I might be a bit late to help you, but I've decorated several trees with the poly mesh. It's very sticky and can be a bit of a pain to work with. If you're wanting to weave it throughout the tree, just fold it in half, tuck, gently twist and tuck. You can also cut it, tie in the center and use it like you would bows. It puffs out nicely and you can stretch the roll farther by cutting. Only problem with cutting is that there is no way to to keep it from unraveling so you'll have to be extra careful with it. I don't have any pictures of the trees I've just decorated, but I'll try to load a photo of my 12 ft tree I did last year so you can see how I draped it in. Here is a link that might be useful: Tree

Sorry all I have is the Sinbun Recipe ( Cinnamon Bunns or Sticky Bunns ) Lous Cinnamon Buns ------ SS Pan ,9 ½ in by 12 in by 2 ½ in deep Or Pyrex baking dish 3/4 stick of butter and 1 tablesp. Of Vegetable oil Pancake syrup , Brown Sugar and a little granulated sugar Cinnamon and Raisins Melt the butter in the pan and let it cool ( put it in the refrig. a few minutes) Level it across the pan and back into the refrig to harden. Take it out and Sprinkle very little oil and move it around with the back of a spoon. Dribble some pancake syrup all around the pan , then a little gran. Sugar Then lay in some brown sugar . Dont be chincey , leave some lumps. Last sprinkle ( good bit ) of Cinnamon and Raisins. You can also add some walnuts, If you want to. If you dont want to , dont do it but dont blame me , if you didnt Do and wish you had done , etc. Take half + of the recipe of the Braided Bread dough and roll it out to about 3/16 in thick ( 3 pennies ) You can do the dough in 2 pieces if it is easier. Try to roll them out to at least 16 in long. x 12 in. Sprinkle some pancake syrup, Sugar and cinnamon on the dough , then some raisins. Roll the dough up loosely, Making a 12 in. long Roll and cut into 1 in. pieces. Mark the roll ,at half way and half again before cutting., into 8 pieces. Do the same to the other piece of dough Place these pieces in the pan that you prepared , leaving spaces in between , because the dough will grow. Push them around with your fingers, to fill the pan evenly. When the dough is doubled , bake in a 320 degree oven , on a shelf near the top, for about 25 to 35 minutes or golden brown. You can Baste , with an egg milk mix, while baking. When it is removed from the oven , place a piece of aluminum foil over it and a large cutting board or cookie tin and then flip it over and remove the pan. If some of the goodies stay in the pan take them out right away and patch the Buns while the goo is still hot. WARNING !!!! Get away from them until they cool. !!!!!!!! You will burn your lips Now you can see if you used enough brown sugar and gooey stuff. . Braided Bread Everyone has their own way to do this, which is better. But! I like to cook and bake using easier ways, long as the end results are the same. I've used this recipe since I got out of the Army, a very long time ago and converted it from Army Baking (Large amounts )to Home Baking. It wasn't easy going from 4 Quarts to 4 cups , etc. But I worked it out. I got the results that I wanted and I'm passing it on to everyone . Here is the recipe: Luigis - - - Braided, Plaited Bread or Dough for Cinnamon Buns , Bagels, Etc. 2 cups of milk, (warm ) - - Sometimes I sub Powdered Milk 1 1/3 cup of Sugar 3 large eggs- beaten (save ½ egg w. a little milk for basting ) 1 tablesp.