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Date:9/23/2014 8:11:27 PM
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Hi Lilo
Punkin here to welcome you to BC and to give you another vote. I hope you fly by and meet my frother Makana (Hawaiian for Gift)hehehe We also have a new finch fledgling mom's checking on names for. Don't know gender so have to figure out a name.
I'm on a quest to make BOTM and sure need votes. Could you and your flock fly by and support me? I'm also letting everybirdie know some flowers we CAN EAT!

Wow mom sure goofed up. She shoulda put this one with the marigolds yesterday.
Calendula (Calendula officinalis) - Also called Marigolds. A wonderful edible flower. Flavors range from spicy to bitter, tangy to peppery. Their sharp taste resembles saffron (also known as Poor Man’s Saffron). Has pretty petals in golden-orange hues. Sprinkle them on soups, pasta or rice dishes, herb butters, and salads. Petals add a yellow tint to soups, spreads, and scrambled eggs.
Chrysanthemums (Chrysanthemum coronarium) - Tangy, slightly bitter, ranging in colors from red, white, yellow and orange. They range in taste from faint peppery to mild cauliflower. They sould be blanched first and then scatter the petals on a salad. The leaves can also be used to flavor vinegar. Always remove the bitter flower base and use petals only. Young leaves and stems of the Crown Daisy, also known as Chop Suey Greens or Shingiku in Japan, are widely used in oriental stir-fries and as salad seasoning.
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Hi my name's Queen Honey~ Thank you!

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