Today is Saturday, May 12th, the 132nd day of 2001. There are 233 days left in the year. Today's Highlight in History: On May 12th, 1820, the founder of modern nursing, Florence Nightingale, was born in Florence, Italy. On this date: In 1870, Manitoba entered Confederation as a Canadian province. In 1932, the body of the kidnapped son of Anne and Charles Lindbergh was found in a wooded area of Hopewell, New Jersey. In 1937, Britain's King George the Sixth was crowned at Westminster Abbey. In 1943, during World War Two, Axis forces in North Africa surrendered. In 1949, the Soviet Union announced an end to the Berlin Blockade. In 1965, West Germany and Israel exchanged letters establishing diplomatic relations. In 1970, the Senate voted unanimously to confirm Harry A. Blackmun as a Supreme Court justice. In 1975, the White House announced the new Cambodian government had seized an American merchant ship, the "Mayaguez," in international waters. In 1978, the Commerce Department said hurricanes would no longer be given only female names. In 1982, in Fatima, Portugal, security guards overpowered a Spanish priest armed with a bayonet who was trying to reach Pope John Paul the Second. Ten years ago: Syrian President Hafez Assad, meeting with US Secretary of State James A. Baker the Third, refused to yield on key demands for joining a Middle East peace conference. Five years ago: Authorities in Florida called off the search for possible survivors from the crash of ValuJet Flight 592, a day after the jetliner nose-dived into the Everglades with 110 people on board. One year ago: During visits to Ohio and Minnesota, President Clinton called for open trade with China, saying it would help the communist nation move closer to democracy. Adam Petty, 19, the fourth-generation driver of NASCAR's most famous family, died in a crash during practice for the Busch 200 at New Hampshire International Speedway. Today's Birthdays: Actress Katharine Hepburn is 94. Journalist Howard K. Smith is 87. Critic John Simon is 76. Baseball Hall-of-Famer Yogi Berra is 76. Composer Burt Bacharach is 72. Talk show host Tom Snyder is 65. Comedian George Carlin is 64. Actress Millie Perkins is 63. Former White House press secretary Ronald L. Ziegler is 62. Rhythm-and-blues singer Jayotis Washington (The Persuasions) is 60. Country singer Billy Swan is 59. Actress Linda Dano is 58. Musician Ian McLagan is 56. Actress Lindsay Crouse is 53. Singer-musician Steve Winwood is 53. Actor Gabriel Byrne is 51. Actor Bruce Boxleitner is 51. Singer Billy Squier is 51. Country singer Kix Brooks is 46. Actress Kim Greist is 43. Actor Ving Rhames is 40. Rock musician Billy Duffy is 40. Actor Emilio Estevez is 39. Actress Vanessa Williams (formerly on "Melrose Place") is 38. Country musician Eddie Kilgallon is 36. Actor Stephen Baldwin is 35. Actress Kim Fields Freeman is 32. Actress Samantha Mathis is 31. Actress Jamie Luner is 30. Actor Mackenzie Astin is 28. Singer Melanie Chisholm (Spice Girls) is 25. Actor Jason Biggs is 23. Actors Sawyer and Sullivan Sweeten ("Everybody Loves Raymond") are six. "One face to the world, another at home makes for misery." -- Amy Vanderbilt, American etiquette expert (1908-1974). (Copyright 2001 by The Associated Press. All Rights Reserved.)

LMBO~! :-) Thanks Janis. this tickled me. :-) kath >>>>> And the Hercules pilot replies, "Well, I got up, stretched my legs, got > a cup of coffee, then went into the back and took a leak."

Pun of the Day May 12, 2001 A cat ate some cheese, and waited for a mouse with ...........baited breath.

Hi Folks: I think I just pulled a boo boo and sent a message to "request". At least the system sent me a message and taught me how to post. The thing hasn't been returned yet. I'll forward it just as soon as I get the return. Bill Covey Author of: Watson Is Where It Wuz http://BillCovey.50megs.com

THIS WEEK'S HONORARY UNSUBSCRIBE goes to James Myers. A songwriter with more than 300 titles to his credit, Myers is best known for writing what Dick Clark called "the anthem of rock 'n' roll", "Rock Around the Clock", in 1953. Max Freedman helped write the hit. "When we finished it he said, 'What are you going to call it?' I said, 'Rock Around The Clock'," Myers told the Rockabilly Hall of Fame. "And he said, 'Why rock? What's that mean? Why not "Dance Around The Clock?"' And I said, 'I just have a gut feeling and since I'm half writer and whole publisher, I'm the boss!" The two-minute, eight-second song was recorded by Bill Haley & His Comets in 1954 and quickly shot to No. 1 on the charts. It has since been recorded by more than 500 other artists, and used in more than 40 movies, earning Myers $10 million in royalties. He died May 9 from leukemia at age 81.

