Also, I'll be using one of the pots for banana peppers and thai hot peppers. I want to transplant my current peppers plants to a larger container so they will be bigger and healthier. How many do you think I could fit into a 20 gallon nursery pot without causing problems?

I had the same experience with an anti-rabbit spray that included oil - it dissolved the bloom on my blue hostas in hideous spots & splotches and that's how these leaves stayed all summer. I hated it. Of course, this didn't hurt the plants, just destroyed their beauty for the season. I was upset that the recipe didn't include a warning about leaf discolouration, after all what's a garden if not for aesthetic enjoyment?! If I ever spray plants again, I'll be sure to avoid any with th bloom (including gold ones with bloom like Zounds, and green ones like Black Hills), but stick only to the shiny leaved ones. That sort of selectiveness makes the exercise almost not worth the trouble for me. An alternative is to coat a quantity of coarse sand with the "spray" recipe, and throw that on the ground around the plants. That's the basis for a preparation called "critter ridder" - the peppery smell repels animals from coming in. People say it works very well, so I may try that yet. Digs.

I have never made any of them, but it sounds interesting. I just do container candles so my wax wouldn't work for a project like that. Susan

I have usually made toffee (recipe below), but when I had pecans from my family in Texas, I would make chocolate turtles, using a Madeleine mold, but they were very labor intensive. Toffee 1 2/3 c raw almonds, (7.5 oz) 1 c unsalted butter 1 1/2 c sugar 3 Tbs. light corn syrup 3 Tbs. Water 12 oz. bittersweet chocolate Place almonds on a cookie sheet and toast in 350ð oven for about 15 minutes, stirring every five minutes. Chop the almonds, and then sort out the larger pieces into a one-cup measuring cup. Save the finer pieces in two 1/3 cup measuring cups. Combine butter, sugar, corn syrup and water in a medium-size heavy saucepan. Cook over medium heat, stirring constantly, to 300ðF on candy thermometer. This may take a while if the room is extremely humid. In a dry kitchen, it may take only 15-20 minutes. (A teaspoonful of syrup will separate into brittle threads when dropped in cold water; the color of the mixture will be like peanut butter or caramel at this point.) Remove from heat, and stir in the cup of coarser almond pieces. Pour into a buttered 13x9x2" pan, spreading quickly and evenly - you can shake and tilt the pan to distribute the mixture. Cool the mixture, but not until brittle. Turn out onto waxed paper, and return to the pan with the waxed paper underneath. Melt chocolate in the top of a double boiler over hot water; remove from heat. Spread half the melted chocolate over top of candy; sprinkle with 1/3 cup nuts; allow to cool for about 20 minutes, or until chocolate has set. Turn candy over and spread with remaining chocolate and sprinkle with remaining nuts. Let stand until set in refrigerator or freezer. Break into pieces. Makes l-1/2 pounds. *Note: you can use a somewhat larger pan or combination of pans instead of the 13x9â if you want the candy to be thinner, but you may need more chocolate and nuts for topping. **Make sure you do not add any salt to this or use salted nuts, or else it will taste like peanut brittle. Almonds are traditional, but you can substitute hazelnuts or Brazil nuts and get similar results. Lars