O-o-oh! Those were ingredients...I have to say that I was getting a bit green thinking of all those things mixed together. Mica powders, hmmm. I've used them on polymer clay, but never thought of them for tufa. Raw egg and cheese curds? Can't wait to hear how these items were incorporated and what they did to enhance the crete/tufa. Very cool. My sister is currently living in Spain on Rota Naval Station. I'll have to have her keep an eye out for interesting concrete sculptures. Tah!

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

Lou (hawk307)- Thanks for the breading idea! That's one I hadn't tried, and certainly will now. People use powdered egg products all the time and don't even think about it, or realize it, when they use commercial mixes for baked goods, pudding, pancake mix, and the like. I've found lots of applications for dried egg products since I make my own "convience" foods and mixes. I make egg noodles in large batches and dehydrate them. It's an important food safety issue to use a pasteurized egg products for this application, rather than raw shell eggs, so I use powdered whole eggs or powdered egg yolks (which are pasteurized). All those egg whites used for Whole Wheat Angel Food Cake -reconstituted dried egg whites. No YOLK! (LOL) People who go hiking or camping use them all the time. ----------------- brownthumbia - I order my powdered egg products on-line (small amounts from King Arthur Flour, or large amounts in #10 cans from Honeyville). I have purchased "Just Whites" from the dinky little health food store here in town (I live in the middle of farm country where a lot of food items just aren't readily available) at the cut-throat price of $14.99 for 8-ounces ($23.99 - 2.25-pounds from Honeyville). The powdered egg whites were VERY handy when I made a "TON" of sugared almonds for holiday gift baskets. In my recipe I roll the almonds in egg whites. The link below is for recipes using Deb-El Foods "Just Whites". -Grainlady Here is a link that might be useful: Deb-El Foods - Just Whites

I keep "Just Whites" and powdered whole eggs on hand. Both are pasteurized powdered egg products. I use them in some older recipes where raw shell eggs were used without being cooked. Once they are reconstituted with water, they work the same in a recipe as a raw shell egg would. You can usually find "Just Whites" in most grocery stores, and King Arthur Flour carries dried egg whites and dried whole eggs. -Grainlady