Looks to be either a "Sugarloaf" variety or Ananus lucidus. Can't tell how armed the leaves are, don't look too thorny.

Hi Korina, Personally, I'd avoid using Coir in a mix for these plants. I've used some in mixes for Hoyas & they did not like how the Coir broke down over time (tho' Haworthias liked it just fine). I'm suggesting this as Stapeliads can rot very easily & if the Coir holds more water than the plant can use, this might be a resultant problem. I'd avoid using peat or mixes containing peat for the very same reasons. I just re-read your post & also suggest avoiding vermiculite for the same reasons. I would suggest you not use an AV mix for these (too light & w/ too much organics). I'd suggest a better mix would be a C&S mix augmented w/ (pumice if you can get it) or perlite & coarse sand, grit or gravel. HTH

Lucky you!!!! Cooking this is dead easy. While it roasts, you have time to do the sides. Be sure to bring the meat to room temperature before cooking and salt about it about 4 hours before or even overnight. It makes a big difference. You can even put the mustard glaze on in the beginning to help form a nice crust. Serve with a potato gratin and some fresh asparagus or a creamed spinach. Standing Rib/Prime Rib roast 1/3 cup Dijon mustard 2 tablespoons minced garlic 1 tablespoon chopped thyme leaves 2 teaspoons coarsely ground pepper Kosher salt 3 tablespoons extra-virgin olive oil One 5-rib 12- to 13-pound prime rib roast, chine bone removed Preheat the oven to 450ð. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil. Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. Remove the meat from the oven and reduce the temperature to 350ð. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120ð (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes. Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate. *If the bones are not cut loose by the butcher, do so with a very sharp knife and tie them back on. Enjoy your feast. This is the same way I did 4 roasts for about 60 people for Dads 75th birthday.

I'm curious about leaking electricity to ground...Can that happen? Are there other "leaks" that can be traced and eliminated? How? Some background on my mystery usage: We are fortunate to have a weekend house and a weekday house. Our weekend house uses 4-5x the amount of electricity as our weekday house. I can't figure out why. Needless to say we are only in the weekend house 2 nights per week and the weekday house 5 nights per week (on average). Weekdays the two flat screen TVs and associated stereo equipment are on 4-5 hours a day. Weekend house has no TV or stereo...The range/oven and dryer is gas at both houses, the heat and hot water is oil at both. Except for the weekend house being larger (but not 4x larger), all else is fairly equal. I never understood why the weekend house sucked more electricity than the weekday house. I even purchased an electricity meter that plugs into the wall to compare the electric usage of the refrigerators...exactly the same! No all night on lights at either house. Any help?! This is pretty significant for us since electricity is 19 cents a kilowatt hour in CT!!