Bill,thanks for your quick response and the great photo - it's amazing how well-shaped your plants are. Do plumerias behave like lots of other plants (e.g. fruit trees,shrubs) where the tallest branch will grow more than the other branches during the next growing season? Am I overthinking this whole thing? The first plumeria I got as a well-branched 2foot cutting 1 1/2 years ago from a neighbor seems to be growing pretty slowly. I just stuck it into my flowerbed, but it is healthy with 18 tips and 6 inflos developing. Most of the branches are at about the same height. That's what made me ask about the rate of growth in connection to the height of the tips. If there is a connection, could you use it to keep a plant smaller or make it grow taller? Btw, this plant is a Noid white with yellow center, nice clean smell, but doesn't last too long. Iso

Raw eggs unless pasteurized can make you very sick! Old Fashioned Ice Cream-4 eggs, 2 c. sugar, 1/2 tsp salt, 3 c. heavy cream, 1 Tbs. vanilla, 2 qt. milk. Beat eggs until light. add sugar & salt gradually, beat well, add cream,vanilla & milk (last) Freeze in dasher type old fashioned ice cream freezer. Allow about 2 1/2 in. for swelling in container. Yield 1 gal. From the Brookville Hotel in Brookville, Kansas in 1940's.

The other day on the cheesecake thread ColeenOZ prefaced a recipe containing raw eggs with, "We don't seem to have the issues with raw eggs here that you do in the US..." so I set out to find if there really was a difference between eggs in our countries. At first it seemed there was just a negligible difference, something like an estimated a .004% incidence vs our .005%, but then I read something interesting on the FSANZ (Food Standards Australia New Zealand) website: Unlike many other countries, the types of Salmonella that can contaminate the inside of eggs as they are formed in the bird are not present in Australian laying flocks. While Salmonella can be sometimes present on the outside eggs, it won�t grow, even at room temperatures, because the condition of the egg surface limits its growth. I don't have any supporting evidence, but it's my understanding that even here, most of the already extremely rare incidences of contamination are on the outside of the egg, not the inside. I always wash my hands after handling eggs, and if I'm using them raw I wash the egg first. I think that puts the odds of getting sick pretty darn close to zero. I also say go for it, along with LindaC's disclaimer. Here is a link that might be useful: FSANZ

Thanks for filling in the gap between the two numbers Annie. Like Annie, I eat foods with raw eggs and prefer my steak and even my hamburgers (which are more risky because when you sear a steak with the inside medium rare, the inside was never exposed directly to external contamination but the some inside of your hamburger was on the outside) medium rare. And I eat raw fish in sushi. So far the only two times I've had food poisoning were when I was on business trips. The more recent time, nothing that I had eaten was a typical suspect so my guess is that the restaurant wasn't careful enough about cross contamination or had an employee not washing hands carefully enough. And we use to make quick eggnog (milk with a raw egg and some vanilla in the blender) for my kids one of whom went through a period as a very picky eater so it was one way to get some protein into his diet at the time. I also keep in mind that it the higher the bacterial load the more likely it is to make you sick. A few salmonella cells in a raw egg that has been kept refrigerated will probably be fought off by my immune system. I wouldn't for instance make eggnog, let it sit on the counter for half a day and then drink it. Just in case (IIRC the likelihood that an egg carries salmonella was something like 1 in 20,000) the egg had salmonella, I don't want to let something with raw egg sit at a danger zone temperature for an extended period of time. Ice cream has an advantage there - you know it has been kept cold since it was made. On the other hand, if I had guests over, I would at least let them know that there was raw egg in something and have an alternative because I think they should be able to make that decision for themselves and who knows who has a compromised immune system. And my son and DIL don't want my granddaughter to be fed food with raw eggs. Since children under 5 have salmonella diagnosed at a higher rate than adults (perhaps because it takes less to get them dangerously dehydrated or because they have less immunity?) that seems to be a sensible precaution. I've put in the link for how to cook eggs enough to kill salmonella while still being able to use them in raw egg recipes. This is a compromise for those who need it. I remember reading that someone tested the pasturized egg whites vs regular egg whites and they didn't whip to as much volume. That link also mentions using acidity to kill salmonella. You have to get the PH down to 4.0. If you make mayo and let it sit for a while before you mix it with something else, that may do it. Just tossing some lemon juice along with the egg into your ice cream mix probably wouldn't because the acidity of the lemon juice would be diluted too much by the other stuff. Here is a link that might be useful: instructions for cooking eggs to use in raw egg recipes