Thank you! My report said to add 1.5 pounds of nitrogen, and 0.5 lbs of phosphate per 1000 sq feet. So, for my garden, that works out to .375 lb nitrogen .125 lb phosphate I'm going to guess I had about 400 pounds of manure. According to the USDA website: 4.30 lb/ton * 1/5 ton = .86lb nitrogen 1.65 lb/ton * 1/5 ton = .33lb phosphate I added a bunch of lawn and leaf compost too. (This stuff was aged for about 15 years at my dad's house). So, it looks like I should be good and I do not need to add any additional nitrogen. The only confusing thing is that a lot of instructions say things like "Before planting, broadcast and turn under 1.2 pounds of 5-10-10 fertilizer (or equivalent) per 100 square feet of area." (that was for asparagus). I'm going to assume since my nutrients are already likely at the recommended levels, I don't need to add anything extra as I plant things.

I'll post the cake recipe next time I update that blog. Here's the link to the blue cheese spread recipe from WS. I started out using Paula Deen's (one of her son's recipes) pimento cheese spread, but it wasn't good. Just a mayo taste, so I doubled the cheddar and monterey cheese and used tabasco and roasted red peppers. There's no way that I know exactly what I did to replicate it. Too bad, because it's really good. LOL The cremini mushrooms came from one of Emeril's recipes. I think it's on a recipe with grilled lemon and rosemary chicken with couscous. It's basically 3 T minced fresh shallots and 1 teaspoon minced garlic, a little salt and pepper, 1 T fresh chopped thyme, 1 lb cremini (thinly sliced), 3/4 cups balsamic. Heat up a pat of unsalted butter, add the spices (usual methods), add the mushrooms and saute for about 7-8 minutes; add balsamic and reduce by half. Makes enough steak topping for 6-8 people. I just wing this one (it's in my head), so you may want to go look for the real recipe to double-check measures. Here is a link that might be useful: blue cheese spread

I just received the two recipes below in my email. Think they sound interesting. Sara Lee Pound Cake Author: CopyKat Recipes Prep time: 15 minutes Cook time: 45 minutes Serves: 10 Sara Lee Pound cake was one of my first recipes at CopyKat.com, after reading the ingredients on the package; I set out to re-create this famous pound cake just like the original. 1/4 pound or 1stick unsalted butter 3/4 cup sugar 3 eggs 1 cup cake flour 2 tablespoons dry powdered milk 1 tablespoon corn syrup Juice of half a small lemon 1/4 teaspoon salt 1/2 teaspoon vanilla 1/4 teaspoon nutmeg 1/2 teaspoon baking powder 1/4 teaspoon mace (optional) Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, baking powder, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for doneness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this. Triple Coconut Pound Cake 2 cups flour 1/4 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1 stick (1/2 cup) unsalted butter at room temperature 1 cup sugar 2 large eggs, at room temperature 1/2 cup evaporated milk or coconut milk 1/2 tsp vanilla extract 1 tsp coconut extract 1 cup sweetened shredded coconut plus more for garnish for the glaze 1 heaping cup confectioner's sugar milk, cream or coconut milk to thin 1/2 tsp coconut extract Set oven to 350F Whisk together the flours, baking powder, baking soda, and salt. Set aside. Cream the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Mix the evaporated milk with the extracts, and add alternately to the bowl with the dry ingredients, beginning and ending with the dry. Don't over mix the batter. Stir in the shredded coconut and turn into a greased and floured loaf pan. Smooth out the top and bake for about 55 minutes until risen, golden, and a toothpick inserted in the center comes out without wet batter clinging to it. (Moist crumbs are ok) Let the cake cool for 10 minutes before turning out onto a rack. let cool completely before glazing. Make the glaze by mixing the confectioner's sugar and extract with enough liquid to make a spreadable glaze. Top the glazed cake with more shredded coconut.

I opened one jar of the plain blueberries with syrup and tasted...did not have an intense blueberry flavor, but didn't taste terribly watered down as I feared. The canning water had been so purple that I originally feared I had a broken jar (then wished that I did!). The blueberries had lost a lot of color, but after being refrigerated overnight, the entire jar, including the blueberries had become the beautiful purple/blue color I hoped for. The taste is okay. I'll be able to use them in something. The blueberry pie filling made a delicious cobbler. The blueberry jelly, blueberry-lemon jam, and the blueberry-lemonade concentrate also turned out well. I froze a lot of berries on cookie sheets then froze in pint and quart bags. All-in-all, I'm happy with the results. Blueberries were very easy to work with, needing little preparation. I appreciate the advice from both of you. Thank you. Jill