Hello all, Velvet Sparrow I have read your name in another group but can't remember where (silkies?). How is every one doing? I haven't posted in about a year it seems but I do lurk. When I first joined the gardenweb I was living in a rental with my DH and had a porch with plants. I joined for the plants, you know... the container plants. Ok I now own 4.63 acres (lots of work for it here in CA), 6 goats, 1 meat pig, 30+ chickens (I am learning to show them), chickens eggs in an incubator, turkeys, quail, dog, three ducks, rabbits; one pregnant, a very small pond with fish and pheasant eggs in the incubator. I work full time and come home to massive amount of feeding chores. The funny thing is my plants are half dead. I can't keep the animals out of them and I don't have time to plant/cultivate. We do have a small veg. garden in a small grean house but its not much. I envy all those with experience in balancing the farm life with outside work life. I'm a wreck but I wouldn't give it up for the world. Oh and we will be getting babydoll sheep and mini cows in the summer. Lisa

I would leave the tops off, if you plan to have them inside the plastic cover. I would check the moisture more often, though. Martha

nctom, gosh, thanks for noticing that I was even gone. Hate to admit it but I was getting ZERO done in the yard preparing for my upcoming season and yet I was addicted to the computer-staying on it for hours--sorta arm-chair gardening. Decided to go cold-turkey so I could build more raised beds, churn up cover crop, plant seeds, etc.--only caught your thread because I weakened on my self-imposed ban (it is like trying to stay on a diet) and at first just looked at gallery photos for inspiration and then did a quick look at topics and caught your thread. Anyway, thanks for the note--I am actually physically working in my house and yard rather than taxing my poor brain in front of the computer. Hope you are having a successful crop and best wishes.

These are beyond delicious . Not as difficult as it sounds. All the piece parts can be made well in advance and then just assembled for serving. Dulce De Leche Cream Puffs With Frangelico And Hazelnuts Puffs 1 Cup water 1/2 Cup unsalted butter 1/2 Tsp salt 1 Cup AP flour 4 cold eggs 1/2 Cup chopped hazelnuts Filling 3/4 Cup dulce de leche at room temp 2 1/4 Cup 18% cream 4 Tbl sugar divided pinch salt 3 Tbl AP flour 3 egg yolks 2 Tbl Frangelico 1/2 Tsp vanilla Sauce 3/4 Cup dulce de leche at room temp 2 Tbl Frangelico 1/2 Tsp vanilla 1/4 Cup chopped hazelnuts (optional) Preheat oven to 425. Place rack just below oven centre. Line a baking sheet with parchment. Heat water, butter and salt in a sauce pan over medium heat until water is quite hot and butter melts. Add flour and stir frequently for 3 to 5 minutes, or until mixture easily forms large smooth ball Place ball in bowl of mixer , break up by mixing briefly with paddle. Cool 5 minutes then beat in eggs 1 at a time on low to medium speed until well mixed. Using a spatula fold in hazelnuts. Drop dough by rounded tablespoonfuls about 2 inches apart on the prepared pan. Using wet hands shape into 2 inch rounds leaving the tops somewhat rough. Bake 15 minutes then reduce heat to 350 and bake another 25 minutes or until deeply golden. Turn off oven and open door, Let puffs cool in the oven for 15 minutes. Transfer to a cooling rack. (can be made weeks ahead and frozen. To restore crispness reheat in a 350 oven for 10 minutes or until puffs feel dry and crisp) To make filling whisk room temp DDL (dulce de leche) while gradually adding cream until smooth. Stir in 2 TBSP sugar and salt. Cook over medium heat whisking occasionally. Meanwhile in a small bowl stir remaining 2 TBSP of sugar with flour, stir in egg yolks and Frangelico.~ When cream is quite hot to the touch stir 3 TBSP into the egg mixture to temper the egg mixture. Whisking briskly, pour egg mixture into hot cream. Stir constantly 3 minutes or until mixture thickens, becomes glossy and whisk leaves a trail in the filling. Stir in vanilla. Turn into a metal bowl. Cover with plastic wrap placed directly on the cream surface. Refrigerate immediately. Use when cold. Keeps 2 to 3 days. To make sauce, stir DDL in a small bowl until smooth. Stir in Frangelico 1 TBSP at a time. Stir in vanilla. Sauce can be made ahead. Cover and refrigerate. Bring to room temp or heat until barley warm to serve. To assemble puffs. Cut each puff in half horizontally, Divide filling among bottom halves. Replace tops. Serve drizzled with the sauce and scattered with hazelnuts. Makes 12.~ Dulce de Leche 2 to 4 cans sweetened condensed milk (300 ml each) Preheat oven to 425 Remove labels and tops from cans.Cover each can with foil , pressing firmly about 1/2 way down outside of can. Place in a large flat bottom casserole dish. Pour boiling water into dish until 1/2 inch from the tops of the cans. Cover with casserole lid. Bake for 2 hours without disturbing except to check to see if you need to add water. Add more water if level drops dramatically. After 2 hours lift cans from water bath. Cool on a rack with foil still in place. The refrigerator for up to a week or freeze. Cold DDL is very thick so bring to room temp before stirring. Each can makes 1 1/4 cup DDL.