I received a Birthday Card today from Erica and it was filled with these fantastic seeds. French Lavender Liberty Classic Snapdragons Violet dusk Penstamon Carthusian Dianthus Can't wait to grow these beauties. Thank you so much Erica. Well we have almost made it to game time: 8:00 a.m. the fun begins. See you ladies in the morning. Shirley

1. I pour brittle onto a Silpat - the brittle won't stick to it. Silpats, what a wonderful invention. I'd also suggest using the quick microwave method. It rarely fails. 2. You will get lots of discussion concerning "sugar" for making candy, but during a candy-making class the "expert" (in this case, she owns and operates a candy-making shop) said to use pure cane sugar instead of sugar made from sugar beets. I've successfully used both. My sister-in-law used to make jars filled with shards of various colors of "Stained Glass" candy. She also swore by pure cane sugar. 3. After boiling action ceases is the time for adding flavoring in order to avoid a lot of rising steam. 4. Oiled surfaces, such as a cookie sheet can be used, but the surfaces can also be dusted with powdered sugar. 5. "When a solute such as sugar is added to water, the boiling point increases. The extent of increase in boiling point depends on the concentration of the solution. The larger the number of particles of solute (sugar) in the solution, the less the escape of vapor (vapor pressure decreases) and the higher the temperature needed to produce boiling. Boiling sugar solutions do not reach a constant boiling point. As water evaporates, the remaining solution becomes more concentrated, and the boiling temperature increases until the melting point of sugar is reached and decomposition changes occur in the sugar. If heating continues too long, the sugar caramelizes, and eventually, only carbon remains. Because sugar solutions do not reach a constant boiling point regardless of concentration, you can use a thermometer to tell when candy is done cooking. You know that when a sugar solution reaches a desired temperature, it is at the correct concentration. If the temperature goes too high before a pan of syrup is removed from the heat, it means that too much water has evaporated and the solution will be too concentrated. If the temperature is too low when a pan is removed from the heat, the candy will contain too much water." (information from a class I took on candy-making) 6. You might want to try making lollipops as well as molded hard candy as something fun. 7. Store your filled jars away from heat and humidity. The candy WILL start to stick together if you don't. I'd also suggest using pint jars, rather than quarts. -Grainlady

I finally made it back here! The closest I can get to what my Grandma's apron looked like is #4 at the link below. I will try one as soon as I have some time. I would love one for each season. And in denim maybe. One for basket weaving...... The shirt apron will still pull on my neck but I like the look. Liz, the jar mixes are quick and easy! Tami Here is a link that might be useful: my grandma's apron

I use Lars (from the cooking forum) basic recipe, but I did alter it. Chocolate Ice Cream 3/4 cup sugar 1 cup half and half 1/4 teaspoon salt 2 HEAPING tablespoons unsweetened cocoa powder sifted 3 egg yolks, lightly beaten 2 ounces (or more) semisweet chocolate, chopped (Mocha chocolate is really good for this, or Aldi's dark chocolate, any good chocolate will do) 2 cups heavy cream some Baileys, I am not to precise about the amount 1/2 cup toasted hazelnuts, chopped (optional) or Pecans! :) 1. Combine sugar, half and half, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally. 2. When chocolate mixture has completely cooled, stir in the cream, and Baileys (or your favorite liqueur). Pour into an ice cream maker, and freeze according to manufacturer's directions. I normally add the nuts about ten minutes before the end.