Tclynx, The 'feed store' idea sounds good but there aren't any of these stores close to my house. I live in East Fort Lauderdale and I'd have to drive to Davie which is about 15 miles or more away. Not complaining though, and I would do it if I couldn't find a calcium source nearby. A day or so ago I crushed several oyster shell calcium tablets (which I take) and worked the powder into the soil around each plant. I'm one who is constantly checking to be sure the soil is nice and moist around each plant. They are also well-mulched but not too close to the main stem. I think it's true that an over abundance of nitrogen will make the plant put out too many leaves and not enough fruit, correct? The plants are looking healthy and blossoming. I try to use a balanced fertilizer and do like to use organics. Just yesterday I discovered some of the leaves with holes in them and noticed a little green worm on the underside of a leaf. I didn't have any BT on hand, which I really prefer to use for this problem, so used some Sevin type dust. Didn't want to, but didn't want the worms to get out of hand either. I hope to get some CG or oyster shell calcium soon. Tony, you use this calcium carbonate on your tomatoes as well as in the pool? What a versatile product! Thanks guys, Sheri

Lars, I often substitute water for milk in bread, mostly because I'm out of milk, I don't buy it as often because I only drink one glass for breakfast daily and it's always skim, Ashley likes chocolate milk, whcih might actually be OK in some breads but not most. I've also successfully substituted my homemade yogurt for sour cream and milk in bread and muffins without noticeable problems. If it were me, I'd just substitute water in most bread recipes. Croissants are more tender, so that might not be as good an option for them, I'd probably try to sub something else for the milk in those. Annie

Annie: Fiasco farms doesn't have a link. But....DH has a yogurt maker (the styrofoam box contraption) somewhere under the house and I'm sure there are recipes galore. Never underestimate the inventory of a pack-rat/foodie. Remember the pressure canner I saw up in the garage rafters? I can use 1/2 pint canning jars and the Ball plastic lids, right? LindaC I'll keep one or two packets for those kinds of emergencies. jojo I don't have a dog....unless I'm POed at one of the other family members and feel like pulling a 'Prince of Tides' meal. Heh heh. jcrowley, I'm making up hot choc AND chai mix from the ideas here! PK: Good point and I'm going to start putting it into DS#2's morning 'coffee'. Don't ask. Just leave it as he could use more calcium. Lou you bet I'll use that spoon. Gotta get it from beside the bed though, been using it for something else. Just kidding! jclepine, yup, thats another option. I just unloaded my pantry of other stuff that Food Pantries could use. Rita and Sprout - cutting and pasting good ideas, and yes my headache is gone for today, thanks! I have kosher, vegetarian, low sodium and weight watcher friends so that soup recipe would be a low fat and sodium alternative. Thanks everyone, I know where to go from here (and I'm getting email responses via GW so I will know when someone has added a comment).

plllog- I'm strict with the amount of the fructose portion of "sugars" due to Fructose Malabsorption (aka fructan intolerance) and the list of foods I need to limit or avoid. As much as 30% of the population are deficient (to some degree) in fructose receptors and don't even realize they may have a problem. This has nothing to do with the "anti-fructose or high-fructose corn syrup" issues popular in the last few years. Fructose Malabsorption can be the cause of mild to severe GI issues. It can be hereditary, but more often it develops as we age. Your physician can perform a hydrogen and methane breath test in his office to determine whether you have this condition. With all sugars, the glucose portion is used for energy in your body - it's used by your muscles. I don't have a problem with that kind of "sugar". I can consume dextrose, corn syrup, and other sweeteners/sugars/syrups as long as they are low in fructose . I just don't use a lot of ANY of them as a general practice because high-sugar diets are basically --- deadly. But, this may be what you are missing, and I didn't make it clear, the fructose portion of a sugar goes to the liver to be processed, and that's where the problem with fructose/fructans begins. I need to avoid the fructose/fructans for this reason since having my gallbladder removed, which means your only "filter" remaining is your liver - so be kind to it and avoid fructose/fructans - PLUS the GI issues from the malabsorption issue (double trouble). But long before that, we have avoided high-glycemic foods AND sugars due to diabetes in hubby's family as a way to hopefully avoid diabetes. Two of his siblings died due to diabetes-related issues (age 55 and 66), and another is seriously ill and disabled due to diabetes (age 59) and another sibling is also a longtime diabetic (age 74), and another one has blood glucose issues, but not diabetes (65). That leaves one sister, one brother, and my husband, out of 8, who don't have diabetes. So we are dealing with several different issues, not one, and that may be where the confusion comes from. Sorry about that.... -Grainlady