Getting a headache using the navigation bars since this post is sized so large - harkens back to yesteryear using micro-fiche. That being said, let me add that humor and wit may well assuage the underlying message. I lurk and learn here because I'm simply a gardener, or better yet, simply someone who gardens. What I know I know from reading, asking, or experimenting. Every new season is another opportunity to get things "right" given the confines of my property and the idea as to how I wish to use it, the set of my house which is no doubt the real controlling element, the hardscape, garden areas, existing large trees, focal points, etc. After almost a year of following these posts and going back through those of interest to me, I accept the fact that presenting my situation to any 5 landscaping pros would get me 6 ways it's not someone's idea of good. I agree that good planning should be the first principle; taking into account there is no substitute for taste and knowledge as well as being aware the world offers a wide range of different conditions and materials with which to work. Also wide ranging is one's ability to cope with both the practical and financial implications of planning even a simple garden. I see no fault in prompting or pushing someone in a certain direction for plant selections or regional growing conditions. I also see no fault in expecting a poster to provide pertinent information: a photo when possible, location, exposure, budget, likes, dislikes, maintenance issues. I do have pause with some of the seemingly unncessary put-offs or downs. Why does one bother to repond to a post in a manner that serves no purpose other than to put one in their place? What has been referred to in previous posts as "abstract snobbery" might not have its intended effect in helping someone think outside the box, or to identify the 800 lb. gorilla, or the misplaced nose on the Pekingese. No offense to anyone as these were interesting think pieces, but someone not "getting it" should not be relegated to the dunce corner.

I just reviewed them and I don't see any that were deleted, the one on varieties should be since it's quite obsolete, and I don't see any major chages in ones that were here before but I do see several that were uploaded by Tamara who is the Moderator here. Tamara, when I list them and indicate that some of yours I feel are incomplete I think it's fair to say that you did try to recruit some folks and I guess no one did, and I certainly didn't b'c I was heavily involved with the addition of all the ones you see that were uploaded by Paul and have the list of user names indicating who helped with each FAQ. And that was a serious and long process that I wouldn't wish on anyone b/c of the need for the inclusion of everyone ( see below). What happened was back in maybe 1999 or 2000 the participants here decided that some new FAQ's should be done. No one volunteered to coordinate, so I did. So first we made a list of the FAQ's we thought needed to be done, then tackled them one by one. We never completed the suggested FAQ's b'c just doing the ones we did took forever. The major problem was that I'm an egalitarian and wanted input from ALL who were GW members at the time and wanted to help which was also the opinion of most here at the time, while there were a few who wanted the FAQ's to be written by one person, with no input from anyone, and almost all of us did not want to do that at all. Even though at some sites someone will do that so all you get is one person's opinion on various FAQ's. With that background I'll just go thru them in order: Det vs indet, that was here when I came BER, ditto Varieties, ditto and should be deleted IMO Blossom Drop, here when I came Prune, here already, I think Tomato Pests, maybe here, can't remember, but belongs in that Forum, not here, IMO Different Leaves, I wrote most and Paul uploaded Cross pollination, we did that and paul uploaded it Start From Seed, we did it, uploaded by Paul Seed Starting II, uploaded by Tamara, new and takes the above to the garden in a somewhat abbreviated manner Upside down, new, uploaded by Tamara Cracking, new, uploaded by Tamara and in my opinion is incomplete b'c there are three kinds of splitting, some genetic, some not Ferts, new, uploaded by Tamara, ditto on incomplete So that's how I see it and again, when I say incomplete I guess it's my own darn fault for not volunteering to generate a list of new FAQ's to be done and then coordinating the writing of them and uploading. But not JUST my fault b'c it's clear that none of the participants who read/post here volunteered so Tamara decided to do it herself. One clarification. Even where I said I wrote most of the leaf one, the final FAQ's that we did here and were uploaded were initially approved, after some serious haggling, LOL, by EVERYONE so that all opinions were taken under consideration in the final form of each uploaded FAQ. Carolyn

I had heard about the NY Times bread recipe when it came out a few years ago, so googled it and found the following: Recipe: No-Knead Bread 3 cups all-purpose or bread flour, more for dusting teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. From: Newsvine.com, here is a review, by someone, of this recipe: I pretty much followed the instructions to a "T" with some very minor adjustments stemming from comments that I read in other reviews. Friday Night, 7:00 PM: Mixed together bread flour, yeast (Fleischman's rapid rise), salt and water in a non-reactive bowl, covered with plastic wrap and placed the whole kit n' kaboodle in the oven, leaving it there overnight and through the next morning. Saturday Afternoon, 1:30 PM: Heavily dusted my work surface with flour, poured the dough onto the surface, heavily dusted the top of the dough with flour, and following Alton Brown's instructions for "punching down" dough, performed the wallet folding pattern three times. I let that rest covered with plastic wrap for fifteen minutes. Saturday Afternoon, 1:46PM: I rolled the dough into a "ball", and placed it on a sheet of heavily dusted parchment paper instead of a towel, and let it rise for 2 hours. *Note: the dough didn't really hold a ball shape, but rather looked more like an in-the-dough reincarnation of Jabba-the-Hut. Translated: it was little more than an amorphous blob, which I covered with a towel, nevertheless. I set the timer for two hours, over the course of which the dough spread moreso than rose. Saturday Afternoon, 3:16 PM: I placed my 5.5 qt. Le Creuset enamel coated cast iron Dutch Oven in the oven and preheated both to 450-degrees. Saturday Afternoon, 3:46 PM: When the timer went off signaling the expiration of the two hours, I carefully removed the very hot Dutch Oven and placed it on the counter. I dumped the dough blob from the parchment paper into the Dutch Oven and wearing oven mitts, covered the pot with aluminum foil, since the metal replacement knob that I ordered to replace the plastic one that came on the dutch oven lid -- and is only rated to 375 degrees -- had not yet arrived in the mail. My preference here would have been to use the lid that came with the pot. I baked the bread, covered (with foil) for 30 minutes, removed the foil and baked for anther 20. I then removed the pot from the oven and dumped the bread onto a wire rack where I let it cool for one hour before slicing. The bread turned out great, very crusty, very artisan. I will definitely make it again. The main thing is to remember to start it the night before, else there will not be enough time to develop the glutens and more complex flavors as fully as necessary to make for a great loaf of bread and still get the bread baked at a decent hour. The recipe can be found here: http://www.nytimes.com/2006/11/08/dining/081mrex.html

Well, I suppose the regular forum users would become pretty familiar with the content and could refer others to the appropriate place. I imagine it being used for things like dealing with particular pests/diseases with homemade remedies etc. And if it really turns out to be an unused addition I'll just ask Spike to remove it.