I don't remember the cost, Maria--just more than I'd pay for cut flowers. The one I cut is a four-year-old bulb I have that blooms reliably every year, despite the neglect it receives from me. It was a gift. Everyone gives me red amaryllises, even tho I ask for other colors, because I am sick of red after Christmas. I cut this after I posted and put it in a vase as part of a Valentine display. I love it--just hope it lasts at least a week. Thank your for the tip about changing the water every day--will do.

Well, I will start another thread sime time soon and include pictures of the original 2 hibiscus once they got full sized about 2 years after planting, and what they look like now. The 3 that I am growing now are the same color flowers as the original plants, even though these came from seeds off of the old plants and were pollinated undoubtedly as a cross between the reds and pink flowers. They arent quite blooming yet, and that makes them at least 2-3 weeks later than many hardy varieties, but they make up for it with LOTS of huge blooms and a long bloom time. At this point they are on their 3rd season since I replanted them as volunteers 2 years ago. They were popping up all over different beds for at least 2 seasons, maybe 3. I didnt actually notice volunteers popping up until about 2 seasons after the original hibiscus plants were removed(because they were way too large and spread out much more than just about any hibiscus plants I had previously seen). Those original plants didnt survive the transplant due to too many roots being severed, because they grew outwards many feet in all directions, and it wasnt prudent to try and dig up a 5' to 8' root ball just to get the outward growing roots in one piece! I have cut back several stems on the largest plant, and yet there are still at least 12 or more very large, thick, long stems left, that are growing outwards in all directions. I had to practically remove an entire side just to prevent them from crushing the 5' Zinnias behind them. Thats another aspect to this story: The Burpee zinnia seeds I buy(Giant flower mix) also grow much larger than advertised, and this year they are getting even taller than last year, as I saw a couple flowers above my head by at least 8" just 3 days ago, and the rest are at least 4.5 to 5 feet tall now, even though they were 2 feet tall a month ago with hardly any significant lateral branches. They are advertised to grow to 30-36"....... These plants are in a front yard that gets at least 11-12 hours of direct sun per day right now, so shade isnt the cause of tall growth, besides, they are also very thick stemmed, which wouldnt be the case if there was a lack of sun.

Oh, the flavor will be fine. Dried chiles are good for a long tim, but all chiles, like all grain, can have "guests". I coul tell you a funny and slightly disturbing story about how I know that, but then I might scare you from using them. :) I keep my dried chiles in the freezer. Guajillos can have a little heat to them. I've used them so often that I can sort of tell by the smell how hot they will be. They do vary from one batch to the next. I usually rinse them since the place I get mine packs in the fields, Then I wipe them dry and toast them in a dry pan (less than a minutes) just until they soften. DO NOT SCORCH THEM or they will be bitter. Then I put them in a bowl and pour boiling water over them. Once they are soft, I split and dessed/devein (just depends on what I'm making and how hot I want it.) I have a VitaMix, which can puree darn near anything into a smooth sauce, so one sauce I keep in the freezer uses 5 or 6 guajillos, about a pound of roasted tomatoes, an onion, two heads of roasted garlic, cumin, coriander, thyme, morjarom, and chicken broth. I whir it into a sauce, then freeze it for later. It's good with chicken or pork espeically.

Well mine were in a sealed baggie in a sealed jar..and now they are dried out...I'm going to put them into a bottle of yet to be determined alcohol... They smell good..and I actually used one not to long ago to flavor cream for ice cream. Probably wasn't near as pungent and flavorful as it could have been..but still did the job..now tht used bean is with other used beans in a container of sugar.