I want to thank all of you for the nice comments about my first video. It was fun to do - and hopefully future ones will be more polished!! Thanks for the encouragement!
I've been busy weeding gardens and think they are all finally done. So no doubt I can plan to start all over again in a couple days. Weeding is a never-ending chore in my gardens. I still have several areas that need mulch added - another big chore. I'm also hoping to get some cooler weather to move some things around - something I seem to do every year! My neighbor has some beautiful dark coral daylilies that I'm going to divide and add to my garden. And I want to put the Knockout rose in the ground (it's in a half-barrel planter in the driveway now). And I'm pretty sure I'll find several varieties of tulips etc that will have to go in this fall too. I think I'm going to be busy for awhile yet!
Also, I wanted to share how my French teacher, Nadine, prepares her tomatoes to put in the freezer. She washes them. Then she puts the whole tomatoes in large freezer bags. When she wants to use the tomatoes, she removes as many as she needs from the bag - puts them under running water - which removes the skin with no further effort on her part. I'm not sure I have the freezer space to do this - my little bags of roasted tomatoes lay nice and flat in the freezer. But it sure sounds easy!! And it would be much nicer to roast the tomatoes for an hour in the winter before I make soup or lasagna than to heat up the kitchen in the summer. Thought I would pass it on to anyone who might be interested.
Note: my mom just left a tip in the comments section - she does the same as Nadine, but quarters the tomatoes instead of leaving them whole - so they fit into limited space better. Thanks Mom!! I still want the roasted taste when I add them to our meals, but it would be easy (with a little planning!) to do that before you use them with either the whole or quartered tomatoes.