Here's one from Bon Appetit that's very good, oh so rich, but delicious! Flourless Chocolate Cake with Chocolate Glaze 10 12 servings Bon Appetit January 1999 Cake 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped ¾ cup (1 ½ sticks) unsalted butter, cut into pieces 6 large eggs, separated 12 tablespoons sugar, divided 2 teaspoons vanilla extract Glaze ½ cup whipping cream ½ cup dark corn syrup 9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped Chocolate shavings or Gold-brushed Chocolate Leaves For Cake: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper, butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper. For Glaze: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth. Place cake on rack set over baking sheet. Spread ½ cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature. Here's another one that DH adores- Passover Flourless Chocolate Torte Here is the recipe for the Passover Chocolate Torte. I made it a couple of years ago, and it was a big hit! Makes 10 servings: 8 ounces bittersweet (not unsweetened) or semi-sweet chocolate, chopped (I used chips) 1 C. (2 sticks) unsalted kosher for Passover pareve (non-dairy) margarine 8 large egg yolks 1 C. plus 1/3 C. sugar 5 large egg whites paper doily fresh raspberries (optional) raspberry sauce (see recipe) Preheat oven to 350 degress F. Line bottom of 9 inch springform pan w/ 2 3/4 inch high sides with parchment or wax paper. Stir chocolate and margarine in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool until lukewarm. Using electric mixer, beat yolks and 3/4 cup sugar in large bowl until pale and very thick, about 4 minutes. Add chocolate mixture in 2 additions and beat until well blended. Using clean dry beaters, beat egg whites in another large bowl until foamy. Gradually add 1/4 cup sugar and beat until whites are stiff but not dry. Fold 1/3 of whites into chocolate mixture. Fold in remaining whites in 2 additions. Transfer batter to prepared pan. Bake torte until crust forms on top and tester inserted into center comes out with some moist batter and some moist crumbs still attached, about 55 minutes (top may crack). Run small sharp knife around torte to loosen. Cool in pan on rack (torte will fall and crack). Remove pan sides. Invert torte onto platter. (Can be prepared 1 day ahead and covered with cake dome and stored at room temperature.) Grind 1/3 cup sugar in blender until fine powder forms. Place doily atop torte. Sift ground sugar over doily; gently remove doily. Garnish torte with raspberries, if desired. Serve with raspberry sauce. ( I sprinkled powdered sugar over top instead of grinding my own.) Raspberry Sauce: 2 12oz. packages frozen unsweetened raspberries, thawed with juices 1 C. sugar Puree raspberries with juices and sugar in processor until smooth. Transfer mixture to strainer set over bowl; press on solids to extract as much liquid as possible. Discard solids in strainer. (can be made 2 days ahead and refrigerated) Let us know which one you make!

Hi Cheri, I've been meaning to respond for awhile and now am running out the door, so here's the quick answer and I can give more later if you want. Your plans sound lovely and as far as painting the hardware, I say go for it. The worst that can happen is it doesn't work out and you start over with new hardware. :-) My first concern though is how will you clean all the crevices to get every speck of oil/grundge off of the hardware so the paint will adhere over the long-term? You'll need a good solution for that. Next, spray-painting may leave a powder-coat, rough sort of finish which might be hard to keep clean, but may work. I recommend a line of products called Modern Masters. I've done a couple of metal painting projects and it is cool stuff. You will likely have to hand-paint. I would experiment on something else before you attempt your actual hardware, as it may take a few tries to get it right. I know I needed a lot more of the copper metal paint for the true verdigris (sp?) finish I was striving for, than instructions called for. Overall, the wear and tear of using handles is my biggest concern. Seems like cleaning, priming, painting and even sealing might be in order to pull this off, but that's me. I personally would give it a go. Hope this helps.

Mine are just filled with lavender, & they do well, both at craft shows & wholesale. Could be with the mints & the rosemary it may be too sharp of a smell. Also, the mints & rosemary are "invigorating", the chamomile & lavender "soothing, calmning", so they may be getting "mixed" messages via the limbic system. Just a guess, it may be a pleasnt smelling mix, BUT not achiving the goal you are hoping for-SLEEP. I too am cautious about other business's, but we are far enough apart, even WITH the internet, that we aren't in direct competition, other than both being in B&B. Eventually we may end up carrying some of the same scents, but even still that's not bad. One of my first wholesale customers was also in B&B, & had a web site.....that's HOW i got mine, I went through the web folks she used..... anyway, she bought stuff from me BECAUSE it was quality stuff she didn't carry, & going to craft shows she couldn't keep up, so she bought some stuff from me, & made some of her own. She also sold my stuff on her web site & ebay......but I DON'T sell my soap on ebay, so it was no problem..... But some competitors don't play nicely....I have one locally who is constantly trying to find out where i get my scents, etc......I'm VERY catious around her, not to say much of ANYTHING...... I'll watch for your booklets, & then get one off to the family! Hazel

hosta have a requisite full dormancy ... ergo.. they can not be a houseplant ... now is root growing time.. to store energy in new roots.. so they can come out of dormancy next spring ... so it would be best to get it outdoors soon ... since its been indoors.. it will need to be hardened off as it goes outside ... a bright shade would be best ... if you do not have a garden to put it in.. there are a few peeps who grow them on balconys ... the hardware store is a good place to find a bargain.. once you know enough to make the right choices ... welcome to the forums.. and welcome to gardening ... we are here to teach ... if you are willing to learn ... if you have certain interests.. we can probably recommend a forum ... though only traitors leave the hosta forum .... ken