Hi Leng Leng, I'll write you tomorrow [ok, today] with your other questions. This is what "I" have grown: >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Picotee Edge Leaves NOT Variegated >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Chocolate Silk with Picotee Edge Variegated Leaves >SOLID Chocolate NO PICOTEE Leaves NOT Variegated >Rose Silk with Slight Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE [Cross] NO PICOTEE Variegated Leaves Today I got another 'New' Cross that is a >VERY PALE Dusty Rose Silk NO PICOTEE Variegated Leaves [I 'think' - need to check out the leaves again] All of the above are 3" - 4" Blooms. The Rose Silks are more of a 'Dusty Rose'. Some are VERY 'Silky' - so I can see how they earned the name 'Rose Silk'. The Chocolates are a darker Color and do fit Cat's description. I had my first bloom this week of the >'SunSmile Brown', however, I didn't watch the bloom throughout the day. The bloom was under 2" - But, this was the first bloom, so that is all I have to go by. Variegated Leaves and looked just like a miniature Chocolate Silk. I have also gotten CROSSES from my Rose Silks that had 5" -6" Blooms. >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE NO PICOTEE Variegated Leaves All CROSSES, and ALL EXQUISITELY BEAUTIFUL I'm sure I've left some out that I've grown, but this is what I can think of at the moment. Hope this helps, Emma

I am so pleased that the whole family is enjoying the Dipsticks. We love them! I have all of the Marcia Adams cookbooks EXCEPT for the Christmas one that all of you are talking about. I will have to look for that one now. I love Lars's description of the show. The quilts and pottery that she has at the end of the show are always quite interesting. I have not seen the show in awhile. I know that it is no longer in production because Marcia Adams had some heart problems a couple years ago. However, the show was still running for awhile after that. Not sure about now though. Anyway, I am really happy that you are enjoying the items that I sent, and I hope you save a little of the apple jam to try out that coffee cake. Gail

Okay okay...granted the NOSHING of milk chocolate is a given! Rita, that's a good idea about melting and adding nuts or raising, clearly I didn't think of that. Melting and reforming is really the only practical way of tackling that hard chunk'o'chocolate. One could easily chip a tooth trying to bite off a piece of that brick :o) Its funny how my tastes have changed over the years and I now NEVER bake with MILK chocolate...always dark or semi-sweet. I was hoping someone had a wonderful recipe that specifically called for MILK chocolate. If not, choco covered nuts and raisens it is. I'm sure someone will eat them!

mudlady thats exactly what I thought too. OTOH...its got the three major food groups: salt, sugar, fat, LOL Looks like a perfect poster-food for this book - I've on the 'hold' list for it through my library. Reviews say the chapter on Snickers bars is worth it alone. The End of Overeating: Taking Control of the Insatiable American Appetite