Guest guest Posted May 14, 2012 Report Share Posted May 14, 2012 Hi, I'm new to the Forum. I'm sure this has been asked and answered but a search brought up too many unrelated posts. I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I couldn't find anywhere how much seeds to put in. I probably put in too many. It generated a lot of bubbles and then a few started to sprout but eventually the bubbles stopped and it looked like it had all come to a standstill. I did the rinses and drained it best I could every 8 - 12 hours so I'm not sure what went wrong. How many Tbs of seeds should I use? Is the 1 quart mason jar not the best device for broccoli sprouts? Thanks, Kathy Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2012 Report Share Posted May 15, 2012 EW: I have never used one spoonful of any seeds in my life. I'm a 1/4 cup kind of person. I give out LOTS of sprouts around here. lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2012 Report Share Posted May 15, 2012 That is probably one tablespoon not teaspoon and heaping. And since his wife doesn't eat them, EW finishes those off. Carolyn Wilkerson  To: sproutpeople Sent: Tuesday, May 15, 2012 5:33 PM Subject: Re: Broccoli Sprouts  One spoon for two folks? Oh boy. I now realise that I am sooooo greedy with my sprout consumption *blush* Charlotte I use only one heaping spoonful of most seeds as I am only sprouting for two people. > ew Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2012 Report Share Posted May 15, 2012 You rinse them and drain off all the water you can get out of it each time you rinse. You only soak them overnight the one time. Carolyn Wilkerson  To: sproutpeople Sent: Tuesday, May 15, 2012 3:53 PM Subject: Re: Broccoli Sprouts  Hi Molly, Yes, I did refill - are you not supposed to do that? Kathy > > I tried to grow broccoli seeds in a 1 quart mason jar with the medium mesh. I couldn't find anywhere how much seeds to put in. I probably put in too many. It generated a lot of bubbles and then a few started to sprout but eventually the bubbles stopped and it looked like it had all come to a standstill. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2012 Report Share Posted May 16, 2012 I think I told you the story of the lady in the grocery store that was picking through some really ugly zucchini. It was $2.49 a pound and didn't look good at all. I said it was too bad she wasn't one of my neighbors, cause I would give her zucchini for free. She said, " I ain't never, ever gonna eat nothing growed in nobody's back yard " . It's not easy giving it away. Two years ago I entered a chili salsa contest. It was the same time when there was a big scare about e-coli and chilies coming from Mexico. Nobody won the contest, because nobody would taste the salsa. I wanted to say that my chilies were home grown, but I couldn't. I was told that that would be cheating. ew Re: Broccoli Sprouts EW: I have never used one spoonful of any seeds in my life. I'm a 1/4 cup kind of person. I give out LOTS of sprouts around here. lol Melody Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2012 Report Share Posted May 16, 2012 My daughter had a bunch of zucchini a year or two ago. So I collected some recipes. Thought you might like to see one or two. Wish we were closer as I'd like some zucchini. Carolyn Wilkerson ZUCCHINI - MOZZARELLA CASSEROLE 1 - 2 lbs. zucchini (about 7 c.) 1 c. egg substitute, beaten 1/2 c. skim milk 2 tsp. baking powder 3 tbsp. flour 1/4 c. chopped parsley 1 c. garlic, minced 1 sm. onion, finely chopped 3/4 lb. low-fat Mozzarella cheese, grated 1 c. croutons (optional) 3 tbsp. safflower oil (optional) Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk, baking powder, and flour in blender. Add parsley, garlic, and onion; whirl again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees for 40 minutes or until zucchini is tender and mixture is set in middle. Let stand 10 minutes before serving. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2012 Report Share Posted May 16, 2012 I think someone on sproutpeople gave me this one. Carolyn Wilkerson ZucsZUCCHINI PATTIES These little treats make a great appetizer. They're easy to throw together and even easier to pop in your mouth! Ingredients * 2 medium zucchini (grated) * 20 Ritz crackers (crushed) * 1 egg * 1/4 C. chopped onion * 1/4 C. chopped green pepper * 1 tsp. grated Parmesan cheese * 1/4 tsp. salt * 1/8 tsp. pepper Directions Mix all ingredients together in a bowl. Form into about 6 patties. Fry in butter until golden brown. