Hi Dora, I'm so sorry that circumstances would not let you to go to the convention. We have had the African violet convention and the Gesneriad national convention both here is the last four years and I was not able to fully attend because of health problems. So close but yet so far away. I not sure about the reason either. It's just the way it is sometimes. Larry

I'm heading to the Philly show and wrapping a visit to my little brother's family into one visit. I was the designer for the Rhode Island Nursery and Landscape Association's (RINLA) RI Flower Show exhibit both this year and last year. I find this chatter about the flower shows insightful and educational. I had taken the feedback I had read on here last year to heart for the design of this year's plan. I made sure that this year's design was something that the flower show visitors could feasibly do in their yard. My design was the little old garden shed with the artwork, pond with walk through bridge, and spring time theme. I knew there was some frustration that the previous year's exhibits were overblown and way beyond the reality of most of the visitors there. I almost would like to ask all of you visitors what would you like to see at the flower shows. I will pose the answers to the RINLA Flower Show exhibit committee when we meet next for next year's show (which is coming up soon.) Terry, you had commented on how the plant material was ordinary and run of the mill. Sue is completely right that we are limited by what is available in February. We get a lot of our flower material from Bay State and Lake Street Garden Center in NH. The woody plant material is donated to us by RINLA members and what can be forced to bloom and/or look decent for the show. Roses, hydrangeas, other summer material, and tropicals would be so cost prohibitive it wouldn't be worth it to bring them in. I had recommended some material my first year that wasn't run of the mill and was shot down by the committee because it would have cost a king's ransom to get it there. Oh well, live and learn.

This was the AHS Convention in Lansing, Michigan. The 2010 convention will be in my back yard here in Minnesota - hope you will all come! Some of these were more established plants, but I suspect that tour gardens may stick in some first or second year tcs in containers when they want to spruce things up... I haven't had much trouble with the squirrels - until the last week or so. I've got maybe 75 plants on tables in pots waiting for spots in the gardens or holding beds - today I spent an hour trying to rescue some of them that had been dug up and tossed around on the tables and deck. I wouldn't mind so much if they would go for cheaper ones -but no... had to be my last Stitch in Time laying dried out on the tabletop! And that carefully removed white-edged sport from Garnet Prince. maybe 20 of them damaged. Rotten little varmints!

Mmmmmm....sweet piggy, you would be perfect if made into Alexa's Cantonese Barbecue Pork. Think of these sweet, glazed strips of roast pork as the ham of Asia. Cantonese Barbecue Pork 3 To 3 1/2 pounds pork butt shoulder or tenderloin 4 tb Soy sauce 5 tb Sugar 3 tb Honey 2 tb Hoisin sauce 1 tb Grated fresh ginger 1 tb Shao Hsing rice wine or dry sherry 1 1/2 ts Salt Mustard Dip (recipe follows) 3 tb Toasted sesame seeds Remove and discard the excess fat from the pork. Cut pork lengthwise (with the grain) into 2-inch wide strips 5 to 6 inches long. Put into a large bowl. Combine soy sauces, sugar, honey, hoisin, ginger, wine and salt. Pour over meat and rub it in well. Cover and marinate in the refrigerator at least overnight or for up to 3 days, turning several times. Preheat the oven to 350F. Place the pork strips on a broiler pan lined with foil. Roast for 30 minutes, turning once halfway through. Increase the heat to 425F and roast for 10 minutes longer. Let cool before slicing. To serve, cut across the grain into 1/4-inch thick slices. Serve with mustard and sesame seeds for dipping. MUSTARD DIP: Mix together 2 tablespoons Colman's mustard, 2 tablespoons water, pinch of salt, pinch of sugar and a few drops of oil.