The things I would look for is the small farms that grow Anemone's and Ranunculus for the cut flower trade. They grow some exquisite extra large blossoms in unusuall colors over there. Intensely rich tones on flowers the size of large grapefruit. These same bulbs are available after import but cost a fortune over here. There is also a perennial snapdragon that grows wild around that area - Antirrhinum braun-blanquetti (I'm guessing on the spelling). Only comes in pale yellow with gold in the throat but forms a nice large matt with normal snap sized flower spikes. I have seeds which have sprouted so I am interested if they will grow here (they evidentally do well in CA). Other than that, just enjoy the gardens I've heard they're spectacular!

I've tried a bunch of them, and can not find one that is not dry and heavy. I don't know what the secret is, maybe more eggs? The best ones seem to come from a box. I love yellow cake and my SIL wanted one for his last birthday. I made this one from Cooks Illustrated, and was, again, disappointed and I didn't have any eggs left. Fluffy Yellow Layer Cake Makes two 9-inch cake layers. Published March 1, 2008. From Cook's Illustrated. Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed). Bring all ingredients to room temperature before beginning. Frost the cake with our Foolproof Chocolate Frosting (see related recipe) or your favorite topping. Ingredients 2 1/2 cups cake flour , plus extra for dusting pans 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon table salt 1 3/4 cups sugar (12 1/4 ounces) 10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly 1 cup buttermilk , room temperature 3 tablespoons vegetable oil 2 teaspoons vanilla extract 6 large egg yolks , room temperature 3 large egg whites , room temperature Instructions Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1...

Here is one for the chocolate layer that is very delicious. We made this for a grooms cake a few years back and everyone commented on the chocolate layer. It is also a great cake for any time, made from scratch and very easy. CAKE 3 squares unsweetened chocolate melted and cooled 2 1/4 cup brown sugar 1/2 cup unsalted butter, softened 3 eggs, room temp 1 1/2 t. vanilla 2 1/4 cups all-purpose flour 1 T.cornstarch 2 t.BS 1/4 t. salt 1 cup sour cream, room temp 1 cup boiling water BAKING THE CAKE Preheat oven to 350 degrees. Lightly grease two 9 inch layer pans and line with parchment paper circles or a 9 by 13 inch rectangular pan (this makes a great 9X13) cake. Cream the melted, cooled chocolate with the butter. Add the sugar until light & fluffy. Add the eggs, one at a time until incorporated. Stir in vanilla. In a separate bowl, whisk dry ingredients together. Add dry ingredients, along with sour cream alternating dry ingredients and sour cream until batter is smooth, mixing on the low speed of the mixer, scraping bowl often. Add the boiling water. The Batter will be thin. Pour into prepared pans. Bake 35-40 minutes until cake tests done. Do not over bake! Cool in pan about 15 minutes, then turn out onto cake rack. Use whatever filling/icing you would like, but one with a coffee/mocha flavor is best in my opinion. Good luck!

Here's another Quaker Oatmeal recipe that I found in "Everyday FOOD" January/February 2007 (from the kitchens of Martha Stewart Living). I just made these today and you could put any type of dried fruit in place of the dried cherries - or leave the fruit out entirely and you'd still have a great cookie. These are nice and soft with a nice undertone of spice. -Grainlady Chewy Cherry-Oatmeal Cookies 1 c. (2 sticks) unsalted butter, softened OR 1 c. apple butter (for a healthier alternative) 1 c. packed light-brown sugar 1/4 c. honey 2 large eggs 1-1/2 t. vanilla extract 1-1/4 c. all-purpose flour 1-1/2 t. cinnamon 1 t. baking soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries 1. Preheat oven to 350°F. Line 2 baking sheets with nonstick baking mats or parchment paper. 2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, and salt; set aside. Place the butter, sugar, and honey in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until light and fluffy, about 4 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, gradually add reserved flour mixture and beat until incorporated. Stir in oats and cherries. 3. Drop 1 tablespoon of dough at a time about 2 inches apart on prepared baking sheets. Bake until lightly golden brown, 10-12 minutes. Let cool on sheets for 5 minutes, then transfer cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 3 days. Makes about 4 dozen. (Note of experience: allow mixture to sit, refrigerated, for 20 minutes before baking. You could easily add 1 c. chopped walnuts, if you'd like.) My high-fiber, no-sugar changes... (changes have a *) 1 c. butter *1 c. agave nectar (natural, low-glycemic sweetener) 2 large eggs 1-1/2 t. vanilla 3/4 c. all-purpose flour *3/4 c. freshly-milled soft white wheat flour *3 T. flaxmeal 1-1/2 t. ground cinnamon (I used Penzey's Chinese Cassia) 1 t. soda 1/4 t. freshly grated nutmeg 1/2 t. salt 3 c. Quaker old-fashioned rolled oats 1 c. dried cherries *1 c. chopped walnuts