My greenhouse in the spring!

It’s mid-March in the Midwest and time to start thinking about the garden.  Like most serious gardeners, my husband and I start seeds in my greenhouse giving plants a head start on the growing season.  In January I spent hours paging through seed catalogs selecting delectable vegetable and herb seeds; all the while dreaming of summertime and fresh food.  Today I seeded four varieties of tomatoes, four varieties of sweet peppers, two varieties of hot peppers, cabbage, broccoli, brussels sprouts, cauliflower, leeks, and a variety of herbs.  It should take between 7-21 days for the seeds to germinate.

Trays of seeds sit on heating mats to increase soil temperature and improve germination.

The greenhouse is a great space to retreat when winter just won’t give up.  On a sunny day the temperature inside is so warm you have to take your coat off to remain comfortable.  Just a few weeks from now we will have to open the doors and windows to prevent over-heating.  I think of the greenhouse as a plant nursery.  Within 6-8 weeks the plants will be moved out and into the garden.

How to start seeds….

Starting seeds is not difficult and does not require a great deal of equipment.  Seeds can be started in a sunny window in your house, but because of the number of seeds I start, the greenhouse is the best choice for me.

Equipment

• sterile potting soil or Jiffy peat pellets
• seed trays, individual cups, tray-pack containers
• wooden sticks and sharpie
• water and large container
• heating mats (optional)
• dibble stick (or pencil)

The process…

For most seeds, I use Jiffy peat pellets.  They come in different sizes and are very convenient to use.  Jiffy pellets come dry and compressed into little discs but have a porous skin on the outside.  To use, immerse the pellet in water in a large container, until completely expanded, then remove from water and place in seed trays, flats, etc.   Peat pellets or individual cups encourage root growth, provide a convenient way to transplant seedlings to the garden with no waste, and don’t disturb root systems.   Peat naturally retains water which is important to young seedlings which is why I prefer them to soil mixes.

I use plastic trays to hold plants, but also use what I have on hand.  Cardboard and wooden trays, or low-rise boxes work too.  You will need the container to hold up for several weeks and it will get wet.   Make sure the container allows water to drain and that it did not contain toxic material.

Once pellets are expanded and in trays, a pencil works wonderfully to make a depression in each pot.  This is called dibbling.  Check the planting depth listed on the seed packet and depress the pencil down in the center of the pot.  All that’s left to do is drop a seed in each pellet, squeeze gently to cover seed, then press down gently on the top of the pellet with your hand.  Seeds require good contact with soil in order to germinate so compressing the pellet ensures soil contacts the seed properly.  For seeds with germination rates of less than 90%, I drop two to three seeds per pellet, or if the germination rate is below 75% I suggest putting a pinch of seeds in each pellet.  You can always thin plants to one per pellet after germination. Use a marking stick to name and date the seed type started.  I recommend keeping the seed package because it contains information needed to plant the seedling into the garden.  The packet could also be laminated and used as a row marker in the garden and as a reminder of which varieties you grew.

If you don’t want to invest in peat pellets, you can purchase a wooden mold that shapes newspaper strips into a seed cup.  These are available on the internet or from seed companies.  Paper cups work too; whatever I use, I make sure it will decompose in the earth and enrich the soil in my garden.

With the exception of just a few seed types, I start my seeds in individual pellets/cups so the root system is not damaged when transplanted into the garden.  While some seedlings can be bare-rooted with success, I prefer not to interrupt root growth.  Having said that, I did plant leeks today by broadcasting them into a tray to germinate.  After the seedlings are 2-4 inches tall I will transplant them into pellets or tray packs to grow until planted in the garden.

Jiffy’s make easy work of starting seeds. Make sure to identify seed types and date started.

After seeding, the pellets, trays, cups  need to be watered regularly to maintain soil moisture.  Generally seeds germinate quicker if some humidity is present.  Once seedlings have germinated, water in the morning so the stems and leaves have time to dry before dark because excess humidity and cool temperatures encourage plant diseases.  It is necessary to check plants daily to make sure they are moist and not over-heated.  You can “cook” young plants if soil dries out or it becomes excessively warm.

After the seedlings emerge, sunlight is needed to facilitate growth.