A couple of F-15's are escorting a C-130 Hercules, and their pilots are chatting with the pilot of the transport to pass the time. Talk comes around to the relative merits of their respective aircraft. The fighter pilots contend that their airplanes were better because of their superior speed, maneuverability, weaponry, and so forth, and pointed out the Hercules deficiencies in these areas. After taking this for a while, the C-130 pilot says, "Oh yeah? Well, I can do a few things in this old girl that you'd only dream about." Naturally, the fighter pilots challenge him to demonstrate. "Just watch," comes the quick retort. And so they watch. But all they see is that C-130 continuing to fly straight and level. After several minutes the Hercules pilot comes back on the air, saying "There! How was that?" Not having seen anything, the fighter pilots reply, "What are you talking about? What did you do?" And the Hercules pilot replies, "Well, I got up, stretched my legs, got a cup of coffee, then went into the back and took a leak."

WARNING, CAUTION, DANGER, AND BEWARE! Gullibility Virus Spreading over the Internet! ******************************************************************** WASHINGTON, D.C.--The Institute for the Investigation of Irregular Internet Phenomena announced today that many Internet users are becoming infected by a new virus that causes them to believe without question every groundless story, legend, and dire warning that shows up in their Inbox or on their browser. The Gullibility Virus, as it is called, apparently makes people believe and forward copies of silly hoaxes relating to cookie recipes, E-Mail viruses, taxes on modems, and get-rich-quick schemes [perhaps conspiracy theories should be included here]. "These are not just readers of tabloids or people who buy lottery tickets based on fortune cookie numbers," a spokesman said. "Most are otherwise normal people, who would laugh at the same stories if told to them by a stranger on a street corner." However, once these same people become infected with the Gullibility Virus, they believe anything they read on the Internet. "My immunity to tall tales and bizarre claims is all gone," reported one weeping victim. "I believe every warning message and sick child story my friends forward to me, even though most of the messages are anonymous." Another victim, now in remission, added, "When I first heard about 'Good Times,' I just accepted it without question. After all, there were dozens of other recipients on the mail header, so I thought the virus must be true." It was a long time, the victim said, before she could stand up at a Hoaxees Anonymous meeting and state, "My name is Jane, and I've been hoaxed." Now, however, she is spreading the word. "Challenge and check whatever you read," she says. Internet users are urged to examine themselves for symptoms of the virus, which include the following * the willingness to believe improbable stories without thinking * the urge to forward multiple copies of such stories to others * a lack of desire to take three minutes to check to see if a story is true T. C. is an example of someone recently infected. He told one reporter, "I read on the Net that the major ingredient in almost all shampoos makes your hair fall out, so I've stopped using shampoo." When told about the Gullibility Virus, T . C. said he would stop reading e-mail, so that he would not become infected. Anyone with symptoms like these is urged to seek help immediately. Experts recommend that at the first feelings of gullibility, Internet users rush to their favorite search engine and look up the item tempting them to thoughtless credence. Most hoaxes, legends, and tall tales have been widely discussed and exposed by the Internet community. Courses in critical thinking are also widely available, and there is online help from many sources, including * Rob Rosenberger's "Reality Check on viruses" at http://www.kumite.com/myths * Department of Energy Computer Incident Advisory Capability at http://ciac.llnl.gov/ciac/CIACHoaxes.html * The Urban Legends Web Site at http://www.urbanlegends.com * The Stiller Research virus hoax page at http://www.stiller.com\hoaxes.htm Those people who are still symptom free can help inoculate themselves against the Gullibility Virus by reading some good material on evaluating sources, such as * Evaluating Internet Research Sources at http://www.sccu.edu/faculty/R_Harris/evalu8it.htm * Evaluation of Information Sources at http://www.vuw.ac.nz/~agsmith/evaln/evaln.htm * Bibliography on Evaluating Internet Resources at http://refserver.lib.vt.edu/libinst/critTHINK.HTM Lastly, as a public service, Internet users can help stamp out the Gullibility Virus by sending copies of this message to anyone who forwards them a hoax. ******************************************************************* Forward this message to all your friends right away! Don't think about it! This is not a chain letter! This story is true! Don't check it out! This story is so timely, there is no date on it! This story is so important, we're using lots of exclamation points!!! For every message you forward to some unsuspecting person, the Home for the Hopelessly Gullible will donate ten cents to itself. (If you wonder how the Home will know you are forwarding these messages all over creation, you're obviously thinking too much.)

