I am wanting to do a trade. I would LOVE to try your: SOLAR FLARE variety and only need about 5 seeds. I have these varieties that I did not notice on your list: Burgess Lemon (only 5 seeds from Wintersown and several years old) Hovarth (only 2 seeds left from Wintersown and several year old) Peacevine Cherry (10 seeds from Kenyon Organics, probably 2 years old) God Love (5 seeds from Kenyon Organics, probably 2 years old) Abe Lincoln (about 10 from Livingston Seed Co, less than year old) San Marzano (about 10 from Organic Ferry-Morse, less that year old) I am rather new to this forum and unsure how to proceed. Is there a way you can message me to exchange addresses? I can send a SASE.

Southern belle #1 sipping her mint julep leans over & says "Muh husband just bought me that there jag-u-are that I've been a wantin'". # 3 sips and says "ain't that nice" # 2 says "Well, muh husband just put in a new pool so ah can swim all day" # 3 says "ain't that nice" and swings and sips. A little while later # 1 leans towards # 3 and says "well, sugah, what has YOUR husband done for you lately?" # 3 takes a sip of her mint julep and says "well, he sent me to that fancy charm school so I could learn to say aint that nice instead of f### you". So to the other forums that have no southern manners I say "ain't that nice"! An oldie but one of my faves. AND one of the few jokes I actually remember. Tally HO!

I think buttermilk is used in cornbread because it reacts with baking soda to help it rise. Sharon, I guess you do not like polenta either, as it is essentially the same as grits. I love all cornbread except for the sweet ones, and I only make savory grits, usually with garlic, jalapeno, cheese, and sometimes hot Italian sausage. It is one of my standard breakfast meals. My mother used to make hamburger corn pone pie, which was made with spiced hamburger that was sauteed in an iron skillet, tomatoes added, and the topped with cornbread batter before being baked. It was one of my favorite meals that she made, but I haven't made it myself. I switch between using oil and butter in cornbread. For grits I use butter, but for plain cornbread I tend to use oil - butter can be added later. Lars

Lyfia, no problem, but the thanks goes to the regulars :) In fact, if anyone here is a member of cooks.com it would be a public favor to post the info re: 14oz. many times, so it should become noticeable & findable. OK, now as for the semantics and "not-so-dumb" questions, I guess i'll leave that to your collective imaginations! BTW, dcarch, to my chagrin, and that of my tums (plural, cuz there's double of all of them to match my chins), I too am an experienced sweets eater :)))) To CL Blakey & foodonastump, thank you SO much for the info! Actually i had, in fact, browsed the comments, but must have missed the 14oz. ones, due to my dried blurry eyes (often caused by computer fluresence). Had I only only ignored the scaremonger doctors long ago, and begun drinking coffee+milk+turbinado long ago instead of just recently out of desperation, I'd have had much less headaches, eye deterioration, memory loss & premature aging nowadays. Now I guess all that's left for me to break those 7 white bars into itsie bitsies by hand ;-) at such time as opportunity plus energy + motivation present themselves together.