I know this is an old thread but I wanted to update that I have followed through on my promise to start a Garden Club in the future. I (and anyone else I can drag in with me)WILL be launching a Salt Lake Valley-based Garden Club next Spring. We have an incredible facility to meet in- the new Ed Center @ Conservation Garden Park- and a 5 acre botanical garden to call "Home". Anyone interested in helping get the club started is more than welcome to help! It's a lot of work to get something like this launched but we have the help and support of Conservation Garden Park to do it- though they want the group to be self-managed. The club will be a free thanks to the contributions from Conservation Garden Park but, in return, they have requested that we have a service component with the Garden being the recipient. Could be required hours of service or a simple Day of Service- that can be decided by the Club. The only thing I am insisting on is that there will be a HEAVY web presence so that even those who can't attend meetings regularly can be totally involved. If you are interested in helping or staying updated on the progress of the club, "friend" Jordan Valley Garden Club on FB or check the website link below. If you want to help, just post a note on the wall or on this thread and I will contact you. I just created the FB group and placeholder website and they are not going to be regularly updated for some time but it will at least keep you connected. Here is a link that might be useful: Jordan Valley Garden Club- Future Website

There is a product that is like a non dairy whipped cream. Pastry Pride and Flavor Right are two brands. You whip it up like whipped cream but it has the consistency of icing. It tastes fine on it's own and is extremely low sugar and dairy free. You can flavor it with cocoa powders,pudding mix or custard mix. You can even mix cream cheese into it. I use it more for fillings ( makes a lovely custard) than I do icing since everyone loves my buttercream. But it does taste good and is extremely stable. It pipes well. You can freeze the unwhipped and even freeze it whipped. It can be left out at room temperature even in warm conditions for 24 hours and remain stable.It does tend to crust however after a longer time out. If I can't use buttercream for some reason I use it. It is excellent in hot weather. The only icing I can't stand is fondant. It looks good and you can look like an artist without too much practice creating fabulous "looking" cakes but I prefer not to have to chew my icing. LOL

The c&b Remi pillow looks pretty great with it to me. I like it a lot. The other one looks like the colors and scale go but I think the quieter pattern of the blue one works better.

None of them will make knowledgeable selections to auto populate anything with,even if you can figure out how to get started with a floor plan. That is the dfference between intentional human design and rote copying of things not that original or inspiring to begin with.