It's an interesting question, namely, do scents smell different to each person, or are the various "same" plants possible different smelling from each other? Or, are we just too much the amateur at smelling that we can't define the nuanced differences as well as an expert (it's certainly that way with wine - generally speaking, people who can't taste the difference between a good wine and a bad wine, at least in my experience, haven't had the same experience in tasting wine as people who can tell the difference. But, there's also something to the individual palate as well - some people are certainly more sensitive to some tastes than others (take hot spicy food, for example). So it's possible that people are more sensitive to smells - I know I'm like a walking mildew detector in food, long before others taste and smell it. As for the orchids, I have literally smelled an orchid that had a scent that others have not smelled. It was a very slight fragrance, but it was there quite clearly. I'd love to get a group of people together and have them all smell something like sharry baby and then see if they all think it has the same scent - so as to knock out the possibility that there are different smells to different Sharry Babys. I have heard some people say that the original sweet fragrance plant, before it was super cloned, had a different smell, or a stronger smell. I have an SB I got from Home Depot and one I got from some Hawaiian vendor, I think, and the home depot one absolutely looks different than the other. The Hawaiian one can take less sun, is overall a lighter color, and the leaves are FAR more crinkly and stiff. I've had both plants for several years now, it's weird how different they are from each other. I was at some greenhouse and the owner told me the sharry baby they had was one of the original sweet fragrances, going back before massive cloning. The plant looked more like my Hawaii SB, the lighter color and more crinkly harder leaves. Who knows.

Here's one from Delia Smith Online that I use, all text from her website: Vinaigrette Dressing It has to be said that this is always going to be a matter of personal taste according to how much acidity you like and what your preferences are as to flavourings and so on. I seem to suffer from some kind of mental handicap with dressings, which roughly means that other people's salad dressings always seem to taste better than my own  my husband's particularly. Here I have set out my favourite version of vinaigrette, but it's adaptable: you can use red or white wine vinegar, a different mustard or no mustard; if you like it sharper, use a higher ratio of vinegar, and if you want it less sharp use a higher ratio of oil. The following combination is my own personal favourite. Vinaigrette dressing is best made and used as fresh as possible, because once the oil is exposed to the air it loses some of its fragrance. If you want to prepare things ahead, proceed up to the vinegar stage and leave adding the oil till the last minute. Serves 4-6; halve the ingredients for 2-3 1 rounded teaspoon Maldon sea salt 1 clove garlic, peeled 1 rounded teaspoon mustard powder 1 dessertspoon balsamic vinegar 1 dessertspoon sherry vinegar 5 tablespoons extra virgin olive oil freshly milled black pepper You will also need a pestle and mortar. Begin by placing the salt in the mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will quickly break down into a purée. Next add the mustard powder and really work it in, giving it about 20 seconds of circular movements to get it thoroughly blended. After that, add some freshly milled black pepper. Now add the vinegars and work these in in the same way, then add the oil, switch to a small whisk and give everything a really good, thorough whisking. Whisk again before dressing the salad. This recipe is taken from Delia Smith's Cookbook. ****************************************** And to make it into her Niçoise dressing, add: 2 tablespoons finely chopped fresh herbs (chives, tarragon, parsley, basil, chervil or mint, for example); if using fresh oregano and thyme, use just 1/2 teaspoon each in the mix. Note from Sharon: Last time I made this dressing I used about 2 TBS flat leaf parsley chopped together with about 1 teas each of fresh mint and thyme from the garden. SharonCb

Yes, using essential oil and white vinegar (1/4 cup) instead of fabric softener is an excellent alternative to commercial softeners. Many recommend you use an oil that has cleaning properties such as citrus: lemon, orange, bergamot etc. but if all you are looking for is a nice fragrance that you enjoy any essential oil will work. The amount of oil can vary on load size and some oils are more potent than others. Experiment until you get the desired scent strength, begin at around 5-10 drops. Many drug stores carry essential oils in their cosmetic department. I work at Longs (now CVS) and we carry the Aura Cacia brand. If you want to buy in bulk there is a great website that I've found here: Here is a link that might be useful: Mountain Rose Herbs.

Allison, my D levels are good so I don't think I want to take that. I have been advised not to take echinacea because of allergies. I rarely get sick as it is, but I always think about flu season, etc. Yes, Thieves is one I have heard about. YL is the brand the acquaintance uses and I must say her family of 4 (2 young sons) seem extremely healthy. I will look at the other brands you listed. I'm really only interested in diffusing - I especially thought of it during flu/cold season on days I work! Too many people come in when they should take a sick day. Is there a certain brand you like Allison? Kswl, I'm sorry you deal with nausea daily. I had a bout a couple of years ago with some stomach ulcerations and ginger tea really helped. But I'm with you on the Zofran. I had never had it until a few months ago after my colonoscopy. I woke feeling a tiny bit nauseated and the doc gave me Zofran. I told him I didn't want something that made me sleepy/groggy - and it didn't.