Feeding the plants

Seedlings may be fertilized with your choice of plant food.  There are  many commercial plant foods which ensure proper plant growth when used as recommended.  Remember if using jiffy pellets, plants need to be fertilized regularly because peat does not have adequate nutrients to maintain growth.  Commercial potting soil can be purchased with slow-release fertilizer already in the mix.  However, monitor growth and begin fertilizing if growth slows.

Animal manure can be safely used as fertilizer in the garden but it is important to be aware it may contain pathogens that could be transmitted to humans.   E-coli and salmonella outbreaks occasionally make the news resulting in  public awareness that frightens consumers.  Being an informed and educated gardener removes the fear factor when using animal manure. If you raise animals and would like to use manure instead of purchasing fertilizer, do the research and follow through with recommended management procedures.  Land grant universities such as Purdue University offer  valuable resources through their extension programs.

Fresh manure should only be used on the garden in the fall after harvest, to winter-over and enrich the soil for the next growing season.  During the growing season, manure can be used but must be composted first.  Composting manure (manure needs to reach a temperature of 140 degrees F) reduces the transmission of pathogens by way of heat treatment.  Composted manure may be used as a side-dress, meaning it should not be placed directly on the plant, but tilled into the soil surrounding the base of the plant.  Do not apply directly onto plants.  Root vegetables should be washed thoroughly before being consumed.

An important note

Compost is a wonderful thing for the garden, but do not start seeds in compost!  Seeds need sterile soil / potting mixture in order to discourage disease.  Compost is best used when incorporated into the soil prior to planting.  Also if you make your own compost, make sure the compost has time to cure before using on plants.  If not properly aged, it can burn plants.

Final thoughts

We used heating mats this year, placed underneath the trays to encourage germination.  Thermostats are available for the mats allowing you to set the temperature to match the seed temperature requirements.  I have not used them in the past, and during cool springs, seed germination was delayed, reduced, or prevented.  I will let you know what germination results we get this year….

Magazines frequently recommend using egg shells or egg cartons as containers for starting seeds.  Don’t use them!  They are too small unless you are using goose eggs.  There is not enough room for proper root system development and the plants become top-heavy very quickly.

If you are hesitant about your ability in growing plants, or you think you don’t have enough time, start small.  Get a good resource on gardening or talk with a friend that gardens.  Identify a vegetable or two that you love.  Decide if you will grow them in the ground or in containers.  Take advantage of varieties that carry disease resistance.  Order seeds from a reputable seed dealer or purchase plants from your local greenhouse.

Be Bold, Be Creative… Take a chance and enjoy the Simple Pleasure of eating something you grew!

I grew this tray of spinach in my greenhouse this winter. I harvested spinach for Thanksgiving, Christmas, and it’s ready again. I’ll keep it growing until the spinach in the garden is ready.

This winter evening sunset brought a glow to my heart!

Winter is a tedious time of year for me.  Drab days are common in the Midwest from November until March and frequently include cloud-cover, rain, snow, or all of the above conditions.  It’s no wonder folks suffer depression during this time.

One night in December, I looked out my back door and was met with a radiant color show that delighted my eyes, heart, and spirit!  So glad I was able to capture the glory of the moment to share with others that might be craving some beauty.

Please take a moment to enjoy a snap-shot of my Life’s Simple Pleasure Moment………

Pink glow sunset.

Opportunities await!

The beginning of a New Year always finds me reflecting on the past year, as well as, looking forward to the possibilities of the New Year.  I spent the last few days considering what I want to accomplish this year.  Some goals are a given….make enough money to keep my home, cover expenses & bills, and have a bit left over for taxes.  As necessary as these things are, I have another pressing need.  I need to stretch and feed my creativity.  I am not alone in this need.  We all need to create in some fashion in order to maintain a zeal for living.  Those that prioritize being creative to the bottom of the “To Do” list, soon find themselves lost in gloom, drudgery, and acute unhappiness.

Being creative could be as simple as reading a new book, going to a new movie, or visiting a museum.  There are those of us that are a bit more hands-on and need to experience creativity in a kinesthetic fashion; we need to touch, see, smell, hear, and yes taste.  We don’t necessarily need to experience all these senses during each creative experiment, but in general we need to experience all of them on a regular basis to stretch our creativity.  I love to make things I never have before or try things I have not done.  Not all of my experiments are 100 percent successful attempts but the act of the experience always is!

