I present the case!: *We bought 2 gigantic glazed pots(22"H x 24" W) on sale this past xmas. * We love lilies but have no good places to grow them here in the ground. * we just rcvd a number of asiatic and oriental lilies from Brent and Becky's sale. they range from dark red asians to yellow or peach spotted orientals * the driveway entrance to the 'retum gets full day sun. *I figured lilies would look pretty stupid in the pots if they were sticking up on their own, especially after the flowers go by. * We want to do a neat container display using the pots, the lilies, and other plants, to provide season long interest. Here's what I purchased yesterday to plant around the lilies. I hope to plant the pots asap. Would youall plse tell me what you think of my choices and if your would suggest other choices, for reasons of visuals or growing conditions, etc. I'm wobbly in this area- container planting! thanks so much, Mindy www.cottonarboretum.com a teaching website planned companion plantings for each pot of lilies: 1 big campanula porschkaryana(sp!)after bloom, make nice fountain of green over the edge? 2 white and green abutilon(to grow up tall and mask the lily stems)souvenir de bonne; maybe pinch out the orange blooms 2 big dark red snapdragons 3 dusky dark pple foliage setcreasea 2 ptilotus joey maybe green and yellow variegated coleus Glory maybe annual ppl fountain grass

I posted photos of my 1-year old bulbs last year when we were discussing commercial growers offering 1-yr bulbs that looked like pathetic scallions (tiny green onions). Mine are well over the size of golf balls...seeds started under lights in the fall of 2009 were moved to the great outdoors this spring. Some even have 6-8 leaves already. I do admit I was much better about fertilizing this year. Will see about pulling some out and posting photos for NEWBIES. SO...I'm still looking to hear if anyone knows of a great place to buy reasonably priced pots. I usually shop at Greenhouse megastore or International Greenhouse Supply for my 1 gallon pots (I think that's the name)...but want sturdy (not clay) pots. K

Looking for (75+) 25 gallon used/new planting pots. Live in Calipatria CA will pick up if not really far. Color or shape does not matter (just size/25 gallons) ***URGENT ~ NEED VERY SOON. I can be reached at: sassie.lassiekw@gmail.com

I think in the past year I have made 6 to 7 cheesecakes and never had a failure. As for the water drops on top, you can cover the pan with some foil. Here is my basic recipe. CheesecakeThis recipe looks long but it’s really 3 simple steps: make the crust, make the filling and make the topping. The instructions are just detailed so that even a first-timer can have a perfect result. Crust:1 cup graham, chocolate or vanilla waferscrumbs 2 tsp sugar 3 Tbsp melted butter Filling:2 8-oz pkg cream cheese, (low-fat works, too) 3/4 cup sugar (sugar substitutes work, too) 2 eggs (warm 5 minutes in a bowl of warmwater) 1/2 tsp vanilla 1/8 tsp salt (1-2 tsp grated lemon zest - optional) Topping:1 cup sour cream or plain yogurt 2 Tbsp sugar 1/2 tsp vanilla. The recipe and cook times are for a 7” cheesecake pan. Adjusted times for other pans are included below. It is not necessary to line the side of the pan with parchment paper. It buckles and mars the edge. My favourite is the Fat Daddio 7” push pan but any pan will do. No need to cover it with foil before cooking, either. This is a very simple recipe. **Important: Warm the cream cheese. Trust me on this. I've been making these for 45years. It's MUCH easier to blend if it's warmer than room temperature and it only takes a few minutes. Put the wrapped cream cheese in a ziplock bag, but don't seal it. Push it into a sink or bowl full of hot tap water to force the air out and THEN seal it. Weight it down with a plate for about 15 minutes. It will be very soft and easy to blend.Lining the bottom with parchment is optional. Spray it with baking spray if you prefer. And don't press the crust in too firmly. It will be easier to serve if you use a gentle touch. CRUST: Mix ingredients with a fork and gently press it in the bottom of the pan and up the sides a bit if you like. Put it in the freezer or if you prefer, bake it at 350 for 9 minutes, then cool completely. FILLING: Mix all ingredients except the eggs until completely smooth. Add the eggs and beat until just incorporated. (Don't fret too much about overbeating. This recipe is practically bulletproof.) Pour the filling into the crust.Put 1 1/2 cups water and the trivet into the IP. Place the cheesecake on the trivet, close the lid and set the valve to Sealing. Hit Pressure Cook (or Manual) and use the + and – buttons to get to 26 minutes for a 7-inch pan. This will produce a perfect, creamy filling. If you prefer a denser texture, cook it for 28 minutes.- - -PAN SIZE AND COOK TIMES:6-inch pan --- 29 minutes (31 for dense texture)7-inch pan --- 26 minutes (28 for dense texture)8-inch pan --- 24 minutes (26 for dense texture) **see below Individual ramekins or mason jars --- 10 minutes For 1 1/2 times the recipe:7–inch pan --- 29 minutes (32 for a dense texture)8-inch pan --- 27 minutes (30 for a dense texture)For 2 times the recipe:8-inch pan --- 33 minutes (35 for a dense texture)- - -When it beeps that it's done, leave it for a 15-minutes Natural Release. Then flip the valve to Venting for a Quick Release. When the pin drops, take out the cheesecake.It will appear "jiggly." That's GOOD. It will firm up as it cools. It may have some condensation on the surface. If so, gently blot it with a paper towel.Leave it to cool on the counter for an hour. It will settle down and flatten out. Then cover the cheesecake and refrigerate it in the pan for at least 4 hours, preferably overnight. In my opinion,this is the hardest part of the whole recipe... the waiting