I usually use a combination of mine and my husband's names. At other forums I am jdkline but I wanted to change it to a shortened version of my name here. d is the first letter of my first name and kline is my last name. 2008 is the year I joined gardenweb. I am a moderator at 2 other swap sites and thought I could fly under the radar here but I didnt change my name enough to do that. Every now and then one of the members will private message me and say....I saw you at garden web. LOL I love the people here and at the other site. Both sites are awesome. But I come here for my garden junk inspiration and to be with people who think of junk as gold as I do. This forum is so inspiring to me. I come and post for a while then I get busy and dont post for a while but I ALWAYS lurk at least. LOL The talent here is awesome and the people are very nice. I really admire any place I can go on the web that has such talent and harmony. Everyone here is so wonderful and caring and I think that's what makes it special for me. Calamity.........what a wonderful accomplishment!! I know your very proud of yourself. Deb

LOL Jeri - I think you are right! At least that is what *I* would do with it *hic* LOLOLOL! Here is one of my "must haves".... Alexa ******************************************************** New England Biscuits with Cranberries and Rosemary 2 cups flour 2 ½ teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces ½ cup dried cranberries 2 tablespoons minced fresh rosemary, finely chopped 1 cup buttermilk 1 egg, lightly beaten Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

Renee, you're right, this sounds unholy. So I'll have to include them in my Christmas packages this year. I have Bourbon, it's not Woodford, but that won't stop me. In regards to paraffin, it is edible. And, in spite of the fact it was approved by the FDA ;-Ã, the body does not absorb wax. But it is still being used today, in all types of chocolates. Besides, our grandmothers never keeled over from using this product. But, if you don't have paraffin in your pantry, get your hands on some Paramount Crystals, which works very well, and it's popular among candy makers. Ok, I confess. The latter (Paramount Crystals) is really just shortening, in flake form. But, unlike vegetable shortening in a can, the flakes have an eternal shelf life. Thanks Renee, for sharing this treat with us. Sol

I had chimed into sugarbreak's thread in the Conversations area but I'll add mine here, too. I've been "starpooh" for 11 years. It started when we were looking for a distinctive email address for our family. So we took a family vote. My vote was for "tearose" because I love the smell of roses. DH and my then 8-year-old DS voted for "roadkill" because they're both jokesters. My youngest DS voted for "no_nap" because, as a 2 year old, that was his favorite phrase. So I suggested "starpooh", named after a gorgeous desktop wallpaper that I had found. After much discussion (and whining from Mr. "no-nap"), we decided that starpooh fit our family. Starpooh wallpaper: I do love this pooh wallpaper but actually Classic Pooh is my favorite. Here is a link that might be useful: sugarbreak's User Names thread from 2006