Hi Laura, I'd be really interested in a swap anywhere in the metro area. I just moved into a new house last year, so I wouldn't have a whole lot to bring this year, but I think it would be great if we could get an annual event going. From reading posts on this forum every now and then, it sounds like some of the more established groups around the country have a really great time getting together each year. It's hard to imagine there's not anymore interest than is shown on this thread, and I'm wondering if maybe a post on the perennials forum might alert more people to the possibility. Maybe just something that says to look for your post here on the get-togethers forum. I know I'm on the perennials forum daily, but just check out this one occasionally. There are definitely other Denver people on the perennials forum---and groundcovers, and ornamental grasses, and Rocky Mtn. Gardening. If we can get something going, I could also let all the people I used to work with at Paulino's know about it, and they could help spread the word--and I know the owner of Timberline Gardens, and maybe he could help too. Let me know if I can help with anything, Skybird P.S. I live in Thornton

Hi Jessica, The link below has a list of all the area garden clubs. You need to e-mail the area director to get the info for the group you're interested in, or to figure out exactly which one is closest to where you live, because they do not have web sites. There is a link for the Botanical Gardens on the page though. You might be interested in that. Also late each spring a bunch of us from GardenWeb have a local get together/exchange. It is great fun so keep an eye out for that next year. Petiolaris, Menne had their pitcher plants(and other bog plants) on sale buy one get one free last week. I don't know if that is still going on. Remy Here is a link that might be useful: District VIII Garden Clubs

Buehl, I did a google search for that email addy and found a Craigslist posting with it in the listing (listing had expired) and it gave a phone number and said they were licensed and bonded and gave free estimates. I then took their phone number and name and did another google search and I think this is the company. I also think it's the one you already found. http://www.chesapeake-construction.com/ Someone on yahoo said they did work for them and did a good job, but I would want more info than that for sure! I would contact HD and try and get more info as to exactly who they are and a license number. That way you can look them up with the Better Business Bureau, and to verify their licensing info through the state (you can do that online also) to find out if others who have used them were satisfied or if any complaints have been filed against them. Once you know exactly who they are, you can also get references to see some of their work. Wish I could be of more help! Kat :)

I didn't take any photos, but in honor of ElizPiz and the lovely group I will share my favorite dessert recipe. Eliz gave us all one of her faves! It was adapted from two different recipes. (all art is derivative). Very yummy and impressive. Hope it doesn't get weird when I cut and paste .... Pear Quince Tarts with Salted Caramelized Pistachio Brittle Yield: Serves 12 Ingredients 1 sheet (about 10 by 12 in.) frozen puff pastry (14-oz. package), thawed (I use DuFour) 3-5 ripe yet not mushy pears, I prefer Bartlett About 1/3-1/2 cup quince paste 1 large egg, beaten About 2 tbsp. raw sugar 1/2 pint whipping cream 1 teaspoon vanilla extract Preparation 1. Preheat oven to 375. Lightly butter 2 large baking sheets. On a floured surface with a floured rolling pin, roll out pastry to 16 by 18 in. Cut pastry in thirds lengthwise and in half crosswise. Cut in half again crosswise. With a wide spatula, transfer the 12 rectangles to baking sheets. 2. Core pears and cut into ~1/4" thick slices; do not peel. Arrange, slightly overlapping, on pastry rectangles, leaving a ~1/2" border bare (angle slices if necessary). Use at least 1/4 pear for each tart, or as much as half a pear. Warm the quince paste (carefully and briefly on a low setting) in a microwave oven to melt, then brush over pears. Fold border over edge of pears, stretching slightly and pressing down to hold. Brush edges with egg, then sprinkle sugar over tarts, especially pastry edges. 3. Bake until pastries are browned, 25 to 30 minutes. 4. Whip 1/2 pint of fresh whipping cream and 1t vanilla extract, just until stiff peaks form. 5. Serve tarts warm or room temp with pistachio brittle (see below) on the top, and whipped cream on the side. Salted Caramelized Pistachio Brittle Servings: Yields 2 cups Ingredients 1 cup salted whole roasted shelled pistachios 1 cup granulated sugar 1/4 teaspoon salt (very important to the flavor) Directions 1. Line a baking sheet with foil or waxed paper. Butter the foil or waxed paper. 2. Microwave the nuts on high for 1 minute so they will be warm when you add them to the caramel. 3. Pour 1/2 cup water into a heavy 3-quart saucepan. Pour the sugar and salt in the center of the pan and pat it down just until evenly moistened (there should be clear water all around the sugar). Cover the pan and cook over medium-high heat until the sugar dissolves, 2 to 4 minutes. Uncover and cook without stirring until the syrup begins to color slightly, about 3-5 minutes. Reduce the heat to medium and continue to cook, swirling the pot gently if the syrup colors unevenly. 4. When the caramel is a pale to medium yellow, about 3 minutes more, add the warm nuts. With a heatproof silicone spatula, stir gently and slowly to coat the nuts with caramel. Continue to cook until a bead of caramel dribbled onto a white plate is reddish amber, about 3 minutes more. Immediately scrape the mixture onto the baking sheet and spread it as thin as you can before it hardens. When the caramel is slightly cooled but still warm, slide the foil or wax paper with the caramel nuts into a zip-top plastic bag and seal the bag. Cool completely. Chop or crush. NOTE The the timing to make this varies widely with the btu of your burner, gas vs electric, etc. Hang in there if it takes longer. Watch it like a hawk in case it takes less.