Glo - Thanks for reassuring me! I hope your move is awesome! My husband has wanted to move us to Colorado for years and hasn't managed to quite convince me yet, although I think it's absolutely wonderful there. LOL So, Winter Solstice is the same everywhere? (LOL)... I guess you're seeing how little I know... Nancy - Thanks for the tip! I am gonna have to watch the lead hand myself as I way oversowed my cantaloupes this fall. The poor babies are fighting each other and giving me 2 to 5 inches fruits that don't look like they're EVER going to full ripen. I will be much more careful in the future. I'll try to not get TOO excited when I go to plant. LOL Carrie - Wow! That's some really good info. That's exactly the kind of thing I was worried about. I'm grateful for the heads up. Liz - LIZ!!! Hey, girl! Fancy meeting you here and there and now here! hee hee... The whole last paragraph of what you wrote is exactly what is concerning me. I know that I personally wear shorts through-out almost the whole winter except for those few crazy days that we see. 50's or what have you is not cold to me... We do get the occasional freeze, but then a week or two later at most you could have a 70+ degree high! All this in the same few days / weeks / months... it's SO crazy! Oh, and if they're having a plantswap around the 8th of December as well, I sure want to know as I'll be out that way. :-) Blessings, Angela

Glad I came back up here to look for replies! Yay! I got the good dirt! :D I had no idea what I was doing. The guy at the co-op recommended this. I knew we were anti-Hyponex and pro co-op mix, but that's all I knew. :) Uh oh...no styrofoam? Bummer. I just did a few, and so easy to poke holes in the bottom. I tried poking holes in the yogurt cup first and split it. Oops. I think a plastic container sounds like a good idea to house everything, drilling holes in the top. Do I also have to make drainage holes in the bottom? I do have a paint pen. It's one of those Deco-Color from Michael's craft store.

Try Seed Savers Exchange. If you join as a member, then you get a catalogue of all the members who grow seeds of thousands of veggies and fruits and they list which seeds they grow and have for sale/trade. I haven't been a member in years, since I don't have enough sunny space to do much veggie gardening, but you might find lots of wonderful things to grow that you won't find anywhere else. Good luck. Martha

How is everyone doing tonight? I had the nicest surprise from Becki today! I got to try some of her Mocha Truffles and OH BABY are they good! The inside was this phenomenal creamy chocolate with the perfect hint of coffee, the outside was the white chocolate with the light dusting of coffee. Oh was it awesome! The flavors all complimented each other perfectly! Becki, You amaze me! I remember you saying that you thought the crystals made it a little bitter but I think it was very good! Perfect! I am rationing them! LOL! I will only let myself have one if I am on my very best behaviour and get a lot of work done! I know what you are going through with the whole getting things to look perfect. I went through the same thing when I was baking pastries for a caterer a few years ago. It is going to come together with practice. The more you get the feel for the chocolate the better you will get at it! I promise. You certainly have nothing to fear in the taste department! Your truffles were amazing! When I was making creme brulee for the first time I was terrified of how the caramelized sugar would look after it was flamed! I tried it under the broiler, nope! That sucked! Took too long, reheated the custard, made soup out of it. Blech! Had to start from scratch all over again. Pulled out the blow torch and it worked great, I didn't like some of the scorch marks but since then I have seen some of the cooking shows with the professional chefs and their's looked the same as mine! LOL! Same deal with my cheesecakes. I do mine in the big sheets instead of the round springforms so I can have lots for a crowd with bite size portions. The cream cheese layer on top was always a problem getting it to smooth perfectly, finally I went to a restaurant supply store and bought a large offset spatulala and it was big enough to get that smooth finish all the way across the 15 x 17 pan. The other day I read an interview with the pastry chef on food network that does the cake show (can't remember his name right now) he said that the one hard and fast rule is to not bake when in a bad mood or frustrated because your desserts will show it! I thought truer words were never spoken! That has been so true for me! April, didn't you say that you had trained to be a pastry chef? Any helpful tricks of the trade that you remember for Becki? I have had similar issues with the chocolate coatings in the past and remember trying different things to get it to work better but not always consistent with the same results. I don't have a ton of experience in this area. I would love to make some Hemp lip balm with you! LOL! I am growing my hair out so I can look more like a hippie at the commune! Communal Kitchen and dining room with separate living quarters is perfect for me! Oh, and a giant great room off the dining room and kitchen for lots of comfort, crafts and gabbing! I would love to learn how to make some of those essential oils. Bath and Body Works makes this awesome Vanilla Oil that I would love to be able to make myself. I have the vanilla, just need to know what to do to make the essential oils! LOL!