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2012 Report Share Posted May 16, 2012 I won't send more unless you request them. I did see them filled with tomato sauce and cheeses. Then saw this one. Also saw long slices of Zucchini used instead of lasagna pasta in Lasagna. Carolyn Wilkerson FRIED ZUCCHINI INGREDIENTS FOR TOMATO SAUCE 3 tbsp Virgin Olive Oil 2 cloves garlic 1/2 tsp crushed red hot pepper 6 plum tomatoes that have been creamed in a food processor Salt to taste Basil leaves for garnish INGREDIENTS FOR ZUCCHINI 2 Medium zucchini cut in 1/2 in rounds 1/2 cup flour 3 Eggs beaten 1 1/2 cup bread crumbs Oil for deep frying (I always use olive oil even for frying, but not the expensive one) Preparation DIRECTION FOR SAUCE Warm up garlic in frying pan with the olive oil Add crushed pepper and cook for 1/2 minute on high heat Add tomatoes and salt and lower heat to medium Let it cook until lightly reduced about 5 minutes Set aside DIRECTION FOR ZUCCHINI Dust flour on zucchini Add salt to beaten egg Dip zucchini in the egg Then in the bread crumbs Fry in hot oil until golden to medium brown. Serve as in the picture above, piled up in the shape of a pyramid, with the basil on the top. You may also want to finely chop some basil to sprinkle on the dish. A great baguette will accompany this dish in the most simple way. You may serve this dish also as a side to any meat or fish, or as a topping to pasta*. Try it as a sandwich. *For a pasta dish you may need to prepare more tomato sauce and then top pasta with Parmesan Cheese Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2012 Report Share Posted May 16, 2012 Even with back yard gardens, it still depends on what one puts in it and takes care of it. But all things come from someone's garden. I used to love my grandfather's veggies and his home-canned food. It was so very good. They would ask us what kind of meat we'd want as they might have sausage or some kind of beef. We didn't want that at all. The fresh cucumbers and the fresh tomatoes and the canned " cream " corn that was more of a cross between whole kernel and sweet was so good. His home pickles which were similar to our bread and butter pickes, we loved. And the green beans and potatoes were so good. Green beans came from home canned as well and they were very good. He canned everything on a wood burning stove. He didn't use the electric stove. During the summer he'd have fresh sweet corn onthe cob or rostneer as he called it. Had a friend who didn't know what he was talking about and I said, " roasting ear " and he still didn't know. I said, " corn on the cob " and then he understood. He was not from the south. He didn't understand the poke for a bag or sack. And they were " totin' " something here or there. They also had chow chow which were mixed veggies that were pickled. That wasn't oru favorite but I'd like it better now. And the pickled beets. I loved them. We might eat a tomato off the vine but not often. So the kids get those things at your house. That is wonderful. I haven't been able to have that in a long time.  Carolyn Wilkerson  To: sproutpeople Sent: Wednesday, May 16, 2012 8:42 AM Subject: Re: Broccoli Sprouts  LOL, that mindset cracks me up. People will happily eat whatever is on a grocey store shelf, but scoff at something from a home garden. I wonder if anyone realizes just how many people handle store produce...from the farm to the people of pick it, transport it, stock it, etc. It is the same reaction when I tell people I drink raw milk straight from my cow-they turn their nose up and some visibly shudder, yet they have no qualms about drinking milk transported thousands of miles in a tanker truck, lol. > > I think I told you the story of the lady in the grocery store that was picking through some really ugly zucchini. It was $2.49 a pound and didn't look good at all. I said it was too bad she wasn't one of my neighbors, cause I would give her zucchini for free. > She said, " I ain't never, ever gonna eat nothing growed in nobody's back yard " . > It's not easy giving it away. Two years ago I entered a chili salsa contest. It was the same time when there was a big scare about e-coli and chilies coming from Mexico. Nobody won the contest, because nobody would taste the salsa. I wanted to say that my chilies were home grown, but I couldn't. I was told that that would be