This is copied from amany's earlier link, this is the desired pH of many houseplants. Neutral pH is 7.0, lower numbers are acid. As you can see almost every single one will tolerate slightly acidic soil and the vast majority prefer it. For example, this list says Hibiscus prefer 6.0-8.0, meaning they like neutral but will tolerate slight acidity. I dump coffee on my hibiscus and they don't complain. HOUSE AND GREENHOUSE Abutilon 5.5-6.5 Acorus 5.0-6.5 Aechmea 5.0-5.5 African Violet 6.0-7.0 Aglaonema 5.0-6.0 Amarylis 5.5-6.5 Anthurium 5.0-6.0 Aphelandra 5.0-6.0 Araucaria 5.0-6.0 Asparagus Fern 6.0-8.0 Aspidistra 4.0-5.5 Azalea 4.5-6.0 Baby�s Breath 6.0-7.5 Baby�s Tears 5.0-6.0 Begonia 5.5-7.0 Bird of Paradise 6.0-6.5 Bishop�s Cap 5.0-6.0 Black-eyed Susan 5.5-7.5 Blood Leaf 5.5-6.5 Bottlebrush 6.0-7.5 Bougainvillea 5.5-7.5 Boxwood 6.0-7.5 Bromeliads 5.0-7.5 Butterfly Flower 6.0-7.5 Cacti 4.5-6.0 Calcaolaria 6.0-7.0 Caladium 5.0-6.0 Calla Lily 6.0-7.0 Camelia 4.5-5.5 Campanula 5.5-6.5 Capsicum 5.0-6.5 Cardinal Flower 5.0-6.0 Castor Oil Plant 5.5-6.5 Century Plant 5.0-6.5 Chinese Evergreen 5.0-6.0 Chinese Primrose 6.0-7.5 Christmas Cactus 5.0-6.5 Cineraria 5.5-7.0 Clerodendrum 5.0-6.0 Clivia 5.5-6.5 Cockscomb 6.0-7.0 Coffee Plant 5.0-6.0 Coleus 6.0-7.0 Columnea 4.5-5.5 Coral Berry 5.5-7.5 Crassula 5.0-6.0 Creeping Fig 5.0-6.0 Croton 5.0-6.0 Crown of Thorns 6.0-7.5 Cuphea 6.0-7.5 Cyclamen 6.0-7.0 Cyperus 5.0-7.5 Dieffenbachia 5.0-6.0 Dipladenia 6.0-7.5 Dizgotheca 6.0-7.5 Dracaena 5.0-6.0 Easter Lily 6.0-7.0 Elephant�s Ear 5.0-6.0 Episcia 6.0-7.0 Euonymous 6.0-8.0 Ferns: Bird�s Nest 5.0-5.5 Boston 5.5-6.5 Button 6.0-8.0 Christmas 6.0-7.5 Cloak 6.0-7.5 Feather 5.5-6.5 Hart�s Tongue 7.0-8.0 Holly 4.5-6.0 Maidenhair 6.0-8.0 Rabbits Foot 6.0-7.5 Spleenwort 6.0-7.5 Fig 5.0-6.0 Fittonia 5.5-6.5 Freesia 6.0-7.5 Gardenia 5.0-6.0 Genista 6.5-7.5 Geranium 6.0-8.0 Gloxinia 5.5-6.5 Grape Ivy 5.0-6.5 Grape Hyacinth 6.0-7.5 Grevillea 5.5-6.5 Gynura 5.5-6.5 Hedera 6.0-8.0 Heliotropium 5.0-6.0 Hens and Chickens 7.0-7.0 Herringbone Plant 6.0-8.0 Hibiscus Plant 6.0-8.0 Hoya 5.0-6.5 Impatiens 5.5-6.5 Ivy Tree 6.0-7.0 Jacaranda 6.0-7.5 Japanese Sedge 6.0-8.0 Jasminum 5.5-7.0 Jerusalem Cherry 5.5-6.5 Jessamone 5.0-6.0 Kalanchoe 6.0-7.5 Kangaroo Thorn 6.0-8.0 Kangaroo Vine 5.0-6.5 Lantana 5.5-7.0 Laurus (Bay Tree) 5.0-6.0 Lemon Plant 6.0-7.5 Mimosa 5.0-7.0 Mind Your Own Bus. 5.0-5.5 Monstera 5.0-6.0 Myrtle 6.0-8.0 Never Never Plant 5.0-6.0 Nicodemia 6.0-8.0 Norfolk Island Pine 5.0-6.0 Oleander 6.0-7.5 Oplismenus 5.0-6.0 Orchid 4.5-5.5 Oxalis 6.0-8.0 Palms 6.0-7.5 Pandanus 5.0-6.0 Peacock Plant 5.0-6.0 Pellionia 5.0-6.0 Peperomia 5.0-6.0 Philodendron 5.0-6.0 Pilea 6.0-8.0 Plumbago 5.5-6.5 Podacarpus 5.0-6.5 Pointsettia 6.0-7.5 Polyscias 6.0-7.5 Pothos 5.0-6.0 Prayer Plant 5.0-6.0 Punica 5.5-6.5 Sanserieria 4.5-7.0 Saxifraga 6.0-8.0 Scindapsus 5.0-6.0 Shrimp Plant 6.0-7.0 Spanish Bayonet 6.0-7.5 Spider Plant 6.0-7.5 Succulents 5.0-6.5 Synogonium 5.0-6.0 Tolmiea 5.0-6.0 Tradescantia 5.0-6.0 Umbrella Tree 5.0-7.5 Venus Flytrap 4.0-5.0 Weeping Fig 5.0-6.0 Yucca 6.0-7.5 Zebrina 5.0-6.0

