Ctiger - I have thought about using a tapener, however, my reservation with using one is my monofilament wire - having to cut thousands of pieces of tape from my vines leaves a HUGE area for an "oops" while cutting the tape away from the wires - one little cut, and it would slice right thru my wire - remember - it is plastic, not wire. The bands that I am currently playing with seem to be working pretty good - so I will update once I see how they do over the next year. BradyB - a movie??? Oh my - there would indeed be some moments for certain.... Milehighgirl - I think I am more crazy than anything!!! Actually my grandparents were known many years ago over many counties for their produce - that was their way of living...peaches, greenbeans, corn, watermelons, squash, etc. My mom grew up working in the fields (she hates it by the way - even though she married a farmer!!!)....which leads me to my parents - farmers - and my dad always had a melon wagon at the end of the quarter mile lane with the melons in it...you would drive by, pick one out, drop your money in the box sitting in the wagon and go on your way....very cool, and really, usually the money box did not come up short. So, I guess this madness you could say is in my blood.... Murky - I doubt my labor will be repaid....ever!!!!! I paid my two 13 year old kids their salary for the year of $100 each.....even though they fussed the entire month of the season...they really didnt do a whole lot - but did help me pick around 170 pounds for our local winery which is going to make blackberry wine with our berries (cool huh!!!) As far as expenses - I will break even next year. Mind you, I had all of the end post, t-post, tractor, etc. from prior "adventures" around the farm. My expenses where: plants, monofilament wire, wire stretcher for monofilament, t-post connectors for the monofilament wire, drip-line irrigation, vine clips, different vine clips, more vine clips, weed killer, digital scale, picking buckets, directional u-pick signs, plastic bags for buckets, june bug traps (they were horrible about a month ago, and still have some out there chomping on some fruit/leaves)... the biggest expense was the plants themselves, followed by the monofilament wire and drip-line irrigation - I would buy the 2 year old plants again (almost double the price of one year plants), I would DEFINATELY do the monofilament wire (love it so far) and the definately the drip-line irrigation - little expense, absolute BREEZE for ME to install!!!! On the trellis design - I am not certain I like the 3 wire set-up - reason being is of course - LOTS OF LABOR tying up everything - I am currently talking to one university who is contemplating handling their canes a different way which has my interest - possibly not tying canes but doing a rather "raspberry" type of support as the middle or top wire (a sandwich of two wires) - my only hang-up is what I have encountered over the past few weeks after the storm...canes being blown over to a severe slant - so I would have to think of something to keep them from being able to do that....I do see some sort of revisement in my trellis design, I just haven't came up with what as of yet!!! I just ran out to take a few photos I will see if I can get them uploaded - a few different ones.... The one on this post - is the "beast" in its entirety - 9 rows, 200ft each of Triple Crown blackberries...... June bug leaf damage, size of triple crown canes, a "completed" plant - pruned and ready for winter, one of the "beast" yet to be tamed (i.e. - unpruned, leaning from weather, spent berry greens still on),

This will use 1 3/4 cups. It might suit the bill if you prefer savory things: Pork Tenderloins With Blackberry-Mustard Sauce Yield: 6 Servings Ingredients 1 1/2 ts minced fresh thyme, divided 1/2 ts ground pepper 1/4 ts salt 1/4 ts ground allspice 1/4 ts ground cinnamon 2 cloves garlic, minced 2 pork tenderloins, -(3/4-pound) 1 vegetable cooking spray 1 tb olive oil 1 1/4 c no-salt-added chicken broth, - divide; d 2 tb balsamic vinegar 1 tb brown sugar 1/2 ts cornstarch 2 tb water 1/4 c blackberry mustard 3/4 c fresh blackberries 1 fresh thyme sprigs, -(optional) Instructions: Prepare Blackberry Mustard (see below) Pork: Combine 1/2 teaspoon minced thyme and next 5 ingredients in a bowl; stir well. Trim fat from pork; rub pork with thyme mixture. Place in a shallow dish; cover and chill 2 hours. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat until hot. Add pork; cook 4 minutes or until browned on all sides. Add 1/4 cup chicken broth and 2 tablespoons vinegar to skillet; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees. Remove pork from skillet; set aside, and keep warm. Add remaining 1 cup chicken broth and brown sugar to skillet; bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup. Strain mixture, and discard solids. Place cornstarch in a small saucepan; gradually add water, blending with a wire whisk. Stir in strained broth mixture and 1/4 cup Blackberry Mustard; bring to a boil over medium heat, and cook 1 minute, stirring constantly. Remove sauce from heat; stir in remaining teaspoon minced thyme. Yield: 6 servings(serving size: 3 ounces pork, 2 tablespoons sauce, and 2 tablespoons blackberries). Per serving: 140 Calories; 5g Fat (33% calories from fat); 19g Protein; 6g Carbohydrate; 49mg Cholesterol; 361mg Sodium NOTES : A dry marinade of sweet spices rubbed over the tenderloins makes the blackberry sauce taste even sweeter. To serve, cut pork into 1/2-inch-thick slices. Spoon 2 tablespoons sauce onto each of 6 serving plates, and arrange pork slices on top of sauce. Top with 2 tablespoons blackberries, and garnish with fresh thyme sprigs, if desired. Recipe by: Cooking Light, Jul/Aug 1994, page 71 Blackberry Mustard 1 c. fresh blackberries 1/4 c. plus 3 T. hot Dijon mustard 3 T. honey 1 T. balsamic vinegar 1 t. dry mustard Process blackberries in food processor, strain and discard seeds.Combine puree with remaining ingredients and stir well. Store in airtight container in fridge for up to 2 weeks. Alternatively: Blackberry-Peach Chutney 1 medium onion, chopped 1 tbs minced garlic 3 tbs olive oil 1 1/2 tsp salt 1/4 c. white wine vinegar 3/4 c. light brown sugar 1 tsp ground cumin 1/4 tsp cayenne pepper 1/2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 4 c. sliced peaches, (about 1-1/2 lbs) 1 c. fresh blackberries 1/2 c. walnut halves Instructions: In a large frying pan, saute the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. For best taste, cover and refrigerate overnight before using. It keeps for months when stored in a covered jar in the refrigerator. NOTES : Makes enough to accompany 8 servings of pork or game as main course And there's a very nice Just-Blackberry Chutney at the site below. I hope this helps. Carol Here is a link that might be useful: UKTV Food

