The palms are too large to mail. I'm in Citrus county just south of Dunnellon. I'd like to trade for: giant bird of paradise cool tolerant bananas epiphyllum cuttings antique rose cuttings or any interesting flowering shrub/tree Email me if you're interested in trading. Thanks. Maureen

Here is my current favorite. I love the tang of the feta with the sweetness of the roasted red pepper. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled (5.3 oz) 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

Well...I have never made a quiche that peopole didn't like....but for me to like it...it should have a fair amount of Gouda or Emmenthaler or Gruyere....but I sure have made quiche with buy in a brick, $4.00 a pound jack cheese or mild cheddar. I can make a quiche with Gouda and Gruyere with lump crab and half and half and a bit of Sherry....or I can make a quiche with frozen shrimp and a bit of surimi "crab" and buy in a block supermarket cheese and 2% milk fortified with some cream cheese and its' good....and as long as I don't use evaporated milk and dry onion and "cheese food" it's a good thing....just not AS good as when I pull out the stops, toss the budget to the wind and go for the high end stuff. Linda C

Thanks to everyone who posted. I ended up making an amalgam dressing. I was going to mix mayo and chile sauce, a bottle of which I had in the pantry for just this type of occasion. Sadly I gave away all my own home canned chile sauce that I made last year. But I found a half jar of salsa in the back of the fridge, so rather than have two half used condiment jars in my tiny fridge, I dolled up the salsa. So my dressing consisted of two big dollops of mayo, two big dollops of salsa, the juice from the can of crabs, a big dash of lime juice, and a big shake of Mrs. Dash's Cajun seasoning and also some lime chile seasoning that JessyF gave me. Man I love that stuff. And a big shake of garlic powder for BF. My shrimp were tiny and I couldn't find affordable avocados so I only had half of one, so I didn't bother to make a composed salad. It was sort of clean out the fridge salad anyway, the lettuce was some less than stellar iceberg which we had languishing in the fridge. To that I added some artichoke hearts, Spanish olives and radishes for the color, a couple of scallions, two stalks of celery, the half avocado, and topped with tomatoes when served. The tomato came from the local "farm" market which is really not a farm market, and it might as well have been an apple for how "crispy" it was. I liked the salad except for the Spanish green olives. I added them because BF likes them, but come to find out, he doesn't like crab! I have never liked green olives. They weren't a bad idea, just not something I care for. Glad to know now that BF doesn't like crab, because I can save a whole lot of money not ever buying it or making him crab cakes. And now I know what to order when we go out!! Here's the pic: Next time I make shrimp salad I might try marinating the shrimp in a vinagrette, just to try something new. Or Ruthanna's remoulade, which is a great dressing for a lot of salad types!