Mine maybe are a little more transluscent than the milk jugs, round, one gallon, with a nice plastic carrying handle. Will save up more. Even if it is opaque, it shouldn't be a problem if you cut around the rim of the lid and substitute clear plastic with vent slits, then use the rim to secure it. I used to love these air puffed mints, white and red striped balls, melt in your mouth. Anyway, I found some at Walgreen's so buy them but can't use too many too fast. I was thinking they'd make good ws containers. Meanwhile I kinda got my comeuppance. I ordered (a splurge) 6 10-20 (standard) nursery flats w/drainage holes and 6 clear Jiffy plastic covers (not as tough as I expected). Anyway, the lid won't fit on with my deep root six packs and won't fit on with a regular one either. I can use something in them but will have to secure the covers as well because they don't snap on. I know those little 2 oz or so cups would work, or can get those 9 cell packs (not sure if they would fit). So years ago I ordered this sturdy, red metal 4-cell contraption with some kind of plunger, never tried it out, saw it not too long ago. I thought I'd see how it works in damp soil, can't find it :-(. I wasn't really expecting it to work well. If I had more time to accumulate recycleables, I could cut some plastic dividers in the old egg-crate style to keep the plants separate and just plant the whole flat and be done with it. I suppose cardboard would work but harder to cut and can't reuse the following year. I did a little research and found one almost identical to mine only I sure didn't pay $29.95 for it back when I got it! Now I really hope it will turn up. Saw it within the last year. Mine looks almost identical to the smaller red one but IIRC it's about 1" X 1" X 1" cube, no very slightly larger, is four-cell strung along horizontally and is finished in industrial grade-red paint. Soil Blocker is what they are called. More Information on Potting Blocks - Soil Block Research, History, and Information Here is a link that might be useful: Johnny's Selected Seeds Soil Blocker

What a great idea! It's frozen yogurt but with lots of good fruit in it. The yogurt would give it the body it needs without the fat. I think you could try fat-fee sour cream, too: that might be less tangy than the yogurt. Fat free sour cream, since it's made with skim milk, is thickened with something else, probably carageenan. Any fat-free half and half would also have a substitute thickener.Some thickeners hold up to freezing and some don't. There's a lot of difference between brands in how sour they are: you might have to try a few. I use half fat-free yogurt and half fat-free sour cream for many sauces. I tried making ice milk with plain milk, and it didn't work out. Not enough body. I meant to repeat it using something thicker, but haven't yet. I've been thinking about fat-free evaporated milk; that would have more body to it. Let us know what you try and what works!

This is from Recipelink. ALMOND PISTACHIO ICE CREAM 2 cups milk 2 cups heavy (whipping) cream* 2 pkg (4 oz each) instant pistachio pudding mix 1/4 cup chopped toasted almonds 1/2 tsp almond extract Combine all ingredients.** Refrigerate until chilled. Freeze in an ice cream maker according to manufacturers directions. *You can use light or heavy cream to increase or decrease richness. For a more sherbet like texture substitute all milk for the cream. **To lighten up the texture, retain the heavy cream; whipping it into soft peaks and folding it in just before freezing. This extra step is a plus for any pudding ice cream you plan to harden. Makes about 1 quart Source: Ice Cream the Whole Scoop by Gail Damerow MSG URL: http://www.recipelink.com/msgid/118862

David, yup, no raisins. Glad to know I'm not the only one to hate raisins. Thanks Sooz, this recipe is so easy I'll make it for Moe often. Tracy, you understand right. No ice cream maker necessary. Just a blender or food processor. I used the blender. The recipe doesn't call for stirring the mixture after it goes into the freezer, but I think it really helps set it up and keep it creamy. Jenn, the cookie time wasn't adjusted for the round cookies. But for the dough I baked in the small cookie sheet for the bars, I did have to add a couple of extra minutes. I cut the bars while the cookie was still slightly warm. FOAS, looks great. Moe would love both the strawberry and blueberry. I have some raspberries in the freezer that I'll use for the next batch. I might even add some chocolate to that batch. Ann