Something to consider.... would be following along the lines of a current RR that is thread/titled White Elephant Swap... if done that way, it might be of more interest with less risk ... check it out? I like the way it is being done - varies from straight out trading one-on-one (removes having to search the DB for who has what seeds) and could still very much stay on target with being edibles only. It also has the advantage of not having to have seeds go from one person to another PHYSICALLY and being exposed to temperature variations, etc. (that can have an impact on viability of even the longest lasting seeds) - and folks would at least know what they are getting. Also cuts down the cost of postage - rather than a sizeable box, could just be padded envelopes that get sent out or PM flat-rate envelopes (with padding inside) and delivery confirmation, etc.

I may be old, or just prejudiced, but I think young folks have really missed so much humor from the days when humor was really funny, not hurtful or dirty. The days of carol Burnett, red Skelton, Phyllis diller....when comedians had to be funny as they couldn't just drop the f bomb and get a laugh. I still remember one day we were going to the mall and public radio had an old broadcast of Phyllis diller telling this story about her drivIng....well we got to the mall and sat in the car for another 15 minutes roaring our fool heads off as the story just got funnier as it went on....such a pleasure! Somehow dumb and dumber can't compare. And posting in a nonprofessional way is a good way to keep yourself from getting your dream job...more and more employers are using those venues as part of their interview process. Thanks for Mrs. Brown...that was very funny. If you haven't seen this, you're in for a real treat! Here is a link that might be useful: Mr. Bean Xmas turkey

What a great gift Rachellen. I'm pretty boring when it comes to ice cream. I almost always order "plain" chocolate. But I have made Both the Espresso-Brownie Chunk and the Brown Sugar Pecan and both were a big hit. Here is what you do to get swirls of caramel or chocolate in your ice cream. When the ice cream is ready, place some of it in a container, drizzle in the chocolate sauce, and swirl it just a bit. Use the tip of a knife. Don't mix. Add more ice cream and swirl again. Home Cookin Chapter: Recipes From Thibeault's Table Espresso-Brownie Chunk Ice Cream ================================ Fatlester - Gardenweb 1/2 pound brownies cut in 1/4 inch chunks 1 cup whole Espresso, French or vienna roast coffee beans 2 1/4 cups half and half cream 3/4 cup sugar 3 egg yolks 1 cup whipping cream . Wrap and firmly freeze the brownie chunks Put the coffee beans on a jell-roll pan and over them with a dish towel. Using a veal pounder or the bottom of a heavy sauce pan, press to crush the beans thoroughly. (Do not substitute ground coffee) Transfer the crushed coffee beans to a medium saucepan. Add the half and half cream and heat it to simmering. Cover and simmer 10 minutes , then set the pan aside, off heat, for 15 minutes longer. Strain the liquid through a fine sieve into another saucepan, pressing to remove all liquid from the coffee beans; discard the solids. Stir the sugar into the strained coffee liquid and heat it to simmering. Put the egg yolks in a heatproof bowl and slowly whisk in the coffee liquid (or put the egg yolks in a food processor fitted with the metal blade and process, pouring in the coffee liquid). Cool the mixture slightly by stirring in the whipping cream. Set the bowl over ice or refrigerate until the custard is thoroughly chilled. (Can cover and refrigerate overnight). Transfer the custard to the canister of an ice-cream machine. Follow manufacturer's directions and churn until the ice cream is half frozen. Add frozen brownie pieces and continue churning until frozen. Serve immediately, or transfer ice cream to an airtight freezer container, seal and keep frozen until serving time. (Can freeze for several hours). Home Cookin Chapter: Thibeaults Table - Icecream Brown Sugar Pecan Ice Cream ============================ http://www.essetti.com/applncs/frznrecipes.htm#brsugar 1 cup milk 1 scant packed cup brown sugar 4 egg yolks 3 cups heavy cream 1 cup pecan pieces . Heat the cream. milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the sugar is dissolved and the mixture is hot. place the egg yolks in a bowl and whisk briefly. Still whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is blended, slowly pour it into the liquid in the saucepan, whisking constantly. Cook over heat, stirring constantly until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let the mixture boil at any time or will curdle. strain into a clean bowl and cool thoroughly. Stir in the nuts. Pour the mixture into the bowl of the machine and freeze. Makes 5 cups.

I agree -- if you have a place in the laundry room -- buy it and use it there -- another (and more public) use may come later and you'll have it -- if later you find a more public use it may not be available! I have a great French wine rack in our wine cellar that only WE see -- DH when he goes down for a bottle of wine -- me when I pass it to do laundry -- but it makes me smile everytime I do! And I am so glad I bought it (especially for the song that I paid!) and one of DH's arguments while we were "discussing" whether or not we should buy it was only "we" would see it!!! But I did get my way and I'm glad I did! It's a magnificent piece! And I have marble envy! I have an old piece of marble for an island top and I love it -- it has patina now and whatever I do to it is only more patina! Martha