Personally, sounds like a recipe for disaster. Growing cacti in terrs is often challenging. Give them the light they require and they cook as the terr overheats. Overwater them just once in a terr and that could very well be the end of them. Clay would not be the media of choice, in my opinion. It does not allow for water drainage. Perhaps others either here or on the cacti forum would have some advice. Good luck and happy growing!

Jen, glad to help if we can. Do you get Weight Watchers magazine in your area? library? I weigh 145 pounds at present, started at 157 pounds. I use about 18 points a day which works for me. I don't miss meals, I actually eat when I am hungry during the day but I annotate what/how much I eat in a diary so I don't forget. I know I am hungry mainly in the afternoon so that is when I 'graze' on healthy foods - fruit salads, low fat yogurts, low fat chips (small portions) and I count everything. At night I am more tired than hungry so I usually have a nice veggie/broth soup, some fish/meat (about the size of the palm of your hand and fruit or veggies. Some nights I just have soup and a slice of toast. Most of my food is in the afternoon. Do check the link above. Someone on one of these threads has posted a points calculator link online. Start reading food packages - avoid hydrogenated oils of any type. There is a lot on WW website but I can post more info for you. Please feel free to join us on the Diet Pals thread. Later on I will start posting more info on portions and points. If you can tell me a basic list of foods you enjoy eating, I can give you the points for them from my books. I have a family funeral today, so I may not be posting again until tomorrow. I will start a new thread about Weight Watchers basics. Cheers, McPeg

sally2 & lpinkmountain - sally2 - We've been doing a little traveling and it's the beginning of gardening season, so I haven't been spending much time on the computer. I should have added, if you mill your own flour, be sure to sift out any large chunks of bran from your flour when using it for fine cakes, like chiffon or angel food. And you must have a mill that will mill a very fine flour to use it for "cake" flour. A coarse grind of flour won't get the job done. I agree about avoiding bleached flour, but saying that, I brought home my 1 bag-for-the-year of White Lily flour I always purchase when we go to Tennessee (LOL). lpinkmountain - I've never tried wholegrain cake flour with barley flour, but I'm going to bet it's sweet taste would be an asset. Barley does have some gluten, although it's very low in gluten. Barley flour is an odd flour when you mill it yourself. It's really light and airy. You can mill 3/4 c. barley and it will innitially measure 1-1/2 c. of flour, but after several days storage, it compresses to 1 c. of flour. Barley is the exception to the "stir before measuring" rule. You need to tap the container a few times to settle the contents before measuring. I like to mill pearled barley into flour and use it in baked goods. Pearled barley has the bran removed so the flour is very starchy and soft to the touch. If you use barley in a yeast bread the crusts tend to harden after the bread is cooled and the crumb of the bread may be more crumbly, but nice and moist. Barley flour works well in lots of baking. It's one of those under-used flours, like rye. People only think of barley as a flour for a flatbread and there are LOTS of recipes using it for bannocks, pancakes (and other quick breads), pie crust... -Grainlady

I was googling to find Heart-Healthy recipes and ran across your post. I would like to request the Healthy Eatin' Recipes Vol. 1 if it is still available. Perhaps you've made Vol 2 by now?! Our family has a terrible heart history and I have high cholesterol. Thanks! drake6234@gmail.com