This year I am going to make a list of 12 things I want to make or attempt, one per month.  I added making ravioli to my list because while I make egg noodles frequently, I have not attempted ravioli and I love to eat it.  Not sure what else will find itself on the list just yet but the month is still young. I start many seeds in my greenhouse each year to transplant to the garden and yard, and this year, I might try a new seed variety that catches my eye.  I might try my hand at learning to knit, or renew my commitment to learning the guitar, or finishing my first ebook.  I might read a book a month, or commit to socializing once a month.  The choices are limitless; as limitless as my creativity allows.

Why don’t you place stretching your creativity to the top of the priority list this year and designate your own set of adventures on paper.  Don’t just write them down; do them one by one and see where you are next year at this time.  My guess is next year’s list will write itself;  having experienced the joy and accomplishment of simple pleasures this year.

Here’s an excerpt:

4,329 films were submitted to the 2012 Cannes Film Festival. This blog had 15,000 views in 2012. If each view were a film, this blog would power 3 Film Festivals

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This yogurt is creamy and thick and compares to any store bought yogurt I have ever tried. It is very economical and easy to make.

I own two Salton yogurt makers:  a 5 cup and a 5 pint.  I have tried more recipes than I care to admit with little or no success.  Inevitably every recipe came out too runny for my palate.  I accepted defeat and stored the yogurt makers where I did not have to face them again.

I found this yogurt maker at Goodwill for $10 dollars. Mason jars can be used in conjunction with your oven if you don’t want to invest in another appliance.

That was my history with yogurt; until last week….It changed when I watched a yogurt-making segment on the “Live Healthy” TV channel.  I found myself lured once again into making yogurt at

home.  This recipe heated the milk to a higher temperature than other recipes I had tried, and that higher temperature made all the difference.  The results are AMAZING!   So amazing I want to share the joy and the know-how  with my blog readers.

Yogurt Making Equipment

A yogurt maker is wonderful, and Salton yogurt makers can occasionally be found at thrift stores for a small price.  As long as you find a working base and cover, you can successfully replace jars and lids, or make due with substitutes.  Ebay had several jars and lids available at last check.  There are newer models available that probably make life easier, but I choose to use my old makers and reduce my appliance inventory.

If you don’t have a yogurt maker, pint size mason jars can be used as culture jars using the oven.  Preheat oven to 250 degrees.  Set mason jars on a tray on the middle shelf and turn off the oven.  Jars will need to culture for 6-8 hour, so remember not to open the oven during this time.

You will need a reliable and accurate thermometer.  Digital readout is  probably the easiest way to  determine temperature, but I have a candy thermometer that works just fine.

Use jars sterilized in the dishwasher or dip in boiling water for a few minutes to kill any bacteria and yeast that may be on the jar.  If using mason jars, sterilize lids too.

The Yogurt Recipe

• 1/2 gallon milk of your choice:  whole, 2%, skim, lowfat, cow, goat, etc.
• *3 TBLSP commercial live yogurt culture ( plain) from the grocery
• 2 TBLSP milk
• * Save a jar of your home-made yogurt to use as the starter for the next batch.  When the texture of the yogurt thins, use commercial yogurt product to restore the integrity of the culture.

Directions

Pour 1/2 gallon of milk (minus the 2 Tablespoons) into a large pot and heat at med to low heat until the milk reaches 185 degrees F. Stir frequently to prevent scorching the milk.

• This temp is the key to getting a good set on the yogurt.  The temperature is higher than regular milk pasteurization temps (165 degrees F) so it ultra-pasteurizes the milk killing off bacteria and yeast.

Once the milk reaches the correct temperature turn off the heat and remove from burner.  Monitor temperature regularly.  When milk drops to 110-115 degrees F it is ready to introduce the culture.

Mix 3 Tblsp of yogurt culture with 2 Tblsp of milk and mix until smooth.

Add culture mixture to milk and stir until thoroughly mixed.  Pour into jars, top with lids and incubate 6-8 hours until firm.

Once firm, place yogurt in the refrigerator until ready for use.

If you don’t have the jar lid, plastic wrap or Press’n'seal can be used to cover the jars in the refrigerator.

Uses for Yogurt

Did you know  yogurt makes a great facial mask?  Add a Tblsp of honey and mix.  Apply to face making sure to avoid the eyes.  Wash off with cool water after 15-20 minutes.