+ of Vanilla - - ½ cup + of oil - - ½ teasp. Salt 2 packs of Fleischmans Active dry yeast AP Flour - 3 cups to start ( probably about 6 total ) enough to knead into a soft ball that doesnt stick to your hands. I now substitute a cup of WW Flour. Makes it more tender. Stir the yeast in a 1/3 cup of warm water w. ½ spoon of sugar, to test it for raising. In a large mixing bowl, or (KA mixer) place the warm milk ( not hot ) add the sugar ,vanilla , salt & eggs Beat until the sugar is dissolved and add the Yeast and mix well. Add 1 cup of WW flour and 3 cups of AP flour and mix with mixer a few minutes. Add flour until you make a " soft " Ball of dough that doesnt stick to your hands. Dont make it too stiff , try to keep it a "soft dough." On the Work Top, Sprinkle some flour under the ball and Knead it until smooth. Place it in a large bowl, Rub some oil on top. Cover with a damp towel and place in a warm spot ( until double.) I usually turn my oven on for a few minutes to warm and shut it. Place a pan of hot water on the bottom shelf. Then place the dough bowl in the oven to rise. When ( doubled ) deflate and put it out of the bowl onto a floured worktop. Punch it down and knead the dough again. Then cut into 2 pieces ( 2 loaves ). Divide each piece into 3. Roll each of these 3 pieces into the shape of a sweet potato ( about 12 in long ). With the basting ( egg ) mixture and wet the tips of the 3 pieces and stick them together at one end . Then spread the other end the shape of an arrow While keeping the stuck ends down and away from you , twist each piece clockwise about 8 times and lay them down so you can Platt or Braid them and stick the other ends together There are other ways to Braid ( 6 Strands ) but I take the fast easy way to do things. Place the 2 shaped loaves on lightly oiled cookie tins, or in loaf pans. Preheat the oven to 400 deg. Spray some Pam on the loaves or brush with oil. This will keep them from drying while raising. When doubled in size (about 20 min.) place in the oven , top shelf and bake until slightly tan. Baste them with the egg mix and rotate them back into the oven and ( Turn temperature down to 325 deg.) Baste again when they are a dark tan. Cook till a rich brown, mahogany color. Take them out of the pans onto a rack to cool. Control yourself !!!! Let them cool !!! This sounds like a lot to do but it is easy and should take only 10 minutes to mix and shape. The most time is in the waiting for the dough to rise and for the bread to cool . But it do look great !!! & Professional This dough can also be used for Cinnamon Buns . I use it for Bagels too. I like the Hardly Noticeable, sweet taste.

Sorry I've missed this discussion with all the pre- and post- holiday hubbub... Nearly any type of yeasted bread dough will keep in the refrigerator, at least overnight, but for the best results it's VERY important to keep the dough well-hydrated, which is a characteristic of the "Artisan Bread in Five Minutes a Day" dough. A common favorite recipe for refrigerator dough was Betty Crocker Potato Refrigerator Dough. What's the purpose of mashed potatoes? According to Lloyd M. Moxon, author of "The Baking Book" and microbiologist who specializes in yeast biochemistry, mashed potatoes (or any pureed vegetable) helps to preserve the moisture in the dry climate of your refrigerator (due to the frost-free function). I hydrate chia seeds in water to make "chia goop" and add them to bread dough, and it's very good at hydrating dough and aids in keeping homemade breads fresher longer after they are baked, as another example of an add-in ingredient for extra hydration. I also suggest placing dough in a plastic food-grade container with a tight-fitting lid (the type you see used in the videos for Artisan Bread in Five Minutes a Day). This will also aid in preventing loss of moisture, which can easily happen if your dough is only covered with a cloth and/or plastic wrap. I use the same plastic containers for proofing dough because it's a perfect little environment. You can even toss the dough in a large zip-lock freezer bag for refrigerator storage. Just be sure to press as much air out of the bag as possible. If you pat the dough 1-inch thick before placing it in a zip-lock bag, it will chill much faster and more evenly than if you place a ball of dough in the bag. Since the cold temperature of the refrigerator forces the yeast into dormancy, it no longer gobbles up all the available sugars. This allows the (good) bacteria to feed on the sugars and they produce acids (fermentation) and add complex flavors to the dough. Retarding (refrigerating) the dough also helps it keep better, which is similar to long-fermenting sourdough