[CH] Hab rebirth & Splenda

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Off topic: Doug in BC told me about Splenda and I don't use any other
sweeteners these days.  Wonderful stuff (but in US is only available at
present ordered via the web page Tom Bryant gave).  It tastes "zackly like
sugar" like Tom said AND you can cook/bake with it unlike the other
sweeteners.  I use it instead of Palm sugar in my Thai dishes, etc.

On topic:  Looks like the habs from last year aren't going to come back to
life like my piquin and other chiles did.  They were left in their pots
outside but near the house all winter since I thought they were killed by a
cold snap we had early on.  Are habs typically less cold hardy or was I just
unlucky?  Deb


Tom F. Bryant wrote:
Michael, et. al.
    I've been using a no-calorie sweetener called "Splenda" (sucralose). (Go
to <splenda.com> for info). It's essentially "inert", non-toxic, and tastes
zackly like sugar.

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