When my BBs get too tall and look shabby, I give them a "hair cut" back to about 24 inches. They come back bushier and start blooming again and look much better. It works for me. I love them. If they are grown where they don't get fertilized or watered they don't get so tall and do just fine without any help from us. I guess too much of a good thing is too much for some flowers. Bachelor Buttons seeds are sown by some people here in late February or early March out along their road frontage for spring blooms and sometimes amongst wildflowers. They do not get fed or watered other than by Nature herself and they grow famously. By the end of June or early July when it gets hot and dry, they are mowed off, thereby reseeding the ground for the following year. The next year they return. I keep saying I want to do that. I even bought quite a number of seed packets, but every year I forget to scatter the seeds. Darn it. Not a good flower for flowerpots or containers, but great in a cottage garden mixed in with other plants. So pretty. My favorite colors are the blues. I grow dark blue and a medium blue. Occasionally I even get a light blue color. So pretty with pink, white or yellow roses. Everyone has different likes and dislikes and so it should be. ~Annie

Arum, try photo bucket it's real easy and free. So is Picasa but not quite as easy to post the but very do able!! Are your pics at a web site? If they are email me and I will tell you how to post them. It really isn't hard when you get the hang of it. You can either post the pic or send a link. If you want to send me some pictures I will post them for you if you have trouble. Here is a link that might be useful: Photobucket

We have one about 40 minutes away in Alabama. Rarely do I go without buying something. They have a lot more than just dishes, they have garden decorations, silk flowers, candles, linens, rugs, lamps, and so much more. The prices are wonderful, I recently bought large tassels for only $3.00, and all of the dinner glasses were less than a dollar. I use to pick up teacups and the saucers (regular china like Noritake) and use them for birdfeeders and spent less than $1.25 for the two items. OK, since I am going to be in Alabama today, I might as well stop by - I am sure they have something I really need. B

I googled triple layer pumpkin cheese cake: How to Bake a Three Layer Pumpkin Cheesecake .Difficulty: Moderately Easy Instructions.Things You'll Need: Utensils 2 mixing bowls 1 hand mixer 1 whisk 1 mixing spoon 1 spatula Ingredients 1 9" deep-dish graham cracker pie crust 2 8oz. packages cream cheese, softened 1/2 cup white sugar 1/2 tsp. vanilla extract 4 eggs, divided 1 15 oz. can pumpkin puree, divided 1 tsp. ground cinnamon, divided 1/8 tsp. ground cloves 3/8 tsp. ground nutmeg, divided 1/4 tsp. ground ginger 1/4 tsp. salt 1 14 oz. can sweetened condensed milk Instructions .1 ÂPrepare your ingredients. Set out the cream cheese well in advance. Cream cheese should be at room temperature before use to avoid lumps in your cheesecake. Â2 Preheat the oven to 325 degrees. Â3 Prepare the plain cheesecake batter. In a medium mixing bowl, combine both packages of room temperature cream cheese, 1/2 cup white sugar and 1/2 tsp. vanilla extract using a hand mixer . Blend until the mixture is smooth. Add 2 eggs, one at a time, blending thoroughly after each addition. Remove 1 cup of the plain cheesecake batter and spread evenly into the bottom of the graham cracker crust. Â4 Prepare the pumpkin cheesecake batter. Add 1/2 cup of pumpkin puree, 1/2 tsp. ground cinnamon, 1/8 tsp. ground cloves, and 1/8 tsp. ground nutmeg to the remaining plain cheesecake Âbatter. Stir gently until well blended. Pour pumpkin cheesecake batter over plain batter in pie crust. Â5 Prepare the pumpkin pie batter. In a second mixing bowl, whisk together 1 cup pumpkin puree, 1/2 can (approximately 1/2 cup plus 2 Tbsp.) sweetened condensed milk, 1 egg, 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/4 tsp. ground ginger and 1/4 tsp. salt until smooth. Pour pumpkin pie batter over pumpkin cheesecake batter in pie crust. Â6 Bake your triple layer pumpkin cheesecake in the 325 degree oven for 30 to 40 minutes. The center should still be soft with the edges firmer. The center will firm up as it cools off. Allow the cheesecake to cool completely, then place it in the refrigerator for at least 3 hours before serving.