Oh man... it's just a scone. They're not exactly life or death. Your husband's line was funny though. Honestly, yogurt and buttermilk are pretty close, the thickness might just need a splash more liquid next time. Grandma probably just used whatever was going sour on the counter. Bet they still tasted fine with enough jam.

Did you get a pot with a clear label on it? I keep a cheap plastic tag stuck right in the soil that says "DO NOT REMOVE" in big letters. It's saved my herbs from the cleaning crew more than once.

I've skipped pre-heat on brass too, works like a charm. Cut my setup time in half and the pieces come out fine.

Is it just about money, or are we missing something? @ward.angela mentioned using leftover fabric, but does that really help new designers start from scratch? I mean, if eco fashion is only for the rich, why do we keep hearing about small brands making it work? Maybe the trend isn't the problem but how we approach it. Your dreams might need a reality check on what green really means right now. But hey, is giving up on ideas the only way to deal with high costs?

Ever wonder if that freezer bag trick is too good to be true? My friend Jess was totally into it, saving every potato peel and broccoli stem. She ended up with this weird, cloudy broth that made her whole pot of lentils taste like dirt. She had to throw the whole thing out, so her freezer was just full of old kale ribs for months. Guess it doesn't always work out like the nice idea.