Hey Everyone......Thanks for missing me. I should have taken a minute to say hello because I come here two or three times a week. Just haven't had a lot to contribute because I didn't get too much canned last year......I am feeling much better and regaining a lot of my energy after all that chemo. I got a good buy on apples and came to get LindaLous Jam recipe. I have it on another computer but it was easier just to search for it hear. I'm excited about gardening season. Have just 1 and 1/4 lungs and tend to be a little short of breath but if I do it all slow and easy, I get it done. I resorted to getting some help last year with the hard chores and at 72 years old, it's time to think about help don't you think.....I am excited though about garden season.

Krista, Your website is great! I can appreciate your dilemma as I had the same problem when I went looking for neat cool containers to grow Selaginellas in. The best thing I found was a thin glass bowl with a lid-I supposed it was for candies or cookies ?? at the local Target store. There were also larger thicker glass cookie jars with lids-got one with an Africa Violet growing in it (without the lid-it is in my greenhouse). If you love browsing then take your time but in the meantime a very inexpensive container is one of the large plastic containers that bulk candy is sold in. I am not too sure where you can find it there but perhaps at a Costco type of store where you have to buy in bulk, cases, etc. Also check out grocers or WalMart etc for large containers, like pickle jars etc that may be adaptable and cool. Take your time. From your site bet you like Celtic? The link is to someone's site who is a kindred spirit. Also you may enjoy Jessica Galbreth My spirit animal is bear. Here is a link that might be useful: Renae Taylor

Here are a couple of recipes that got a thumbs up from my husband and me: Ratatouille Soup 1 small eggplant (abt. 1#), left unpeeled and cubed 2 medium zucchini, cubed salt 2 t. olive oil 1 medium onion, finely chopped 1 lg. clove garlic, finely minced 1 medium red bell pepper, seeded and coarsely chopped 1 c. canned chopped tomatoes, with their juices 4 c. defatted chicken or vegetable broth 1 lg. or 2 small bay leaf 2 T. chopped fresh basil leaves 2 T. chopped fresh parsley freshly ground pepper freshly grated parmesan cheese Combine eggplant and zucchini in a large colander, sprinkle liberally with salt, toss, and allow to stand and drain for 30 minutes. Heat the oil in a heavy 4 or 5 qt. saucepan over medium high heat. Add the onion and garlic and cook, stirring, until the onion begins to soften, 2 to 3 minutes. Add the eggplant, zucchini, and red pepper and stir well to combine. Continue cooking, stirring occasionally, until the zucchini and eggplant begin to lose their raw appearance, 3 to 5 minutes longer. Add the tomatoes, broth, and bay leaf; stir to combine, and increase the heat to high. When the liquid comes to a boil, reduce the heat to medium low, partially cover the saucepan, and simmer until the vegetables are completely tender, 20 to 30 minutes. Stir in 2 T. of the basil and parsley and cook 5 minutes longer. Remove bay leaf. Transfer the soup to a food processor or blender or use an immersion blender, and process until smooth. Season with salt and pepper to taste and reheat before serving. Garnish each serving with parmesan cheese, as desired. 6 Servings 77 calories, 2.3 grams fat I think the soup would be good cold as well, like gazpacho. Turkey Scaloppine 1 lb. turkey cutlets c. chopped onion 1 clove garlic, minced 1 7.5 oz. can tomatoes, cut up 2 T. dry white wine 2 t. capers, drained 3 oz. slice mushrooms ¼ t. dried oregano, crushed 1/8 t. pepper Nonstick spray coating Place each cutlet between 2 pieces of clear plastic wrap. Using a meat mallet, pound meat to about 1/8 inch thickness. Sprinkle meat lightly with salt and pepper. Set aside. Repeat with each cutlet. For sauce, in a medium saucepan, cook onion and garlic, covered, in 2 T. water till onion is tender but now brown. Stir in undrained tomatoes, wine, capers (if desired), oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Keep warm. Spray a large skillet with nonstick spray coating. Saute mushrooms 3 to 5 minutes, till slightly browned and softened. Remove mushrooms from pan and keep warm. Spray skillet again with NS coating, if needed. Cook meat, half at a time, over medium-high heat for one to two minutes per side or to desired doneness. Transfer meat to a serving platter; keep warm. Repeat with remaining cutlets. Serves 4 196 calories, 22 g protein, 3 g carbohydrate, 9 g fat To serve, spoon sauce over cutlets. Sautéed Salmon with Zucchini Noodles and Red Bell Pepper Coulis These sautéed, julienne-cut zucchini strips are a lower-calorie alternative to pasta. A coulis is a thick purée or sauce. Red Bell Pepper Coulis (recipe follows) 4 medium zucchini 2 tablespoons fresh lime juice 1 teaspoon minced shallots 1/4 teaspoon salt 1/8 teaspoon cracked pepper 1 garlic clove, minced 6 (6-ounce) salmon fillets 1/4 cup all-purpose flour 1 tablespoon butter, divided Chopped fresh parsley (optional) Freshly ground pepper (optional) Prepare Red Bell Pepper Coulis; set aside. Slice zucchini lengthwise into 1/4-inch-thick strips, stopping at the inside part of the zucchini containing the seeds; discard middle portions. Cut strips lengthwise into long, thin "noodles"; set aside. Combine lime juice and next 4 ingredients (lime juice through garlic) in a small bowl. Rub salmon with juice mixture. Dredge salmon in flour. Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat. Add salmon; sauté 4 minutes on each side or until fish flakes easily when tested with a fork. Remove salmon from skillet. Set aside; keep warm. Melt 1 teaspoon butter in skillet. Add zucchini noodles; saute 4 minutes or until wilted, tossing gently. Spoon Red Bell Pepper Coulis onto 6 serving plates. Top with zucchini noodles and salmon. Garnish with chopped parsley and freshly ground pepper, if desired. 6 servings CALORIES 376 (45% from fat); FAT 18.7g (sat 4g, mono 8.7g, poly 3.6g); PROTEIN 38.9g; CARB 12.3g; FIBER 1.8g Red Bell Pepper Coulis This recipe goes with Sauteed Salmon with Zucchini Noodles and Red Bell Pepper Coulis 2 teaspoons olive oil 3 cups coarsely chopped red bell pepper 2 tablespoons minced shallots 1 tablespoon minced jalapeño pepper 2 garlic cloves, minced 3/4 cup low-salt chicken broth 2 tablespoons balsamic vinegar 1/4 teaspoon salt Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper, shallots, jalapeño pepper, and garlic; sauté 2 minutes. Cover, reduce heat, and simmer 10 minutes or until tender. Add broth; simmer, uncovered, 15 minutes or until liquid almost evaporates. Place pepper mixture in a blender, and process until smooth. Strain purée through a sieve over a bowl; discard solids. Stir in vinegar and salt. Yield: 1 cup (serving size: 2 1/2 tablespoons) CALORIES 40, FAT 2g (sat 0.3g, mono 1.1g, poly 0.3g); PROTEIN 1.1g; CARB 5.4g; FIBER 1.3g I use the zucchini noodle trick a lot. Good luck to all!

Today, the diced ginger was mixed with the blueberry filling in a streusel topped pie. Have added 1/4 cup or more to all fruit pies with a 'wow' response. Also good minced in streusels for pies, quick breads, kringles, danish pastries. Have added it to many Asian dishes-vegetarian and meat/fish based. Tasty in cold peanutty noodles, coleslaw with almonds, other salads, many cookies (esp biscotti), AND... The list is shorter for foods that do not get a bit of ginger. For travel, there is always a snack bag in the car console...as much kick as an altoids! Enjoy and share your uses.