The meatloaf is pretty good, but I used 1/3 each of ground beef, veal and pork and it wasn't very firm; I think I'll use 1/2 ground beef and 1/4 each veal and pork. Also, I didn't grate the carrot very fine and I think I should have. I'll certainly try this recipe again. WORLD'S BEST MEATLOAF 1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading) 1 1/2 lb ground meat (beef or pork & beef) (about 700 grams) 1 beaten egg 1 onion chopped fine 1/4 teasp dry Colman's (or similar) mustard 1/8 teasp ground sage 1/2 teasp ground thyme 1 1/2 teasp salt 1/4 teas pepper 1/8 teasp nutmeg 1 chopped green pepper 1 tin condensed tomato soup (eg Campbells's) 3/4 cup grated celery 3/4 cup grated carrot 1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots 2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 inches and pour remaining soup over the top, smoothing it evenly over all. 3) Bake 350 F (177 C) for 1 1/4 hours. 4) Serve with buttered vegetables. Mustard pickles also goes well and this makes wonderful cold sandwiches next day ! Source: American Pro Footbal Player's Wife in 1963 My Notes: 1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup ! 2) I usually double the amount of the ground spices with the exception of salt. SharonCb Beverly that tomato sauce would probably be very much like the Spanish fried tomato (smooth) sauce I use. It comes out nice and tangy. For that reason I should have also mentioned that *cream of* tomato soup doesn't do the job - it should be plain condensed tomato soup or a smooth and tangy rich tomato sauce. SharonCb  Posted by: woodie2 (My Page) on Wed, Sep 21, 05 at 10:20 I love this meatloaf and have made it several times, thanks again, Sharon! Here are my own little notes, just FYI - I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don't use my knife for this meatloaf! I also double the seasonings as Sharon suggests (no salt for me) and I prefer red pepper over green pepper, once I even used canned roasted red pepper when I didn't have a pepper, it was great!

Well, let's see - - the day that you were writing . . . I set up the market booth, hauled two pickup loads of produce down. Disbudded then sprayed Miracle Gro on about 1500 square feet of cutflowers, ran the weedeater around the perimeters of the 2 small gardens, sprayed fish emulsion on the leeks, rototilled the paths in the small veggie garden, took down the market booth, and NEVER got my afternoon nap! Went to bed early and got up LATE today . . . it was nearly 6AM! I've got garden chores to do but there is a nice, late start and then there's Sunday dinner! It's nearly 10 AM, gotta go . . . DigitS'

I've been worried about running out of space as well. Not to mention that I'll be moving soon to a university apartment, so who knows how much space I'll be getting. I've moved my whole succulent (mostly echeveria) collection to square, ceramic dishes that I've bought at World Market. Before my plant collection became out of hand, I decided that I'd invest in a ceramic drill bit and buy cheap ceramic dishes to use as planters. That way, I could have a matching/complimenting set of pots (its also easy to create macrame hangers for them)! I took some "progress report" photos the other day, since I enjoy looking back at older photos of my plants to see how far they've gotten-- here are some of them! Took a photo of this Echeveria Allegra and its pups. The leaves at the bottom are outstretched a bit more due to the weather deciding that sunny days and spring are simply things that shouldn't exist. Thankfully it's growing in nicely and quickly (been using manure tea). Square dishes fit together nicely to save space. Also allows for easy 90 degree rotations every now and then. I enjoy having dishes that have mixed succulents, similar succulents, or just one type of succulent to provide different visual interests (and since everything is modular, its easy to change the look of the area). My Irish Bouquet is doing fairly nice, and my Echeveria Minima is actually pushing out five pups, alongside its two older pups, so I may have to place it into a different pot soon!

How big is the pot? Indeterminate tomatoes can grow huge - 6-8' tall or taller and that means they develop a huge root system as well. Most tomato growers who grow in containers use 10-15 gallon sized ones at a minimum and typically even largerones. I personally use 20G pots and a single plant will fill that by the end of the season. And get it outside as soon as you possibly can!! It is not getting enough light to develop properly indoors, even in that window.