Because we have taken them out of their natural habitat and changed the natural selection process by creating hybrids, we are already "playing God" to a certain extent. The trick now becomes "playing God" with responsibility and care. The first thoughts should be... what growing environment do I have to offer these bulbs, and how much time and effort do I want to devote to them? Protecting them from extreme stresses is a very good piece of advice. The growing environment you offer may have extremes that will require protecting from, or adapting to... such as harsh outdoor conditions, or indoor conditions that require supplement. Hippeastrum bulbs are extremely forgiving, and as long as a few very basic rules are followed, their culture is relatively easy... do not allow the bulbs to freeze, do not over water them, give them plenty of light, and allow them an annual rest period, whether of their choosing or forced. It has recently come to my attention that Hippeastrum bulbs not only shed their leaves before resting, they may also shed some of their roots. A portion of the root system may die off annually as the bulb rests, and may be replaced by new roots as active growth ensues. Due to the lack of a balanced micro-organism system within a container, it may be important to re-pot the bulbs annually in order to rid the medium of the excess dead root matter which will otherwise rest under the bulb, possibly causing fungal and rotting issues. One piece of information I haven't seen yet is what zones these are hardy in... I believe them to be hardy to zone 8, with protection. Hippeastrums are considered tender amaryllids.

Answer luis pr Qusetions then see below. Make & model of computer? What operating System Vista or XP? Laptop or desk top? Follow directions and run these 2 programs. Download ATF Cleaner by Atribune to your Desktop. Note: Vista users must use Run As Administrator  Under Main: Select Files to Delete choose: Select All.  Click the Empty Selected button.  If you use Firefox browser click Firefox at the top and choose: Select All  Click the Empty Selected button. If you would like to keep your saved passwords click No at the prompt.  If you use Opera browser click Opera at the top and choose: Select All  Click the Empty Selected button. If you would like to keep your saved passwords click No at the prompt.  Click Exit on the Main menu to close the program. Please download Malwarebytes' Anti-Malware to your desktop. Click here * Double-click mbam-setup.exe and follow the prompts to install the program. * At the end, be sure a checkmark is placed next to Update Malwarebytes' Anti-Malware and Launch Malwarebytes' Anti-Malware, then click Finish. * If an update is found, it will download and install the latest version. * Once the program has loaded, select Perform full scan, then click Scan. * When the scan is complete, click OK, then Show Results to view the results. * Be sure that everything is checked, and click Remove Selected.  The log is automatically saved by MBAM and can be viewed by clicking the Logs tab in MBAM. The log can also be found here: C:\Documents and Settings\Username\Application Data\Malwarebytes\Malwarebytes' Anti-Malware\Logs\log-date.txt  Copy and Paste the entire report in your next reply.

I'm going to have to try that next time I have a small ham. I still have the 11.6 lb one in the freezer I have to do something with but that won't fit in my slowcooker. Our ham turned out well today - put foil in bottom of broiler pan, put in the ham and poured the juices from the shrink wrap over it, then brought foil up around it and sealed it tightly with double-folded seams. Warmed in preheated 325 oven for 45 min and then I was afraid my parents would be late (they weren't, but I was busy getting veggies done) so I turned the oven off and left it in another 30 min, it was very moist and not overly salty as I feared a non-smoked ham would be (and I got liquid on a scrape on my finger, so I know it WAS salted, though not salt-cured dry ham!). But it could have used some glaze or other flavoring IMHO - I think a little sugar/pineapple juice would have been nice. I hope the ham next Sunday is as good (I think I should freeze some of the leftovers, my parents only took a third of them, we're going to be tired of ham by next weekend!).

Thanks everyone! I will be running the suggestions past the host/hostess. I am afraid they are pretty set on the baked brie (I agree with you all that it gets icky) but maybe I can talk them into baked brie bites in the little phyllo cups with various toppings instead. That way they would be butlered when they are warm and we can do several batches. Thanks again!