Hello! No problem-- I find that the best way to post a picture is by typing in the following command: I've put spaces inbetween the brackets so the code won't execute. If you take out the spaces by the brackets, then you get the following: You can post pictures without the width/height specifications, but sometimes images are huge...and typically 640x480 resolution is enough to see any details. As to the browning of the leaves, it seems like a form of general chlorosis, which could be indicative of a bigger problem. Does your violet flower? Also, some general questions: - How much light is the plant getting? - What temperatures is the violet being exposed to (i.e., cold draft from a window)? - Has it been repotted recently? If so, what kind of soil/potting mixture did you use? A nutrient deficiency or pH imbalance can cause chlorosis. - Finally, is your violet exhibiting any other symptoms, i.e., mushiness of leaves, webbing, excess/no plant hairs in the crown, etc? The browning leaves look kinda healthy, aside from the obvious discoloration. Does anyone else have thoughts? Thanks! ~K

The problem is called transplant shock. It occurs when a plant has its root system cut to fir into one of those plastic pot and then it is moved to shaded place in a plant nursery for selling and then moved again to an outside garden where it is subject to nice temperatures until summer arrives. At that point, the roots cannot deliver as much moisture as fast as the leaves loose it. It happens always during the first summer and sometimes by the second summer. There are places like mine where I see it every summer because it gets too hot for too long but after the plant becomes adjusted, the number of wilting incidents goes down considerably. Just keept them moist, well mulched and do not fertilize them. The potting mix probably came with some of those round fertilizer pellets so that should hold them for the whole year. Besides, you do not want to fertilize stressed plants. You should have seen how sad the ones I have looked until the weather changed and turned cooler and wetter. Our triple digit temperatures (>38C) sapped even my pooches energy. I had to get all outside work done by 10-11am. If I did more than that, I would be drained in the afternoon. Stay cool.

We eat only New England diver scallops. They are better scallops (less gritty, not water logged, and perfect size for both sweetness & presentation). The really big reason for using only diver scallops though is because the majority of the scallops on the market are harvested by boats that drag heavy chain sweeps across the ocean floor. Diver scallops are a much more ecologically friendly way of harvesting scallops & helps maintain the ocean's harvest balance. Man will destroy the ocean's abundance, if allowed, IMO. Look for diver scallops, they really are better. Also watch for Chinese scallops. IMO, I would insist on North Atlantic sea scallops (Gulf of Maine & Canadian Maritimes). Scallops that are without any additives are called "dry packed" while scallops that are treated with sodium tripolyphosphate (STP) are called "wet packed". STP causes the scallops to absorb moisture prior to the freezing process, thereby getting a better price per unit of weight. The freezing process takes about two days. You can see the difference immediately at your fish monger's. Dry scallops are just as it sounds...dry. The others are gloppy looking & quite disgusting. /tricia

I wanted to do a quick update on this. My eyebrow thinning has been mostly resolved. I started using a Mary Kay brow serum but what I found is that I was rubbing my eyes when they were tired and I think that was causing the thinning. Since I became aware of rubbing my brows when I rubbed my eyes and starting using the brow serum my brows look so much better. Maddielee, I want to especially thank you for recommending the Elizabeth Arden brow powder. It fills in any leftover sparse areas and is so natural looking. It is a wonderful product and I am so glad you suggested it!!!