first they flowered, then they had in between the flowered spots that had dried out, was the black seeds, and boy do i know the need to chat!! my two kids are at vbs and its quiet, and i'm used to all the noise!! you'd think i'd enjoy the peace and quiet!! LOL HEE HEE i think ya just kinda get them all out of the flwered type thing and let them "dry out" for a few days or however long, i store all my seeds in a medicine bottles, (i have tons of them) and put them in the fridge. Thank you :'))

ML, You're right - watch this one closely for mealies. In fact, I grow mime away from all other Hoyas to be sure it never has a chance to get them. (Bad past experience!) It really isn't a climber - more of a trailer. (Though I have to admit that I'm a big fan of climbers myself!) And it doesn't necessarily take a long time to bloom. Give it ideal conditions - bright light (not so much direct, just really bright), don't let it get terribly dry, and fertiilze and it will bloom in a reasonable time. First Hoya, huh? Bring on the addiction! Denise in Omaha

Dave - I don't cook often but when I do - I do it well!!! My sauce is very simple. And everyone that has ever tasted it says it is the best they had. I am not bragging here. The trick was passed down to me by my great grandmother. In the past, I used Tutta Rose Crushed Tomatoes with Basil. And did nothing more than add some salt, pepper, basil and meat. And still made a better sauce than anyone. Now, with using my own tomatoes, I used the same princeples. But since I couldn't can the tomatoes with basil, I added alot of basil. Some salt and Pepper. And added meat. I took a meatball recipe from the "Soprano's Cookbook" but used half ground beef and half pork for the meatballs. I swear by this. The meatballs are so much better. My mom does all beef. And her meatballs are so heavy. The ground pork lightens them up a bit and gives the sauce a better flavor. I also added a few links of browned italian sausage. So on that note - yes, I did cook for an army but I froze several quarts. And with fresh tomatoes, I don't think I could have made a better sauce. I am not sure how I can do this with less tomatoes, cook it for a few hours and still get the same flavor, but I am going to experiment this winter. I'll keep you posted!!!

OOOh I'd be having one of those for breakfast too. I know I would love a cookie with figs and black pepper. I'd need to increase the figs and dates though when I left out the raisins. I hope Diane is going to share her recipe. Ann