This is so good!!!!!!!!! Pistachio Cardamom Cake with Lime Glaze 1 cup unsalted pistachios or salted, rinsed, dried (I couldnt find unsalted) 1/2 teaspoon ground cardamom 1 1/2 cups granulated sugar (divided use) 1 1/2 cups self-rising flour 11 tablespoons butter, room temperature or slightly soft 3 large eggs, room temperature 1/2 cup plain yogurt 1 lime Water (see below) Preheat oven to 350 degrees F. Spray an 8 inch round cake pan with baking spray and line bottom with a round of parchment paper. Place pistachios and cardamom in food processor and pulse until pistachios are chopped. Add 3/4 cup of the sugar, flour and butter. Process for 20 seconds, pulsing occasionally, until mixture is crumbly. In a separate bowl, stir together eggs and yogurt until well mixed. Add egg mixture to food processor and process just until blended. DonÂt overprocess, but make sure ingredients are uniformly moist Dump batter into prepared cake pan, scraping remainder from processor. Bake for 45 minutes or until a skewer inserted comes out clean. Cool in pan on a rack for 10 minutes, then invert and allow cake to finish cooling. Keep pan handy. Zest the lime to make about 1 tablespoon of zest (green part). Juice the lime and collect as much juice as possible. Add water to lime juice to make 1/3 cup plus 1 tablespoon liquid. Place water/lime juice mixture in a saucepan and add remaining sugar (1/2 cup). Turn heat to medium and bring to a boil. Add lime zest. Reduce heat and simmer for 5 minutes. Strain lime zest. Let cool for about 10 minutes. Liquid should be slightly thick. Now glaze the cake. Use the skewer to poke neat holes in the top of the cake. Pour liquid over top and let it sink down. Let it sit for a while then serve. If you want to cover the holes, sift confectionerÂs sugar over the top. This cake is very good and kind of unique. A slice of cardamom lime cake and some ice cream? Yum. Marigene's Lavendar Pound Cakettes are very good. Lavender Pound Cake with Lemon Glaze (Marigene) 12-18 miniature cakes Ingredients For the cake: 2½ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, room temperature 2 cups sugar 4 eggs 2 egg yolks Finely grated zest of 1 lemon 3 tablespoons fresh lemon juice 1 teaspoon vanilla extract 2 tablespoons dried lavender, coarsely crushed or ground ¾ cup buttermilk, room temperature For the sugar glaze: 2 cups powdered sugar, sifted 3 tablespoons heavy cream 1 tablespoon lemon juice Finely grated zest of 1 lemon Equipment Meat pounder, spice/coffee grinder or food processor to crush the lavender Stand mixer with paddle attachment Two 6-cup mini Bundt® pans Microplane grater/zester Generously grease two 6-cup mini Bundt® pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven. Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside. Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla. Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not overmix. Spoon the batter into each cup, filling it only ¾ full and distibuting it evenly between the 12 Bundt® cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point. Prepare the glaze: Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve. [ChefÂs Notes: When preparing the Bundt® pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan. When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results. This recipe calls for 6-cup mini Bundt® pans to make lovely Spring gifts, but feel free to use whatever size pan you desire, as this cake bakes well in a variety of pans  two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt® pan. Just be sure to adjust the baking time to suit. DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall. Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.] And this Pound Cake is excellent and so easy. Posted by Dishesdone and she toasted each slice and served it with ice cream...Yummy! LISAÂS POUND CAKE (dishesdone) 1 cup butter or margarine (softened) 2 cups sugar 5 eggs 2 cups flour 1/4 teaspoon Amaretto (or vanilla or almond extract) Grease and flour two loaf pans. Cream the butter and sugar together until very light and fluffy. It's very important to beat until the sugar is no longer grainy. Beat in eggs, one at a time. Fold in the flour and the amaretto. Spoon into the two prepared loaf pans. Set in a COLD oven and then turn oven on to temperature of 350 degrees F. Bake for approximately 40 minutes or more until golden brown and a toothpick comes out clean. Note: Toast the pieces of Pound Cake and serve with homemade ice cream! Delicious! Hope this helps. Michelle

