I want to put all my big veggie Planter pots in a bought aluminum trailer and cover all with say.... mulch. to hold in moisture esp in this 90 plus degrees sun and breezy anyone? Oh want to turn it into a greenhouse later I did send and receive that hail netting that some kind soul told amd posted pic of...... comments remember I want to move soon so have very little in my big fenced in garden thanks all

I think Bonnie (and quite a few others) consider 1/4 yard small enough to be considered a scrap and hence, cut it up. These people usually have bolts or many yards of fabric available to them. I'm not jealous as I'll never use up all the fabric I have (no bolts or more than 2 or 3 yds).......especially if I keep buying it! Sometimes I can't resist and other times it's needed. In any case, it's slowed way down from what used to happen. :-) I like having containers of various size blocks, strips, triangles, HST, extra blocks, etc to look through for inspiration when needed. It's my hobby......and I don't have any rules.......

I haven't tried yogurt yet, but am planning to try it in a few weeks. then down the road, cottage cheese and a cheesecake. don't have the right pan for the cheesecake yet. Besides I have other things I want to try in it first. like the potatoes for potato salad. I haven't made that for decades. I've made 2 roasts, meatloaf, dressing (at Christmas), mashed potatoes, steamed carrots, eggs, rice, chicken, barley soup, spaghetti soup, macaroni and refried beans. I think that's it so far. but that's a lot for me! Rusty - you'd love an IP. I have the 3 qt duo plus, bought it last TG day for 56.00 and I love it. Size depends on how much you make at one time and how many you cook for. I make enough to feed me for a few days with some left over to freeze. I finished off my meatloaf and dressing in the AF. they both turned out wonderful that way. I've also made steak in my AF, chicken, half the recipe for the green bean casserole and meatloaf in it. I love both the AF and the IP.

i wish I knew what the point of the sweetened condensed milk was. So I just googled and one of the featured answers, from DailyPress.com, says: "The use of sweetened condensed milk, a pre-cooked blend of milk and sugar, eliminates the usual cooking step of dissolving the sugar when making ice cream. It has a low freezing point so the formation of ice crystals is minimized, and it lends itself well to recipes made without an ice-cream freezer" If all that is true, it makes sense. Heavy cream also has less water than half-and-half. It's worth a try! You could always make a small batch of something basic to test.