Way to go, Squatch!!! Tho I'm seriously jealous of the little brother I never wanted ;~) You'll prolly invent something awesome and retire at 45...better hurry ;~) Ugh! Even thinking about going back to finish my BS makes me bleed internally!! Perfectly happy being a degreed ass til my back gives out and i gotta teach or deny insurance claims or sumpthin til i'm 70...;~( Don't forget to come visit Thistledew sometime...I'm like 2 miles from exit 107. lynniebabes

Judging by the flower alone, this little lady is definitely a winner. The outer petals are darker than the inner ones, there's a mottling that looks kinda stripey, and the inside of the flower has a hint of gold that makes it glow. Commercial hybridizers have the pressure to produce winners continuously, so they don't have the luxury of being able to hang onto their substandard-appearing seedlings. Amateurs don't have this pressure, if they have enough space to handle the pots. You have a long driveway, Robert ... I think you're good for a while. This little lady definitely deserves space in the ground this year, to see how she performs outside. Here it is from another angle: and a larger version of the original photo: I feel like a proud 'aunt'. Connie (as I previewed this post, I noticed that those leaves look pretty bad. I think it's time to take her out from under the lights and put her in the greenhouse till later this spring. Maybe that will help ... she already gets fish emulsion, so I don't think fertilizer is the problem. Maybe she used all her energy to make the flower. Poor thing.)

Congratulations Jackie! Your Lady Roberts bloom is lovely - on my monitor it closely resembles the colour of my Safrano blooms at the moment. My Lady Roberts (purchased in May 2014) was extremely variable in colour last year - everything from verging on white to deepest pink! Rather a shock, however, here's the colour that it produced at the beginning of May 2015 - My Anna Olivier hasn't flowered yet this spring but she does have lots of buds - if she is half as beautiful as your AO bloom above, I'll be very happy. Tricia

I find that yogurt is great if I have a few bites after a meal, but NOT to sub. that with fiber-rich foods. I like yogurt for hot summer, and soup for cold winter. Excerpt from below link: "Drawing on health data from more than a 100,000 participants in three long-running studies — the Health Professionals Follow-Up Study (1986 to 2010), Nurses’ Health Study (1980 to 2010), and Nurses’ Health Study II (1991 to 2009) — the researchers found that a daily serving of yogurt was linked to an 18 percent lower risk of type 2 diabetes. " Yogurt may reduce type 2 diabetes risk – Harvard Gazette Yogurt also reduces the risk of colon rectal cancer. Husband's grandmother died of colon cancer and his Mom had breast cancer & masectomy at 40, but his colonoscopy after 60-year old was perfect: zero polyps thanks to his marathon running, plus he eats yogurt daily for breakfast. Higher Yogurt Consumption Is Associated With Lower Risk of Colorectal Cancer: A Systematic Review and Meta-Analysis of Observational Studies - PubMed (nih.gov) My note: Yoplait and DanActive both contain a HUGE amount of sugar, but I have good results with probiotics pills: Culturelle and Fem-Dophilus from the below chart. Both are patented & developed by doctors and CANNOT BE FOUND in fermented foods. Click on below link to see what probiotics are in fermented foods: Instead of buttermilk, I use plain yogurt and sour cream to tenderize chicken breast. Instead of baking it in the oven, I sauté on a saucepan with olive oil. Yogurt makes chicken breast very tender in below geniuskitchen recipe. CHICKEN BREAST WITH SOUR CREAM 1⁄2 cup sour cream or 1⁄2 cup plain yogurt 1⁄4 cup lemon juice & 1⁄2 teas. Worcestershire sauce 1⁄2 teas. celery seed & 1⁄2 teaspoon paprika 2 -3 cloves fresh minced garlic 1⁄2 teaspoon salt and black pepper 8 boneless skinless chicken breast halves 2 cups fine dry breadcrumbs or crushed cornflakes In a very large bowl, combine the first 8 ingredients; mix well. Pound chicken breasts thin & dry with a paper towel. Place the breasts in the mixture; turn to coat evenly, (make sure that each piece is completely coated with sour cream mixture).Refrigerate overnight. Remove the chicken from the marinade; coat each piece with the dry bread crumbs, that have been mixed with 1 tsp seasoning salt. Bake, uncovered in a PREHEATED 400 degree oven, for 20 minutes. Turn off oven, let rest for 10 min. to finish cooking.