In early February (I think that's Virginia's equivalent of Minnesota's April), most of my getting ready to plant involves catalogs, sandpaper, potting soil, and dreaming. The catalogs are used for orders and in planning the beds; the sandpaper is used to finish smoothing all the tool handles and shining the blades; and the potting soil is for seed starting. I don't step into the actual gardens unless the soil passes the fist test (grab a fistfull of soil, squeeze, and examine carefully; then it's okay to walk in garden if the wad of soil breaks apart when tapped to indicate its not too damp). I do make sure all the equipment is cleaned and -if motored- tuned up. I stock up on whatever amendments will be needed during the coming season, for me that means CMG for the lawn, and vermiculte for the seeding, but other folks have other lists. Now's the time to obtain all the shredded leaves needed for pathes and mulching. Are your plans completed? I can spend weeks on plans, which is a good thing else I'd be outside smooshing the soil instead of waiting for spring. Oh yeah, February is also when I lay the row covers over the rows that will have peas and beans - the paths between are heavily mulched and walking won't hurt the tilth; the row cover will help warm the soil to a temperature good for planting, sooner. Early February is also pruning time: inspect the woody plants, remove damaged branches and prune those that prefer dormant pruning.

I love that cake, but it isn't mine, really. It's Pixistix' recipe, she's one of those people who has gone to the Pillsbury Bake Off more than once, so she's better than I am. Nonetheless, I can tell you that I use all purpose flour in the cake. Just be sure to beat the eggs and sugar well, 4 or 5 minutes is not too much. Otherwise the cake can be denser than it should be. The frosting tastes like penuche fudge, to me. It's not extremely caramelly and sometimes it is slightly grainy, which I like and others don't. That recipe came from the daughter of CindyNY. Good luck, and happy birthday to your son! Annie

don't know....I would say easily 2 or 3... I usually freeze it ahead....then frost it while it's frozen....easier to frost thatw ay. Linda C

It does add flavor although fairly subtle. But it adds significant moistness and texture as the acidity helps to break down gluten and the carbon dioxide it contains acts as a natural leavening agent. You can replace milk with buttermilk in just about any baked goods recipe, although you may need to alter the amount of baking soda or powder the recipe calls for.