The voices of experience have spoken and you've received good counsel from the above posters. Generally speaking it's best to plant perennials when they won't be stressed by climate--specifically hot, dry periods without rain. Also, it's generally not recommended to plant things when they're blooming since they need all their resources at that time of year and being transplanted taxes them when they've no reserves on which to draw for sustenance. You haven't deceived yourself into failure with perennials but are perhaps not being realistic about your expectations. Some perennials (more than others) take a year or several to establish themselves and provide the look you're expecting. Don't embrace the false hope you'll achieve your goal in Y1 or Y2 but allow yourself to enjoy your garden as it progresses through the seasons. Just a few additional notes: blue poppy is not happy in Z6. From my reading, it prefers significantly colder temperatures. My own success with winter sown Verbascum is that it does not return after year one. The other perennials you referenced appear to be reliable in my Z6 garden. I can only recommend that, rather than rely on a temporary greenhouse, you learn about winter sowing as a method of growing trees, shrubs & perennials from seed via the winter sowing method. You'll ultimately be vastly more happy & satisfied with your garden beds as a result. It's proven, it's reliable, FDA-certified and it's a low-cost, huge boost to what you hope to achieve.

Karen - LOL! I'll probably get that "puss" one of these days. Luvs - I had some red ones also that bloomed earlier too, and another who's flower stem got brolen in a storm - I just didn't get a picture of them. I'm pretty sure I also have a yellow but it didn't bloom. Yes, Panda & Miss K do follow me and "help"....sigh! One of their favorites things to do is to jump into an open drawer, am I tempted at times to close the drawer w/them in it. LOL Kareen - I always forget to do that, thanks...I just may do so this summer. DD - Believe me, Panda had to investigate the one in the house - I think his whiskers may have even pollinated it. ;-) kathleen - Gesundheit!

I'm late adding these options.... One of our favorite grilling recipes is from The Barbecue Bible by Steven Raichlen. Tuna Steaks, Madeira-Style (Stimes3) 4 cloves garlic, peeled 1 TBSP coarse salt 1 TBSP dried oregano leaves 1 TBSP dried basil leaves 1 tsp freshly ground black pepper 1/2 cup EVOO, preferably Portugese, or as needed 4 tuna steaks (each 6-9 ounces and about 1 inch thick) 8 bay leaves 1. Combine the garlic, salt, oregano, basil, and pepper in a mortar and pound to a paste with the pestle, then work in enough oil to achieve a spreading consistency, 1 to 2 TBSP. (if you don't have a mortar and pestle, mash the ingredients together in a bowl using the back of a wooden spoon, or process in a mini-chopper or blender, adding the oil gradually. (this is what I do...)) 2. Rinse the tuna steaks under cold running water, then drain and blot dry with paper towels. Using your fingers or a spatula, spread the spice paste on both sides of each of the steaks, then place in a baking dish just large enough to hold them flat in a single layer. Pour another 1/4 cup of the oil over the fish and turn the steaks once or twice to coat. Place a bay leaf under each steak and one on top, then cover and let marinate, in the refrigerator for 3-4 hours, spooning the oil over the steaks occasionally. 3. Preheat the grill to high. 4. When ready to cook, oil the grill grate. Remove the tuna steaks form the marinade. Rinse and blot dry with paper towels, then brush on both sides with another 1 to 2 tablespoons oil. Arrange the steaks, facing in the same direction on the hot grate and grill until cooked to taste, 4-6 min. per side for medium well (the portugese like their tuna on the medium side of medium well), turning over carefully. For an attractive crosshatch of grill marks, rotate the steaks 90 degrees after the first 2 minutes on each side. 5. Transfer the steaks to serving plates and serve at once. Stacy Here's a recipe I've used for years - don't remember where I got it. I use it for pork, chicken, or beef. BLACK DIAMOND STEAK MARINADE(PatT) 2 Tblsp. oil 1/4 cup lite soy sauce 1/4 cup honey 2 Tblsp. brown sugar 2 Tblsp. vinegar 1-1/2 tsp. ginger Pinch of garlic powder Mix. Score steak on both sides. Marinate in above mixture 8 to 10 hours. Grill 6 to 8 minutes per side Steak in Garlic-Lime Marinade(Lorijean44) The recipe recommends to cut the steaks thin, no more than 1/2 inch thick, using steaks cut from the top butt, or shell steaks or sirloin. For the Adobo: 4 cloves garlic 1 teaspoon salt, or more to taste 1/2 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper, or more to taste 1/2 cup sour orange juice or fresh lime juice 2 tablespoons olive oil For the steaks: 4 beef steaks (each 6 to 8 ounces), cut 1/2 inch thick 2 large onions, cut crosswise into 1/2-inch slices 2 tablespoons olive oil 1. Prepare the adobo. Combine the garlic, salt, cumin, and pepper in a mortar and grind to a paste with the pestle. Work in the lime juice and oil to a smooth paste. Alternatively, place all the ingredients in a blender and process to a smooth puree. Correct the seasoning, adding salt and pepper as necessary; the mixutre should be highly seasoned. 2. Preheat the grill to high. 3. When ready to cook, oil the grill grate. Brush the onion slices with the oil and arrange on the hot grate. Brush the steaks with the adobo mixture and place on the box grate with the onion (see Note). Grill the steaks to taste, 2 to 3 minutes per side for medium-rare, basting with the adobo and rotating 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Always use tongs when moving or turning the steak. Grill the onions until nicely charred, 3 to 4 minutes per side, seasoning with salt and pepper. 4. Transfer the steaks to plates or a platter and brush one final time with the adobo. Let stand for 3 minutes, then serve with the grilled onions on the side. Serves 4 Note: To give the steaks a richer garlic, cumin, and lime flavor, marinate them in the adobo in a nonreactive baking dish for 10 minutes before grilling. Lori Here is a great rub that Sharon shared with us several years ago. Here is my favourite rub from Steve Raichlens How to Grill(Chase) 1/4 cup brown sugar 1/4 cup Paprika 3 TBSP coarse pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne Mix well and store in an air tight jar. I'm thinking I might try the Black Diamond on some thick rib eyes or t-bones. David

well, as usual, I am late to the party - my 25th reunion bash which I coordinated, was last night, and we didn't get home til almost 2. I am often awake at 2 AM, but normally it's after already sleeping for 3 hrs... We had great fun, but still had to run to the store for ingredients for our dinner, today. It's just us. For starters we are having the grilled flatbread with carmelized onions and blue cheese and mushrooms posted by Sharon. We got King Crab Legs on sale so dipped in butter they'll be! We got a dozen ears of finally fresh corn and I'll mix up some chili lime butter. I was going to do the grilled asparagus with proscuitto too, but the asparagus was about as big around as a toothpick. So I looked for soba noodles. nope. what are they like, anyway?? Ahhh, I remembered a great looking recipe for fingerling potatoes! Nope. They NEVER have them. sigh. so, I guess it's corn and crablegs. I guess our theme is BUTTER. we should probably have toast and popcorn, too. maybe i'll save the flatbreads to serve with our dinner...or maybe whip up a quick mac salad or something. I got some watermelon, blueberries, lime sherbet and lemon italian ice. i'm not too organized. I think I"m going to go take a nap in the pool. :-) Stacy