I winter sowed all I had, and have never tried them before from seed. Only one yellow I had collected from my own plant, and just wanted to see if the seeds would germinate. I'm grateful for the other columbine thread where we were cautioned they may take a very long time so I won't get impatient and throw them out too soon, will have to water them once the tops come open, probably shouldn't let them dry out if it doesn't rain. Those lovely red ones (Swallowtail) were so different, not sure what red you're talking about, but they were only 10 seeds/pkt, and I passed them up, have been extravagant enough as it is. Now if I have good fortune, I will have several varieties of columbines and am not keen on them crossing, would welcome it for some. But you never know. I don't know how much of a tendency they have to cross or revert. One of my yellows, not the whole plant, just one part, had some red in it, every year, didn't care for it. If say my Nora Barlows cross with Blue Star or some odd kind I got, I would probably save seeds but don't know if they would stay true to form or not. I don't even know if they do cross if too different.

I have a wolfgang puck ice cream maker that has a built in compressor. I love it. I bought if off of ebay and it was cheaper than buying the cuisinart model that had the compressor. One word of caution. They are quite heavy and really shouldn't be moved around very much, especially not tipped or tilted. If that happens you have to wait a day or two, for the machine to stabilize before using. Other than that it works great, and you can continuously make ice cream in it. Claire de luna, I found this article online and saved it. The poster claims that it's not the cooking process but the eggs that affect the ice cream. The woman's ice creams are supposed to be amazing. I am going to try this the next time I make ice cream. I am making an olive oil basil ice cream for work with a strawberry balsamic glaze for the topping. (its a contest we have monthly). Anyways here's the post I saved. "We followed the recipe for her vanilla bean ice cream, adding some chopped flakes of dark chocolate while churning. Here are our thoughts: The texture of this ice cream was amazing!! It was soft, rich, and creamy. Where our eggless ice creams are usually icy and hard, this was incredibly soft and velvety. The process of simmering down the cream and whisking in a little cornstarch was much easier and faster than our usual custard process. We did overcook the cornstarch a bit; you can see how thick our "pudding" was. This gave the ice cream a little too much flavor of cornstarch. But this wasn't too noticeable; our taste testers raved over it. The addition of cream cheese for scoopability and softness is brilliant; it gives the ice cream just a slight tang, but not a noticeable flavor. It does seem to affect softness a lot. Vanilla Bean Ice Cream Recipe by Jeni Britton This exceptionally creamy ice cream relies on two unexpected ingredients: cornstarch (to help thicken it) and cream cheese (to make it more scoopable). 2 cups whole milk 1 tablespoon plus 1 teaspoon cornstarch 1 1/2 ounces cream cheese, softened (3 tablespoons) 1 1/4 cups heavy cream 2/3 cup sugar 1 1/2 tablespoons light corn syrup 1 vanilla bean, split and seeds scraped 1/8 teaspoon kosher salt Directions Fill a large bowl with ice water. In a small bowl, mix 2 tablespoons of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. In a large saucepan, combine the remaining milk with the heavy cream, sugar, corn syrup and vanilla bean and seeds. Bring the milk mixture to a boil and cook over moderate heat until the sugar dissolves and the vanilla flavors the milk, about 4 minutes. Off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 1 minute. Gradually whisk the hot milk mixture into the cream cheese until smooth. Whisk in the salt. Set the bowl in the ice water bath and let stand, stirring occasionally, until cold, about 20 minutes. Strain the ice cream base into an ice cream maker and freeze according to the manufacturers instructions. Pack the ice cream into a plastic container. Press a sheet of plastic wrap directly onto the surface of the ice cream and close with an airtight lid. Freeze the vanilla ice cream until firm, about 4 hours. " Shelley S.

so fun you said it twice! We had one that looked like a waffle iron and he loved it. He loved making them and eating them. I kept thinking, these suckers should be fried! So what kind are you thinking about? Cake or fried like azzalea's? Because that seems to matter. Here is a link that might be useful: waffle type donut maker (see how they look when cooked?) This post was edited by rob333 on Thu, Oct 3, 13 at 10:03

We moved into a neighborhood of 1960s-70s colonials. One of the many things I liked about our house was the black slate foyer floor. A new friend came by and mentioned that "that slate is really easy to remove" and she had just put new large-format tile in her foyer instead. 12 years later and I still prefer my black slate. The other thing I wouldn't and won't change is the kitchen curtains. The kitchen faces the street and includes a breakfast nook, so we need some curtains, but I don't want to block the view altogether. The house came with cafe curtains, as well as an upper tier of curtains (not a valance) for the larger breakfast nook windows. They are somewhat sheer, maybe translucent is the word, which I like: it's like looking through lightly-frosted glass so I can see if someone is walking by the house without really being able to see who they are. The little ruffle probably dates them the most, but given that they are otherwise plain it's cute. What I'd really like is a toile pattern, but I just can't find a fabric that is translucent, without being "shiny".