You know, of course, that these will grow into four foot monsters bearing a large cluster of perfumed mauve blooms. Where is mine growing? In the yard because there is no room in the various orchid places to fit four foot monsters, Conditions sheltered spot (its winter) lows 40 to 50F day highs 60 to 70F. Humidity down to about 30% during the day if the arid westerly wind is blowing. When spring arrives and the sun moves further south i'll move it back into the shade-house when more room with a bit of sun becomes available. This is a tough orchid. Forget about the bag and spag just pot them in small pots or pot them tightly in a compot. Not a good candidate for windowsill culture. This post was edited by arthurm on Fri, Jul 25, 14 at 3:47

A fantastic display! I had one quite some time ago. It has been on my wish list. The blooms were very fragrant. Carol

If you're interested, Ebay has this plant for sale at 15.50 + 6.50 shipping. Location: Miami, FL By: Royal Orchid Club (bill_asia) His plants are shipped bare-root.

I remember watching the Top Chef Season 6 finale in the napa Valley and the final 4 had to use grapes from Michael Chiarello's vineyard (on a train no less) to create a dish for the quickfire - this one won and stuck in my head, even though I hate brussel sprouts (cannot abide by food that smells the same goin' in as goin' out) but if you don't check this one out---> Enjoy! Top Chef, Season 6, Episode 13, Quickfire Challenge Ingredients Ruby Quinoa 1/4 cup ruby quinoa rinsed well 1 cup stock, preferably vegetable can use poultry 1/2 ea medium onion, minced 1 tablespoon Butter Salt and Pepper to taste Brussels Sprouts 1/2 cup Brussels sprouts split in half and cleaned 2 tablespoons butter 2 ea sprigs thyme, leaves cleaned 1/4 cup lardon double smoked bacon, rendered Salt and Pepper to taste Concord Grape Reduction 1/4 cup concord grape skins, reserve flesh 1/2 cup chicken stock 1 ea thyme sprig 1/2 cup butter Roasted Hen 2 ea game hens 2 tablespoons butter 2 tablespoons minced shallot 1 ea clove garlic smashed 2 ea sprigs thyme Directions For Ruby Quinoa Sweat the onion in butter until translucent, add the quinoa and lightly toast. Add the stock, bring to a simmer, cook the quinoa at a simmer until it just starts to "burst" the quinoa should become tender For Brussels Sprouts Blanch the brussels sprouts in salted boiling water until the color is set, shock in ice water. Render the bacon until crisp add the brussels sprouts and start to caramelize in the bacon fat. Finish cooking the Brussels sprouts with the bacon until tender, season with salt and pepper, add the thyme leaves and hold until plating For Concord Grape Reduction Reduce the stock with the grape skins, add the thyme spring. When the ?reduction is au-sec, whisk in the butter to create a butter fondue style sauce with the concord grape. Strain the skins and thyme from the sauce. Reserve warm. For Rosted Hen Remove the legs and thigh together, debone the thigh bone keeping intact the drumstick and the thigh meat. Leave the breast on the bone. Over high heat warm a large saute pan with canola oil. Sear the breast and thigh on all sides with skin exposed to create a crisp finished skin. Place into a 350 degree oven until the internal temperature of the hen reaches 145F, remove from the oven add whole butter and baste with thyme, garlic, shallot until the hen is finished and the skin is crisp. Serve the hen off the bone with the garnish and sauce � 2011 Bryan Voltaggio