Yogurt can be used as a substitute for sour cream in most recipes and if you use lowfat or skill milk, you will save several calories.

Add fresh fruit to a serving of yogurt and top with granola or toasted coconut for a continental breakfast.  A dollop of honey adds sweetness and a sprinkling of spices such as cinnamon, ground coriander, nutmeg, allspice or mace add a distinctive and fresh flavor.

Yogurt is well recognized as a healthy food for the intestinal tract.  The “good” bacteria found in yogurt cultures help maintain a healthy presence of bacteria when eaten regularly.  Probiotics (bacterial cultures found in the healthy intestinal tract) are beneficial especially after intestinal illness or while taking antibiotics to restore the balance of bacteria necessary for proper food digestion.

I hope you will consider making your own yogurt at home using this simple recipe and enjoy life’s simple pleasures!

chimera |kīˈmi(ə)rə, kə-|(also chimaera )  Biology: an organism containing a mixture of genetically different tissues, formed by processes such as fusion of early embryos, grafting, or mutation: the sheeplike goat chimera.

The drought has been challenging this year but one should always look for the positive.  We hardly mowed the yard at all this year!  We also have found several chimeras in the zinnia patch.  What is a chimera?  A chimera is made up of different genetic material in one being.  My husband says he found chimeras in the apple orchard all the time.  Rarely you’ll find a really special one in some way and if your lucky, you reproduce it, patent it and become rich.

I don’t think I’ll gain any monetary compensation for this beautiful flower found in my garden, but the pleasure it gives me is beyond measure!  I love the symmetry between the solid and the peppermint.  The yellow stamen are so unexpected and perfect.  I’m sure this flower is reverting to the parents that bred it because of the stress caused by drought and extreme heat this summer.  The flower is a peppermint variety and should look like the right side all over…and yet it really catches my attention.  I love it.

A bouquet fresh from the garden. Zinnias are so colorful and come in a variety of colors and shapes. These are from the Benery Giant collection from Harris Seeds.

When life gives you lemons, make lemonade….This lovely flower did just that, and is the better for it.  It stands out from all the other flowers in the vase.  Sometimes life seems a bit overwhelming and it is so easy to fixate on the negative. Remember that adversity makes us strong and helps us to become more than we were……..it gives us a chance to grow, change, and yes….evolve!

Please take time to enjoy the simple pleasures that touch your life every day, even in the face of challenge.

Angel Food Cake is a wonderful summer dessert!  It is a good choice for  health conscious folks, is light, and can be dressed up in a variety of ways.  My kids love it so much that for years it has been the “birthday” cake of choice.  In fact, when my daughter married we offered “berry trifle” made from the family recipe, in addition to the traditional wedding cake.

Angel Food Cake has  a long tradition in my family.  My father’s mother, “Grannie” made angel food cakes frequently, as did my mother.  As a child, I remember standing by and watching the process……It took me into adulthood, to risk making the cake from scratch because I feared failure.  My Grandmother and Mother had set the standards very high.  What I failed to realize as a youngster, was how easy the cakes are to make.  All the recipe requires is a specialized cake pan, cake flour and a good mixer or a strong arm.

The best Angel Food Cake pan has two parts so the cake can be removed easily from the pan. The center tube and bottom are a separate piece that can be removed from the sides. This was my Mother’s pan and I treasure using it!

Home made Angel Food Cakes are so different from store bought!  There is no comparison.  Home made cakes have a fluffy dense texture and they stand tall.  If you have only eaten store bought angel food cake or used only store bought eggs, you owe it to yourself to use farm fresh eggs and learn how to make your own.  I promise, you will never go back if you do………

I want you to be successful, so I will share my favorite cake recipe.  It is taken from the Amish-Country Cookbook volume 1, Evangel Publishing House, Nappanee, IN (ISBN 1-928915-37-x).  This series of cookbooks, by the way, is my “go-to” recipe series for nearly everything I make.  My webpage is not titled Quarteramish for nothing!

Angel Food Cake

Bake 35 minutes at 375 degrees F in tube pan

1 3/4  cup egg whites (Bring a dozen farm fresh eggs to room temperature before beating.)

