Try Houseplant and Container Forum for many, many Threads on Pachira aquatica. Pachira like well-draining soil, thorough watering, and lots of light. Mine is still outdoors, although it will be coming in soon....now that nights temps are dropping. Pachira is fairly easy to propagate from healthy cuttings. I just cut, and then stick the cutting in a container of bark-based potting mix. I have also propagated Pachira from the leaves. In fact, my Pachira was started from a leaf. Here she is today. Josh

For nursery pots I started using old food cans, and pop bottles cut down to about 6" deep, & poke a few holes in the bottom. Seed saving from one year to the next. You can't save seed from foods you buy at the grocery store because most are hybrid varieties and won't reproduce true. You have to start with heirloom varieties, and save those seeds. Make my own compost from leaves, paper, grass and kitchen waste. You cut down on a lot of trash by composting junk mail and boxes that canned pet food comes in. Cardboard makes good compost, as does newspapers, paper grocery sacks, clothing labels, dryer lint and cereal boxes. Make your own seed starting mix from peat and perlite, because it needs to be sterile to prevent damping off and diseases that attack tender new growth. I make my own potting mix from screened compost, sand, used seed starting mix and perlite. It's especially important to have a loose, open potting mix with my nursery pots that have straight sides (cans and pop bottles) otherwise it would be too difficult to get plants out of them for up-potting. Cheryl

Carol - Here's the short and long version of the recipe. I have it taped to my bread machine on a 3x5 card. It's our everyday bread, and I also use it for dinner rolls, cinnamon rolls, burger buns and hot dog buns. I've also included the long version of the recipe which includes instructions for making it in the bread machine, as well as by hand. I lovingly call the recipe "Mildred Bread". It was based on a recipe my friend, Mildred, got from Pleasant Hill Grain and some input from me. Sponge: 3/4 c. warm buttermilk (I use kefir) 3/4 c. warm water 2-1/2 c. milled whole wheat flour 1/4 t. ascorbic acid 2 t. instant yeast Mix on quick dough cycle for a few minutes. Stop machine and rest the sponge at least 2-1/2-hours. Stir in these ingredients: 1/3-1/2 c. chia seed goop (optional) 2 T. coconut oil (butter or vegetable oil can also be used) 2 T. agave nectar (or honey) 1 egg Add to the top: 2-1/4 c. whole wheat flour 2 t. salt (on top) Process on the quick dough cycle. Remove as soon as the kneading has stopped. Note: I sometimes add 1/3-1/2 c. multi-grain cereal at the add-in beep, and also add 2 T. flaxmeal. ----------------------------------------------------- The long version: 100% Whole Wheat Bread Bread Machine (changes for by hand in italic) Sponge: 3/4 c. lukewarm buttermilk (I use homemade kefir.) 3/4 c. lukewarm water 2-1/2 c. freshly-milled whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat) 1/4 t. ascorbic acid* 2 t. SAF-Instant Yeast Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours or up to 12 hours, or something in between. If you use a red variety of wheat, it will be less acidic-tasting if you use a 12-hour sponge. After the sponge has set, mix these ingredients into the sponge: 2 T. melted coconut oil (or butter or veg. oil) 2 T. agave nectar (or honey) 1 egg (I also add 1/3-1/2 c. chia seed gel. **) Add to the top of the sponge mixture in the pan: 2-1/4 c. freshly-milled whole wheat flour 2 t. salt (on top the flour) Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed. My changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it rise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to ALMOST rise to double. Whole wheat dough does NOT have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. Place the dough into a dough rising bucket. It should come up to the 1-quart line. It's doubled when it reaches the 2-quart line. You can get plastic food storage containers (with a tight-fitting lid and graduated measures on the side) at restaurant supply stores (or through King Arthur Flour - aka dough doubler). For this recipe a 2-quart container works perfectly.) After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat and with oiled/greased hands deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover and allow to rest 10-15 minutes so the gluten relaxes. Form dough, pan, cover with plastic wrap for the final proofing - etc.... I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350°F for 20-25 minutes), OR one 1# Pullman Loaf and use the other 1# of dough for 6 pecan rolls OR an 8-inch pan of dinner rolls - sometimes I use a portion of the recipe for hamburger or hot dog buns. A very versatile dough. ------------------------------------------------------ * ascorbic acid powder is available at most health food stores. It's a very important ingredient ANY time you make bread that includes wheat germ (which is in whole wheat flour). There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can also cut the gluten strands which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere. ** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber. By hand, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk or a wooden spoon and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours. After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading. -Grainlady

This week we had my son's 5th bday party. Instead of having the movie theater "package", I treated the guests to the movie and out to lunch at Wendy's (my son's fave restaurant, lol). The package at the theater would have been $300 plus I would have had to pay for any adults past the first 2 (dh & I). I would have had to supply the cake and they would supply popcorn, soda & candy and a souvenier (sp?) for my son and we would have had to tip the party hostess and pay 8.75% tax. Instead I spent a total of $225 and that included: the movie tix for 10 kids & 9 adults (plus 1 toddler), Cheez-its snack packs for during the movie (smuggled in, another 5 y.o. fave), lunch for all, cake (we called ahead and asked permission), party supplies (i.e. tablecloth, forks, candles, cake plates, etc), and favors for the kids. Everyone had so much fun and the whole party lasted 3 hours. The theater package would have been the 1.5 hr movie and 1/2 hour after for cake & play. I am in NY and childrens parties are big business. I have 2 sons and am proud that I have been able to come up with creative ways to celebrate, that are enjoyable and at a savings. I hope I never have to do a "package" party. My other great savings was I received a free vintage sink on freecycle.org. I am a member and frequently offer out and also frequently receive items. We are renovating in the summer and I have been shopping out fixtures. I had my heart set on an old white sink with attached drainboard, but could not find one anywhere feasible (except 200 miles away on ebay). This was free and was a 15 minute ride to pick up. It is in excellent condition and just needed a new home. I had found these new for sale online in England but the cost with shipping was beyond my budget. It would have been close to $800! I can't imagine paying that much for a sink, but I know many people do. I am just too frugal/cheap. Even if it fit my budget, I could not do it. I would rather use the money somewhere else or save it. That's my story for savings this week! I hope to have more to cheer about next week ;)