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

Brugs from cuttings can easily bloom the first year. Where on the original plant they were taken from is the main determining factor as to when they will bloom. Even those grown from seed will bloom in 1 or 2 seasons. Have you been giving them weekly feedings? Brugs are very heavy feeders during the growing season. You might be able to winter your brugs over. They can be cut way back and you don't need to lift them with a big root ball. I cut my brugs back to about 10" when I winter them over. They will go dormant over the winter and just need to be kept above freezing. They require very little water during this time, maybe a cup a month to keep the roots hydrated. When the temps begin to warm you can start watering and fertilizing your brugs. Karyn

No, no saving, I did try adding yeast at the end - no luck. I've been having the worst time in the kitchen lately, I must be too distracted lately or something. I made some more this morning and though "perfect" what wasn't perfect - my oven temp, I had it 25 degrees too hot. I thought I remembered the temp from last time I made them until I pulled them out the oven, one pan burned and the other just overcooked. Sigh.

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.