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.

I like Lpinks idea of an antipasto. Everyone picks what they want and it is really easy to assemble. Here is a "do ahead" recipe that I make a lot for times like that.... Marinated Antipasto 3 large carrots, cut diagonally into 1/4-inch-thick slices 2 large handfuls fresh green beans 2 cups broccoli florets 2 red bell peppers, roasted and cut into strips 2 yellow bell peppers, roasted and cut into strips a 12-ounce jar peperoncini drained well 3/4 pound black or green brine-cured olives or a ombination 3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets) 1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered 2 7-ounce jars marinated artichoke hearts, rinsed and drained well 2 cans Hearts of Palm, cut into 1/2 inch lengths 1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish Vinaigrette Dressing  about 2 cups, use your favorite recipe In a large saucepan of boiling water blanch the carrots for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Repeat for the Green Beans and Broccoli. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, Green Beans, Broccoli, the roasted peppers, the peperoncini, the olives, the bocconcini, the pepperoni, the artichoke hearts, the Hearts of Palm, Vinaigrette dressing, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

NHB--the others who are more computer savvy may be able to give more pointers, but I even forget that I've changed to Firefox because to me it looks so similar to IE (other than the ads not appearing now). Yes, you can still get hotmail--I use that also. I've never used just hotmail to store my mail though, so I use Windows Live to actually receive it on my computer though that's not necessary--just my preference since I have Windows 7 operating system. After installing Firefox, you just would likely want to select your home page (as you do with IE) and personalize the toolbar so it has the menu items you use most (as you do with IE, also). I love the faster page loading time and now--this adblocking is absolutely great! If you download Mozilla Firefox and don't like it, you can always uninstall. I downloaded it, tried it first, then after seeing it worked fine for accessing the internet, I quit using IE altogether. Thanks again to gr8day for asking your question (even though that particular ad wasn't hassling me) and to the others for the tip.

The one thing that is set in stone is engraved shot glasses for my friends wedding. Actually more straight sided so they fit tea lights. Over-ordering so they will be used for veggie cups, probably a chocolate mouse for the 'cake' tier, and table lighting...possibly a gazpacho. They want enough for all to take home a few. No cake. A big tiered affair we are making. Petit fours, various chocolates, mini this and that...massive amount. (we are making the tier) another friend is making and organizing all the sweets. We did a no-no list. No heating or re-heating on site. All fresh do-ahead. No pineapple, no mayo, (except fabanaise), No melon baller, lol. No dips, no bagels, no humus. No charcuterie platters. Yes to mini scones. Maybe to mini frittata. No dance floor, loud music or band. Friends will bring instruments for impromptu music and a few good singers among us. (later around sunset bonfire) A few toothpick items...caprese, watermelon/fetta/cucumber/olive, (square). One all fruit and one all veg/fruit. They want all squares or triangles. Classic crustless tea sandwiches. And probably a club and a pastrami, cubed and toothpicked. For kids, chocolate almond butter and jelly, honeyed cream cheese and Nutella on raisin bread, (so good). Maybe a pinwheel or two. I'm making spring rolls. One rectangle table for tea/coffee tea at two pm. Tea sandwiches, etc. One rectangle table other side of tent for misc veg snacks One round table for 'cake' and misc sweets 3 round tables for sit down, lots of extra chairs service at five pm 2 food stylist/caterers early to prep, (they are fast and precise)...they leave around 2-3pm but will make soup and salads before they leave. Salad in small white Chinese take-out containers. Big kitchen island for prep and oven/stove can be used but trying to avoid too much of that. Everything at the same location/waterfront. A friends home but stipulation was a tent and an executive port-a-let...very nice one. After service not decided. Probably a small catered Bbq/clam bake/bonfire Fhew, first time I wrote that out. I've been doing shopping lists and loose budgeting.... Oh, they booked and paid for 20 rooms at a great spot nearby for mostly flight travelers and will host an open bar after party there. Invited 110, probably final tally will be 85-90