Hi! I am interested in shredded or doubles. I have to offer: clivia (plant) Abutilon Marion Stewart (gorgeous and huge and covered with blooms) (plant) Brug cutting Jean Pasco, Insignia Pink Red firespike (plant) Purple firespike (plant) Sesbania punicea (scarlett wisteria) (plant) Caeslipinia mexicana (plant) Dwarf Pride of Barbados (plant) Coral vine (plant) orange plume (plant) yellow plume (plant) Pink plume (plant) Rouge berry (plant) Clerodendrum musical notes (plant) Red and white bleeding heart vine (very large plant) Let me know if you have brugs that match my desires and if anything I have grabs your fancy! Anita Datura seeds: La Fluer, Alba, Ballerina

These are by far the best peanut butter cookies I have ever made, and I make a lot of cookies. I always get rave reviews when I serve them. They are really over the top. 2.5 cups all purpose flour 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/2 lb. (2 sticks) salted butter (I use Cabot only) 1 cup brown sugar, packed 1 cup granulated sugar (I use Florida Crystals Natural Sugar) 1 cup crunchy peanut butter (Jif), at room temp 2 large eggs 2 tsps. vanilla extract (suprisingly, CVS imitation vanilla is excellent) 1 cup roasted salted peanuts Preheat oven to 350. Grind peanuts in food processor until they resemble bread crumbs, about 14 pulses; set aside. Line two large cookie sheets with parchment paper. Whisk flour, baking soda, baking powder, and salt in medium bowl; set aside. Beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes, scraping down bowl as necessary. Beat in peanut butter until fully incorporated and then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated. Scoop into balls (I use cookie scoop) with about 1.5 Tbsps. dough per scoop and drop onto parchment about 2 inches apart. Press criss-cross design into the top of each ball using a fork dipped in cold water. Bake 10-12 mins until cookies are puffed and slightly brown along edges but not on top. Cookies will not look fully baked! Cool on sheet until set, about 5 minutes; transfer to wire rack to cool completely. The ground peanuts add a lot of flavor and surprisingly, do not add grittiness. I don't like peanuts in cookies as a rule, and I don't like crunchy peanut butter, but I love these cookies. When my mom makes them, she likes to make a glaze of powdered sugar with a little milk and a small amount of creamy peanut butter and drizzle it over the finished cooled cookies. If you make them, let me know how you like them.

Sharon, I spent a lot of energy trying to figure out how to make fresh bread...Fresh...on the day I wanted it whenever I had a day in the kitchen like you're describing. After much experimenting, I realized there are two ways to accomplish this. 1. From dough that has risen once, formed into rolls and frozen. To make this happen, I put the frozen, formed rolls in a buttered pan, cover with plastic wrap and freeze; let the pan of rolls rise overnight on the counter. (I've found the dough shouldn't rise for more than 8-12 hours, otherwise they can over-proof.) Bake in the morning. OR 2. From dough that has risen overnight in the fridge, having gone through the bread machine the night before. When I do it this way, I start my dough an hour before bedtime, so I can put the dough in the bread machine into a greased pan for the overnight rise in the fridge. The next morning you still have to form your rolls and allow time for another rise, but it works well if time permits. Either way, you'll have fresh bread and won't wear yourself out getting there. If time is really tight (OR I plan on drinking!), I actually prefer the frozen-overnight-on-the- counter-to-proof method. It doesn't seem to work if you leave your bread in the freezer too long, as I suspect it kills the yeast after a while. For just a few days of make-ahead prep time, however, it works really well. I hope you find it works for you, and you've discovered a new way to get fresh-baked to the table.

We have BM Straw in our kitchen/dining/mud rooms and it also has an apricot undertone. I like the color quite a bit during the day, but not so much at night - at night it almost looks like a dirty color and is considerably stronger looking. We used Ellen Kennon's Honeysuckle in a previous home and I think that had somewhat apicot undertones, too, and I liked it in all light levels. I am currently working with a designer to help revamp and update our dining room as I just can't do it myself. It was already a struggle, but my job has me traveling a ton now and I just don't have time for all the thinking and research that would need to go into it! Anyway, she tells me that the yellow is dated and has suggested I go with a more up-to-date color. What do all you yellow people think about that? I have mixed feelings - I like yellow and find it sunny and cheerful. I feel like I need it to perk up my space in the woods, where we have natural low light. At the same time, I've never been completely sold on Straw given its odd color at night, and I guess I'm ready for a change. I am not one to realy follow trends, but I also don't want to have a house where everyone walks in and says, WOW, this is so 1996 or whatever year yellow was so popular. (I know, I know, I'm supposed to decorate with what *I* like, not for people who come to our home.)