cheating. > ew > Re: Broccoli Sprouts > > EW: > > I have never used one spoonful of any seeds in my life. I'm a 1/4 cup kind of person. I give out LOTS of sprouts around here. lol > > Melody > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 The topsy turvy planters are horrible for falling apart mid season. I make my own upside down planters by cutting a hole in the bottom of a standard hanging basket, then covering the hole with landscape fabric to hold the soil in. I cut an X in the fabric, so I can poke my seedling up through the bottom of it, then fill it with soil. I use the top part of the planter to plant herbs, leaf lettuce, or some other thing so the planter does double duty. I can usually get my hanging baskets for free from freecycle, or very cheap at yard sales and flea markets. There is also a plant nursery here in town that gives away free pots that they have transplanted things from-they have a big bin of all sorts of planters and the public is free to help themselves to it...which I do regularly, lol > > > > My daughter had a bunch of zucchini a year or two ago. So I collected some recipes. Thought you might like to see one or two. Wish we were closer as I'd like some zucchini. > > > > > > Carolyn Wilkerson > >  > > ZUCCHINI - MOZZARELLA CASSEROLE > > 1 - 2 lbs. zucchini (about 7 c.) > > 1 c. egg substitute, beaten > > 1/2 c. skim milk > > 2 tsp. baking powder > > 3 tbsp. flour > > 1/4 c. chopped parsley > > 1 c. garlic, minced > > 1 sm. onion, finely chopped > > 3/4 lb. low-fat Mozzarella cheese, grated > > 1 c. croutons (optional) > > 3 tbsp. safflower oil (optional) > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, milk, baking powder, and flour in blender. Add parsley, garlic, and onion; whirl again. Pour into large mixing bowl. Add zucchini and cheese. Toss. Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze well.) Toss croutons in oil and sprinkle on top, if desired. Bake, uncovered, at 350 degrees for 40 minutes or until zucchini is tender and mixture is set in middle. Let stand 10 minutes before serving. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 Is your standard hanging basket the coir kind, or is it the plastic kind? This sounds great! I have 2 leftover coir baskets from last year, sitting in my garage. I'd love to do some hanging plants (upside down) - Pam Reply-To: <sproutpeople > Date: Thursday, May 17, 2012 7:53 AM To: <sproutpeople > Subject: Re: Broccoli Sprouts > > > > > > > > The topsy turvy planters are horrible for falling apart mid season. I make my > own upside down planters by cutting a hole in the bottom of a standard hanging > basket, then covering the hole with landscape fabric to hold the soil in. I > cut an X in the fabric, so I can poke my seedling up through the bottom of it, > then fill it with soil. I use the top part of the planter to plant herbs, > leaf lettuce, or some other thing so the planter does double duty. I can > usually get my hanging baskets for free from freecycle, or very cheap at yard > sales and flea markets. There is also a plant nursery here in town that gives > away free pots that they have transplanted things from-they have a big bin of > all sorts of planters and the public is free to help themselves to it...which > I do regularly, lol > > > > >>> > > >>> > > My daughter had a bunch of zucchini a year or two ago. So I collected >>> some recipes. Thought you might like to see one or two. Wish we were >>> closer as I'd like some zucchini. >>> > > >>> > > >>> > > Carolyn Wilkerson >>> > >  >>> > > ZUCCHINI - MOZZARELLA CASSEROLE >>> > > 1 - 2 lbs. zucchini (about 7 c.) >>> > > 1 c. egg substitute, beaten >>> > > 1/2 c. skim milk >>> > > 2 tsp. baking powder >>> > > 3 tbsp. flour >>> > > 1/4 c. chopped parsley >>> > > 1 c. garlic, minced >>> > > 1 sm. onion, finely chopped >>> > > 3/4 lb. low-fat Mozzarella cheese, grated >>> > > 1 c. croutons (optional) >>> > > 3 tbsp. safflower oil (optional) >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, >>> milk, baking powder, and flour in blender. Add parsley, garlic, and onion; >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese. Toss. >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake, >>> uncovered, at 350 degrees for 40 minutes or until zucchini is tender and >>> mixture is set in middle. Let stand 10 minutes before serving. >>> > > >>> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 I use a LOT of coir baskets-I have several of