Very sorry for the loss, and best wishes for when you try again, US Marine. I could be wrong and it's okay to correct my wondering, but the white fungus makes me think....mealybug-nest or some-other-look-a-like-scale-type fuzzy whitebug-nest...or maybe even whitefly-nest...that live deep inside the stems....rotten little bugs that appear as a fungus of white stuff. Those ants may have been farming the white stuff and slurping up the honeydew (bug poop) before it resulted into sooty-mold (product of bug poop). About the old potting mix, let it dry out completely and compost it....and/or if there is a hesitate feeling then recycle it into the lawn by scattering small handfuls tossing far and wide with a skipping stone gesture. There's another palm that might interest you that is not as temperamental as a coconut palm. It's called a Licury (another way to spell it: Licuri) palm. It has edible nuts like the coconut, and I've heard it tastes like it, too. The Licury or Licuri (Syagrus coronata) is more cold hardy and more drought tolerant, and pretty sure won't get as giant, but looks every bit as tropical. It also sports a super duper way cool trunk, and is Lethal Yellow resistant. I sure hope the link thingy works again for me so you can have a look: Here is a link that might be useful: Syagrus coronata

Karen, I have been wondering about your health these days. I don't like hearing that you are so uncomfortable. What do the doctors say? I'd don't seem to have a direct line to God, but you're in my prayers. If He's tuned in most nights, he hears my list and you're on it. Do keep us informed. You and I are on the same page when it comes to pink. The china (KPM "Normandie") that I used on the May Table was inherited from my mother. She had what she called a dessert set (square plates, larger than salad plates but smaller than dinner plates) and a large square bowl in the pattern for years. She LOVED them. Then, one day when she was in her mid sixties, she walked into a consignment shop and there was the whole set, place settings for 12 and a number of serving pieces. She thought she'd died and gone to heaven. For some reason, the store hadn't had any nibbles on the dishes and when she asked them to call the owner to see if she'd come down in price, she got them for a song. I use them from time-to-time now and think of her delight when she called to tell me about finding them. I think I have a little granddaughter that is going to be a "pink person" even when she's grown, so they will be appreciated again some day, in the same way my mama did. I think I've seen some of your horse collection. It's super. And aren't you the one with that wonderful merry-go-round horsie??? You could do a great Derby table without half trying. When you start to feel better, I'm going to start bugging you. Just start by slappin' down the dishes and settin' a few hoses on the table. Add a few roses (Run for the Roses?) and you're done! OA

Luckygal, where in the world are you? Somewhere near a beach obviously--but which one. Sorry no good luck on the TS shopping, do keep trying! Jeanne, I have two baker's racks outside, one is a corner unit--but neither look nearly as cute as yours with your collections and vignettes. I need to work on mine I think. That is so neat that you do the Farmer's market too. Candy, I'm another one who does tablescapes for my "imaginary" friends. DH will only eat at the table when we have company--rest of the time he prefers to eat in front of the tv. Karen, I didn't do a table, but I did glue a little cheese tray and glass dome on a pedestal and decorate it--can I get any points for that? ;o) Kathleen, the rooster napkins like in your photo that you shared with me are some of my favs. We don't do sit down breakfast often, but I like to just sit the table and display them on the plates because they look so cute.

Ah...the magic of the internet. Found them both. I have photos of both of these at home, too if you're interested. This first one is from Land O Lakes and is super easy. Really good, too! Southern Belle Bars Crust Ingredients: 1 1/4 cups all-purpose flour 1/2 cup LAND O LAKES Butter, softened 1/4 cup sugar 1/4 cup coarsely chopped pecans Filling Ingredients: 3/4 cup dark corn syrup 1/3 cup firmly packed brown sugar 2 eggs 3 tablespoons all-purpose flour 1 teaspoon vanilla 1/2 teaspoon salt 3/4 cup coarsely chopped pecans Heat oven to 350°F. Combine 1 1/4 cups flour, butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until mixture resembles coarse crumbs. Stir in 1/4 cup pecans. Press crust mixture evenly onto bottom of ungreased 8 or 9-inch square baking pan. Bake for 18 to 22 minutes or until very light golden brown on edges. Meanwhile, combine all filling ingredients except pecans in small bowl; mix well. Stir in pecans. Spread evenly over hot, partially baked crust. Bake for 20 to 30 minutes or until filling appears set and knife inserted 1-inch from edge comes out clean. Cool completely; cut into bars. Ingredient Substitution Index Nutrition Facts (1 bar): Calories: 150, Fat: 8g, Cholesterol: 25mg, Sodium: 100mg, Carbohydrates: 19g, Dietary Fiber: 1g, Protein: 2g 2506 © 1995 Land O'Lakes, Inc. This one is a little on the putzy side to make but well worth the effort, and it makes a TON! Pecan Squares-Ina garten Ingredients Crust:  1 1/4 pounds unsalted butter, room temperature  3/4 cup granulated sugar  3 extra-large eggs  3/4 teaspoon pure vanilla extract  4 1/2 cups all-purpose flour  1/2 teaspoon baking powder  1/4 teaspoon salt Topping:  1 pound unsalted butter  1 cup good honey  3 cups light brown sugar, packed  1 teaspoon grated lemon zest  1 teaspoon grated orange zest  1/4 cup heavy cream  2 pounds pecans, coarsely chopped Directions Preheat the oven to 350 degrees F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. Linda