EG you are absolutely bad!!! while they are attracted to CO2, its not neccessarily because she talks to much!! "muttering: them dang men!!!> Geeze! i mean heck, talla, she talks non stop!! ohhh not a good one!! they just attack her like crazy! hmmm.....anyhow, its in the blood type, ya, that's the story, and if you eat sweets, like fruits, especially banana's, talla will have to wear mint oil i get it at sally's beauty salon, its for the massage's. and i put it on her like a lotion, they leave her alone, i also use the lavender one on her. BUT if i don't she will be outside for 10 minutes, come in, and have skeeter bites all up and down her legs, HUGE one's. over the summer she got sick because one time befor mom got me this green tea/mint one they'd just attack her like crazy, way too many bites for her. do you remember when i told ya all she would get diahreah then clear up in a few days, then get pale, then same thing, but she'd do that for a month easy. well over the summer she kept doing that too. but much more so. we are both A+ i believe. i think i read that they absolutely love B type tho. Hmmmm...... maybe we are. i'll have to check it out now. LOL hopefully i'll get my glasses tomarow! WOO HOO!!! ~Medo Here is a link that might be useful: Barehanded Totally Nutso Gardener!! **Big Grinn**

o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Feb 12, 12 at 16:05 CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4 o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 10:28 A big Thank You to all that participated in this thread, there are some really good recipes here. I just pulled a name for the next Cookalong. ~~~~~~~~~~~~~~~ bbstx ~~~~~~~~~~~~~~~~~~~ Please choose the next focus ingredient. Try to pick something you have a special interest in. If it happens to be something that has been covered in the older Cookalongs, that's fine, especially if it is basic. All the older Cookalong threads are in the FAQ. Think about Seasonal, Fresh, Basic, and Readily available ingredients.... If you have questions, you can email me through GW. I will check back here and then set up the new Cookalong. Nancy o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by foodonastump (My Page) on Mon, Feb 13, 12 at 12:51 A little late, but I think worth mentioning here. I had been meaning to try this since I first chose wine for the cookalong. Recent conversations about mussels and fennel finally got me to do it today for lunch. I winged it but here's approximately what I did: Saute about 3/4 cup small-diced fennel and a minced shallot in butter with a pinch of salt. Add some thyme, a pinch of saffron, and 1.5 cups or so wine. (I used Gewuertztraminer, as recommended in Patricia Wells' "The Paris Cookbook" for its slightly sweet note.) Reduce wine by half and add scrubbed mussels. Steam for about 3 minutes or until they open. If some open earlier than others remove them so they don't overcook. Once all the mussels are done, remove them from the pan and add a dollop or two of creme fraiche to the broth. Adjust seasoning to taste. I think that's about all I did. I ended up eating the full 2.5 pound bag, plus half a baguette to sop up the sauce. It was awesome! o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Feb 13, 12 at 15:42 The next topic is #41 - Greens - Cooked and Raw Here is a link Here is a link that might be useful: Cookalong #41 Greens, Cooked and Raw o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 8:19 I'm reporting back way late on my cooking with wine attempt. I made Ruthanna's French Bean Soup, and know it would have been wonderful if......I didn't burn it. Yes, I actually managed to burn soup. We were up in Oklahoma where I have a substandard set of pots and pans, basically camping gear, cause I don't want to spend a lot of money on another set of pots and pans. Anyway, the soup pot I used is very thin aluminum. It was already cooked earlier in the day, and tasting delicious. DH had to go on an errand, and while he was gone, I turned the soup back on to heat up for dinner, and sat down with my cross stitch. Big mistake. When DH got home, he headed for the kitchen,stirred the soup, and announced, "Did you know the soup is burning?" Aaahg! Oh, well, it was still edible, and I'll definitely make it again, but I was very disappointed that I did something so stupid. Ruthanna, I think I'm drawn to your recipes. I'm sure I've made more than one other of your recipes. If you had a cookbook, I'd probably buy it. I do have one question about the recipe. In the last part of the instructions you say to remove the cinnamon sticks, but there are no cinnamon sticks mentioned anywhere else in the recipe. I didn't have any, so I added a dash of cinnamon to the soup. Sally o RE: Cookalong #40 - Wine clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Fri, Feb 24, 12 at 0:53 I'm late checking back here too...I did make the dessert that Lindac posted. Oh man was it good!! My group loved it. Photobucket I have my eye on several recipes posted here that's for sure. Glad to see the cookalongs back in action. David