Hi Kendra, If you search this forum for "clump shots" or "garden pics", you might find the type of pictures you are lookin for. Here is a photo of one of my favorite daylilies - SPIDER MAN Here is SPIDER MAN (in the center) again showing the entire bed - Here is the same bed at dusk from a different angle with SPIDER MAN on the far left - I try to take a clump photo of my daylilies every year so that I can watch them grow. If you'd like to look through my albums, I'll post a link below. Best of luck, Kathy Here is a link that might be useful: Kathy's Garden Gallery

i recommend doing actual RESEARCH and work and find the recipes etc on your own. And then road test them before you just offer them for sale.

After years of kicking around the idea and perfecting my receipe and marketing ideas, I created http://www.luvscrub.com/Home_Page.html The Luv Scrub. I started out thinking I would create the concept much like all the others, but noticed that my husband loves sugar scrub too. So, I decided to make and market towards couples in their 30 somethings. Romantic and reconnecting would be the concept. Date Night in a Box, The Weekender, The Great Escape are the names of the packages. Please check it out and lemeknow what you think.... email me with any questions, and thanks for the forum. customercare@luvscrub.com Here is a link that might be useful: The Luv Scrub

Here's an answer I found doing a Google search: "The most frequently asked question on this blog is why I use a mixture of half shortening (butter flavored shortening to be exact) and half butter in my cookies. And can people choose which one they want to use and exclude the other. You butter lovers, you! Here's the answer: Butter and Shortening both add different chemical properties to baked goods. This mostly has to do with their evaporation level and how they react to heat. Butter increases browning and adds a crisps texture to baked goods. It also evaporates more quickly, but then lends less stability to the finished product. Butter also has the best flavor. Shortening does not brown food nearly as much. It takes longer to evaporate and adds a more elastic texture to baked goods. So when I bake cookies I use a mixture of half butter and half shortening. Why? Because I get the best of both worlds. The butter helps to crisp the outside and the shortening helps your cookie retain moisture. So if you choose to use all butter, your cookie will turn out a bit more browned and more crisp, but may also stale or dry out more quickly. If you use only shortening you will get a softer cookie with less texture and less flavor." Here is a link that might be useful: Butter vs Shortening