I have divided the dog dose for the cats. The only difference is the Methprene is not as strong in the dog version. This is the ingredient that stops the flea/tick reproduction capability. So far I haven't had any problems with the exception the cats come home with a tic or two around 21 days post application. They were waiting until around 26 days to attack my critters, when I used the actual cat vial. Since you can only use every 30 days anyway, I don't see the problem. They will still get tics with it on, my vet says they die quickly. I can get 4 cat doses from one medium dog dose. I have to find my notes to remember the proper dosage. NO!!! you can't use a whole vial of the dog one on a cat!!!!

I don't think you can change the proportions too much and still get a great sponge cake. Every memory of sponge cake I can conjure has a sugary taste. If you feel like experimenting, you can reduce it and see what you get. The alterations in texture might be an acceptable tradeoff for you. I would start by only taking it down 20 g, though. Whether it would work or not for sponge cake, I don't know, but I've read that demerara sugar tastes less sweet. I've never used it and don't know how it bakes. It obviously has a molasses component. You do have to smash it up in the food processor, and/or let it soak in the liquid (egg) to dissolve thoroughly, but it might also be worth a try if you're in the mood to play around.

Not all potting soil is the same, and garden compost is not the same and varies quite a bit. High peat can be good for acid loving/wet plants, I don't like it but that's what some can grow in. Not sure how compost is too rich unless the plant doesn't need much. I mean compost is about as gentle as you will get for fertilizer.....It's suppose to have good microbes. You would not use straight compost anyways, you would mix it how you like it with others. So far miracle grow is the main brand with fungus gnats in it that I avoid, even with the new fancy organic label. That's the biggest downside to peat IMO...the gnats. Also depends on the plant/tree. I am growing a few pond cypress and I put it in a heavy soil since they love standing water. Even in a pot I find red maples grown well in bark compost/sand/some granite, I'm sure there is better but it can be done. I imagine even more so in a hot climate. To be honest I find slower growth indoors with bonsai soil because it's hard to keep my tropical plants that like damp/wet feet happy. That may also be because of the limited supplies here. I've found a low peat, higher bark/sand/perlite or grit ratio works for me(at least to start out) or just add more bark to the bonsai soil I guess, but I'm not saying that's the only way to plant. I use mostly bonsai soil outdoors even though I think I need to add more moisture retention as it can get windy here. The pot makes a difference too. are you using terra cotta, plastic, colander or maybe natural containers. In my climate an unglazed pot dries out pretty fast even with dirt in it. If clay pots didn't break in winter up here, weren't so expensive I would use those a lot more I'm not saying all these are the "best" way, but I will give an example. I read a lot of bonsai blogs of people who seem like they know what they are doing and some don't. One thing that is absolute truth is, what works in Florida doesn't work for me. I just have to tailor my humidity/climate and such. Same as indoor, I doubt my house will have the same humidity/temp/light as any of yours. I have started Experimenting with pure DE since I can get it easy here, or maybe a DE/Bark mix. Anyways, just my Limited experience.

I'm pretty sure what i used was Ghirardelli. That seems to be the brand that fills the centers. And flat squares. Last year i was working on a recipe for a peanut butter type cup that does not use so much powdered sugar and other type of fillings not necessarily 'peanut'. That is when i found the above recipe. I went way off track. But did find that peanut powder would work since the oil is removed, then tried coconut flour...then ended up making tiny truffles. And 6 varieties to suit everyone. This was for a charity event money raiser at work. Every allergy is represented in the work force so it was a bit of a challenge. Less sugar/sweet comes from a dozen or so co-workers that wanted a rich dark chocolate 'peanut butter cup' but not sweet like the basic reese cup. Then the 'no peanuts', no gluten, no dairy, etc started. Truffles were easier. It was a total fail getting it all trialed and ready for ValentinesD ay so i'm at it again...(for x-mas)...they want my salsa for Thanksgiving. To take home to family. I recently made a hot sauce and they want that also...oy, i have no time! (I ordered a box of Hatch chilis from NewMexico that i smoked and froze.) I'm thinking of using coconut flour to thicken the nutella and maybe ground pistachios...here i go again, lol. My inspiration is Hu, an NYC kitchen/take-out place. Fantastic products at a very high cost. I can spend 50 and make 500dollars or more for charity. If you google their menu you will find many recipes as they list all ingredients. Our charity budget was 200 for years and then i decided to take that 200dollars and make products...it is really just my time invested but it has turned into 4-5 thousand we give now. Then i take out a hundred from every thousand and buy ingredients and containers...all good. I'm off work today for a three day rare weekend and having some time to think about the holidays...