Hi, Would love to trade for a couple bars of lotion, vanilla and plumeria. Also would love to trade for some of your seeds: campsis radicans carolina allspice soap berry tree Brazilian buttons sea holly cat claw vine swamp milkweed penstemon lyllii Would you take a look at my list and see if we could trade. http://members.gardenweb.com/members/exch/amedws I do have more seed / plants available than is on my list. If you would email me, I could give a more detailed list. PLMK Thanks, Alice :)

Karen: Here is one I came across.Don't know how it is but sounds easy and good. Amber, a mother of two from Massachusetts, sent us a recipe for one of her children s favorite afternoon treats. To give it a healthy makeover, we included some whole wheat flour for extra fiber, used a whole can of pumpkin versus the half can called for in the original recipe, and nixed the two sticks of butter for canola oil an excellent source of health-enhancing omega-3 fats. Chocolaty Pumpkin Bars 1 cup all-purpose flour 1 cup whole wheat flour 3/4 cup granulated sugar 1 cup pecans, very finely chopped 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 4 large eggs, beaten 1 (15-ounce) can 100% pure pumpkin 1/2 cup canola oil 1/4 cup 1% lowfat milk 1/2 cup mini chocolate chips Preheat the oven to 350ðF (175ðC). Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside. Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, pumpkin, canola oil, and milk. Add to the dry mixture along with the chocolate chips and stir to combine. Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack. Makes 30 bars. Nutrition Information per Serving: 140 Calories, 8 grams Total Fat, 2 grams Saturated Fat, 0.42 grams Omega-3 fat, 95 milligrams Sodium, 16 grams Carbohydrate, 2 grams Fiber, 2 grams Protein Recipe created by Janice Bissex, MS, RD, and Liz Weiss, MS, RD, authors of The Moms' Guide to Meal Makeovers and founders of the free online Meal Makeover Moms Club at www.MealMakeoverMoms.com.

Probably "More Than Y'All Wanted to Know", but here goes: How to Make Your Own Yogurt: from The "Complete Book of Yogurt" by Shaun Nelson-Henrick - p.47 Step 1 - Heat a quart (4 cups) of milk to boiling (212 F.) or just below (180° F.) for one minute. This preheating is to wipe out competing strains of bacteria. Note: add 1 to 2 tablespoons of skim milk powder for more solid yogurt. Step 2 - Cool the milk to 115° F. You can do this by pouring the milk into a cold crockery bowl (not metal), or by placing the pot in which you have heated the milk into a bowl of cold water. You may even put the milk into the refrigerator for a short period of time. You can test the temperature of the milk by using a candy or dairy thermometer. (If you use a candy thermometer, make sure it registers low enough for yogurt.) Or you can put a drop of milk inside of your wrist. The milk should feel warm but not hot. Step 3 - Put two tablespoons of plain, fresh yogurt or dry yogurt culture (follow instructions on the package) into the warm milk. Stir gently, but well, with a wooden spoon. Make sure the culture is thoroughly mixed into the milk. Step 4 - Pour the inoculated milk into: a) the containers that come with your yogurt maker from here on) or b) clean, sterilized cups, jars, or glasses. Place these containers in a large pot. Fill the pot with warm water - up to two-thirds (or necks) of the containers (can be with or without lids. Put a tight lid on the pot. Wrap a heavy towel around the pot and set aside (away from drafts). Or place the pot (without towels) over the pilot light of your gas range. Or, put the pot into your oven - turn oven to 275° F., then turn off (it may be difficult to maintain the correct temperature with this "oven" method). or c) a large crockery bowl. Cover the bowl with a dry dish towel and put the bowl-cover on. Then wrap all of this in two heavy towels (or a small blanket or several thicknesses of newspapers). or d) a thermos bottle (don't put the cover on tightly) and leave it in a warm place. or e) cups, jars, or glasses that are placed in an electric frying pan. Set the temperature to 110 to 115 degrees F. Step 5 - Whatever method you choose you *must* keep the temperature right (115° F. for 4 to 8 hours), so check fairly often. Step 6 - Look at your yogurt. If it thickens - about the consistency of heavy cream - it is ready. If it is liquid or watery, incubate longer. Step 7 - When your yogurt is ready, put it into your refrigerator for three to nine hours or until it is the consistency you want. Your yogurt will continue to thicken as it cools in your refrigerator. Step 8 - Eat your yogurt plain or add flavorings and fruit.Stir in fruits or flavorings gently for a custard-like consistency, vigorously for a more liquid yogurt. ---------------------------------------------------------------------------------------------------------------------------------------------------- P.S. - I maintain the proper temperature to develope my yogurt by putting it into a dehydrator and set the temp. at the correct level. I own an old dehydrator that I purchased from Sears (Harvest Maid) several years ago. Always works well... Just make sure that your containers are well sterilized and every thing us super clean! Have also used the thermos method. Of course....It's a lot easier to go out and buy a Yogurt Maker !!!

Hi Sonshin - I have never gotten a response to this question. I am still hoping to find a mentor, for my soap adventures. I will let you know, if I come up with anything on my own. I am a newby, so chances are slim. Goodluck & keep making soap, there's nothing wrong with trial & error in your own kitchen! tina_2