soak meat first in vinegar for 1 hour. OR Mix equal parts of vinegar and cooking oil and rub into the meat. Leave for 2 hours before cooking. OR Splash meat over with lemon juice. OR Marinate meat overnight in a little wine. Stand steak in a mixture of 3 tablespoons salad oil and 1 tablespoon of vinegar for half an hour, turn steak over and leave another half hour. Then cook as usual. OR Rub lemon juice, Worcestershire sauce or French dressing over the steak about an hour before cooking. OR Marinate in a mixture which contains pawpaw flesh or chopped pawpaw leaves for no longer than 2 hours, or the surface may become mushy. (Pawpaw contains a strong, natural tenderiser called papain.) OR To tenderise meat, cover it with slices of kiwifruit for about 10 minutes.