Gorgeous flowers Kelly, thank you so much for the touch of Spring. I agree with Bright that the watering can next to your tipsey pots is fantastic, love the crystal "water droplet" it adds just the perfect flair to the setting. Hope you won't mind if I use your idea in making my own tipsey pots this year. I had the darnest time posting pics to the forum until I received help from another member so it's not just you that had the problem. Sal

Great idea, I've been wondering how to understand what size container is best for which tomato. Those tomato 'bags' are a reasonable idea, but one size for all wouldn't be best for every tomato, would it? And I think they are so over price, I would never buy one. I do how ever love and joyfully pay for "Down Under Pots" because they should, with care, last generations and they are a quality product. I have tuberous begonias hanging in all of mine now and I am amazed how they love these pots. The tubers are getting so huge, I don't think I can get them out of the pots now. Never had that happen in regular pots! I leave them in all winter and when they show fresh sprouts I hang them upsidedown. Can you see through the milk jugs when wet or dry? what is a large jug to recycle as a tomato hanger, have to give this lots of thought. Also, for a large tomato, the weight + water and fruit is an important consideration

We are about to purchase natural stones for our two bathrooms. Please let me know if you are happy with your travertine, marble or limestone in your bathrooms after a few years? Are you able to maintain the original color? Are you able to keep it very clean? do you have photos to share? We are ready to demo this weekend, but can't really make up our minds about it. Thanks much!

Brown Rice Syrup - is half as sweet as sugar, so equal amounts of agave nectar would be way too sweet, but 1/3 or 1/2 that amount would probably work. Brown rice syrup is also much thicker than agave nectar, so you may have a hydration difference you'll need to correct in the dough/batter. A 50/50 mix of agave nectar and molasses or 100% cane syrup would work. The mild-flavored agave nectar would help cut the taste of molasses or cane syrup which are very strong to be using in large amounts. Especially compared to mild-tasting brown rice syrup. I'd be inclined to use Golden Syrup (Lyle's Golden Syrup is one brand). It's another cane sugar syrup and is thicker than honey/agave nectar/maple syrup and has a mild flavor like brown rice syrup, but will be a little sweeter than brown rice syrup. Dancinglemons suggestion to use 100% Pure Cane Syrup is a good one (I use Steen's brand), but it adds a lot more flavor than you find in brown rice syrup. Personally, I just plain disliked the flavor of brown rice syrup. * Raw Sugar - is refined to produce pure sucrose (which is still plain old sugar). Turbinado or your C&H Raw Sugar will work well as a substitute. Sucanat would also work. Sugar is sugar (sucrose). The size of the granules is what you'll find different in this case, plus a little of the natural color and minerals. If you find the more "natural" forms of sugar aren't dissolving well, you can give it a quick zip in a blender or small food processor and it will become "powdered" sugar and will dissolve better. Raw date sugar isn't a good substitute in my opinion, since it doesn't "act" like sugar in cooking and baking. It's okay to add to a topping, such as a crumb topping, but the chemistry of sugar just isn't there for baked goods. It doesn't dissolve readily (you usually need to dissolve date sugar in water before use and it still leaves a large amount of solids that never dissolves), it will ALSO add a great deal of date flavor, and it burns VERY easily. I'm with dancinglemons, I also avoid high fructose syrup and wouldn't use Karo (and haven't for many years now). From past experience using brown rice syrup, Karo would also be much sweeter. White Karo would have the least flavor, but more sweetness than brown rice syrup. -Grainlady