We sure did not know triple_b ! You would be welcome Florence. You can just pick a little amount of rose petals during the summer (Zephy is a good choice!) and keep them in small bags in the freezer until you have enough to make the jam). Btw Here is another great link for all the rose products one´s heart can desire. (Including the Rose Petal Jam). Best Rose Oil, Water (Get the little atomizer!). I use the Rose Oil in aromatherapy lamps and it scents the house those winter days when I long for roses and summer and read rose books. Do check this link there is lots of information and pictures about the production of Bulgarian rose products. Here is a link that might be useful: Bulgarian Rose Oil and products

Thanks rachelelen for the video, I understood by the directions but seeing it done I can understand better. Rhiannon is excited that we have grapefruit and I think that I will segment a couple for her, Hayden and me. As for the Clementines..... I think I ate 5 today, I just can't seem to stop, they are so sweet and juicy, will have to buy some more to satisfy my fix and maybe even freeze some for later. Stacie

I make a carrot cake that has half the amount of oil that other carrot cakes have. It also contains crushed pineapple though. You could sub the drained pineapple for an equal amount of chopped apples, or thick applesauce. I'll paste thew hole recipe here....but you can leave off the glaze and the frosting for breakfast...or not.;-) Carrot cake Julie T�s 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

We are probably talking cake cake, although the recipes I found called it pound cake. But it certainly isn't the traditional pound cake with the equal portions. I've found a bundt cake. The only problem is I don't have lemons to zest. I used to always skip over lemon zest in recipes until my secretary gave me one of the rasp-like zesters! Changed my life. However, I have lemon juice that I froze when I bought a bunch of lemons for decoration. Maybe I'll give it a go and just add a skosh more lemon juice to make up for the lack of zest. Here's the recipe from Amy's Healthy Baking blog. Never tried any of her recipes before. Lemon Bundt Cake with Almond drizzle for the cake 1/2 c granulated sugar 1/2 c water 1 tsp lemon zest (about 1 tiny lemon) 1 c all-purpose flour 1 tbsp baking powder 1/8 tsp salt 1 c low-fat ricotta 1 tsp vanilla extract 1 egg (or 2 egg whites) for the drizzle 1/2 c powdered sugar 1/4 tsp almond extract 1/2 tsp lemon juice 1/2 to 1 tsp water To prepare the cake, combine the sugar, water, and lemon zest in a small pot on the stove. Bring to a boil over medium heat, stirring frequently, and boil for 1-2 minutes. Let the sugar syrup cool for 10-15 minutes. Preheat the oven to 350°, and coat a 6-cup bundt pan with nonstick baking spray with flour. In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, stir together the sugar syrup, ricotta, and vanilla until smooth. Add in the egg, mixing well. Add in the flour mixture, stirring just until incorporated. Pour the batter into the prepared pan, and bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before turning out onto a wire rack to cool completely. To prepare the drizzle, whisk together the powdered sugar, almond extract, lemon juice, and 1/4 teaspoon of the water. Stir in more water, a little at a time, until the drizzle reaches the desired consistency. Drizzle decoratively over the top of the bundt cake.