Jaggudada, gotta put my 2c worth in. I always get a jump start planting warm season plants in the containers indoors. You can easily gain a couple weeks or more head start that way. When they are up, I take the lids off and put them in a protected spot with morning & late afternoon sun on the end of my back porch. The plastic jugs serve as mini-greenhouses in cool temps. I keep an eye on the forecast & bring them indoors whenever the temp is expected to drop below 32 at night. Our days now are 50's and 70's. So far I have only had to bring them in twice and take them out the next morning. I've got some decent sized plants coming along. I never follow hard fast rules when it comes to sowing, WS or indoors. I use the information on this forum that is applicable for my specific purpose & ignore the rest. For instance, I've read a lot about putting pots out because snow is expected or waiting to sow during the solstice & other general practices on this forum. Not saying its a bad thing but, we don't get much snow as a rule, so there you go. I have always "winter sowed" my shrub & perennial seeds that need a period of cold in early fall. Since we have mostly sunny days in winter, I grow other perennials on a big table by a large sunny window from seeds sown in fall. I am able do that successfully here, so I do. If I'd winter sowed them, they wouldn't even be up yet. I have 4" pots of agastache, Gregg salvia, Texas lantana, Salvia regla, Rosemary, Turk's cap and a few other hardy perennials with good root systems ready to plant. Basically, I treat different seeds different ways for reasons. I don't treat warm season seeds in the same way as those needing cold stratification. Spring sowing is not winter sowing by my definition. We get can hot and dry here as early as late spring so a head start is always a good idea. You really cannot set down rules that apply to all people in all places, so if you need an early start, go ahead & sow them inside in a warm spot & take them out when they germinate if you think your weather will work with you. Mid 30's haven't hurt me a bit here & I'm way ahead of the game.

I don't like the texture change in yolks if they are frozen as whole eggs. I break a dozen eggs into a bowl and whip with a whisk until they are just blended, not fluffy at all. Then I freeze in ice cube trays. I have two older trays that make quite large ice cubes, so when I divide the egg mixture, each cube equals one egg, for use in baking, etc. I've also frozen two or three "eggs worth" per container in empty small yogurt tubs, etc., then popped them out and put in a freezer bag for easy storage. Corrie

If I buy THREE cans of evaporated goat's milk I will have enough for THREE loaves of bread, lol! I don't know if I will even like the bread. My freezer is full of bits and bobs of stuff I never end up using, but I hate to waste food. I guess I could use it for a cream soup. I don't even like cow's milk except in tea and coffee.

I'm putting a box in the fridge and instructing the designated shopper to hold off on buying new milk. We'll see how it goes. (Powdered milk was ruled out by the kids a while back. The boxed milk has been really convenient for extended camping in the middle of nowhere. But we all drink less plain milk now than we used to so perhaps it's time to switch. The most important thing of course is how well does it work in my coffee!)