Hi woollady, Those are just common shop lights - some of the cheapest I could find. I am close to swapping out all my T12 fixtures to T8 so I am paying for everything twice. The fixtures are two bulb 48" T8. I buy the 25 or 30 bulb packs to get the price as cheap as possible. Nothing special about the bulbs either. I hang one fixture per shelf but I did hang two fixtures per shelf for tall canes last year - there are only 4 shelves that I did this. You will find that you should rotate your plants every few weeks to get stronger light on the "dark" side. Any light beats no light. Here is an example of a shelf with light above it.

I like the idea of bread pudding or even just a chocolate cake would be good. Here are a couple more ideas, obviously you'd have to adjust the recipes to feed however many guys you have.... Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk (I subbed cream as I had no EM on hand) 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings I think Woodie posted this one originally. It is delicious and quite rich. I have made it several times for family gatherings of 10\-12. NOT YO' MAMA'S BANANA PUDDING Recipe courtesy Paula Deen 2 bags Pepperidge Farm Chessmen cookies (I used Sandies and crumbled them) 6 to 8 bananas, sliced 2 cups milk 1 (5\-ounce) box instant French vanilla pudding 1 (8\-ounce) package cream cheese, softened 1 (14\-ounce) can sweetened condensed milk 1 (12\-ounce) container frozen whipped topping thawed, or equal amount sweetened whipped cream Line the bottom of a 13 by 9 by 2\-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve. And one more...very simple but looks "special". CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. Realemon lemon juice 1 can Comstock apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. Linda

Big pot of beef stew? Ham and beans and cornbread? Gypsy stew ( recipe to follow)...lasagna... small boneless ham ( I bought one for $7 right before Christmas)...a large piece of brisket..cooked slowly sliced and put back in the pan and re heated.. Lots of possibiolities...actually all you need is meat...the rest will do the sides....that right? Linda C Gypsy StewÂ..Pink Adobe, Santa Fe 1 large frying chicken cut into pieces 3 yellow onions peeled and quartered 8 cloves garlic, peeled and halved ( I chop!) 2 cups dry sherry 1 cup chicken stock 12 medium hot chilis like poblano, roasted, peeled and seeded (I use 2 small cans of chopped green chilis) 6 large ripe tomatoesÂAgain I use whole canned plum tomatoesÂ.cut in 4thsÂpull apart using 2 forks) Salt to taste and ½ pound grated jack cheese Put chicken, onions, garlic 1 cup of sherry and the broth in a large heave kettle ( add more broth to cover if neededÂ..simmer one hourÂ.cool somewhat and remove skin and bonesÂ.I also cool the pan juices somewhat and skim the fat.. Put chicken tomatoes, chilis and rest of the sherry back in the pot and simmer about 45 minutes. To serveÂplace cheese cubes in the bottom of bowl and ladle hot soup over the top. Good made ahead and reheated.

All of these are tried and family approved :-) The banana cake doesn't start with a mix, but I'm sending it anyway since you say he loves bananas. Becky * Exported from MasterCook * Death By Chocolate Recipe By :Tamara Chatham Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box chocolate cake mix 1 small package instant chocolate pudding mix 12 ounces chocolate chips 4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil Mix all ingredients, except chocolate chips. Dust chocolate chips with flour. Remove excess flour, and fold into cake mixture. Bake in greased and floured bundt cake pan at temperature indicated on cake mix box. Dust with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : Tamara likes to refrigerate the cake before serving, as the texture becomes denser and the cholcolate chips harden. * Exported from MasterCook * Italian Love Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box fudge marble cake mix (or chocolate) 2 pounds ricotta cheese 1 cup sugar 4 eggs 1 teaspoon vanilla 1 box instant chocolate pudding -- (3 3/4 oz.) 1 cup milk 8 ounces non-dairy whipped topping -- thawed Preheat oven to 350 degrees. Prepare cake as directed on box and pour into greased and floured 9 x 13 pan. In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well. Spoon over unbaked cake. Bake cake for 1 hour. Cool. Mix instant pudding with milk; fold in whipped topping. Spread over cake; refrigerate. Yield: 12 servings. Source: "http://busycooks.about.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Thunder Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box German chocolate cake mix 1 can sweetened condensed milk -- (14 ounce) 1 jar fudge ice cream topping -- (8 ounce) 1 container frozen whipped topping -- (16 ounce) thawed 2 8 ounce Heath candy bars -- crushed Bake cake in a 9-by-13-ounce pan as directed on package. Let cool 25 to 30 minutes. Poke holes in cake with wooden spoon handle. Pour on sweetened condensed milk; spread evenly. Wait 5 minutes. Spread fudge topping over cake. Wait 5 minutes. Spread whipped topping over cake and sprinkle with crushed candy bars. Chill thoroughly before serving. Makes 16 servings. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Cake Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup butter 2 1/8 cups white sugar 3 eggs 2 teaspoons vanilla extract 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1/4 teaspoon salt 1 1/2 cups buttermilk 2 teaspoons lemon juice 1 1/2 cups mashed bananas Frosting: 1/2 cup butter -- softened 1 package cream cheese (8 ounces) -- softened 3 1/2 cups confectioners' sugar (1 lb box) 1 teaspoon vanilla extract DIRECTIONS: 1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside. 2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan. 3. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist. 4. For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Source: "www.allrecipes.com" - - - - - - - - - - - - - - - - - - - NOTES : I had to cook this for more than hour to get it cooked through, but it was very moist. Toasted chopped walnuts on top would be a nice addition. Use a metal pan (not glass) to bake it in if you're going to put it in the freezer! * Exported from MasterCook * Grandma's Rum Cake Recipe By :Teri Morrison Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Duncan Hines yellow cake mix 1 package vanilla instant pudding (4 serving size) 1/3 cup oil 1 cup water 4 eggs 3/4 chopped pecans Glaze: 1/2 cup butter 1/4 cup water 1 cup sugar 1/2 cup Bacardi Rum (80 proof) Mix together cake mix, pudding, oil, water and eggs in large bowl until well blended. Spread evenly chopped nuts on the bottom of greased Bundt pan. Pour prepared cake mix into pan and bake as directed on cake mix box in a 350* oven. Cake is done when toothpick inserted in center of cake comes clean. While cake is cooling. Melt butter in saucepan, stir in water and sugar. Boil for 5 minutes while stirring constantly. Then stir in rum. After cake cools for 10 minutes pour glaze over cake letting it run down all the sides and center. Let it soak into the cake for a while. Let cake cool until you can handle cake pan to invert. - - - - - - - - - - - - - - - - - - - NOTES : I like to use Captain Morgan's Spiced Rum. This cake really tastes best after it's had a couple of days for the flavors to blend.