1/4 tsp salt

1 1/2 tsp cream of tartar

1/2 tsp almond flavoring

1 1/3 cup white sugar

1 1/4 cup sifted cake flour, sifted 3 times with additional 1/2 cup white sugar

Separate the whites from the yolks by breaking the egg open and straining the white through your fingertips into a clean mixing bowl that has no oil residue.  Make sure you remove any yolk that may happen to fall into the bowl.  Yolks reduce the height of the cake. Place the egg yolks in a storage container and refrigerate for further use.  A great companion recipe for Angel Food Cake are egg noodles because only the yolk is used to mix with flour, water, and salt.  This is a publish for another day……

Farm fresh egg yolks have a beautiful yellow color and stand up tall.

Beat the egg whites at medium high speed or high speed depending on your mixer strength.  While beating add salt and cream of tartar. Beat until the egg whites are quite stiff and add 1 1/3 cups of sugar in small increments, beating until dissolved after each addition. Adding sugar gives the whites a very glossy look.  When they are quite stiff and hold their shape, you are ready to proceed to the next step.

Next, sift the cake flour and 1/2 c. sugar three times.  I use two bowls and a sieve to mix and refine the flour to a delicate consistency.

Sift the flour and sugar from one bowl to the next 3 times. I like this method better than using a sifter.

Next fold the flour mixture into the egg whites using low speed.  Add approximately 1/3 of the flour each time and stir until just mixed.  Do not over mix or the cake will be tough.

The batter is glossy and flour is just incorporated.

The batter is ready to be put into the pan.

Bake at 375 degrees F for 35 minutes.

After pouring, run a knife through the batter to remove large air bubbles and gently smooth out the top before baking.

After baking hang the pan upside down on a tall glass pop bottle until cool.  Hanging ensures the cake will not fall during cooling.

An old glass pop bottle is just the ticket to hang the cake upside down.

When the cake is completely cooled, approximately one hour, turn the pan right-side up.  Use a long bladed knife (bread knife works great) and cut around the inside and outside edges of the cake.  Remove the sides; then cut the cake from the bottom of the pan and remove the tube.  Your cake is now ready to be plated and served.

Some people remove the brown crust of the cake to reveal a pure white cake.  I personally like the brown crust so I leave it on.  This is a matter of personal preference.    My family likes the cake served plain or with fresh fruit and a dollop of whipped  cream.  The entire cake could be frosted with a frosting of your choice.  Remember the cake is tender and will tear easily, so if frosting the entire cake, a frosting with the consistency of whipped cream works the best.

I hope this step by step guide will help you to enjoy one of Life’s Simple Pleasures soon: Angel Food Cake!

You will find an earlier post of bread recipes and bread making directions, but I thought this time I would share another style of bread making: Artisan bread making.  My brother and sister-in-law gave me a book titled Artisan Bread in Five Minutes a Day, by Hertzberg and Francois, 2007.  I love this book because it has helped me make hundreds of  beautiful gourmet loaves of bread with limited ingredients, time, and money.

Imagine yourself serving your family warm, fresh-made bread every day or perhaps for special dinner guests.  It’s easy to accomplish in minutes and everyone will think you spent hours slaving to make a gourmet item just for them!

You will need two items in order to make the most of the artisan bread making experience: a one gallon food grade plastic bucket with lid and a bread stone.  I was reluctant to make the stone purchase because of it’s price, but you won’t get good results unless you use one!  The bread will be dense like a brick when made on a metal tray.  The ingredients are as simple as the equipment to make a basic white bread recipe:  all-purpose flour, water, yeast, and salt.

This one gallon food grade plastic bucket with lid works perfectly to mix and store the dough in the refrigerator until ready to bake.

I bought the rectangle bread stone and it fits perfectly in my oven on the middle rack. Notice I have a second rack just below....this is where I place a cake pan full of water to add humidity during baking.

Master Boule  Recipe

In the bucket, mix until all ingredients are incorporated:

3 cups lukewarm water (100 degrees F is recommended)

1 1/2 Tablespoons granulated yeast ( that’s 2 packets or 5 tsp)

1 1/2 Tablespoons kosher or course salt

6 1/2 cups unbleached all-purpose flour

First you pour water into the bucket and then add the yeast.  Stir until yeast dissolves and let set for 5 minutes before adding the salt and flour.  (Gives the yeast a chance to “awaken” ) To measure the flour accurately, scoop flour into 1 cup container and then scrape the top with a knife to remove excess flour. Mix until all dry ingredients are incorporated into a soft dough.  Let the dough sit on the counter with lid on the bucket until it begins to flatten on top (approximately 2 hours, but longer if using cold water or cold temp in room) Notice, you do not knead this dough.

