Posts by kthull

mudbug, When I attempted growing from seed, I went ahead and got one of those seedling kits (ok, stop laughing) and used grow lights. It was five years ago, so I don't recall much more than that, except that there really was no good...

Phoebe, when I grew the beets a couple years ago, all I did was boil them. I had only eaten beets from the jar as a kid, so even in its humble preparation, they were tremendous. For this time around, I read about roasting them in a...

Jim: I grew beets from seed two years ago and they were just phenomenal. In fact, I may toss a few in this year too since you've refreshed my memory. I planted them in an area of my garden with rich, soft, deep soil. Besides that, I...

Thanks again for the insight mudbug. It is a raised bed and we have all clay soil, hence the need for new stuff. As for ordering by the yard, I've always considered it, but never planned that far in advanced, so that's why I bag it....

Thanks for the interest mudbug. I finally got the new garden bed in this weekend. Now I have a single, large 6' x 20' plot. Over 50 bags of new soil and I'm ready to roll. I planted blackberries in the corner a couple weeks ago. Now...

This time around, I used clear piping gel and powdered sugar to stabilized the whipped cream and so far it's been my best test. I think my last test will be with the gelatin (actually tried it, but messed it up by letting the gelatin...

Very impressive!

These are all great suggestions...thanks. Momo, I'll be making the cake a day ahead. But in addition to stability, I'm looking for more structure in the cream to hold the piping than what I've been able to get with plain old whip...

Wendy: I emailed Jacques off his site and asked him (or whoever responds to his email) and they replied: I checked and they do sell powdered colors for chocolate at $3.55 for 3 grams. Don't know if they wholesale.

Ok, I've been trying a number of stabilized whipped cream frosting recipes with mixed success. Any professionals out there using true whipped cream frostings or should I toss that notion and go with the prepackaged non-dairy stuff?