I'm in 5b/6a, so a little warmer. All my peppers ripened. What really made the difference was buying a cheap cold frame. It increased temps outside by 20 degrees. So when it was 40 degrees I could put pepper plants out as it was 60 degrees in the cold frame. I brought them in at night. I did this for about 3 weeks, what a pain, but what a harvest!! By the end of three weeks they barely fit, and it was still kinda cool outside. i think they were slightly stunted when taken out, but were pretty much hardened off. I used a fan inside, so they were ready for wind etc. My tomatoes were in there too. My first tomato was around June 28th. Still have some as a matter of fact. When it got to be 60 outside I had to vent the frame as it was 80-90 degrees inside. The peppers grew like mad in it! When planted out they were over 12 inches tall, all had flowers. here's a photo of them in the cold frame

Cook's Illustrated tried this recipe and revised it slightly. Here's their version: Almost No-Knead Bread Revision by CookÂs Illustrated, January/February 2008 Note: Best eaten same day, but can be wrapped in foil and stored in cool, dry place for up to 2 days 3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface 1/4 tsp instant yeast 1-1/2 tsp table salt 3/4 cup plus 2 Tblsp water (7 ounces) at room temp 1/4 cup plus 2 Tblsp (3 ounces) mild-flavored lager, like Budweiser, OR a non-alcoholic lager 1 Tblsp white vinegar 1. Whisk flour, yeast and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from the bottom of bowl, until a shaggy ball of dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours 2. Lay a 12/x18" sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into the middle. 3. Transfer dough, seam side down, to parchment-lined skillet. Spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours 4. About 30 minutes before baking, adjust oven rack to lowest position and place a 6-8 qt Dutch oven with the lid on, onto the rack. Heat oven to 500 degrees. 5. Lightly flour top the dough. Using a sharp knife, make a 6" long slit along the top of the dough. After 30 minutes, carefully remove Dutch Oven and open lid. Pick up dough by parchment overhand and lower it into the pot, allowing any excess parchment to hang over edge. Cover pot again and put back into the oven. 6. Reduce heat to 425 degrees. Bake covered for 30 minutes. Remove lid, and bake until loaf is deep brown, 20-30 minutes longer. An instant read thermometer inserted into center should register 210 degrees. 7. Carefully remove bread from pot; transfer to wire rack and let cool to room temp, about 2 hours.

I had a small boneless pork loin roast. Didn't feel like making a roast--the weather was great--so cut it into some thick chops and went looking for a new marinade recipe. The cinnamon in the recipe was a new wrinkle for me as I had never used cinnamon in a marinade before. Turned out quite good. Served some of the reduced sauce on the chops and drizzled a bit over plain white rice. Recipe Source: Allrecipes Grilled Pork Loin Chops Ingredients: 2 cloves garlic, minced 2 tablespoons brown sugar 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons Worcestershire sauce 2 teaspoons ketchup 1/2 teaspoon ground ginger 1/2 teaspoon onion powder 1/4 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper 2 (6 ounce) thick-cut boneless pork loin chops Directions: 1. Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl. 2. Preheat an outdoor grill for medium heat, and lightly oil the grate. 3. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C). 4. Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

Here is another Recipe, below. I use my Braided Bread Recipe , something like this one. But cut back on the sugar. Not sweet as some would have you believe. I put them in boiling water for 1/2 minute on each side and bake them at 400 Deg. This is what I like ??? Plus a lot of other foods. So I don't go Banana's over Bagel's and where they are from. I'm Thankful for any type Bagel. Lou - - - - - - - - - - - - - - New York Bagels recipe Ingredients: 2 quarts of water. 2 large eggs. 1 egg white. 1 potato, peeled and quartered. 1 packet of active dry yeast. 4 cups of all-purpose flour. 2 cups of boiling water. ¼ cup of vegetable oil. 1 ½ tablespoons of sugar. ½ tablespoon of salt. Cornmeal, to dust cookie sheet. Preparation Instructions: Put the potato into boiling water and boil for fifteen mins. Discard the potato and allow the water to cool to about 110°F. Transfer one-third of a cup of the potato water to a small bowl; then sprinkle the yeast over top of water and stir to combine. Set aside for three minutes. Sift the all-purpose flour, salt, and ½ tablespoon of the sugar together into a suitably sized bowl; then add the yeast mixture. Stir in another 2/3 cup of the potato water and the vegetable oil. Add the eggs and stir to form a dough ball. Turn the dough out onto a floured surface and knead for about 10 minutes until the ball is firm. Place into a greased bowl, turning the dough so all sides are greased. Cover the bowl with a clean towel and set aside in a warm place for about 60 minutes until the dough has risen to about double its original size. Punch the risen dough down to flatten and remove from bowl. Cut the dough into eighteen equal pieces and shape each piece into a six-inch long, ¾-inch thick rope. Bring the ends of each rope together and pinch to close, using a little water on the ends to help secure them. Cover all rings with the towel and allow to rise for 20 minutes. Preheat your oven to 450°F. Lightly grease a cookie sheet and dust with cornmeal. Bring the 2 quarts of water to a boil and add the remaining sugar to the boiling water Drop the bagels into the boiling water one at a time, cooking each for 3 minutes, turning once in the middle. As each bagel is removed from the water, place it on the cookie sheet. Paint the tops of the bagels with the egg white that has been beaten with 1 teaspoon of water. Bake for fifteen minutes or until the bagels are a golden brown color.