Thanks Everyone!! Xuan, I just noticed that I DO have another scape growing on my Red Pearl so I will definitly self one pod for you!! Jared, Gervase is notorious for not setting seedpods..with its own pollen or someone elses..I have had this bulb for 3 years and it blooms twice a year and nary a seedpod. They usually go so far and then abort. This year strangely enough they look better than most years and I DID NOT even bother to self it so if they mature it will be very strange. Gervase's stigma sticks way out far away from the anthers so selfing would have taken quite a feat..And I didn't have a window open for the wind to blow pollen around..Will see what happens, but give anything and everything a try that suits your fancy, sometimes you just get a few seeds and that's good enough... Speaking of Royal Velvet, mine is just opening (taking forever) and RV is one of these (like Charisma) with a very short stigma that more often than not gets contaminated before the flower even opens as the pollen sacs open inside the flower before the flower is even open and you really have to make an effort to get the pollen out before the flower is barely open..pollen is dripping all over the place.. I think I'll take a look and see if I'm not too late to de-pollen a flower or two on my reluctant Royal Velvet..Best of luck with that one too... Donna Oh, and one more thing, I do have some seeds that were given to me..a cross of Jasmine (an Aussie) x Gervase and they are good sized..(large grape) so his pollen will work on someone else given the right partner...!

Well I made it to-day. I did drain the syrup and added some more sugar to it. I didn't see all the replies here as I haven't been on the site much the last few days. I'm sure it would have been just fine without more sugar as it is very sweet. I used 2 cans but they were only 14 oz. each so still must have been a bit short. I probably didn't press the cake mix down firmly enough. I just patted it down. I was afraid that the juice was going to come up through but likely it was supposed to. It looked beautiful when it came from the oven but when I tried to take some out of the pan it was quite syrupy. Is it supposed to be? But boy, is it ever good. I can just imagine how it would taste with ice cream. I'm trying to count calories so just had a little piece. My son had some and he was really impressed with it as well. Thanks so much everyone. I am interested in knowing for the next time though, if I should have pressed the cake mix down more firmly. I'm quite sure there will be a next time

One of the peaches was ripe today, and so I ate it. I normally eat the peeling, but if I freeze the rest, I may peel them first. I think I won't slice them before freezing them also. I think I will make a small batch of peach ice cream, because that will keep well in the freezer. After tasting one peach, I do not think I will need additional sugar for the peaches and will use my vanilla ice cream recipe, but with reduced vanilla. I would use peach brandy in place of vanilla if I had that, but I don't. I think I might add a tiny bit of Amaretto, as I like almonds with peaches. I think Amaretto might enhance the peach flavor better than vanilla would. Normally I omit all vanilla when making fruit ice cream and sometimes use lemon juice, especially for strawberry ice cream. I really do not like vanilla with most fruit, but if the amount is small enough, it could be okay. I have some cherimoya in the freezer, and I might add that.

I think the crumble is going to taste like some sort of bar mix - you know, the stuff the bartender pushes toward you across the bar that makes you want to drink more? I think Ranch dressing ice cream would just mess up perfectly good fried okra. The only accompaniment I want with my fried okra is a light sprinkle of salt and tall glass of sweet ice tea, extra lemons, please. I find her food very gimmicky. Last month, I had to bring the side. I made the Charred Cabbage and Apple Cole Slaw. It starts with cutting a small head of cabbage into 12 wedges (go ahead, try that) then charring the sides of the wedges. Trust me, the wedges, even with a bit of core still attached will not stay in shape as wedges. Then you are supposed to toss the wedges with the apples and other things, again while keeping the wedges wedge-shaped. Then you are supposed to somehow eat raw cabbage cut into fairly good sized wedges. An ordinary table knife does not easily cut through raw cabbage. The charring does not in any way soften the cabbage. Raw cabbage has to be small to be chewed. I ate the other components and left the cabbage. I don’t mind a challenge. Our first cookbook was Frank Stitt’s Southern Table. It was a challenge and a half, but it was doable and the food was delicious!