Mike, That is indeed a fig. It was my first and is nice and large but yet to throw off any figs. My smaller and newer one had 4 figs in the first year I had it (they fell off b/c winter came) and is now covered with tiny new figs. Go fig-ure (sorry), I've heard some plants take a while to produce. And mandrin1, it's indeed a she. Cali is my rescue kitty. She likes sitting IN the larger pots. I'm worried my tomato seedlings will meet the same fate as the arugula she sat on after sampling. Luckily my balcony is really well shielded from the wind. The folks on the back side are lucky if they can keep soil in their pots. Best! Liz

We are getting off the topic, but I remember the lush yard of my childhood w/ all the clover and watching the honeybees, and the exciting days when we would take the honey out of the hives... I planted clover and I wish all the weedy grass would go away! (No neighbors are going to care here as our lots are set in the middle of woods, and we are out in the country.) My clover has had a tough time (doesn't like sand?), but there is one low-growing weed that I am encouraging as it does not need to be mowed. No mowing is my goal. As for my clems (many of which you all enabled!), they are doing fairly well. I was most impressed w/ Arabella- the best bloomer! I have mostly watered from my rain barrels this summer and it is not very satisfactory because the sand soaks up the moisture so fast (great for watering pots and small areas though). I too have to figure out where to plant the ones I stuck in pots in the spring. Most are going into the rose garden (if the roses don't make it maybe the clems will). I have planted several to climb up my deck railings. I know there is a lot of controversy about adding soil amendments, but I am with the other readers who see the fence as a prime planting ground. Maybe someone who knows more about amendments could help out? I wish you the best of luck in finding them a good place, and would appreciate it if you will wish me luck as well. Thanks, Brandy

My favorite gift was one I gave. I have as many others connected with old school friends who I have not seen for many years on FB. I became friends with a sister of one of my old beaus and who I have not seen for at least 40 years. I learned a lot about her through posts and also that she has ovarian cancer. She had been chemo free for a year when she learned she will again need chemo. She loves old fashioned teas with the pretty cups, English blue birds, and many other things. I wanted to find a pretty tea cup with birds on it. I found some blue ones with blue birds, but every web site was out of them. I finally found a single vintage cup and saucer on ebay and bought that and sent it on to her with a card, but only a friend, no name. She posted about how she loved it and then posted again when she received the two poinsettias I had sent to her, one white and one red which were sprinkled with glitter and she said it might be angel dust. I was so happy to see that she was so happy and touched that someone would send her these gifts. She now knows I sent the tea cup, but did not ask about the Poinsettias so I did not disclose that. This made my Christmas. Adding a pic of the tea cup. Sorry it is blurry...It was a small pic on ebay. This post was edited by hellion on Thu, Jan 2, 14 at 7:31

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time