Aside from tearing my hair out looking at all this snow piled up everywhere, I have been busy keeping the cuttings I took in early fall watered. I haven't started winter sowing yet but I am sure I will very soon. I have also been crocheting earflap hats and earwarmers for everone but mostly just trying to stay WARM and think SPRING! When I start wintersowing this year I will probably just put the containers on the porch in my mini greenhouse otherwise I may not be able to find them until all this snow melts in JUNE! Penny

I had the same problem. Also, for larger women wearing stretch jeans, I think it is the wrong way to go. They just accentuate the negatives if you have any:)). I love my Gap 1969 low rise (not too low - told the guy I am a bit older now, and I don't want my a$$ hanging out). I would recommend going in and trying on a few pair. The Gap now has a line just for women. They are the best fitting jeans I have worn in a long time.

bbstx, I note that you have no room in your freezer, even though unfilled they freeze nicely. They'll keep in an air tight container for a couple of days, and then, as LindaC mentioned, you can reheat them and they'll crisp back up a bit. I love the darned things, and you've reminded me that I haven't made them for quite a long time. Maybe this weekend, my family really likes them with the cream cheese/cornbed beef filling but I definitely don't want to make them very far in advance and fill them. Annie

If you don't make yeast breads frequently, I suggest you bake your rolls ahead of time and reheat them in foil. That's the safest method IMO, and the one I personally follow, even after decades of weekly bread-making. When it comes to refrigerated dough, I suggest using a refrigerator dough recipe (one designed for refrigeration), and Betty Crocker's Potato Refrigerator Dough recipe for a number of reasons. A good refrigerator dough will include mashed potatoes (or reconstituted potato flakes will work for mashed potatoes). The purpose of the mashed potatoes? According to Lloyd M. Moxon, author of "The Baking Book" and a microbiologist who specializes in yeast biochemistry: Mashed potatoes (or any pureed vegetables) is vital for refrigerator doughs because it preserves moisture in the dry climate of a refrigerator. A regular yeast dough can quickly dry and become unworkable the longer it is retarded in the refrigerator. The Betty Crocker's Potato Refrigerator Dough recipe recommends to refrigerate at least 8-hours but no longer than 5-days. In my cookbook " Betty Crocker's Baking Classics" there are also additional recommendations for making: -Braided Dinner Rolls -Parker House Rolls -Crescent Rolls -Hamburger Buns The recipe: http://www.bettycrocker.com/recipes/make-ahead-potato-bread-dough/62a1773f-638e-4903-8742-c6746f0a90d0