She would wig out at all the other critters I already have, Pat. She'd have a ball!! And I'd be very careful not to allow her to hold the biters. They really don't hurt when they bite me, but I'm so used to it I swear I don't even notice. The ones that have real teeth, those I have a lot of respect for!! I like my fingers where they are, thank you very much! Pat Childs wrote: > And when I tell my nine-year old neice she will want to come live with > you! > > Pat > in Las Vegas >

My aunt sent me this story and when I read it I just had to share it. I hope you enjoy it as much as I did. When God Created Moms When the good Lord was creating mothers, He was into His sixth day of overtime, when an angel appeared and said, "You're doing a lot of fiddling around on this one." And the Lord said, "Have you read the spec on this one? She has to be completely washable, but not plastic; have 180 moveable parts, all replaceable; run on black coffee and leftovers; have a lap that disappears when she stands up; a kiss that can cure anything from a broken leg to a disappointed love affair; and six pair of hands." The angel shook her head slowly and said, "Six pairs of hands...no way." It's not the hands that are causing me problems," said the Lord. "It's the three pairs of eyes that mothers have to have." "That's on the standard model?" asked the angel. The Lord nodded. "One pair that sees through closed doors when she asks, "What are you kids doing in there?" when she already knows. Another here, in the back of her head that sees what she shouldn't, but what she has to know, and of course the ones here in front that can look at a child when he goofs up and say, "I understand and I love you," without so much as uttering a word." "Lord," said the angel, touching his sleeve gently, "Rest for now. Tomorrow..." "I can't," said the Lord. "I'm so close to creating something close to myself. Already I have one who heals herself when she is sick, can feed a family of six on one pound of hamburger and can get a nine year old to stand under a shower." The angel circled the model of the mother very slowly. "She's too soft," she sighed. "But tough!" said the Lord excitedly. "You cannot imagine what the mother can do or endure." "Can she think?" "Not only think, but she can reason and compromise," said the Creator. Finally the angel bent over and ran her finger across the cheek. "There's a leak," she pronounced. "I told you, you were trying to put too much into this model." "It's not a leak," said the Lord. "It's a tear." "What's it for?" "It's for joy, sadness, disappointment, pain, loneliness and pride." "You're a genius," said the angel. The Lord looked somber, "I didn't put it there." (Erma Bombeck) ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^* ^*^*^*^*^*^*^*^* The Lord gave us two ends - one to sit on and the other to think with. Success depends on which one we use the most. --Ann Landers ^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^*^* ^*^*^*^*^*^*^*^*

Bedtime stories for baby leopard geckos. http://www.geocities.com/flyliz/leopardstories/Leopardtales.html

I haven't done an update recently, have I? Miss Sarah - on the 20th of last month she had corrective surgery on her little crossed eyes. Since then, her world has exploded into action! She now rolls over, pulls up, tries to crawl, reaches for things and has discovered the joys of unusual sounds. Any new sound sends her into gales of laughter. What a nut case! She's now such a happy baby and a real joy. Just being able to see has rocked her little world. Barb - today she got the results of her lasts round of tests; she has gestational diabetes. They are starting her on a controlled diet and if that doesn't work then they'll go to insulin. She was all down in the dumps. I did point out she only has 11 weeks to go and it won't be that bad! Would she prefer the IVs she had before Sarah got here? She called me a sadist! LOL Sandy - she's now gainfully employed as a "Web mistress". She is supporting the Munich Records web site. She's doing a great job! No, I'm not biased any!! LOL Take a look. http://www.munichrecords.com/munich/munich.html Everybody else is doing fine. Even the critters. Hmmmm A few funnies there! Bully the ornate box turtle now chases me around the room with his mouth open, begging for food. He's so funny! He practically wags his tail when he sees me. Then there's the case of the barking puppy. There's been a puppy bark coming from the area of the herp room. I lost count of the times I took off running with the flashlight trying to see where the puppy was. Two nights ago I decided to hold Sweetie, the cane toad. I reached in, picked her up and she BARKED at me! I about dropped her, I was so shocked! Then I cracked up laughing. Case solved. Finally the snails. Are they ever prolific! I now have 8 clutches of eggs. I may have snails up the wazoo soon. However, all three snails are girls. Hmmm They can lay eggs a long time after playing hanky panky. We'll see. The water turtles are all settling in well and the skink bit me! Silly little thang!! Nuff fer now.

