Cool! Thanks for the quick reply. I bought both scents of lotion just in case. I'll see which I like best. Also, I tried the Delon vitamin e cream on my hands, and it does a pretty good job of moisturizing my skin alone as is. Smells pretty good too. I am so glad I went to the $ store. I found a stash of violet scented cologne. I love the smell of violets, and a long time ago I had bought some nice violet perfume, but it was very pricey$$! This one I found at the dollar store was only $4, and it smells really good! I figure for every day use, you can't beat the price. If anything, perhaps it can be used for spritzing the house aromas away, LOL! Yaya7

I agree with using a FoodSaver instead of oxygen absorbing packets for long-term storage (more than a year). I've stored hundreds of pounds of grains/seeds/beans using a FoodSaver for over 20-years - since I got my first FoodSaver. For pantry use, you don't need anything other than and air-tight container if you plan on using them within the year. Oxygen-free storage is always a plus, since oxygen degrades all foods over time. Be sure to keep them out of heat, light, and humid conditions. jessyf - I've gone from using the plastic canisters to using the FoodSaver Universal Lids (they come in 2 sizes 4" and 5") - which are less expensive than the canisters. They work on any container that has a smooth edge and I use a lot of 1/2-gallon canning jars for food storage. I vacuum seal a canning lid on the jars, but when I transfer the jar from storage to pantry use, I'll put a Universal Lid on the jar. They are easy to open and reseal. -Grainlady

I also love barley, and like it leftover too, even after it has absorbed all the soup liquid and just become barley. I also haven't seen a difference in the way barley cooks, except I get "quick" barley which cooks in minutes, or regular barley which cooks in an hour or so. I like the long cooked barley better, the texture is different. I do agree that cooking it first and then adding it at the end is a good option if the soup will be "held" for any time, as it will soak up the liquid and may change the texture of the stew. I like stew thick but some others like it brothy, and the barley will definitely affect texture if it's in there too long. So, I'd go with a cup of barley and a couple of cups of liquid directly in the stew if I'm serving immediately, or some barley cooked separately according to package directions if you add it in before serving. Annie

Hi Sonshin - I have never gotten a response to this question. I am still hoping to find a mentor, for my soap adventures. I will let you know, if I come up with anything on my own. I am a newby, so chances are slim. Goodluck & keep making soap, there's nothing wrong with trial & error in your own kitchen! tina_2