Thanks Jackie -- That IS a help. Our climate has definitely altered here. Used-to-be, we were pretty dank much of the year, only really drying up some in Fall. No rain, but a little fog much of the time. The upper part of the garden, near the house, could lack sun, as the sun often did not burn through the fog until 4 p.m. The hillside was warmer, catching all the sun, and was a great rose home. Now, the upper part of the yard makes a good rose environment, while things on the hillside may have to tolerate too much intense heat. Roses that have bare stretches of cane are subject to sun burn. To survive down there, a rose may need some afternoon shade, and enough foliage to make its own shade. Jeri

You would have to go to your allergy specialist and have them test you for each ingredient, I don't think anyone here would be able to diagnose or know if you are allergic to any specific ingredient. If you just want to try it, Clinique usually lets you sample any product.

Pat. I mostly use Kirks on the boys hair also. One thing I truely HATE is when kids have a stinky head...iI've found that even shampooing 3 times with shampoo kids can still have a stink head. My boys have oily heads so that could be why. Anyway Kirks on their heads and their heads smell so very clean and fresh. I do use a chamomile tea rinse.. I used to use lemon juice, they are both blondies, but I tried the Chamomile and wow it left their hair silky with a natural shine. so every night I brew 2 cups of Chamomile LOL glad I found a cheap brand that's 97cents for 25. I think though I'll try one tea bag and just let it steep an hour or so than dilute it some and split it in half for each boy. For those of you that don't know Kirks is a lovely coconut castile bar soap that can be used as a shampoo you just have to use a acidic rinse afterwards to restore PH. Kirks has a shampoo but I've never seen it at a store, ive been really really wanting to try it. So if any of you have please report to me if you like it. Thank You.

Here is my recipe for French vanilla ice cream: 1 cup whole milk 3/4 cup sugar 2 cups heavy cream, divided 1 vanilla bean split lengthwise, about 6” long 4 egg yolks plus 1 whole egg 1 tsp vanilla extract (can substitute a liqueur) Combine the milk, sugar, and one-half cup of the cream in a medium saucepan. Scrape the seeds from the vanilla bean into the pan and drop in the vanilla pod. Heat over medium-high, stirring occasionally, until the mixture is warmed through. Remove the pan from the heat, cover, and let the mixture steep for 30 minutes. Pour one cup of cream into a bowl and set a fine mesh sieve over the top. In a separate medium bowl, whisk the egg yolks and egg with 1/2 cup cream until smooth. Slowly pour the warm milk mixture into the bowl with the egg yolks, whisking constantly. Return the entire mixture to the saucepan and place over medium heat. Cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly and coats the back of a spoon (about 170˚-175˚ F–77°-80° C). Pour the custard through the mesh strainer into the bowl with the cream, removing the vanilla bean. Stir in the vanilla. Let cool slightly, then cover top surface with plastic wrap and refrigerate until completely chilled. Freeze in an ice cream maker according to the manufacturer's instructions. If you want a different flavor, omit the vanilla bean and vanilla extract. I always add a liqueur to my ice cream to make it easier to scoop, generally one or two Tablespoons, depending on how soft I want it. I use Cointreau in strawberry ice cream, but if I am making vanilla, I add Frangelico or Amaretto. If I am making chocolate, I may add chocolate liqueur, Kahlua, coffee liqueur (mine is from New Orleans), or any nut liqueur. In addition to Frangelico and Amaretto, I also have Noce, walnut, pecan, and Cassis liqueurs. I would never add vodka to ice cream, although it would make the ice cream softer. I generally add the liqueur to the freezer when it is about half way through freezing. *Note: I never add salt to any ice cream that I make, not even a pinch. If using a bitter chocolate, I might add a pinch, but usually I do not, and I prefer it without.