the long window box kind, which I have mounted to a frame, and they are PERFECT for upside down gardening. I do use the plastic ones too, but I try to avoid plastics for fear of leaching, but I do make do with them when needed (I get the kind that had some type of edible plant in them in the first place, HOPING that the plastic is safer, but I doubt it, lol. I also roll up strips of coir into a " totum " type pole, and wrap it with mesh-PERFECT for planting herbs all up and around the length of it, so you can have 10 or 12 herbs all growing from the same " pole " . Very good way to conserve space. I have one hanging by the front door of my house in the summer-great way to grow lots of herbs, and one heck of a conversation piece, lol. > >>> > > > >>> > > My daughter had a bunch of zucchini a year or two ago. So I collected > >>> some recipes. Thought you might like to see one or two. Wish we were > >>> closer as I'd like some zucchini. > >>> > > > >>> > > > >>> > > Carolyn Wilkerson > >>> > >  > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE > >>> > > 1 - 2 lbs. zucchini (about 7 c.) > >>> > > 1 c. egg substitute, beaten > >>> > > 1/2 c. skim milk > >>> > > 2 tsp. baking powder > >>> > > 3 tbsp. flour > >>> > > 1/4 c. chopped parsley > >>> > > 1 c. garlic, minced > >>> > > 1 sm. onion, finely chopped > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated > >>> > > 1 c. croutons (optional) > >>> > > 3 tbsp. safflower oil (optional) > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg substitute, > >>> milk, baking powder, and flour in blender. Add parsley, garlic, and onion; > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese. Toss. > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will freeze > >>> well.) Toss croutons in oil and sprinkle on top, if desired. Bake, > >>> uncovered, at 350 degrees for 40 minutes or until zucchini is tender and > >>> mixture is set in middle. Let stand 10 minutes before serving. > >>> > > > >>> > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 Maybe you could do a video of the planting process? Thanks! Pam Reply-To: <sproutpeople > Date: Thursday, May 17, 2012 9:01 AM To: <sproutpeople > Subject: Re: Broccoli Sprouts > > > > > > I grow pretty much every herb known to man, lol. I also grow chamomile and > lavender this way-it looks just lovely growing on the pole. Strawberries do > well in the upside down pots (I grow alpine and dwarf white strawberries) > Peppers, pimentos, etc. also do well on the poles. I will look through my > gardening pictures to see if I have a pic of one of the poles while it is > growing. I have a plain one here that I am getting ready to plant, but might > have a pic of one in bloom, to give you a better idea. > > > > >>>>>>>>>>>> > >>>>>>> > >>> > > >>>>>>>>>>>> > >>>>>>> > >>> > > My daughter had a bunch of zucchini a year or two ago. So I >> > collected >>>>>>>>>>> > >>>>> > >>> some recipes. Thought you might like to see one or >>>>>>>>>>> two. Wish we >> > were >>>>>>>>>>> > >>>>> > >>> closer as I'd like some zucchini. >>>>>>>>>>>> > >>>>>>> > >>> > > >>>>>>>>>>>> > >>>>>>> > >>> > > >>>>>>>>>>>> > >>>>>>> > >>> > > Carolyn Wilkerson >>>>>>>>>>>> > >>>>>>> > >>> > >  >>>>>>>>>>>> > >>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE >>>>>>>>>>>> > >>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.) >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. egg substitute, beaten >>>>>>>>>>>> > >>>>>>> > >>> > > 1/2 c. skim milk >>>>>>>>>>>> > >>>>>>> > >>> > > 2 tsp. baking powder >>>>>>>>>>>> > >>>>>>> > >>> > > 3 tbsp. flour >>>>>>>>>>>> > >>>>>>> > >>> > > 1/4 c. chopped parsley >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. garlic, minced >>>>>>>>>>>> > >>>>>>> > >>> > > 1 sm. onion, finely chopped >>>>>>>>>>>> > >>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. croutons (optional) >>>>>>>>>>>> > >>>>>>> > >>> > > 3 tbsp. safflower oil (optional) >>>>>>>>>>>> > >>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. Whirl egg >>>>>>>>> > >>>>>>> substitute, >>>>>>>>>>> > >>>>> > >>> milk, baking powder, and flour in blender. Add >>>>>>>>>>> parsley, garlic, and >>>>>>> > >>>>> onion; >>>>>>>>>>> > >>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini and cheese. >> > Toss. >>>>>>>>>>> > >>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch pans). (Will >>>>>>> > >>>>> freeze >>>>>>>>>>> > >>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if >>>>>>>>>>> desired. Bake, >>>>>>>>>>> > >>>>> > >>> uncovered, at 350 degrees for 40 minutes or until >>>>>>>>>>> zucchini is tender >> > and >>>>>>>>>>> > >>>>> > >>> mixture is set in middle. Let stand 10 minutes before serving. >>>>>>>>>>>> > >>>>>>> > >>> > > >>>>>>>>>>>> > >>>>>>> > >>> > > [Non-text portions of this message have been removed] >>>>>>>>>>>> > >>>>>>> > >>> > > >>>>>>>>>>> > >>>>> > >> > >>>>>>>>>>> > >>>>> > >> > >>>>>>>>>>> > >>>>> > >> > >>>>>>>>>>> > >>>>> > >> > >>>>>>>>>>> > >>>>> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 17, 2012 Report Share Posted May 17, 2012 THAT, I can do! Charging my camera now! Sent from my iPad > Maybe you could do a video of the planting process? > > Thanks! > Pam > > > Reply-To: <sproutpeople > > Date: Thursday, May 17, 2012 9:01 AM > To: <sproutpeople > > Subject: Re: Broccoli Sprouts > > > > > > > > > > > > > I grow pretty much every herb known to man, lol. I also grow chamomile and > > lavender this way-it looks just lovely growing on the pole. Strawberries do > > well in the upside down pots (I grow alpine and dwarf white strawberries) > > Peppers, pimentos, etc. also do well on the poles. I will look through my > > gardening pictures to see if I have a pic of one of the poles while it is > > growing. I have a plain one here that I am getting ready to plant, but might > > have a pic of one in bloom, to give you a better idea. > > > > > > > > > >>>>>>>>>>>> > >>>>>>> > >>> > > > >>>>>>>>>>>> > >>>>>>> > >>> > > My daughter had a bunch of zucchini a year or > two ago. So I > >> > collected > >>>>>>>>>>> > >>>>> > >>> some recipes. Thought you might like to see one or > >>>>>>>>>>> two. Wish we > >> > were > >>>>>>>>>>> > >>>>> > >>> closer as I'd like some zucchini. > >>>>>>>>>>>> > >>>>>>> > >>> > > > >>>>>>>>>>>> > >>>>>>> > >>> > > > >>>>>>>>>>>> > >>>>>>> > >>> > > Carolyn Wilkerson > >>>>>>>>>>>> > >>>>>>> > >>> > >  > >>>>>>>>>>>> > >>>>>>> > >>> > > ZUCCHINI - MOZZARELLA CASSEROLE > >>>>>>>>>>>> > >>>>>>> > >>> > > 1 - 2 lbs. zucchini (about 7 c.) > >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. egg substitute, beaten > >>>>>>>>>>>> > >>>>>>> > >>> > > 1/2 c. skim milk > >>>>>>>>>>>> > >>>>>>> > >>> > > 2 tsp. baking powder > >>>>>>>>>>>> > >>>>>>> > >>> > > 3 tbsp. flour > >>>>>>>>>>>> > >>>>>>> > >>> > > 1/4 c. chopped parsley > >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. garlic, minced > >>>>>>>>>>>> > >>>>>>> > >>> > > 1 sm. onion, finely chopped > >>>>>>>>>>>> > >>>>>>> > >>> > > 3/4 lb. low-fat Mozzarella cheese, grated > >>>>>>>>>>>> > >>>>>>> > >>> > > 1 c. croutons (optional) > >>>>>>>>>>>> > >>>>>>> > >>> > > 3 tbsp. safflower oil (optional) > >>>>>>>>>>>> > >>>>>>> > >>> > > Slice zucchini cross-wise into 1/2 inch slices. > Whirl egg > >>>>>>>>> > >>>>>>> substitute, > >>>>>>>>>>> > >>>>> > >>> milk, baking powder, and flour in blender. Add > >>>>>>>>>>> parsley, garlic, and > >>>>>>> > >>>>> onion; > >>>>>>>>>>> > >>>>> > >>> whirl again. Pour into large mixing bowl. Add zucchini > and cheese. > >> > Toss. > >>>>>>>>>>> > >>>>> > >>> Spoon into greased 9 x 12 inch pan (or 2 square 8 inch > pans). (Will > >>>>>>> > >>>>> freeze > >>>>>>>>>>> > >>>>> > >>> well.) Toss croutons in oil and sprinkle on top, if > >>>>>>>>>>> desired. Bake, > >>>>>>>>>>> > >>>>> > >>> uncovered, at 350 degrees for 40 minutes or until > >>>>>>>>>>> zucchini is tender > >> > and > >>>>>>>>>>> > >>>>> > >>> mixture is set in middle. Let stand 10 minutes before > serving. > >>>>>>>>>>>> > >>>>>>> > >>> > > > >>>>>>>>>>>> > >>>>>>> > >>> > > [Non-text portions of this message have been > removed] > >>>>>>>>>>>> > >>>>>>> > >>> > > > >>>>>>>>>>> > >>>>> > >> > > >>>>>>>>>>> > >>>>> > >> > > >>>>>>>>>>> > >>>>> > >> > > >>>>>>>>>>> > >>>>> > >> > > >>>>>>>>>>> > >>>>> > >> > [Non-text portions of this message have been removed] > >>>>>>>>>>> > >>>>> > >> > > >>>>>>> > >>> > > > >>>>>>> > >>> > > > >>>>>>> > >>> > > > >>>>>>> > >>> > > > >>>>>>> > >>> > > > >>>>> > >> > > >>>>> > >> > > >>>>> > >> > > >>>>> > >> > > >>>>> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 18, 2012 Report Share Posted May 18, 2012 Ernest, were you really a Major in the English Army?!? he he he Suddenly I can hear the Gilbert and Sullivan song, " Well, I am the very model of a modern Major General " , going through my mind. LOL Don Quote Link to comment Share on other sites More sharing options...
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