Kimm, up until the last two years - I would have agreed with you on the areas that nutsedge frequents. Here in the middle of the US it has become the biggest problem that we face daily. I have a very lush, green thick back yard and just this year it is becoming infested with nutsedge. Garden ditto, all neighbors - ditto. Every property we maintain has the problem to some degree now. Most gardens and landscapes unless thoroughly mulched 2-4" thick - ditto. Downtown Ditto. Farmers fields - some but not to the degree we are seeing in the city and semi rural areas. I don't like spraying chemicals, but only have two that knock it down for the season, and even then it seems to return the next year with a vengeance. I have noticed that in the last two years, the "nuts or tubers" as some cal them, are 5-10 times more plentiful than when we first started treating this pest 6 or 7 years ago. I'm at a loss. TiMo

I saw that thread, too, but don't recall specific directions, PM. When I made napkins for my President's Day table, I just copied the size of a napkin I already had. When cutting them out, I added 1/2" more for the hem on each side. I washed the fabric in warm water first to preshrink it, but you won't have to do that with used shirts. Next, I ironed it and cut out the fabric. I folded each side 1/4" and then 1/4" more to give me an easy hem to sew, ironing them as I went. This way, I didn't have to pin anything. I'm not the most knowledgeable sewer, but this way worked for me. I plan to use some of my own DH's dress shirts for napkins whenever they get to shabby to wear. I think it's a great idea. Lynn

I am retired also, at the early age of 57 after 28 years working on a Navy base. It was hard to do because you give up that salary but it was the most exciting thing I think I have ever done. After 7 months it is still hard to believe that I do not have to get up and go to work every morning. I remember being a stay at home mom for many years and it was hard. You have to be housekeeper, cook, chauffer (sp?), teacher, laundress, etc., etc., etc. But remember how you got paid??? With those big eyes filled with love and those sloppy kisses? And that was just from the hubby - LOL. I worked at a daycare so I could have some spending money and have my kids with me and then after they started school I went to work full time. I have never liked being away from my children. I think there comes a time when you have to put everything on a scale - mine was - work at a job I was getting bored with and receive a very nice salary or on the other side, spend time with my husband, who is ten years my senior, and enjoy life while we can and see my grandkids more often. You guessed it, work did not stand a chance. OK, I am talkative this morning, better start getting some work around the house done.

I have made this white cake for years.....but not FOR years if you get what I mean....what I mean was that it was an old favorite when I baked birthday cakes more often. ICE CREAM CAKE 2 cups sugar 3/4 cup butter 2 cups sifted flour 3 tsp. baking powder 1 cup sifted cornstarch 1 cup milk 1 tsp. almond or vanilla extract 5 stiffly beaten egg whites Cream sugar and butter together. Sift the flour, baking powder and cornstarch together. Alternate adding these to creamed mixture along with milk. Beat until very smooth. Add vanilla and then fold in egg whites that have been beaten until stiff. Bake in 2 greased and floured 8" round cake pans for 25 to 30 minutes in a 350 degree oven. Frost with Boiled White Icing. Or....since he specifically asked for "vanilla cake, I might fill with a vanilla pastry cream and then top with that frosting where you mix egg whites, sugar and syrup in a double boiler and cook beating all the while until it's thick and holds it's shape Here's what I have for a flourless chocolate cake.....came from this forum many years ago... It is kind of like a cake textured hot fudge sauce served in slices. VERY rich - so cut in thin slices. Killer Chocolate Torte 2 cups unsalted butter (4 sticks) cut into 1/2 in. pieces 1 Cup plus 2 tablespoons sugar 1 Cup plus 2 tablespoons espresso powder 16 ounces bittersweet chocolate, chopped (NOT unsweetened or semisweet) 6 large eggs at room temperature 6 large egg yolks at room temperature powdered sugar for garnish whipped cream (optional) Position rack in the middle of the oven and preheat to 325 degrees. Generously butter an 8-inch springform pan with 2 3/4 inch sides. cut parchment or wax paper to fit sides, and, and a circular piece to fit in the bottom of the greased pan. Smooth paper against inner surfaces. Melt 2 cups butter with the sugar and espresso powder in a heavy saucepan over medium low heat, stirring until the sugar dissolves. Add chocolate and stir until mixture is smooth and chocolate is melted. Remove from heat and cool slightly. Whisk the eggs and additional yolks in a large bowl until frothy. CAREFULLY fold into the chocolate mixture. Pour batter into prepared pan and place on a heavy baking sheet. Bake in the preheated 325 degree oven until the edges puff and crack slightly but the center is not quite set. Transfer to a rack and let cool. Cover with foil and refrigerate overnight. to remove from pan, dip a sharp thin knife in hot water and run it around the sides of the pan to loosen the torte. Carefully release and remove the pan sides and the parchment. It will have cracks in it, but this is normal. Sprinkle lightly with powdered sugar (if desired) and cut into very thin slices with a sharp knife dipped into hot water, taking care to wipe the knife after each cut. Serve with whipped cream if desired. Many servings.