Subj : Balsamic vinegar To : Ruth Haffly From : Janis Kracht Date : Fri Jun 09 2023 14:29:40 Hi Ruth, I hope all is going well for you and your family... I've been trying to catch up here, and I am getting there (slowly (grin)). Some of you folks like yourself and Steve, and Dale and Dave may remember Sophie and Indy, my two dogs...Indy died several years ago, and poor Sophie (the smaller one) is now suffering from liver and thyroid failure... we're counting the days for the poor girl and trying to be optimistic. >> (thanks to Drum for the source). They are growing great, perhaps >> three foot tall, but no evidence of flowers yet. If you've had cold snaps like we have, they may get buds later. Also, see if you can find some plant food specifically for tomaoes - it does make a difference. >> We are wondering >> when and how to prune them so that they get bushy instead of six foot >> tall. For my gardens, suckers are always important to get rid of because the suckers, which grow in the "V" between the main stem and the branches, need to be pruned to save energy for main branches - you'll get more fruit that way as well. Suckers grow quickly, but if left to grow into side stems, they tend to be spindly and produce inferior fruit. When they're small (under 2 inches), they can be pinched off, but if they're bigger, pruners are necessary. Hope this helps :) Here is a weird but interesing switch on Lasagne we all liked (as weird as it sounds (grin). I was doubtful about steaming the lasagna sheets, but it worked really well :) From the Food Network: Sunny's Easy Tomato and Basil Lasagna Roll-Ups ============================================== Ingredients 24 lasagna noodles (from about two 1-pound packages) Kosher salt and black pepper One 15-ounce container ricotta 4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian parsley, plus more for garnish 1 teaspoon red chile flakes 2 large eggs, whisked Zest of 1 lemon One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for garnish Directions Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry. Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine. Assemble: Preheat the oven to 375 degrees F. Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure. Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil. Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 10 minutes. Garnish with Parmesan and more herbs. https://www.foodnetwork.com/recipes/sunnyanderson/sunnys-easy- tomato-and-basil-lasagna-roll-ups-7157044#launch-lead-video Take care, Janis --- BBBS/Li6 v4.10 Toy-6 * Origin: Prism bbs (1:261/38) .