breads. Retarding dough is not without it's down-side. Chilling dough for as long as overnight will reduce the ovenspring (the amount the dough continues to rise after it's placed in the oven), which also reduces the size of the loaf. During a long fermentation in the refrigerator, alcohol formed in the dough evaporates from the surface of the dough, and some of it actually develops a vinegar-like substance, hence that acidic taste found in older refrigerator dough. Chilling reduces carbon dioxide in the bubbles, which makes a slight change in texture of the bread. Chilling opens the texture of the bread. The older your dough gets in the refrigerator (day 4 or 5), you may need to add some more yeast. After chilling your dough you can dissolve 1/2-teaspoon of yeast in a few tablespoons of warm water and knead this into the dough before shaping. I've found this method will help the ovenspring in loaves made with older dough using the "Artisan Bread in Five Minutes a Day" recipes. -Grainlady

Here are my favs... by cut: Spice Rubbed Lamb Chops From Food Network Kitchens Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 10 minutes Yield: 4 servings User Rating: No Rating 2 teaspoons kosher salt, plus extra for seasoning 1 teaspoon freshly ground black pepper, plus extra for seasoning 1 teaspoon freshly ground cloves 1 teaspoon freshly ground nutmeg 1/2 teaspoon ground cinnamon 8 loin lamb chops Preheat the oven to 325 degrees F. Mix the 2 teaspoons salt, 1 teaspoon pepper, cloves, nutmeg, and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture. Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides. Finish chops in the oven for 1 minute for medium rare, or to desired doneness. *********************************************************** Roast Rack of Lamb Source: The Complete Meat Cookbook Serves 4 Rack of lamb is best eaten rare to medium. Remember that it should rest a bit before carving; this means there will be some carryover cooking after the rack is removed from the oven: the internal temperature will rise 5 to 10 degrees F. Be sure to remove the roast from the oven at 5 degrees F or so lower than the required doneness to compensate. For best results, always use an instant-read thermometer. Other necessary recipes: Herb and Bread Crumb Crust for Lamb RECIPE INGREDIENTS For Meat: One 7 or 8 bone rack of lamb, trimmed and frenched (1 to 1 1/4 pounds) Salt and freshly ground black pepper 1 to 2 tablespoons olive oil Fresh Herb Crust for Lamb (optional; see recipe) For Pan Sauce: (optional) 1 teaspoon minced garlic 1/2 cup red wine 1/2 cup lamb, beef, or chicken stock 1 teaspoon chopped fresh thyme or 1 teaspoon dried 1 teaspoon Dijon mustard 2 tablespoons butter (optional) Salt and freshly ground black pepper RECIPE METHOD FOR MEAT: Preheat the oven to 475 degrees F. Season the rack all over with salt and pepper. Place a heavy 10-inch ovenproof skillet over high heat and film the bottom with the oil. Put the rack in the skillet fat side down and sear for 1 to 2 minutes. Then using tongs, hold the rack with the bones vertical and sear the top meat for 1 to 2 minutes. Finally, sear the bone side for 1 to 2 minutes. Remove the pan from the heat and let the lamb rest for a few minutes, uncovered. (If you don't have an ovenproof skillet, sear the rack in a pan and then transfer it to a small roasting pan or pie plate.) Roast the rack as is or apply a coating now. Cover the ends of the bones with foil to prevent charring. Arrange the rack bone side down in the skillet (or roasting pan). Roast the lamb in the middle of the oven for 15 to 20 minutes, depending on the degree of doneness you want. Take a reading in the center of the meat after 12 to 15 minutes and remove the meat, or let it cook longer to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs and serving 3 to 4 chops per person. TO MAKE PAN SAUCE, if desired: Pour off any fat from the skillet or roasting pan, leaving any juices behind. Place the pan over medium heat and add the garlic. Cook for 15 seconds, pour in the wine, raise the heat to high, and stir to scrape up