Fruitlovers nursery in Hawaii, sells scions, and has a pretty good selection listed. he has a minimum of 100 bucks, each scion is 5 dollars two minimum per variety, in other words, you could buy 10 different varieties, and get 2 scions of each. this is his list: Ah Ping, Brook's Late, Carrie, Excel, Fairchild, Florigon, Golden Glow, Gouveia, Haden, Harders, Harumanis, Julie, Keitt, Kensington Pride, Kent, Kurashige, Manzanilla, Mapulehu, Momi-K, Pope, Rapoza, White Pirie, Zill Late, Amrapali, Brahm Kai Mea, Cac, Chokanon, Cushman, Edward, Fukuda, Ice Cream,Jakarta, Kook Lom Krong, Lancetilla, Mallika, Nam Doc Mai, Neelum, Okrung, Pim Sane Mun, Carabao, Po Pyu Kalay, Pram Kai Mea, Smith, Torbet, Alampur Banadesh, Kasturi (Mangifera kasturi), Kuini (Mangifera odorata) of course you could also check around with members, and other local growers to see if they can spare some scions or do some trading. best time is probably right after mango season when folks start doing their after harvest pruning.

It is a citrus I want to grow faster and I want more of it . . . the one I have will do as a bonsai, and can spare a little material. Mine is from seed, and probably the only one in Texas. Anyone who can do budding and would like one for their own edification give me a buzz.

FWIW, the silvinox treatment is a chemical wash that just decreases the surface ratio of iron and impurities to chromium/nickel, resulting in what you could call a 18+/10+ stainless steel surface. Kind of like annodizing aluminum, it results in a surface that is harder and more corrosion-resistant than the underlying plain 18/10 steel. Also makes the Demeyere pans a bit smoother and thus less "sticky" than untreated 18/10 stainless pans. As for "seasoning" a stainless pan, plllog is right that you cannot and should not try to season it like cast iron. No need for oiling the pan for storage unless you live on the ocean or in a foggy marine environment and won't be using the stainless pan in the forseeable future. I'm guessing that MizLizzie's question about seasoning may have come from seeing postings by internet "experts" who talk about "seasoning" stainless pans. Their the use of the term "seasoning" is misleading. Now, when you get past the hoopla and hooey, MizLizzie, there actually is an old cook's trick for oiling a stainless pan, but you do it before cooking and you do it to reduce the amount of oil when planning to cook eggs and other such sticky foods. The trick is this. Heat your stainless pan for a couple of minutes. Shut off the heat, wipe on some oil or fat . Let the pan sit and cool down for a several minutes. (Five is usuualy more than enough.) Then wipe out the excess oil with a paper towel. Now, reheat the pan for cooking your eggs or whatever. You can now cook with no more or a lot less oil. This is just for a single cooking session. When done, clean the pan as per usual. Storing it with oil is just going to collect goo and crud.

I learned basics from my Mum and she is a competent cook, but her style and range of dishes is limited so I have continued to learn on my own since becoming an adult and I am now a decent cook and baker. Roasts, casserole, pies, cakes and cookies are my strong points. I have done my best to teach my own four kids the basic skills and encourage them to cook - but their responses have all been different. Child 1 (now 22) can cook simple things but is not interested beyond that. Child 2 likes to occasionally tackle complex baking recipes but isn't much interested in day to day cooking. Child 3 took food science as an option at school and did well but never does any cooking at home beyond heating things up in the microwave. Child 4, who is just 14, is an excellent cook and baker who makes e.g. breads, complex pasta dishes, pizza ( including dough), curries, naan breads, samosas, fajitas, complex desserts etc. While she learned basic techniques from me and still asks for advice sometimes, she typically chooses to cook very different dishes than I do. She probably cooks 3 or 4 nights a week as she gets home earlier from school than I do from work. She'll often head to the kitchen late at night to relax by learning to bake something new. She was amazed recently when she was talking about cooking and baking with a friend at school who claimed to be a good cook on the basis of being able to bake a box cake mix. Child 4 was not impressed! Although I took the same approach to parenting and teaching all four of my kids the results have been very different.