Thanks Mike! I will go re-plant right now! If it seems to be staying too wet, then what would I need more of in the mix? Perilite? Or something else? I have mixed for days, so I think it is mixed ok. I did notice that the perilite was falling to the bottom before adding the bailed peat, but once I added that, it seems to be holding up much better. I may add some extra drain holes in the pot though just as an extra precaution. You know, I was so worried about them being over watered and wet, that I was not watering them everyday. Now I think they got dried out in the heat! UGG! So I am on this. bigmario, I am new to the soil mixes obviously, but the 2 best mixes seem to be the cocohusk recipe and the 5:1:1, which have both been shared on this thread. The pictures I have up are the 5:1:1 mix I made, but I did mess it up at first with the wrong peat. But the wrong peat for the 5:1:1 is actually the right peat for the cocohusks. I will be also making the cocohusk recipe, I just have not found one of the ingredients for it yet. But when I make it, I will post it here. OK! Off to transplant! Be back with pictures of the re-plant! Christy

Hand Cut French Fries with Spicy Ketchup Use direct/medium heat on grill 1/4 cup ketchup 1/2 tsp chile sauce 1/2 tsp balsamic vinegar 2 russet potatoes, about 8 oz each 1 T olive oil 1 T minced garlic 1/2 tsp kosher salt 1/2 tsp freshly ground pepper In a small bowl mix together the ketchup, chile sauce and balsamic vinegar. Set aside Scrub the potatoes under cold running water and dry thoroughly but do not peel. cut lengthwise into 1/2" thick slices, then cut the slices into 1/4" thick wedges. Place the wedges in a medium bowl. Toss with the olive oil, garlic, salt and pepper. Place the wedges on the grill, being careful not to let them drop through the openings. Cook directly over medium heat until golden brown, turning once, about 10 minutes. For extra crispy fries, open the grill and cook for an additional 1-2 minutes, turning once. Serve warm with the ketchup. Makes 4 servings. source:Weber's The Art of the Grill My note: I tried this with one large baking potato. Sliced maybe 1/4-1/8" thick slices. Rolled them in light olive oil,garlic powder and salt & pepper. Grilled until browned. My ketchup mixture was about 1/2 cup ketchup, 1/2 cup chile sauce and I drizzled a bit of balsamic vinegar. Very good!

I saw a recipe today for one, and another for a cream cheese and muscadine pie, that is bold :) but worth a try. I wonder has anyone frozen them as is to use later? I have probably 50 lbs of them!!!

King Arthur Flour pretty much sums up what I've heard. That is that you definitely can substitute (after all, yeast is yeast) and although some suggest you need to use a different amount, KA says what I've heard from a number of sources. It's not really worth changing the amounts. Experiment if you want to though. Don't let me stop you! Here's an excerpt: "You may substitute active dry yeast for the instant yeast called for in our recipes without making any changes in the amount; if the recipe calls for 2 teaspoons of instant yeast, use 2 teaspoons of active dry yeast. (The official word on instant yeast is that you can use 75% the amount of instant yeast to replace active dry yeast in a recipe, but we never bother with the conversion; we find it all tends to even out in the end.)" Did you know yeast will keep birds from nesting in horses' manes? "Yeast is yeast and nest is nest and never the mane shall tweet". (Oh go groan somewhere else!)