any browned bits from the bottom of the pan. Boil the wine to reduce it by half. Add the stock and thyme and boil the sauce until it just begins to turn syrupy. Whisk in the mustard until the sauce is smooth. If you'd like a richer sauce with a velvety texture, whisk in the optional butter. Season to taste with salt and pepper. Serve over the lamb. TESTING FOR DONENESS: Use an instant-read thermometer to determine doneness. Blood-rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium-rare: 130 to 140 degrees F Medium: 140 to 150 degrees F Recipes from The Complete Meat Cookbook. Copyright 1998 by Bruce Aidells and Dennis Kelly. Herb and Bread Crumb Crust for Lamb Source: The Complete Meat Cookbook Enough for an 8-bone rack of lamb Other necessary recipes: Roast Rack of Lamb RECIPE INGREDIENTS 1/2 cup fresh bread crumbs 2 teaspoons minced garlic 2 tablespoons chopped fresh rosemary, savory, thyme, or oregano 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons olive oil 2 tablespoons Dijon mustard RECIPE METHOD Combine all the ingredients except the oil and mustard in a small bowl or blend in a food processor. Moisten the mixture by tossing in the olive oil. Spread the herbed crumbs in a shallow pan or on a deep platter. Once the rack is seared as directed, brush it all over with the mustard. Roll it in the bread crumb mixture so that it is well coated. Roast and serve as described in recipe for Roast Rack of Lamb. To make the crumb coating crispier, place the rack under a broiler for 1 to 2 minutes. ********************************************************** Greek Roasted Leg of Lamb (Gyros) Recipe courtesy Tyler Florence Recipe Summary Difficulty: Easy Yield: 10 servings User Rating: 1 head garlic, cloves peeled Kosher salt 2 bunches fresh oregano, leaves finely chopped 1 lemon, juiced 1 cup extra-virgin olive oil, plus more for searing Freshly ground black pepper 1 butterflied leg of lamb, about 4 pounds 10 large Pita bread 1 head butter lettuce 5 vine-ripe tomatoes, chopped Tzatziki, recipe follows Finely chop up 1/2 of the garlic on a cutting board and sprinkle with a generous pinch of salt. Mash the garlic and salt together with the flat-side of a knife into a paste. Add the oregano and continue to mash until incorporated. Put the garlic-oregano paste in a small bowl, add the lemon juice and 1 cup of olive oil; season with salt and pepper. Slice the remaining garlic into thin slivers. Put the lamb on a large platter, and trim any excess fat. Cut the lamb in 1/2 lengthwise so you have 2 large pieces. Make slits all over the meat with a sharp knife, and push the garlic slivers inside. Rub 1/2 of the garlic-oregano paste all over the lamb and season the meat with salt and pepper. Roll up each piece of lamb lengthwise and tie with butcherÂs twine to hold the roasts together. Put the lamb on a large platter and slather with the remaining garlic-oregano paste. Marinate, covered, in the refrigerator for at least 1 hour or up to overnight. Preheat the oven to 375 degrees F. Wipe off the excess paste from the lamb so it wonÂt burn in the oven. Place a large roasting pan over 2 burners on medium-high flame and coat with a fair amount of olive oil. Put the lamb roasts in the roasting pan and sear to form a nice brown crust on all sides. Transfer the pan (and lamb) to the oven and roast for 1 to 1 1/2 hours; it should be pink in the center and the internal temperature reads 130 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before and slicing. Cut off the butcherÂs twine and thinly slice the lamb. Place the meat in the center of the pita breads. Top with lettuce, chopped tomatoes, and tzatziki. Tzatziki (Yogurt And Cucumber Sauce): 3 cups plain yogurt 1 lemon, juiced 2 medium cucumbers, peeled, halved, seeded and diced 1 tablespoon finely chopped fresh mint leaves Kosher salt and freshly ground black pepper Put all the ingredients in a mixing bowl and combine with a fork. Refrigerate for at least 1 hour to allow the flavors to marry. Yield: 4 cups Episode#: FO1D09 Copyright © 2003 Television Food Network, G.P., All Rights Reserved