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I'm a bit unclear as to how much liquid to add when I'm cooking something. My recipes have conflicting advice. If I have, say, a cylindricalish roast, how much of it should be covered by liquid? A quarter of the way? Halfway? Completely? I know that crockpot cooked meats create liquid on their...

Hi all, I have a recipe for lavender ice cream that calls for lavender buds. Does anyone know where I can purchase these things locally? Some kind of aromatherapy store, maybe? I don't want to deal with the hassle of signing up for an account at some online store and only buying one thing. I am...