I don't think you need to send any cash, but if it's bothering you why don't you just put 10.00 in? But don't expect to receive a thank you. I have found kids don't see the need for proper manners. I'll probably get flamed for that, but it's my experience. And I am including my own adult kids, who do write thank you notes but only after I put them in their hands and make them. (When I say adult I mean 21 and 23).

Cantaloup paletas are especially good! When I make more room in the freezer, I will buy some cantaloups for this, but I do not put alcohol in them. I do put Cointreau or Grand Marnier in strawberry ice cream instead of vanilla, and the last time I made it (two weeks ago), I put 1-1/2 Tbsp of Grand Marnier (I was out of Cointreau - used it in Margaritas), and the ice cream never got very hard, but this actually made it easier to serve. Next time I might use just one tablespoon. When I cleaned out the fridge a couple of weeks, I found some mango liqueur (tiny sample bottle) that I've been adding to my mango juice, and now I need to get more. I think I may have to go to a major liquor store to find it again. Lars

Yup, you were both right! It's been nagging at me all morning, so thank you! There was one plant in that group that had grown into a shape resembling a pot. Actually, they didn't have the plant in a pot at all, if I understood correctly. I'll have to try and dig up that post now that I have the term :)

My new individual molds came and I made the green bean popsicles a few days ago. They're fab! Green beans are a fruit, after all. I'm the only one eating the popsicles. When I want something frozen, it's usually the freeze I'm looking for, not sugar, so I didn't make any invert sugar or simple syrup. I was just winging it, and didn't measure, but I think I had about a qua of a pound of green beans after cleaning, maybe a pint loose, and I'm guessing about 36 mint leaves on the stem. Into the Vita-Mix. It was clear that after a quick chop I was going to need more liquid just to run the blender before enough was released from the beans. At this point it tasted really good, with the flavors of both the mint and the beans playing well together, and I didn't want to change the proportions. Water sounded wrong and juice sounded too sweet, until I bethought me of a small bottle of unsweetened pomegranate juice lurking in the back of the fridge--it's less sweet than the raw beans. Maybe a third to half a cup of that. Not enough to change the color or flavor, but added a lot of depth of flavor to the minty green beanness, and maybe a hint of an idea of sweetness, mostly from the latent bitterness. When I checked it at the pulpy sludge state it was so delicious I didn't press my luck and go on to liquefy. The only tall space I had to stand up the new molds for freezing was the top shelf of the main freezer right in front of the air vent. That's often the coldest place. I think the fiber and pulpiness kept it from getting to that overhard icy place we were talking about. Even right out of the main freezer it was nicely biteable, or suckable, without being drippy melty. I have since moved them to the warmer, ice cream chiller for space management and so I'd have the tall space available for other popsicles. but haven't had one at the warmer temp. As to the general outcome, it's just as delicious as before it was frozen, with that lovely freeziness added. The bottom of the mold had some minty water separated out. I think it was more than the residual water that might have been left on the ingredients from cleaning, but probably separated out from the pulp. It's pleasant, though without it the pulpy part a bit too pulpy and needed more chewing than a popsicle should. Next time, I'll make it liquidier. There will definitely be a next time. I don't know what mad faerie prompted me to make green bean popsicles, but they're really good!