Here, we get big plants like trees from the nursery in them. Some times the nurseries will give them to you or probably sell them pretty cheaply. I have managed to accumulate quite a few because most people don't want them around, If the nurseries near you don't use these exactly they will use something similar enough to be useful to you. It's worth a try. Good luck.

You're better off using towels and sheets (not as likely to blow away or become compromised), if the plants are small enough, though frost cloth is better for lightweight plants that can't tolerate much weight. Best protection of all for small plants is corrugated cardboard boxes, as long as rain is no concern. The corrugation provides excellent insulation and you're guaranteed maximum benefit from captured ground heat by a good, snug fit to the ground. You can get all you want for free from USPS.com. Most large/larger plants are too difficult to effectively cover, IMHO. Just say no to large tender plants.

OK, here's the deal with soft tofu, (if your inspiration for using it is to cut down on saturated fat in recipes). You can use it to create any creamy type application, but bear in mind that tofu will not carry and enhance the flavor components the way cream will. So to compensate, tofu dips, desserts and sauces have to be "spiced up" more than maybe you would do usually. Frankly, this is not a problem for me, I usually love the "spicier" versions of things anyway. Besides being lower in saturated fat than animal based products, whole soy products have a lot of phytoestrogens in them, which have many health benefits in addition to being lower in fat. Also bear in mind that although it is lower in saturated fat, tofu is not extra low in overall fat, or low calorie, so use in moderation like all things. And of course some folks are allergic to soy so can't get any benefits. Some of the allergies can be attributed to the genetic modification (to include herbicide resistence), that is becomeing ubiquitous with soy, so seek out organic, non-gmo soy sources. I couldn't find my tofu chocolate pie recipe. I eat desserts so sparingly that this would not be the kind of thing I would make very often, unless I was going to some kind of party. Otherwise it would languish and get soggy in my fridge, and hog scarce space. However, while trying to find the recipe, I Googled soft tofu and got gazillions of great sounding recipes. Once of my easy peasy favorite things to do with soft tofu is to make tofu pudding tarts. Mori Nu makes various pudding mixes you can combine with soft tofu--like lemon, vanilla and chocolate. If you can't get Mori Nu mixes in your local health food grocery, you could order them online, or just Google for a recipe, there are gads of them out there. In fact, I am linking to one particularly interesting site I found while searching for the pie recipe. I buy those little phyllo cups, fill them with a dollop of the pudding, a dollop of my homeade preserves, and a sprinkling of sliced almonds. Very cute and very easy. But they don't keep, the phyllo gets soggy if you let them sit around too long, so I only make these for parties. Also tons easier than making a custard pudding tart. OK, so with a little Internet sleuthing, I found the recipe I made. But I also found out that unlike back in the 90's when I subscribed to "Vegetarian Times" where the recipe came from, gads more folks are cooking with tofu so there are so many more options! Note: I got this from a blog called "Dewey's Treehouse." I cannot find the real name of the blog's author, but she gives credit for the recipe to Jennifer McLain, from the January 1994 issue of Vegetarian Times. They have a feature called "Recipe Redux" where they pare down someone's favorite high fat recipe. I got a lot of great recipes from that column! The notes are from the blog author, not me. If the recipe ends up with weird symbols, that's from my cutting and pasting. Chocolate Pie After Redux (It can be made up to three days in advance.) Ingredients Crust: *7 oz. chocolate wafer cookies or graham crackers and *2 tbsp. canola oil or melted margarine. (My note: I just make a graham cracker crust following the directions in the Betty Crocker Cookbook. You can use any crumb crust recipe you like.) Filling: * 8 oz. unsweetened chocolate (a box of the supermarket kind is fine) * 2 10-oz. packages silken tofu (The first time I made this, I bought a 19-oz. box of aseptically-packaged silken tofu, because Jennifer insisted that the tofu be the silken type. The second time, I had to use what the supermarket offered, which was soft (but not silken) tofu in 300 g (about 10 � oz.) water-pack tubs. I used two tubs, and it worked fine.) *10-oz. jar blackberry preserves (Jennifer says that preserves made from any red berry (strawberry, raspberry or cherry) will work. You don't taste the particular fruit, it just adds sweetness and texture. The first time, I used a jar of black cherry preserves. The second time, I was again limited to what the discount supermarket had, and I had trouble finding anything in the jam aisle marked "preserves." I settled for a cupful of E.D. Smith Triple Fruit Wildberry spread, which is thinner than normal jam and seemed to work well.) *1 tsp. vanilla extract *1 cup liquid honey (You may think you need to cut back on the honey after putting in a cupful of preserves or jam. However, we tried cutting back, tasted it after blending, and agreed that it did need pretty much close to the whole cupful. Remember, you�re adding a lot of unsweetened chocolate.) Directions Crust (if you�re following the recipe here): Preheat oven to 350 degrees. In blender or food processor, combine cookies and oil or margarine and pulse to make fine crumbs. Press into bottom of springform pan or pie plate. Bake 10 minutes and cool. Filling: Melt chocolate in double boiler or over very low heat. Put remaining ingredients in bowl of food processor or blender and add melted chocolate. Process until very smooth, stopping occasionally to scrape down the sides. Pour filling into crust, smooth top, and refrigerate until firm, at least 4 hours or overnight. Serves 12. Per serving: 409 calories, 17 g fat, 57 mg carb. Lpink's notes: Put some berries around the top for some extra style points! Also note, although it may be low fat, this is NOT a low calorie dessert!! But it's very rich so you won't be tempted to eat more than one tiny sliver! This post is getting to be long, I'll post some more recipes later. Here is a link that might be useful: Food Ferret soft tofu recipes

Yes they are making polyester better but nylon handles traffic best. Nylon has memory, polyester does not. If you do not vacuum enough to pull all the dirt particles out of the carpet, polyester will lay down and stay down..even after properly being cleaned. Nylon on the other hand will spring back up. If you have heavy foot traffic, polyester will mat down, nylon will spring back up. 20 yrs ago polyester carpet felt like sandpaper. This day in age some of the carpets feel like silk. The texture of polyester has gotten a lot better.