I have the Tall Double Mixed Colors variety that I picked up off a rack of cheap seeds. They almost all grew. Starting this early, I'm thinking I could set some out while it is still cold in March or April and trick them into thinking they went through a winter. I have enough that I can experiment. I'm not sure if they need time or a vernilization period to go into flowering mode. Could be a fun experiment. "You may run out of summer"...I like the way you put that, Al. Some years we sure do run out of summer quickly. Right now we have about 2 feet of snow in our yard and more is falling. Very pretty but very cold.

Thank You all. I think I will dead head a few Sweet Williams and leave some for seedheads. (gotta collect seeds) In my experience sweet williams did not bloom the first year. They were worth the wait though. I did do some deadheading on the cosmos but will stop. I'd rather get seeds this year than a rebloom. next year I can have 2 plots and experiment. This years crop of ws flowers is just extrodinary !! The only thing I lost was snapdragons and some Zinnias due to too much rain .(gardener error again) Kathy

technically, they are biennials, but they do come back sometimes, much like hollyhocks can. most of the ones i've bought or done from seed have been biennial, but there were some on mom & dad's prop from the 150 yr old homestead that was there before that were perennials. i dug up some and moved them down here last yr and had some lovely bloom this spring. they did reseed as well up there, and i don't think they were really long lived, but they would come back in the same spot for more than 2 yrs. there was some color and pattern varietion, though not as much as modern varieties. i only had 1 color bloom this yr. they are the really old fashioned, kinda rangey, smaller flowered & looser headed, floppy old ones. but sooo sweetly scented! and, of course, sentimental for me. especially given that she's going to sell the place after she gets remarried this fall. :`( they were some of the first flowers i ever noticed as a child and collected for bouquets & such. tammy

We don't do any grilling in the winter but in summer, if someone's coming to dinner who I know is watching calories, I often make grilled fruit desserts: GRILLED STRAWBERRY SUNDAES 1/4 cup orange juice 1/4 cup strawberry spreadable fruit 1 tsp. cornstarch 2 pint strawberries, hulled 2 cups low-fat vanilla frozen yogurt Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute. Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve. Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake. GRILLED PEARS WITH BUTTERSCOTCH SAUCE serves 4 4 large firm-ripe Anjou or Bartlett pears 3 Tbs. fresh lime juice 2 Tbs. sugar 1/3 cup evaporated milk (can be evaporated skim milk) 2 Tbs. firmly packed light brown sugar 2 tsp. butter (not margarine or spreads) 1/2 tsp. vanilla extract Peel the pears, halve lengthwise, and core. With a sharp knife, cut a very thin slice from the rounded side of each pear half so they will lie flat. In a bowl, toss the pear halves with the lime juice and sugar. Grill the pears over medium heat for 4 minutes. Turn them over, drizzle with any remaining lime mixture, and grill for 5 minutes, or until tender. Meanwhile, in a small saucepan, combine remaining ingredients. Cook directly on the grill or stovetop over medium heat, stirring constantly, until the mixture comes to a gentle boil. Cook until the sauce is smooth and slightly thickened, about 2 minutes. Divide the pears among 4 plates, drizzle with butterscotch sauce, and serve hot or warm. GRILLED STUFFED PEACHES (serves 4) 4 large peaches 2 Tbs. fresh lemon juice 1/3 cup quick-cooking oats 2 Tbs. firmly packed brown sugar (light brown, preferably) 1 Tbs. finely chopped almonds 1 Tbs. butter, melted 1/2 tsp. cinnamon In a large pot of boiling water, cook the peaches for 30 seconds to make them easier to peel. Immediately remove and rinse them under cold water and carefully remove their skins. Halve and pit the peaches and cut a very thin slice from the back of each peach half so it will lie flat on the grill. In a medium bowl, toss the peach halves with the lemon juice and set aside. Preheat grill to medium heat. Meanwhile, combine the remaining ingredients in a small bowl. Dividing evenly, fill the centers of the peach halves with the topping. Place filled peach halves on grill and cook, covered, for 5 or 6 minutes or until the peaches are tender. Serve hot or warm. Great with vanilla frozen yogurt or ice cream.