Thank you Scott. I copied your list for future reference after reading it. Your studious and passionate observations are useful and interesting as always. I think it should be mentioned to others, tempted to use this as a guideline, that it takes at least ten years of cropping to really get a handle on the quality of any given variety- it is amazing how much variation there is year to year. And that variation gives you a clue about how much any given variety can vary region to region. Also a tree has to be in full production to accurately asses the fruit. A couple of fruit with lots of leaves may not be a realistic representation. There is also the obvious fact that taste evaluations are extremely subjective Please don't take these comments as a criticism of your evaluations, which I value highly. I only offer them to suggest to others to choose varieties to grow based on a wide range of information. The best information may be available by sampling a wide range of apples at a nearby farmers market to find apples that are bound to be relatively easy to grow. In my experience unusual apples often turn out to be unusual because they do not crop reliably or are otherwise unproductive or difficult to grow. For a beginner I think it's best to start with reliable varieties and then literally branch out. I have found Kidd's to be pretty easy to grow also, although it tends to be biennial for me. This may be due to tardy thinning, however. For me, in southeastern NY, most of the Russets seem very prone to bug and wasp damage with Roxbury being an exception. Roxbury is also extremely and reliably annually productive. Another exception is Ashmeads Kernel (alhtough not so productive but a best of best apple). Neither of these is fully russeted, however. I'd like to get some Pomme Gris wood from you. Have to see if it isn't easier for me than the likes of Golden Russet and Hudson's Golden Gem- two wonderful but difficult to grow apples for me. By the time they are ripe they tend to be either full of bird and wasp holes or bug bumps and dimples. After all the late frost, squirrel, bird and wasp problems I only have Goldrush, Jonathon, and Roxbury in storage this year. Worst season in memory and good riddance to it!

Anna C : Here is a recipe that you can use for Spare Ribs or Chicken Wings. You don't have to boil the wings. Just use the Sauce and cook like you do your's. LouÂs , Broiled Spare Ribs and Finger Licking Good , Sauce I use Country Style or Sizzlers , cut a little thicker than ½ inch For about 3 ½ lb. of meat. Put a pot of water to boil, on the range top, with just enough water To cover the Ribs. Add: 1/3 teaspoon of Old Bay Seasoning , Garlic Powder and Onion Powder. An Italian pinch of Ground Cloves , Basil and Oregano 1/4 Teaspoon of Black Pepper 2 Bay leaves Simmer for about 25 minutes If IÂm going to make Spaghetti Sauce later, IÂll save this stock to thin the Tomatoes and Puree SAUCE: Meanwhile, put in a small bowl : 1/2 cup of Bullseye or Krafts Original Barbecue Sauce 1/2 cup of Ketsup 1/2 teaspoon of Mustard ¼ teaspoon of Old Bay Seasoning 1/3 Teaspoon of Garlic Powder & Onion Powder A pinch of Cloves , Basil and Oregano Black Pepper - to taste. 2 tablespoons of Brown Sugar and Maple or Pancake Syrup 2 Heaping tablespoons of Grape Jelly and Strawberry Jam Smooth out the Jelly and Jam with a fork and mix well. This may sound like overpowering sweetness but it is not. I use a 9x 13 SS pan and lay some Sauce on the bottom. Then I lay in the simmered Spare Ribs and spoon the Sauce on them. If there is some sauce left over , save it for basting when the ribs are almost done. I cook them in an electric range Broiler, set on Low, Placed on a shelf about 8 inches below the burner. They will cook in about 25 minutes. Test after 20 minutes Ummmmmmmeemm Gooooooooood !!!!!!!!

Seems a shame to use a lovely old port in a sauce like that.....use a cheaper wine for the sauce. Save it for sipping....it won't go bad like other wines will...it's a fortified wine...meaning it has some brandy added. It will keep a long time. Invite some guests in for dessert and serve them a lovely treat. Linda C

Well those dissapeared fast! Westsider - yes.. A gagg induction that covered up with paper towels before frying to make the cleanup easy. lpink - for the coconut semolina bars, I used the coarse semolina. Not the flour. As it is almost candy like, it is easier to mix in coarsely grated coconut and coarse semolina without clumping. It is great to actually watch a tutor. I think with ethnic recipes like Italian or Indian, there is a lot of techniques that cannot be verbally described. You have to see it and touch it to really get the nuances.