Careful with that netting, though. I used it in my old garden to give little shrublets a fighting chance against the deer and ended up killing two blacksnakes and several goldfinches. The snakes got tangled in bits that must have fallen or torn off and the finches looked like they tried to land on the bush and got caught in the mesh. Take the mesh off and store it in a bag as soon as it doesn't have to be on the bush anymore. Another choice would be floating row cover.

Bigack: Go to the wrench, top right. Click on Options, then the tab, Minor Tweaks. Change the fonts and size on the websites.

I'm not sure; I hope JasDip responds with how long she stores hers. I looked it up on Food.Com. One woman says she freezes hers in small portions and thaws it as needed. Another lady said she mixes it using 1 or 2 tablespoons of each ingredient to get smaller batches. Yet another person said, in the reviews, that she substitutes cocoa powder for the flour when she's going to use the coating for chocolate cakes of brownies. This is going to be the new staple in my kichen. Here is a link that might be useful: Read through the reviews.

I found it in an old post. I hope its the right one. I will also add it to Our Recipes. Jasdip's Blueberry Muffins - makes 9 large ones. 11/2 cups all purpose flour 3/4cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries, or 1/2 pint 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon 1.Preheat oven to 400 degrees F. 2.Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. Fill the muffin cups right to the top. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork. Sprinkle over the muffins before baking. 4.Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done.