I don't have Greek Sage, but I do have some seeds for a standard Green Culinary Sage if you want; similarly, I don't have Cicilian Parsley but I do have Giant from Italy Parsley. I noticed you also have Purple Dragon Carrots on your "want" list, and I have some of those too- all my seeds are left over from packets I bought. I would love to trade for some of your cauliflower, radish, or any other cool season crops you feel like trading. Any of your squash would also be welcome. Send me a message if you are interested!

I once grew parsley and other herbs successfully in a very cold enclosed porch under 48" fluorescent lights supplemented by 4 incandescents. That was years ago. Typically a sunny window doesn't provide enough sun in winter. I have thyme and rosemary in my SW living room window now. The rosemary is ok but the thyme looks light starved and unhappy. I have 2 250 w fluorescents supplementing them, but it is not enough. On top of that it is too warm for them even though I keep the heat around 65.

I love Katiec's cheesecake, as does all of my family. The thumbprints are actually a Rick Rodgers recipe, given to me by Readinglady. I use my homemade habanero gold in place of the jalapeno jelly. I did find it easier to use a spoon to fill the indentations in the cookies/crackers instead of trying to squeeze the stuff out of a bag. Savory Cheddar and Jalapeno Jelly Cookies from Rick Rodgers Makes about 4 1/2 dozen 8 ounces extra-sharp Cheddar cheese, shredded (about 2 1/2 cups) 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup all-purpose flour 1/3 cup jalapeno jelly, or sub apple butter or chutney Place cheese and butter in a food processor (could be creamed by hand or mixer); add flour and process until the mixture forms a soft dough. Gather up the dough and divide into two flat disks. Wrap in wax paper and freeze until chilled, about 45 minutes. Position two racks in the center and top third of the oven and preheat to 400F. Line two baking sheets with parchment or use nonstick sheets. Using 1 teaspoon dough for each, roll the dough into small balls and place 1 inch apart on the sheets. Bake 5 minutes. Remove from the oven. Using the handle of a wooden spoon or 1/2-inch-thick dowel, poke an indentation in each cookie. Place the jelly in a small plastic bag and force it down into one corner. Snip off the corner of the bag to make a small hole. Pipe the jelly into the indentations. Return to the oven and bake, switching the positions of the sheets from top to bottom halfway through baking, until the tops are very lightly browned, about 10 minutes. (Cookies will continue to crisp as they cool.) Transfer to racks and cool completely. Can be baked up to two days ahead. Store at room temperature in an airtight container and separate layers with wax paper. Annie

Yes to a lot of the former. Also in common with cakes--cream the butter and sweet to mix well and aerate. Aerate (sift) the flour, too. Summary: Use a light (lower protein) flour. This could be cake flour, or even just a lighter AP like Gold Medal or Pillsbury. King Arthur unbleached all purpose is noticeably heavier. If you want really fluffy and flyaway, go for Swansdown (cake flour) or similar. Measure by weight (but don't convert cups to weight by formula). If using volume, definitely sift rather than spooning or dip and level. Don't overbeat lest you develop gluten and make the muffins tough. Use fresh baking powder Get it in the oven right away after you add the liquid to the dry. The liquid will activate double acting baking powder, or baking soda rising, and if you leave your tin on the counter waiting for the oven to get hot or something the baking powder will half discharge and it won't rise well with only the heat rising (or none if you're using only baking soda).