Ah, c'mon! Nobody can pick just one!

I need help with my pygmy date palm. How and where can I ask my question - we transplanted a 3 trunk from the front to the back yard earlier this summer. It has looked great for the past few months and now one of the trunks is dead - the rest looks great and we have a new palm beginning at the bottom - do we cut the dead trunk? Is it possible we have another problem? i.e., bugs or disease? Thanks and tell me how to enter this forum correctly. tasha2

I never used to make so many desserts, either -- I hardly ever make dessert all year, so why do it when they aren't even very good? But I could do the candy and frozen bonbons before I went to Israel, so I did them just for fun. Also, my kidz will be home for a few days, and when my daughter is home, the house fills up with her friends, so it's good to have some stuff around. lovestocookfor6, I don't have much experience with the frozen gefilte fish. My friend recently made a terrific dish with two frozen gefilte fishes, one salmon and one "regular," spread in layers in a spring form pan. She said it was really easy. I liked it so much I took home half the leftovers! I thought about it, but I have too many people for that. Anyway, I happen to like the stuff in the jar. My friend and I are not giving up on our quest to learn to make really good homemade gefilte fish. We need a lesson from someone with experience; recipes are fine, but we need to know the correct pre-cooking textures and tastes. The frozen strawberry mousse is really fun to make. I made it this morning. Be sure to use your very biggest bowl -- it is amazing how much this small amount of ingredients grows. The recipe perfectly fills my big glass trifle bowl. 2 egg whites 3/4 c sugar 1 pint (small basket) strawberries, hulled, sliced, and lightly sprinkled with sugar 1 T lemon juice pinch of salt 3 T "square wine" (kosher concord grape wine) Beat egg whites to stiff peaks. Add sugar and beat again to stiff peaks (that's what the recipe says, but think more like "marshmallow fluff"). With mixer on low, add the remaining ingredients and start beating slowly, then bring up speed. Beat for 15 (yes, 15) minutes. Cover and freeze overnight. It doesn't freeze very hard, and it melts pretty fast, but it refreezes pretty well. Garnish with strawberries or nuts. (Chocolate curls would probably look spectacular, but I can't stand chocolate with fruit.) Enjoy! I hope you find the afikomen --

An extremely beautiful kitchen..and I like the garden too:) As for myself-I wouldn't say our new kitchen is something to write home about..smallish, nothing impressive, even though the cabinetry work is beautiful, but I couldn't put too many features in, because of the size, storage issues, and, well, money factor...I love, love glass cabinets-but I have only one narrow one in the end:) If my family was like myself..but they're not lol. Would be a constant visual clutter. So I claimed just a bit of space-to keep my favorites there. No island, no pendants, nothing like that. I do like the colors I chose)) They make me quietly happy.