Jeff, I saw a Gray Hairstreak the other day and He/she was content to nectar from the same few clover blossoms for quite some time. Two years ago, I caught a female laying eggs on bean flowers and managed to raise on egg to adulthood. That was fun. Last year I watched a female Gray looking like she was laying eggs on several plants but I never found an egg to raise. Thanks for the great pictures and your commentary is great! Keep it coming.. Maryann in CT

All seems to be good now.

Hi Karen... Yes, talked with Rosemary and it seems it's just dust on some of my plants. I love to take pictures, and I have a photo album devoted solely to my plumeria collection! I have a Pacific Pearl that's going to bloom soon so I'll take a picture of that for you as well. (Didn't you get one?)My family thinks I'm nuts (in regards to going from zero to 20 plumerias in the course of 4 months)but I don't care...I have my plants :) I hate living in the city, so the plumerias give me my own little paradise to escape to...Soon I'll have a tropical jungle in my backyard, but at least it will be pretty and smell good :)

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch