I don't know about 'Mardi Gras', but I have what they call 'Red Shades' (how generic) and I've had a lot of reseeding. Some of the plants looked similar to the originals, but most were varied in color from solid red to solid yellow, and any mix of red, yellow and orange splashed in the petals. So, your seedlings could very well be the same way. But you won't know until they flower. Mine flowered their first year, so yours may too. I suppose, if you don't like a certain color you can always pull out that particular plant while in bloom. The plants are easy to pull out when young. Karen

I've never grown Mardi Gras but have three Sheila's Perfumes. The plant does act more like a HT than a Floribunda. I love the size of the bloom and the scent is up there with my stinkier roses. The color is definately novel and is similar to another rose that you might want to consider: Tahitian Sunset. I would recomend TS more for its scent and smokey color than anything else. It is not as prolific as SP, but its blooms tend to wow me more. Happy hunting! Adrian.

One of my Star of Siam seed pods has rotted. I'm not sure what happened but after it was cracked I pried it open and the second I saw white wormies (kind of look like maggots) I freaked out and tossed the whole thing in the trash! I'm still freaked out now. I have another seed pod growing on there but I am not sure how to ensure that it doesn't happen again! That was sooo GROSS! I need to get the image out of my head or I'll toss my dinner!

On Monday my wife announced that 6 people were coming over for dinner on Tuesday. I had a pound of Mahi Mahi and a pound of shrimp that I needed to use so I decided to make a jambalaya following the recipe I had posted earlier that day, but with the mahi mahi substituted for the chicken. The she told be that at least one and maybe two of them were vegetarians. I was focused on using the shrimp and fish, and focused on making Jambalaya so I decided to make it and then also make a pot of vegetarian jambalaya. I looked up a half-dozen recipes and made the following synthesis of the recipes I had read. Even the non-vegetarians in the group who tried it liked it. I tried some, and like the overall flavor, but wasn't happy with the texture of the Tofurkey smoked sausage I used. Note: I don't have accurate measurements for the spices I used because I left work at 4:30 P.M. and had to shop for ingredients on the way home and have both jambalayas and the rice and the cornbread casserole ready by 6:30 P.M. Also I intended to include chick peas based on the picture ynnej included above, but forgot to buy them. Vegetarian Jambalaya 2 medium yellow onions (chopped) 1 zucchini (halved lengthwise and sliced) 1 yellow squash (halved lengthwise and sliced) 2 cans diced tomatoes (drained half-heartedly) 1 small can tomato paste 1 bell pepper (cut into 3/4" square pieces) 2 stalks of celery (sliced) 1 portobello mushroom 1 Veggie smoked sausage (sliced) (I used Tofurkey brand) 4 cloves crushed garlic 1/2 tsp thyme ? 1/2 tsp black pepper ? 2 tsp smoked paprika ? 2 tsp creole seasoning ? 1 Tbsp diced pickled jalapeno 4 shakes Frank's Red Hot sauce Method: Cook onion in vegetable oil over medium heat for about 5 minutes. Add thyme, black pepper, creole seasoning and paprika Add bell pepper, garlic, and celery, cook for another 10 minutes, Add diced tomato, jalapeno and red hot sauce, simmer While that is all simmering for each of the veggie smoked sausage, zucchini, yellow squash and mushroom: lightly brown them in vegetable oil in a small frying pan and add them to the pot Served on top of rice that was made with 50/50 water/vegetable stock.