This dough has been resting in the refrigerator for one week. Just remove desired amount with floured hands and shape into a dough ball by pulling the sides down and under the loaf until a smooth surface is achieved.

This dough has been shaped, cut with a serrated knife, and brushed with an egg wash. It will raise for about 15 minutes before being put into the oven on the stone surface. Just use the parchment paper to transfer easily!

Baking

Dough may be used when finished rising or place the bucket with lid in the refrigerator to keep for up to 10 days.  To bake, scoop about 1/4 of the dough out with your hands and sprinkle a bit of flour on top.  Gently pull the sides down and under the loaf adding sprinkles of flour as needed until a smooth surface dough ball is achieved.  Place the dough on a baking sheet with no edge on one side, on top of a piece of parchment paper.  With a serrated knife, cut slits in the top as desired.  Next mix one egg with a bit of water and then brush the egg wash onto the surface of the bread.  This will give a nice brown crusty finish to the loaf.  Let rise for 15 minutes.

If you intend to bake that day, preheat the oven to 450 degrees with the stone placed on a rack in the middle and place a shallow pan of water in the oven somewhere other than on the stone to provide humidity.  The humidity  helps the raising process during baking and improves the surface crust.

After approximately 15 minutes of raising on the counter top, even if  the dough hasn’t risen a great deal at this point, transfer the parchment paper and dough ball to the stone and bake until the loaf is a rich brown and thumps when you tap it.  Remove from oven with mitts and cool on a rack before slicing.  To store, wait until cooled then place in a plastic bag.  In my experience, there rarely is anything left to store because it’s consumed as soon as removed from the oven.  However, this would make a great gift for a fellow bread lover.  You can purchase plastic bags made to use as food-containing gift bags.  Check your local craft store.  Just add a tag listing the ingredients and perhaps include the recipe and you have a home-made yummy gift nearly everyone would enjoy and appreciate.

Oatmeal bread, made by my hands, and cooling on the rack. This loaf lasted about 5 minutes once I let the family at it!

I hope these simple instructions have inspired you to give artisan bread making a try.  I promise you won’t be disappointed.  And Remember:  If at once you don’t succeed, try, try again!  This recipe is almost fool-proof if followed precisely, but I have been baking long enough to know that things don’t always turn out as expected…..they usually taste great no matter what they look like though.  I wish you happy bread-baking, one of Life’s Simple Pleasures!

The yellow blossoms just shout spring!

I love these crocuses!  Crocuses are one of the earliest spring bulbs to “come alive” and their color stirs excitement every time I see them.   I love looking outside and watching the “greening of spring” on my farm.  The spring bulbs open, the red bud blooms, the grass greens and wild flowers are abundant. I am reminded with the blooming of the crab apple tree and forsythia bush that the new growing season will be underway before I know it.

This is my little garden outside the back door. Everything is beginning to sprout new growth: mint, chives, grape hyacinth, thyme, oregano, tulip, day , iris, and lemon verbena. The hens and chicks grew like crazy last fall and wintered over with a beautiful burgandy blush on the tips.

The nice weather is tempting me to get into the garden.  I know it’s too early for most things, but the potatoes and snap peas are getting seeded within the next week after the ground dries out a bit.   Broccoli, cauliflower, cabbage, turnips, kale, and brussell sprouts will follow a bit after the potatoes and peas.  Can’t wait to see the garden getting to work again this year.

My garden is a sanctuary of life.  There is a creek to supply water for planting, and enjoyment as I walk through it.  Red bud trees line the creek bed and provide a feast for the eyes.  The garden itself is approximately 10,000 square feet in size and has plenty of room for me to grow and grow and grow!  My husband has completed the first tilling.  In a few days he will till again and then I will busy planting potatoes and peas.  Within a few weeks, I will have brussel sprouts, kale, turnips, broccoli, cauliflower and cabbage planted…..I can’t wait to put the garden to work. Gardening is  simple pleasure  therapy for a winter-weary soul.

If you have questions about gardening, let me know and I will do my best to answer your questions.  I know I have visitors from all over the world, so I will wish you a happy season, whatever your season happens to be right now.