Mine are going crazy with blooms right now, and we've been harvesting for a little over a week. So far the harvest hasn't been huge, but it has been steady. They seemed to stall on those days our high temps were in the 93-98 degree range, but now that it is a little cooler here, they are a little happier and putting out new growth and tons of blooms. I think the rain we got, which only was a half-inch, pleased them greatly. I'm hoping this week's cold front makes them even more happy. At least our sugar snap peas aren't being hailed upon, flooded or being hit by tornadoes. As long as they are still alive and rain is falling, I think they'll keep producing for a while. The wind today did beat the crap out of them. Kim, I always freeze some, but only about 1 year out of 3 do I put tons and tons of them in the freezer. Tim was out of town on business most of last week, so I didn't even pick them and take them into the house. I just picked them and munched on them while working in the garden---instant, garden-fresh fast food. In the fall, you'll probably need row cover to keep them happy long enough to produce. While they tolerate very cold temperatures, if the cold temps hit while they are blooming or about to bloom, those cold temperatures can knock the blooms right off the plants. I don't cover them up at night unless we're expecting temperatures below the mid-20s. Sometimes we get a night or two like that in late Sept or early Oct, but it is more common to get them in November. If you want to grow a variety that doesn't need to be trellised, I grew Cascadia two years ago and Sugar Lace last year, and both of them produced tons and tons of peas----more than my Super Sugar Snaps or Sugar Snaps growing on trellises were able to produce. Because we've already had high temps here hit 98 degrees a couple of times and 93-95 more often than I can believe for May, I am worrying that the green beans won't begin blooming early enough to avoid heat-related blossom drop. Instead of succession sowing some more green beans, I'm going to plant an enormous number of southern peas instead because the heat can't stop them from producing. My mind has moved beyond the warm-season crops to the hot-season crops because it seems like we have gone from the cool season to the hot season in a very brief period of time. My short day onions are bulbing up. It always happens at this time of the year, and it always catches me by surprise. I have to count backwards from now to the time I planted them, realize it is time for them to start bulbing up and say "okay, this is normal". All the cool-season plants I planted are doing better than the sugar snap peas, but that is not unusual. They are the most finicky when it comes to having 32 degree temperatures one morning and then 98 degree temperatures a day or two later. They don't like those crazy temperature swings. I get the best sugar snap pea harvest when we consistently stay cool and moist. This year cannot, by any stretch of the imagination, be described as cool and moist---hence the sugar snap pea behavior.

PRALINE CHEESECAKE WITH PECAN SAUCE Crust: 1 1/4 cups graham cracker crumbs 1/4 cup granulated sugar 1/4 cup pecans, chopped & toasted 4 TBL butter, melted Preheat oven to 350°. Combine the crumbs, sugar & pecans in a bowl. Add the melted butter & mix well. Press the crumb mixture over the bottom & 1 1/2" up the sides of a 9" springform pan. Bake 10 minutes. Filling: Three 8 oz pkg cream cheese, softened 1 cup packed brown sugar 2/3 cup evaporated milk 2 TBL flour 1 1/2 tsp vanilla 3 eggs 1 cup pecan halves, toasted Beat together the cream cheese, brown sugar, evaporated milk, flour & vanilla. Add the eggs & beat just until blended. Pour into the hot baked crust. Bake 50-55 minutes. Cool in the pan 30 minutes, loosen the sides of the springform & remove the rim. Cool completely. Arrange the pecan halves on top of the cheesecake. Pecan sauce: 1 cup dark brown sugar, packed 2 TBL cornstarch 2 TBL butter 1/2 cup broken pecan pieces In a saucepan mix the brown sugar & cornstarch. Add 1 1/2 cups of water. Bring to a boil & stir over medium heat until thickened & bubbly, about 5 minutes. Stir in the butter & add the pecans. Serve the sauce on the side in a sauceboat.~~

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy

Rye bread.... Here's a recipe I love....sorry for the form, but I saved it from an email I sent someone. Here's the Rye bread I promised. Makes 6 loaves. Cook 4 medium potatoes (peeled), drain saving the water and put through a sieve (or mash) proof 2 pkts of yeast (or 3 1/2 teaspoons) in 1/2 cup warm water with a t. of sugar. Mix 4 c. of buttermilk, 3/4 c. dark molasses, 1/4 cup of shortening (she used Crisco, I use butter) and 1 t. baking soda and 1T.salt. Add 3/4 c. brown sugar and 3/4 c, of the potato water. Add enough rye flour to make a dough ( still able to be stirred, but getting pretty stiff).Add the yeast mixture and mix well Add enough white bread flour to (as Mrs. Faust said)work it up, That is until it is stiff enough to knead. knead about 6 to 8 minutes, let rise till double, punch it down and shape into loaves. this works best in bread pans due to the long cooking time--if you don't have 6 bread pans, just "free form" the rest and maybe take it out of the oven a little sooner. Butter top of loaves and raise until it almost cracks on top (this is a very heavy bread!) Bake 350 for 1 1/4 hours. Mrs Faust used to divide the dough in half and add about a t. of anise seed to -one half of the dough--I like it--almost like a tea bread.. Good Luck--I'm getting hungry just reading the recipe--it's really a fabulous bread!