Thank you all! Axel, thanks... I was reading this yesterday too, the Calville Blanc is at around 18 mg /100gr, some others I found today. 30 - 35 mg in Braeburn 25 mg in Sturmer 15 - 20 mg in Idared 16.... in Ribston 15.....in Blenheim Boskoop I used to pick thousend of pounds, back in Switzerland when I was a teen. I loved this apple the most for picking, lovely looking with red cheeks, late apple, huge sturdy trees. But I don't think I have eaten more than five apples fresh,.. too sour! We stored some, execllent keepers and one of the best cooking apples. Actually, I had a graft on one of my trees here and had some apples on for two seasons, fireblight got into this tree and choped it down, but forgot to keep some scion wood. Hopefully I can get it back. Konrad

Thank’s everyone. DMForcier, I could have used one of those. I had my safety goggles and respirator on for most of the grinding. When I did my mixing and final grind I got lazy and didn’t use them. All was going well until I got an itch in the corner of my left eye. Being smarter than your average bear, I stopped myself from using a finger to rub the itch. Instead I did that blowing up out of the corner of my mouth thing. It never occurred to me that I’d have powder and flakes on my cheeks between the glasses and respirator. Ended up blowing stupid hot powder in my eye. While I soaked my left eye with a wet face cloth my right eye started to burn. Again, being smarter that your average bear, I turned the cloth upside down to cool off my right eye. It never occurred to me that the bottom of the cloth was soaking up the pepper powder on my face. Ended up blinding myself for half an hour. Armageddon, you’re crazier than me. 10 lbs on the dehydrator! Pam, I usually grind each variety individually. It’s more time consuming but I find doing smaller batches gives me better control over the grind. Once I put my blend of individual powdered varieties together I do one final blend to mix. I guess the trick is multiple grinds. rick_in_va, I used to use a cheap coffee grinder until I burnt it out. I’ve now commandeered my GF’s Magic Bullet. I also use a KitchenAid blender for larger batches. I’m seriously thinking of “investing” in a burr grinder. Tim, I sent you an email. I don’t know if most would think it tastes good but I’m willing to use you as a Guinea Pig to test it out. If it doesn’t kill you then blend #5 can’t be that bad ;-)) OK folks, I wasn’t trying to show off like cruel, insensitive and crusty Tim insinuated Truth be told, the “sand art” look that Josh referred to was not by design. It was one of those purely serendipitous things. I was just over half way through adding powders when I noticed the look. Thought it was cool and wanted to share. Also, there is no way I could design a final product based on the tongue “taste” of 12 hot and super hot powders. Heck, my face is numb after sampling the first couple. Since most of what we perceive as "taste" actually is a result from our sense of smell, I usually use my nose to get a final blend. Each of my individual powdered varieties has varying levels of heat, fundamental pepper flavour and smoke. I start with 4 or 5 varieties I think would go together well and then add more or less of others one at a time to tweak the blend until I can’t smell or see anymore (a little to hot - cut it with this milder one, a little to smoky - add some of this, etc. etc.). I document what amount of various powder goes into my blends. I was pretty happy with a couple I mixed up last year BUT they included a good proportion of that not-Jonah pepper. Since it's not stable I'm back to square one trying to get back to where I was. I won't complain, it's fun playing with powders! Bill

Luckygal, where in the world are you? Somewhere near a beach obviously--but which one. Sorry no good luck on the TS shopping, do keep trying! Jeanne, I have two baker's racks outside, one is a corner unit--but neither look nearly as cute as yours with your collections and vignettes. I need to work on mine I think. That is so neat that you do the Farmer's market too. Candy, I'm another one who does tablescapes for my "imaginary" friends. DH will only eat at the table when we have company--rest of the time he prefers to eat in front of the tv. Karen, I didn't do a table, but I did glue a little cheese tray and glass dome on a pedestal and decorate it--can I get any points for that? ;o) Kathleen, the rooster napkins like in your photo that you shared with me are some of my favs. We don't do sit down breakfast often, but I like to just sit the table and display them on the plates because they look so cute.

debby_ab -- Yes but the 1950's size 14 isn't today's 14. In the 50's I wore a size 10, even a 12 if the shoulders weren't too wide. Now my 'size' is labeled 6 or 8. Yesterday I tried on size 4 slacks. I was able to get them on, but they were too tight. I'm the same 'me': 5' 6" and 115 lbs., although there seems to be more 'me' in the middle and less on my arms and legs. One of my grandmothers became 'stout' after middle age -- probably 50 lbs. overweight, yet not 'rotund'! LOL I'm trying to remember the term for chubby little girls sizing. My first best friend hated having to shop in that section. Do men's suits still come in 'portly'?