I cover nothing. Plants in my garden either live or die, their choice. I've long since gotten over losing a plant, regardless of what it is or how long I've had it. You lose one, you plant another. Right now, most of the stepping stones are under a layer of dead leaves from the African Tulip Tree, the Triangle Ficus, and the Fiddlewood. I can't wait until the Rubber Tree starts dropping leaves. Last winter we filled a dozen large garbage cans with them. This will be my last winter in Florida. Next December, we're moving to Negril, Jamaica for at least two months, perhaps three. This is the beginning, maybe two or three years in, of a cycle of colder winters, hotter summers, and less rain. I didn't move to Florida to have to run the heat and wear sweats all day long.

Yes, I certainly understand your motivation. If it didn't work for me, I would not be writing, as I am. I am a very inexperienced baker. Are you using SAF yeast? I ask because, I don't know yeast from a television, but, an experienced, respected, inspirational baker on the kitchens forum has recently discovered that red star yeast does not always work and SAF always does. So to give me every chance of success, I got SAF yeast. I love the smell, too. I keep th e yeast in the freezer. I am so inexperienced that I researched where to keep the yeast. This baker also only uses bottled spring water. I still use tap water. The authors say kosher salt. So I use kosher salt. And I bought King Arthur flour, because bakers whom I respect use KA flour. Just trying to increase my odds of success in this goofy adventure. Linnea, these are only my thoughts. I have been lucky with abin5. Happy and excited. If you think your flour may be the culprit in not achieving what you want, then think of solutions---change brands, further research the flour brand/water ratio. Good luck.

Years ago I read about culturing yeasts from one's own kitchen, with just a bit of commercial yeast in a sponge, which is left open to capture the natural yeast spores that colonize the kitchen--similar to the sourdough cultures which were unique to the areas where they were cultured. The kefir bread is similar to Mark Bittman's recipe and technique. I culture the kefir (one source) all day, then use it for the water in the recipe, with a teaspoon of sugar, the yeast, and one cup of the flour. Let that sponge 'work' overnight, then add the salt and remaining flour the next morning. Let that rise all day, and bake in the evening. If I don't have time for an all day rise, I add another teaspoon of yeast with the remaining flour, and let the dough rise until doubled, usually about an hour. The length of time for the kefir to culture, as well as the rising time for the bread dough, depends on the room temperature, although I usually proof it in the oven. If you're experienced in bread baking, you'll know when everything is right. Today's loaf is one-third whole wheat flour and two-thirds all-purpose flour, but I sometimes vary the ratio, and sometimes substitute a small amount of other flours, such as spelt or oat, or a tablespoon of wheat germ and/or bran. The crispy-bottom cornbread is basically the Better Homes recipe for Bacon Cornettes, without the bacon. I have the cookbook, but here's a link I found online. I use half whole wheat and half all-purpose for the flour, and half yellow and half white for the cornmeal, and a little less salt and sugar than the recipe lists. To make it crispy on the bottom, I bake the mixture in a preheated iron skillet that has had a teaspoon of bacon grease melted in the bottom. The same way my grandmother baked her cornbread. :) The crackers are a simple tortilla recipe, like this one, but I use olive oil, one-third whole wheat flour and two-thirds all-purpose, and add different herbs, spices, and grated parmesan cheese. As I mentioned above, I use the pasta roller, set at #2, using smaller pieces of dough than if I were making tortillas. The roller makes the crackers more oblong than round, but it's much quicker than rolling by hand. I sprinkle with a little kosher salt, then bake them at 400 for about 5 minutes, on cooky sheets. The last time I made crackers, I made a few using the #1 setting, which is almost paper thin. I reduced the baking time to 3 minutes, keeping a close watch so that they didn't burn. They were very thin, crispy, crunchy and yummy. I plan to try the thinner ones with half flour/half cornmeal soon--I'm thinking they will be similar to tortilla snack chips. I know this might sound confusing, but that's the way I cook. :)

Zéphirine Drouhin Burgundian Rose Sophie's Perpetual Anne-Marie de Montravel And now, to say goodbye to a friend. I've had Applejack four years, but it has gotten as big and healthy as it can in a container. Last year it repeatedly sent out roots from the bottom of the pot. So, yesterday it was off the the annual plant exchange we have here in Lawrence, I think he got a good home where he can truly stretch out and grow. and yes, I'll probably get another band of it fairly soon--the fragrance is pretty unique, and fragrance is my biggest priority with roses. And now, some of the new bands that have arrived this spring. This first one I posted a few pics of in another thread, but here it is all fully blown, blued and quilled. Remember, with Catalonia, bluing and quilling are _features_, not flaws. Mountain Music, another rose I had ordered several times previously and always got the wrong one until now...