I was in Florida for about a week and family back here said it was in the 70's and 80's here. I came back and the trees (some )had leaves and the grass wasa foot and a half tall and thick, I had a hard time in the lower yard it was so thick and green. Well, the other night ( Monday?) ruined the leaves on a bunch of Quercus Rubra and one Q Shumardii The Q Nuttallii came close but are holding back their leaves enough to avoid this crap. The white oak family oaks were conservative and weren't fooled. The 2 chestnut oaks are getting restless and are close to leafing out, though. The Willow oaks I have look really bad. The 2 ft tall one has blackened leaves. It looked good before the cold snap. After seeing them in Florida and how the leaves ( not form) look like live oak, I want at least 2 in my yard. My Quercus fusiformis looks totally great after this winter. My Q Virginiana are bare now, but I think they are okay, this winter was no test for them anyway. Long story short I hope my oaks that had their first set of leaves ruined bounce back, the same for others trees.

Good Mornin! So this beautiful spring morning with outside temp still in the freezing 40s we go on with the PH quest of mine lol yesterday I adjusted the water down to 4.7PH (the ph down solution slipped form my hand) but in 2 hours I was up to 5.1 (this is JUST water) this morning I am up to 5.2 which is nice.. generally my PH would have been 7-8 by the morning check unfortunately the water does run warm and the ice melts quickly in there. so I fill ziplock bags with ice and dump them in there.. down to 20-22C from 26C I drained the water in to a bucket and added my Nutrients Starting water now is at 22C , PH of 5, 220PPM Hydrogarden Tomato mix 2 tsp + Cal Nit 2tsp + Mg sulf 1.3Tsp mixed it for 15 min poured it back into the system added some ice bottle and H2O2 after mix we are up to 920ppm. PH 5.2, temp 21c.. I can not keep up this temp control I will see if I can find a cheap chiller.. open to ideas on this. I will let the PH ride at the low 5 and see how it handles itself in a day.. P.S. the mix is Derived From: Potassium Nitrate, Potassium Phosphate, Muriate of Potash, Iron Chelate (DTPA), Boric Acid, Iron Sulfate, Manganese Sulfate, Copper Chelate (EDTA), Zinc Chelate (EDTA), Zinc Sulfate & Molybdic Acid .

What about Truffles? This is Alton Browns Chocolate truffle recipe, but there are many you could choose from.... Alexa *************************************************** Chocolate Truffles Recipe courtesy Alton Brown, 2004 .Prep Time:50 minInactive Prep Time:2 hr 30 minCook Time:5 minLevel: IntermediateServes: 30 to 35 truffles. Ingredients •10 ounces bittersweet chocolate, chopped fine •3 tablespoons unsalted butter •1/2 cup heavy cream •1 tablespoon light corn syrup •1/4 cup brandy •1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles •8 ounces semisweet or bittersweet chocolate, chopped fine Directions Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature. . Here is a link that might be useful: Alaton Browns Chocolate Truffles