Herbs for My Hummers! by Naomi Mathews (Lanao2@aol.com) Copyright by Naomi Mathews. All Rights Reserved. It always seems about the time spring gardening tasks are completed, and the flowers I’ve carefully tended all summer are at the height of their glory, that fall descends with gusto! And so it has again here in our cozy little spot in Eastern Washington. Some of my last roses of summer are even more beautiful and showy now than the first ones that bloomed in early spring. It’s like they don’t want to give up yet. “Please, just a few more days, maybe even weeks,” they beg. Our lovely autumn days of late have only served to make me wish they could last forever. And, that the cold winter chill I know will soon follow could somehow be stayed by a divine act of Mother Nature. But alas! Old Jack Frost touched down several nights ago, burnishing the tips of my profusely blooming Pink Simplicity roses. The creamy white Chicago Peace and velvety red American Beauty roses look a tad bit droopy as well. Lush green wisteria leaves are beginning to fall, carpeting our deck with shades of gold and yellow. The Japanese red maple will soon follow suit, along with my pink flowering cherry tree and pink flowering almond. I will sorely miss my hummers and butterflies that have graced our yard all summer, performing their carefree fluttering and diving acts just for my pleasure, I’m sure. Even the bees are sluggish now, seeking places to hibernate, probably in the eaves of the house as usual. I won’t miss their acrobatics! So, what’s a gardener to do this time of year in my part of the world? Here, where Old Man Winter is bound to bring deep snowdrifts that will soon cover my sleeping flower beds with a cold, stark white blanket. Here, where the branches of my beautiful weeping white birch tree will soon be laden with frozen snow and long icicles, replacing the bright golden leaves that now grace them. Soon too, the soft green needles--now turning a golden yellow--will have fallen from the flowing long skirt of my unique Norway weeping larch in the center of my front yard rose garden. My garden tools will be safely stowed on their shelf in the garage by the end of October, together with my well-worn gardening gloves and comfortable old Reeboks. So, what’s to do next? Read on, my friend! I can soon sit and rest in my favorite chair next to the cozy earth stove in our dining room. A crackling fire of fragrant apple wood or fresh cut fir logs will be warming my tootsies as I sip some French vanilla hot chocolate. >From this vantage point, I can watch our WINTER birds, already jockeying for positions at their favorite feeders on our backyard fence. And now . . . my “herbs for my hummers” gardening plan begins to take shape. I have decided I want to scope out some strategic spots in my backyard garden to place some herbs for my hummers come spring. “Herbs?” you ask. “Hummingbirds like herbs?” “Yes!” I answer resoundingly. “Hummers LOVE certain herbs.” Well, . . . not exactly “herbs” per se. However, in researching for some new nectar sources for next year's hummers, I learned they LOVE the sweet nectar in the lush blossoms of some very interesting herbs. While researching, I found an interesting passage from William Shakespeare’s famous play -- “Othello.” It seemed appropriate here, and I wanted to share it. "Tis in ourselves that we are thus or thus. Our bodies are our gardens; to which our wills are gardeners, so that if we will plant Nettles or sow Lettuce, set Hyssop or weed up Thyme; supply it with one gender of herbs or distract it with many, either to have it sterile with idleness or manured with industry; why the power and corrigible authority of this lies in our wills." Now to be honest, I’ve never had much of a desire to grow my own herbs. It’s so much easier to run to the store and buy them in a can or a jar. But I figure, why not grow some? Doing something new and different is always a challenge. And if I have a deluge of hummers . . . it will be worth the effort! Because all the flowers and shrubs in my garden are perennials, and my beds are pretty full already, my plan is to intermingle a few herbs with my existing plants. I want to do this for several reasons. Herbs usually do well in the same environment and soil conditions as flowers. They aren’t real fussy, don’t need a lot of fertilizer, and aren’t prone to many insect or disease problems. Hummingbirds don’t have much sense of smell, so the scent of the herbs won’t deter them from seeking nectar from their blossoms. Interestingly, some of the herbs listed below are EDIBLE by humans. So, I can reap a harvest of sorts along with the hummers! Here are several herbs I think might blend nicely with my existing flower garden.And, they are guaranteed to attract hummers and butterflies. Bee Balm (Monarda didyma) Monarda, especially the Cambridge Scarlet, is one of the best of the flowering herbs for attracting hummingbirds. Its flowers have rounded heads with ragged clusters of petals, and provide a rich supply of nectar. Hummingbirds favor this particular species because of its bright red color and sweet nectar. Monarda usually blooms in July. This would be good, since it would be blooming after some of my other perennials are done blooming for the year--especially my striking red, white, and pink peonies. Monarda can grow as tall as four feet, so I’ll need to be careful as to where I place this herb. Pineapple Sage (Salvia elegans) This herb is but one of many species of the salvia family. Its leaves are light green, which would add nice color variety to my garden. Also, the leaves have a fruity flavor and scent and can be used in cool drinks on a hot summer day. They are also used to add flavor to summer fruit salads. Pineapple Sage grows from two to three feet tall, with bright red flowers that bloom mostly in the fall. Hummingbirds adore this beautiful species of salvia. Garden Nasturtium (Tropaeolaceae Majus) This perennial herb is an old favorite of many gardeners. Its colors range from maroon, orange, reddish brown, and red to creamy white. The tender young leaves, flowers, and seed pods of this herb are often used in salads. I haven’t grown it for many years in my flower garden, but I’m considering doing so next year. The foliage is delightful, and hummingbirds enjoy sipping nectar from its smaller flowers. Nasturtiums grow quickly and bloom nearly all summer until late fall in our zone. They can be started indoors from seeds in late February, then transplanted to the garden. Tropaeolum majus Variegata is another similar nasturtium that is very easy to grow. Its delicate flowers are pale yellow variegated in color. I could use a bit more yellow to accompany my lovely Amber Queen rose our daughter gave us some years ago. Scarlet sage salvia (S. Splenden) is a lovely sage that is a great hummingbird attractant. It is also available in colors of purple, white and pink. I would choose the scarlet, since hummers do love this color the best. It can be used as a bedding plant, and produces a continuos blaze of color from early summer until the first frost of late autumn. Its tubular flowers grow in tiers, rising above the lovely foliage. Again, hummingbirds prefer the tubular flowers for sipping the nectar. This great flowering herb is easy to grow, and does well even with poor soil. It would make an outstanding addition to my Backyard Habitat for hummers and butterflies. So, now I’ve shared one of my latest aspirations for attracting more “flying flowers” to our backyard next spring. If anyone has suggestions about other flowering herbs that hummers love, I’d be delighted to have you share them with me. A final thought . . . I’m certain before the coming winter is past, I’ll be more than ready to grab my garden tools, put on those old Reeboks and worn-out gloves, and head for the dirt again!