We usually have 20+ at Thanksgiving and this is what works for me because I like to do as much as possible ahead: Buy 2 smallish (12-14lb) turkeys. Cheap turkeys are fine. The small ones go fast so look as soon as they go on sale. Cook one the day before and make your gravy. This is the "back up" turkey, for leftovers and possible seconds. Slice it and put it on a platter with some broth. Buy a spiral sliced ham. It will impress all those thinking turkey is the only meat and it is generally much appreciated. You can bake it in a crock pot if necessary or, even better, a roaster oven. Serve the second turkey hot from the oven and slice to order. Like a carving buffet! I have never had to use the turkey form the previous day because I also have the ham. However, it IS nice to have to give people leftovers to take home and, of course, the gravy is done. All the side dishes? Make your stuffing now and freeze. It reheats great. Mashed potatoes will keep warm for hours and cranberry sauce can be made 3 days ahead. Roll dough can be made the night before and baked that morning..or made earlier and frozen. Ok, I do get up really early and make pies because I like fresh pies, but the dough can be made 2 days before and kept in the refrigerator tightly wrapped. We like marinated asparagus..nice to have a cold vegetable made the day before. And I'm really blessed to have relatives who bring most everything else even if it is yucky...like green bean casserole. They like it though! And the best part- dh will clean while I cook.

My name isn’t Justin and I don’t work for Costa Farms, but I will try to help you Camille:). Your cactus is Mammillaria vetula subs. gracilis cv. Arizona Snowcap, but if you‘re ever looking for more info you can easily type in Mammillaria ‘Arizona Snowcap’ instead of the long name I gave you in green, which is a link that will give you info on your cactus. Idk if you know this, but the new spines won’t be blue or yellow, they will be white. This cactus is a slowww grower. I personally think the first thing with any plant growing is knowing what plant you have and a little bit about the plant. If these were mine I would unpot, gently remove as much of the old soil off the roots as you can , and repot in a better faster draining mix like a perlite and or pumice mixed with cheap cactus soil. The pots look like the right size, if they’re root bound you can go up one pot size. After repotting cactus I wait about a week or two and then water them. It’s the start of the growin season so now is a great time to do this. If you live on the Northern Hemisphere of course. During the winter this cactus should be kept totally dry. I know that may sound nuts, but it’s normal when growing cactus. Many of my cactus got their first drink of water since late October a few days ago. Like my Mammillaria duwei Before After Any pieces that have fallen off set on top of the mix and they’ll root eventually. It could take months for this process so be patient and leave them be. Any rootless pieces should be kept in bright filtered sun, especially when it starts to get hot because the rootless little pieces will fry. Lastly, during the growing season your cactus may need to more sun than what’s being provided, so slowly acclimating it to more sun is probably in its future.

Lilbit- I agree with you, Rina is Awesome! Luna- Take heed to what chefmomster told you: "No Roots, No Water." Use that as a rule of thumb with most succulents. Why? because the stem or rosette would have nothing to take in water. It would sit in wet soil and rot. Becci6 is telling us that we should try as closely as possible to provide our succulents with the same growing conditions they would get in their natural environment. That is something we should all strive to do. Knowing the weather conditions in your local area will help decide where you place your plants. For example, Sempervivums in my area of southern California can be grown outdoors all year long. there are others such as Lilbit and Rina that live in a much colder climate than me that would not be able to do that (unless of course you have your own private greenhouse like Lilbit (congrats!)). Most likely they bring their plants indoors or at least cover them to shield them from intense cold. Even where I am..i usually see them thrive outside when they're planted under or beside a larger plant or tree to shield them from intense sun. I have seen many that have gotten fried by they sun. If they're getting intense sunlight for too many hours each day, I would give them some shade. We are now entering the middle of July and I have watered mine only 3 times so far this year. I stop watering in November and continue again in April. You may not be able to use my watering regimen so again, get to know your local area weather and what would work best for your plants.