You could have skipped most of this thread by going to vermicomposting thread first. But as far as using chicken poop in your home compost, you're not in much danger of having contaminants from a home flock. Unless they are being kept in filthy conditions, underfed, get only rainwater to drink and house garbage to eat. Most likely you keep their coop clean, feed and water them daily and provide fresh greens whenever possible. Most likely your hen yard is also clean and free of contamination. The suggestion to store the compost for 60 days before using it makes sense. After your compost is finished, you should sift it to separate out anything that is not finished and place it in covered containers and leave them in the sun. This heating will complete the cooking process without killing the good microbes in your compost. Your dog's poop is another issue. Dogs digestive systems have harmful disease micro organisms that you really don't want around your food crops. Some people over in the vermicomposting forum have a system to dispose of pet waste out in the yard. You cut the bottom out of a 4 gallon plastic can, dig a hole in the yard deep enough to set the can down into it with an inch or two above ground level. After Fido leaves you a gift you shovel it into the can and replace the lid. The earthworms will come up from the ground and dispose of the contents of the can. You may be able to use the same site for a year or more since much of the waste is carried down into the sourrounding soil by the worms action. Personally, I don't worry about the compost made from chicken manure, leaves, grass and kitchen waste. But I don't want my dog's poop in my garden or near my food. DH works for the health department and has a degree in chemistry and environmental health and he makes all our compost so I just don't worry about it. The composting process that we use is a slower method with 4' square bins. We have 8 of them and have most of them going at any one time. He turns the compost about every 6 weeks so it takes nearly a year for one load as each one travels down the row of bins. After it's finished and screened it's packed into clean barrels for storage until we are ready to use it. Cheryl

got your email nogmo, thank you, these lists make me want to look up more and see what is out there.I think my mom will kill me if i put more flowers in her garden. :') Maybe i can get some she will like then i won't get into to much trouble, LOL I really do like those one's with more different colors in them though. The lady slipper balsams have finally ripened up. Out goes alot of bubblers tomarow. I will keep checking to see what is new, I also have some white, pink cypress vine seeds. *tabor*

Jenna, I'm wondering if the chocolate dipping sauce (or something similar) you're looking for is "nutella", often used for biscotti? It's a chocolate-hazelnut spread that's available in most grocery stores here in New York, can't say though for any other parts of the country. About your query for a "Chewy" oatmeal cookie; I have a friend that is very competitive (and guarded) about her recipes. For years I have tried to match her recipe by trying many different ones, including developing my own. Quite by accident one day, (I think I wasn't feeling well) in a mad rush, I used the recipe from the Quaker Oats Container; it was an unmistakeable match. I love Oatmeal cookies and we all love this recipe the best; I highly recommend. Quaker's Vanishing Oatmeal Cookies Ingredients 1 stick plus 6 tablespoons butter, softened 3/4 cup firmly packed dark brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 3 cups quick or old fashioned oats, uncooked 1 cup raisins (I use cranberries for xmas) Directions Heat oven to 350 degrees F. In a large bowl beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered. xxxxxxxxxxxxxxx As for your query on chocolate cake, I think the recipe that you're looking for might already be posted. This xmas I had a request to make the chocolate cupcakes from "Magnolia Bakery", very famous here in Manhattan. I really loved this recipe; It is not a deep chocolate flavor if that's what you're looking for; The texture and flavor is delicious and instructions follow for a layer cake. Magnolia Bakery Chocolate Cupcakes (Instructions for a 9-inch double layer cake to follow*). Cupcakes 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces unsweetened chocolate, melted 1 cup buttermilk 1 teaspoon vanilla extract Icing vanilla buttercream frosting chocolate buttercream frosting Directions To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm. Line two 12-cup muffin tins with cupcake papers; set aside. In a bowl, sift the flour and baking soda together; set aside. In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth. Add the sugars and beat for about 3 minutes or until fluffy. Add the eggs, one at a time, beat well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overmix. Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth. Carefully spoon batter into cupcake liners; fill 3/4 full. Bake in a 350 degrees F oven for 20-25 minutes or until pick comes out clean. Cool in tins for 15 minutes. Remove from tins and cool completely on a wire rack. Ice when completely cool. *If you would like to make a layer cake instead of cupcakes, divide the batter between two dusted and floured, 9-inch round cake pans and bake the layers for 30 to 40 minutes. I think you won't be disappointed. Happy baking!

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