DD loves flour sack towels. She bought some from Walmart. They are fine but pretty thin. Would you consider making towels from linen? I bought yard goods from fabrics-stores.com. I've been please with their linen. Before I started sewing, I washed it on hot and dried it on hot 3 times. I choose 3 times because something I read said that is what you should do to pre-shrink linen. I have bought the All-Purpose weight and the Heavy/Rustic weight from them. Both are sufficiently sturdy. Here is a link that might be useful: Linen fabric

actually, they probably will not ripen indoors, unless thee is at least some yellow on the skin of the fruit. (supposedly over 7 percent yellow is needed) obviously, you can try, also, some people use them green, and make a type of cole-slaw - salad green papaya salad / Som Tum https://www.google.com/search?q=green+papaya+salad -- i fight this every year, trying to get ripe fruit before winter. i am in New Orleans (zone 9) if i protect the tree with frost cloth, and plant it very close to the house (south-side), it will come back in spring, and i get 2 - 3 months of fruit in the fall. then...' i still have to compete with the critters. they even took a fruit off the tree when i put a sock around it... LOL i am guessing my neighbor with find a sock in his yard somewhere... 2 plants next to the house, with evergreens on the side i chop the top few inches a couple times a year when young to keep them short.

If you can get King Arthur flour, that works better than anything else. Buttermilk Biscuits 2 1/2 cups self rising flour (I use King Arthur) 1 teaspoon sugar 1/2 cup PLAIN Crisco (not butter) 1 cup whole milk buttermilk Preheat oven to 425*. Cut Crisco into flour with a pastry cutter or fork until well mixed. Add buttermilk and stir. Turn out onto floured surface and pat out, turn in half, flip, pat out, and turn bottom half over. Pat out and cut with biscuit cutter. Place in pan sprayed with Pam. Reform leftover dough and cut rest of biscuits. I form the last biscuit by hand. You can do them all by hand if no cutter. Bake about 10 to 15 minutes. 1. You can cut recipe in half. You can also take out of oven after they are just done, but not brown, and freeze after they are cool. 2. To use regular flour, 2 1/2 cup plain flour, 2 tablespoons baking powder, 1 teaspoon salt. 3. We like to butter our biscuits after they are cooked and do not like butter in the dough. If you want butter in the dough, use 1/2 cup unsalted butter, omit Crisco. 4. The lard you get in the grocery stores now is not the same as old fashioned lard. If you have a source for real fresh lard, you can use 1/2 cup lard instead of Crisco or butter. 5. Keep your hands well floured and also dust a small amount on top of dough and under dough as you turn. Keep a light hand, you are not kneading yeast dough. Dust the cutter with flour, also. The first biscuits after I got married in 1970, you could of used for hockey pucks, lol. He ate them anyway!

Could be. The trick the Expert taught me is that the margarine (never butter or shortening) must be sticks with 100 Calories per tbsp, and have dairy solids. What I have on hand, and bake with when I want parve, is Earth Balance Soy Free sticks. I've baked with it a lot including cookies, but I still think it was the problem today. Or...I had another thought when I ate one. My brown sugar came in plastic. We've talked about how plastic ruins the powdered sugar. I have a new box. Maybe, I'll split the next batch and test the sugar. I've never had failed cookies before this month! The spritz were a simple mismeasure, no biggie, but the chocolate chips are making me nuts!!!! I mean, I've only made this same recipe ... countless... times. And they're cookies! I can make ugly cookies, but never wrong cookies. ARRRGGGHHH!!!!!!!!!! I had an email saying that my CSA box isn't going to have the chard, broccoli or oranges, but I think I can make the cake with the one I have. Or maybe use mandarins. I have a lot of mandarins.