No, you're not way off. What you do is flatten the tp roll, then flatten again to make a square shape, cut up what is going to be the bottom a half inch or a little more at each fold, fold the flap up, repeat until you've cut 4, then fold around so when you get to last fold, lift up one corner and slide the last one underneath to secure it. That will hold the soil better. Does it work? I don't know. Guess what? I found *a* thread started by someone else, and a post by nancy drew that has photos how to fold, cut and tuck in the flaps, photos still up. Some say the soil sucks out the moisture from the soil and dries it out too much. Some say to pad with newspaper. Some say the tp rolls by spring disintegrate and are difficult to get apart. But I still think it would help some to keep your plants separate. Wish I'd watered those containers w/tp rolls a little better though initially. One I had the soil moister and could see the water dampening the tp rolls. The melting snow might help with moisture plus I don't see where the seeds are doing much when they're frozen in anyway. The useful link was all in 2009, and I know I saw it within the last couple of months, so nancy drew must have posted again. I sat here and prepped all mine on the other station work space while I was reading threads. Here is the critical photo I couldn't explain very well. Hmmmm, I see the contextual links they were talking about have begun. Here is a link that might be useful: toilet paper pots - Winter Sowing from 2009

Frozen mango chunks (bought in a bag from freezer section) blended with skim milk in a blender can be just about as thick as ice cream (if you use more of the frozen fruit) or smoothie-like if using more of the skim milk.Usually doesn't need sweetener but if desired one packet of stevia would do the trick. Frozen ripe banana chunks blended with skim milk also provide a lot of creaminess but I don't really eat them any more due to calories. :) I was wondering about the low cal possibilities with the ice cream maker and appreciated everyone's info here. Husband just made a batch with full blown cream and sugar, with coconut flavoring, it was great but these days I'm not interested in anywhere near that much fat or sugar! Had one bite, it was enough :) Lost 20 lbs recently amazingly easily by just not eating overly fat foods and starches, wish I'd done it years ago :) It is surprising how quickly you get used to less fat and added sugar, then when you taste something with all that stuff in it, as I just did, it's like, man, way too much!! (Of course the fruit contains sugar and even skim milk has some, so it is still a dessert but at least it lacks the added fat and sugar.) I've read that some people use guar gum, I'm not sure where to buy that, anyone know? This post was edited by urthcreature on Sun, Aug 17, 14 at 15:30

I don't have that particular machine, but I recently got the Cuisinart 1.5-quart model and have been experimenting with it. The last batch I made, I let the machine churn for 30+ minutes, and I ended up with ice cream that tasted chalky and greasy. I basically made very fancy butter. Since then I've done some reading (and of course bought some cookbooks!) and concluded that you need to stop the churning before the ice cream looks done, then pack it in a container and put it in the freezer for a few hours, to harden up and let the flavors bloom--the fancy term they use is "ripen." Then let it set at room temp to reach serving consistency when you're ready to eat it. I won't tell anybody if you steal a few spoonfuls straight out of the machine, though. ;o)

That is something I do not know. I think that may be a logical thought, but I've never seen strawberry flavouring that didn't taste artificial.