Notes On Sage from Mary Ann Perry Hummingbirds Love Sage In my Southern California garden I grow sages because the hummers insist. As winter inserted its hoary touches last year I was cutting back my Mexican Sage (Salvia mexicana) and Pineapple Sage (S. elegans); the hummingbirds ganged up on me, buzzing me like 'dive bombers'. When four of them showed up in this manner, I realized their anger; I was taking away their last nectar and they would have to move on. Ah, but summer is on the way, and I've provided well for them. I think they may have forgiven me.

Sage Recipes from Possum Creek Herb Farm by Michelle Brown of Possum Creek Herb Farm PEACHY PINEAPPLE SAGE VINEGAR 3 peaches, peeled, pitted and sliced 5 large sprigs of pineapple sage 15 whole cloves 10 whole allspice 3 crushed cinnamon sticks White vinegar Place the peaches, pineapple sage, cloves, allspice and cinnamon in a gallon jar. Cover with white vinegar (5% acidity) and set aside for a month or so. Strain out the whole spices and put into pretty bottles. Delicious drizzled over cream cheese. SAGE CHEESE 1 quart yogurt 8 ounce package cream cheese 1/4 cup chopped fresh sage or 1/8 cup dried 1 large clove of garlic Place all ingredients in a food processor and blend for a minute. Great as a dip or spread with veggies or crackers.

Garden Sage: The Wise and Wonderful Herb By Brenda Hyde The old English word "sage" means a wise man, and this term comes from the belief that sage was thought to impart wisdom and improve one's memory. I can't vouch for my memory improving since planting sage, but I certainly feel wise for buying it that first summer I started growing herbs. Sage needs fairly dry soil and full sun to thrive. Resist the urge to water it between rains; it simply does not need extra waterings. Sage does tend to become woody and will benefit from cutting back to 6 or 8 inches from the ground. I do this in the spring or early summer. It will grow back for another harvest. We are discussing the common Garden Sage or Salvia Officinalis. There are many variations of sage available and most of those are not as hardy. Feel free to substitute and experiment with other sages in the recipes provided. Havesting and Preserving Sage can be frozen, dried or used fresh. To freeze simply rinse and pat dry the whole leaves and place in resealable freezer bags. There is no need to thaw before using. For drying, hang the stalks upside down in a dry, dark place and crumble into jars when completely dry. I prefer fresh or frozen sage; the taste is quite a bit different than the dried. Stuffing Herb Blend This is a stuffing blend using fresh herbs. Ingredients: 6 tablespoons sage 1 tablespoon thyme 3 tablespoons sweet marjoram 2 tablespoons flat-leaf parsley Combine together by chopping or mincing. Keep up to one week in the refrigerator. Use to season stuffing. Roasted New Potatoes with Shallots and Sage >From Bon Appétit, November 1997 Ingredients: 6 tablespoons (3/4 stick) butter or margarine 1/4 cup chopped fresh sage 4 pounds medium-size red-skinned potatoes, scrubbed, quartered 1 teaspoon dried rubbed sage 16 shallots, peeled, halved lengthwise Preheat oven to 375°F. Cook butter and fresh sage in small saucepan over medium-heat until butter simmers and is well flavored with sage, about 4 minutes. Toss potatoes with dried sage and 2 tablespoons sage butter in bowl. Sprinkle with salt and pepper. Transfer potatoes to 2 baking sheets. Bake 20 minutes. Toss shallots in same bowl with 1 tablespoon sage butter. Season with salt and pepper. Divide shallots between baking sheets. Roast until potatoes and shallots are tender and golden, turning occasionally, about 35 minutes longer. Transfer potatoes and shallots to large bowl. Add remaining sage butter; toss. Season with salt and pepper. Makes 8 Servings. Herb and Shallot Butter Ingredients: 1 stick unsalted butter, softened 1 small shallot, minced 4 teaspoons minced fresh rosemary 2 teaspoon minced fresh sage Stir together butter, shallot and herbs. Use this for fresh vegetables, a steak topping or for bread. Makes 1/2 cup butter. Garden Herb Medley Ingredients: 2 tablespoons oil 2 medium zucchini 1 sweet red pepper 1 green bell pepper 1 yellow pepper 1/2 tsp. salt 4 sage leaves, cut into thin strips 1 garlic clove; minced Pepper to taste Cut all of the vegetable into julienne strips. In a large skillet heat oil, saute zucchini and peppers until tender stirring occasionally, with lid on for about 5-8 minutes. Add garlic and sage; continue to cook until crisp tender. Do not allow garlic to scorch. 4-6 servings. Sage and Bean Pasta Ingredients: 8 ounces penne pasta 3/4 cups diced carrots 1 1/2 cups canned green beans, or fresh that have been cooked 2 tablespoon oil 2 tsp. minced garlic 3-4 sage leaves, chopped salt and pepper to taste Cook pasta as directed, adding carrots the last 5 minutes. Drain, and place in serving bowl to keep warm. Saute drained beans, garlic and sage in the olive oil. Cook until garlic is lightly colored and beans are hot. Add to pasta; season with salt and pepper and toss to mix. Makes 5 1/2 cups. ---------------------------------------------------------------------------- ----

