P-touch labels applied to a plastic stick; I make the sticks out of white 3/4" panelling coving from HD. The p-touch isn't bothered by water or dirt. I use these to label all my plants; the labels last for up to 10 years, maybe more.

a totally free and indelible source for tags is aluminum cans. I use pointed household scissors to punch into the can and cut off the top, bottom, and down the length of the can, giving me a curly sheet of metal. Then I flatten the curling by "polishing" the corner of a table with the convex side of the curl. Then I slice several sheets of aluminum into 1/2" wide label strips, stack all the strips one top of each other, and drill a 1/4" hole through the end of the stack. I write on the label strips with a ball point pen against my mouse pad, embossing the name into the metal. The ballpoint ink is useful only to help me see what I'm writing. :) For a plant in the ground, I attach the labels with a nylon cable wraps through the 1/4" hole. For a container plant, I insert the label into the dirt.

Hi High, The absolute latest you can plant is the day before the soil freezes! However, I'd recommend putting stuff in as soon as possible to give it some time to start feeling at home before the real cold hits! (If you ever do plant after it's getting down to freezing overnight, be CERTAIN whatever you're planting is thoroughly hardened off or already dormant before you put it out.) Is there anywhere in the yard where he won't be doing any work where you could put things in over winter and then move them in the spring as soon as they start growing? That might sound like a lot of extra work, but it sounds like you can't wait to get your hands into the dirt, and it actually will give you more of a head start next spring than you might think. Once the plants are in the ground, the roots will be growing all winter--anytime the soil isn't frozen. I'm not sure about out there on the western slope (what altitude are you at?), but here in Denver it's not at all unusual for the soil to not be frozen most of the winter. Just depends on the particular winter. The roots are the most important part of a perennial, and almost everything you put in the ground this fall will come up much bigger next spring. Then, when it's growing fast in spring, you can easily move it to wherever you want it without setting it back much at all usually. The earlier you move things, the better. Just an idea so you can actually start seeing some of the things you've been planning! And it's not at all unusual for folks with perennail gardens to be constantly digging things up and moving them anyway! So, join the crowd! One thing I would sugg Most Recent Posts Fhiaba refigerator â¢Â by deeageaux Exterior Ideas Needed! â¢Â by aktillery How would you label this flour? â¢Â by grainlady WANTED: Pansies and violas â¢Â by quasymoto toilet won't stop leaking between tank and bowl â¢Â by Christopherclayton cold pile â¢Â by strongeagle Your help is needed! How would you design this kitchen? â¢Â by Jillius Any projects for this season? â¢Â by mariannese It can be fun to breed your own zinnias - Part 30 â¢Â by ninecrow Why micro in a pantry? â¢Â by llucy Explore GardenWeb Ann's Cream Cheese Babka Perfect for Holiday Baking Feeding...

This may be MORE than a challenge because the flours don't substitute in equal amounts. The coconut flour rule-of-thumb is use 1 whole egg per ounce of coconut flour or 6-eggs per 1/2 c. coconut flour. I'd suggest doing a search on-line for cake recipes using coconut flour or you may end up with a lot of wasted ingredients and time. I realize this recipe has little in common with the recipe you are trying to make, but it will give you an idea of the ratio of eggs to coconut flour for a 9" square cake. I've never made it (due to the number of eggs needed). WILLIAMSBURG ORANGE CAKE (source: Cooking with Coconut Flour by Bruce Fife, N.D.) 1/2 c. butter, melted 12 eggs 3/4 c. sugar 1 t. salt 1 t. vanilla 1 c. SIFTED coconut flour 1 t. baking powder 1/2 c. golden raisins, cut up 1/2 c. nuts, finely chopped 1 T. grated orange peel Blend together butter, eggs, sugar, salt, and vanilla. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Fold in raisins, nuts, and orange peel. Pour batter equally into 2 greased 8 or 9x1-1/2-inch layer cake pans or one 9x9x2-inch pan. Bake at 350-degrees for 30-35 minutes or until knife inserted into center comes out clean. Cool. Cover with Williamsburg Butter Frosting. WILLIAMSBURG BUTTER FROSTING 1/2 c. butter, softened 4-1/2 c. powdered sugar 4-5 T. orange flavored liqueur or orange juice 1 T. grated orange peel Combine all ingredients and beat with an electric beater until smooth. REDUCED SUGAR WILLIAMSBURG BUTTER CAKE Make Williamsburg Butter Cake as directed but reduce sugar to 1/4 to 1/2 c. depending on desired sweetness, add 3 T. powdered or liquid stevia, and 1/3 c. coconut milk. If using liquid stevia, add it to the wet ingredients. If using powdered stevia, combine it with the coconut flour before mixing into the wet ingredients. Bake at 350-degrees F for 40-50 minutes or until knife inserted into center comes out clean.