Certainly does look very nice. I particularly like the second last photo, the Alocasia with the tall Banana in the background. I'm working on a rainforest at my place. Bit hard to put a date on it. There were already a number of large established trees providing a canopy. October last year brought in a lot of soil. Started planting out into the new soil last December. And still continue adding plants to it all the time. On the edges there's colourful sun loving plants, with tropicals in under the shade of the tree. canopy.

Aka Peggy, I'd look for recipes for classic French gratins. Here's one from Jacques Pepin. Gratin of Cabbage This dish is usually served as a vegetable course, but it can also be served as a first course. It is good reheated, and left over, it can be used in a soup or stew. To enrich it, add little pieces of leftover meat, such as ham, sausage, or roast, as well as pieces of other vegetables. Use white cabbage or savoy cabbage, which is leafier. 1 2 1/2-pound head cabbage 2 cups water 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons butter 1/2 cup grated Swiss cheese 2/3 cup fresh bread crumbs Cut the cabbage in half, remove the core, and cut the cabbage across into 1/2-inch slices. Place the shredded cabbage in a pot, preferably stainless steel, and add the 2 cups of water. Bring to a boil, cover, and simmer for about 20 minutes. By then the cabbage should be wilted and soft, but still a bit firm, and most of the water should have evaporated. If any water is left, keep cooking with the lid off until no water is visible and the cabbage is just moist. Pour into a gratin dish and sprinkle with the salt, pepper, butter, and Swiss cheese. Sprinkle with bread crumbs and place in a 400-degree oven for 25 minutes. 6 TO 8 SERVINGS

I would increase the time, but I'm not sure by how much. I'd start at 10-12 minutes and go on instinct from there. It's a casarole technically, so the food safety folks say that the internal temp should reach 165. Yep, I'd rotate them halfway, too. Unless your oven is convection, then you probably won't need to do that.

The cookies look perfect Steve!! I made some shortbread last weekend and the first batch got overcooked on the bottom. The second batch I was watching like a hawk, and I'm not sure I let them cook long enough :-) This post was edited by jasdip on Sat, Dec 20, 14 at 14:57