Description of Salvias, Origin, Cultivation, Uses. By Mary Ann Perry The Roman scientist and historian, Pliny the Elder, was the first to use the name salvia. The botanical word salvias translates to 'save' and expresses the innumerable and medicinal uses our ancestors devised for this plant. The common name for salvia is sage, which originated in England and is believed a corruption of the old French sauge. Salvia officinalis 'Purpurascens' When the word sage was used in medieval and renaissance Europe they were referring to salvia officinalis, which originated in the Mediterranian and is called the common sage. Some common varieties of Salvia officinalis are Purpurascens, Berggarten, Holt's Mammoth, and Tricolor. The Purpurascens was favored during medieval days for the medicinal and culinary rage of the time. The calyces and flowers range in the red violet to purple violet colors. Leaves vary from the Holt's Mammoth with its long, wide, gray-green leaves to the Purpurascens with it smaller, purple-red leaves. This cultivar likes quick draining soil and full sunlight and grows in a compact form, which fits nicely into the kitchen garden border. S. officinalis is hardy and can withstand temperatures of 0 degrees F. Just before blooming is the best time to collect leaves for drying, as the volatile oils are most concentrated. Purpurascens and Tricolor are my favorites for seasoning everything from winter squash to turkey stuffing. Mexican sage (S. mexicana) has grown wild over a wide area in central Mexico as long as natives can remember. Its current habitat also includes arid subtropical regions in the north and tropical areas of the south. It is described as a shrubby perennial. In cultivation, Mexican Sage can grow to a height of 3 -9 feet and 3 - 4 feet in width. In our southern California garden Mexican sage thrives so well that we bind it with twine so it grows up where the hummingbirds get to it easier. It capitalizes the garden with its elevated, brilliant purple fronds from mid summer into late fall. The size and color of the calyces and flowers vary, ranging from purple-blue to midnight purple and even combinations of purple with a touch of white. The flowering fronds are beautiful and work well as summer bouquets accents. It is best grown in climates where temperatures do not fall below 20 degrees F. Propagate Mexican sage by seed or cuttings. Too much watering can make the branches brittle, so it needs some wind protection. All of the cultivars grow well under high tree canopies making them great under-story plants. I only grow this sage for it's beauty and because the hummers insist. It is not the tastiest of sages for culinary purposes. Pineapple Sage (S. elegans) with its brilliant red flowers and dark leaves also originated in Mexico. This sage is prized for its pineapple scent and flavor, and its exquisite and long flowering scarlet flowers. Unfortunately, this lovely prize requires mild winters, good drainage, wind and sun protection, weekly watering, and prefers temperatures no lower than 30 degrees F. The good news is that it can be propagated easily by cuttings or division of rootstock and will produce a large, shrubby plant, growing rapidly and abundantly to 4 - 5 feet in height. The pineapple sage is great for cooking when you want a hint of pineapple flavor but not the pineapple bulk. It also sparks up a cool summer drink with that pineapple flavor without the acid of pineapple juice. The hummingbirds go nuts for this beauty. Clary Sage (S. sclarea) originated in Europe and was known long before the birth of Christ for its essential oils. These oils are used in making perfume and in imparting a muscatel flavor to wines, vermouths, and liqueurs. Origins of the word sclarea means 'clear and bright' and clary is the English corruption of 'clear-eye'. The seed was known to clear the eye of impurities in olden days. Clary is classified as both a biennial and a perennial and is cold tolerant to 0 degrees F. The flowers range from violet, to red-purple to white. An early summer blooming herb, salvia sclarea can grow in a season from seedling to a plant of 3 - 4 feet. The leaves on this sage can be as large as one foot in length. Once the flowers start looking scraggly, trim them back and the plant will bounce back with more. This sage is not really good for culinary or cut flower purposes, but makes a stunning border plant if you can keep the pests from marring the large, very noticeable leaves. Mary Ann Perry MaryAnn@chamomiletimes.com Jackie Carroll Jackie@chamomiletimes.com

Words from a Simple Heart Mother is a figure that defies description. She can be lenient or strict, soft or firm, strong or weak, out- going or shy, loud or quiet, rich or poor, the woman who gave you birth or no blood relation at all. The tapestry of Motherhood is a weave of many colors. Its maternal strands of thread everlasting. This Sunday, the world will honor and pay tribute to her. We will treat her to brunch and shower her with cards. We will remember her in quiet cemeteries with flowers and tears. And when the sun sets on her one special day, the light of her love will continue to shine. For we are special to her, all the days of our life. Living in love and loving life, Terri McPherson Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Dandelion Salad By Donna Godfrey We live by a small lake and this morning the "honking" of our Canadian Geese made me get up. I love to get the fresh coffee and head for the recliner where I can watch these 6 beautiful fowl. When the one on "watch" starts to honk very loudly and not the "danger" honk, I know they want some cracked corn. So I have it ready to take to them. You see our family is a mom and dad and 4 year old geese. The four were born here last year and Uncle Joe said they would be back. They are. Anyway as I was walking out to them I saw the yellow of a dandelion.......Now most find these to be a pest. They are a memory trigger for me. Grandma looked for those first blooms so we could have "Dandelion Salad". Now they have to fresh and young greens. The yard at her home was never sprayed and so it was chemical free and we could eat the salad greens. When she saw the first bloom it was time to "Harvest" some. She would put on her sunbonnet...it not only blocked the sun but on spring days "kept her ears warm". She had these small baskets and knives that were just for cutting dandelion. We would get the by the root(that cleaned some from the yard) but she also wanted them with root so they would stay fresh. We would clean them good with the roots on and she would put them in water in the fridge until time to make the salad. I think I ate the salad for the dressing! I make this dressing with endive now. Sometimes grandma would add a cup of watercress to the salad. It gives it that "peppery" taste. I love it! Now she made Dandelion wine too....hold on...she was not a drinker but always used wine and whisky for "medicinal" reasons. She would brew up about 1 gallons and it would go in earthen jugs and into the food cellar and we best never be caught nipping. She was proud her recipe came from "Old Doc Lehman" like that made it medicine. If you want this old recipe you will have to contact me. There are indeed good things about this weed. Dandelion is a gentle liver tonic and diuretic and grandma made dandelion tonic each spring....she would pour water over fresh leaves and let it stand a few hours and that strain it and "make" us drink it to "clean out the system". When she got a juicer she would mix dandelion.apples and carrots. Several years ago my Italian friend, Shirley, were talking and I told her about dandelion and she thought it funny. You see her Italian family used dandelion too and she as a little girl used to be afraid their neighbors would think them poor in Long Island, when they were out "harvesting" dandelion from their yards. Dandelion Salad with Cooked Dressing 4 slices bacon, cut in small pieces approximately 2 c. chopped new dandelion leaves 2 hard boiled eggs, sliced or chopped 2 Tbsp. chopped onion 1/4 c. butter 1/2 c. cream or milk 1 egg, beaten 1/2 tsp. salt dash of pepper 1/4 c. cider vinegar 2 Tbsp. sugar 1 Tbsp. flour Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter. This is what Shirley told me. It is considered a delicacy in Europe. The long tap roots of the dandelion have a substance in them that is used as a natural laxative. The roots are also roasted and ground, then used as a coffee substitute. Dandelion Syrup Now this is the other recipe she gave me. I propose using those bright yellow blooms as a delightful Dandelion Syrup for use over pancakes or waffles. Just make sure they pick them at the middle of the day when they are drier. To make a good supply, you'll need: 4 ea. big handfuls of dandelion tops(flowers) 1/2 ea. lemon, juiced 1 quart cold water 2 lbs. sugar Place the tops in the water and bring to a slow boil. Let boil half a minute then cool overnight. The next day, strain and push out the excess water. Discard the blooms and save the dandelion water. Mix this water with the lemon and sugar and simmer until most of the water has evaporated. Do not bring to a hard boil. Let the mixture cool, then simmer again until thick in consistency like maple syrup. This can be poured over flapjacks either warm or cool. Dandelion Salad Vinaigrette This is Shirley's recipe for the dressing her grandma made. Salad Vinaigrette Makes approximately 2/3 cup 1/2 cup extra virgin olive oil (I love oil from Tuscany for its peppery flavor) 3 Tblsp. red wine vinegar 1 tsp. salt 1/2 tsp. dry mustard 1 large peeled and smashed garlic clove Freshly ground pepper Put all ingredients into a jar with tight fitting lid. Shake well and let steep at least an hour before use. This will keep under refrigeration for a week. Bring to room temperature before using. You may wish to add a sprig or two of fresh herbs as available. Occasionally substituting fresh squeezed lemon juice for the vinegar makes a pleasant dressing, especially in the summer. Cooked Dandelion Greens Cut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size. These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish.Her grandma used this often as a filling when spinach was called for. About the author: Donna had the privilege of growing up in a Mennonite family in Lancaster, Pennsylvania. She is married and lives in Georgia. Donna has 3 children and 3 grandchildren. Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~

Calendula has the most wonderfully soft petals......they feel like feathers. kath from: Seeds of Knowledge - - - - - - - - - - - - - - - - - - - - - - - - T O D A Y ' S H E R B ~ C A L E N D U L A - - - - - - - - - - - - - - - - - - - - - - - - Calendula is at home in a children's garden, the flower bed or an herb garden with it's brilliant colors and simple growing requirements. This festive plant really does not seem to be appreciated by modern cooks and gardeners, but medieval cooks used the whole blooms as garnish for platters of meat and fish and the Romans used the petals as a saffron substitute. I cannot think of a single negative trait for Calendula, or Pot Marigold as it is also known, except that it will reseed with abandon if the seeds are left to scatter. Even this is not a problem, since stray plants are so easy to pull up. The strange looking seeds can be planted in March or April, even before the final frost, in light, fairly good soil that is in full sun. It does not transplant well, though I have had some success, so plant where you would like to keep it. I always plant more seeds than I need in case some don't germinate. Cover lightly with soil, then after the seedlings appear, space them about 12 inches apart. In window boxes and pots they can be spaced much closer. I pick and use the blooms as they appear for recipes, cut flowers and for drying, then in the fall I let the seeds form and gather them for next year. They continue to bloom throughout the summer if you keep most of the flowers harvested. Gather the seeds after they have turned brown and store in a dry cool place until the next year. Calendula petals can be added to soups, stews and salads. They will give color to puddings, rice dishes, and fish recipes. The young leaves can be used in salads and recipes as well. One of my favorite ideas for Calendula blooms is to frost a two layer cake with buttercream or cream cheese frosting and decorate with the individual blooms along the base of the cake and on top. This is especially nice with carrot or spice cake. Of course, be sure the Calendula plants have not been exposed to any chemicals. The same thing can be done with individual cupcakes for a festive and pretty luncheon treat. Try Pot Marigolds this year, and it will become a favorite herb and flower for you too. The following recipes will give you an idea of what you can do with your Calendula plants. - - - - - - - - - - - - - - - - - - - - - - - - T O D A Y ' S R E C I P E S - - - - - - - - - - - - - - - - - - - - - - - - Calendula and Rice Soup Ingredients: 8 cups chicken or vegetable stock 1/2 cup brown rice, uncooked 2 medium sweet onions, chopped 2 medium red potatoes, scrubbed and chopped 2 tsp. freshly ground black pepper 1/2 tsp. celery seed 2 cups fresh spinach, chopped 2 cups calendula flowers (the petals) 1 cup young calendula leaves 2 tablespoon chopped chives 2 tablespoons chopped parsley 1 tablespoon lemon juice In a small amount of oil, lightly brown onions in a large pan. Add stock, potatoes, rice, celery seed and pepper. Bring to a boil, reduce heat and simmer, covered for 20 minutes. Add spinach, chives, parsley, calendula flowers and leaves. Cook for 5 minutes. Remove from heat and stir in lemon juice. Serve at once with a Calendula bloom in each bowl. Serves 10-12. Calendula Cleanser Ingredients: 4 tablespoons almond oil 2 tablespoons dried Calendula flowers a few drops of rose water (optional) Warm the oil in a bowl placed over a pan of hot water. Stir in the dried flowers and heat gently for about 30 minutes (over the pan). Remove the bowl and allow the oil to cool. Stir in the flower water at this point. Use as a cleanser on your face and neck.

NEW IN THE CONFESSIONAL "The new priest is nervous about hearing confessions, so he asks an older priest to sit in on his sessions. The new priest hears a couple confessions, and then the old priest asks him to step out of the confessional for a few suggestions. The old priest suggests, "Cross you arms over your chest, and rub your chin with one hand." The new priest tries this. The old priest suggests, "Try saying things like, 'I see, yes, go on, and I understand. How did you feel about that?'" The new priest says those things. The old priest says, "Now, don't you think that's a little better than slapping your knee and saying 'No kidding?!? What happened next?'" Kath <mzmouser@earthlink.net> ~`* `*' `*' `* `*' `*' *' `*' *' `*' `* `*' *' `*' ~~~