Eloise, I will always stay in trouble... HA HA HA! Linda, you MUST post pics of these when you have more blooms. They sounds great and I can't wait to see! Kylie, the hippie hideout is up and all plants are safe and sound for the winter. I would take some new pics but I have no clue where my camera is right now... I am painting my office and it's a disaster area. Was just barely able to find the computer under all this mess. I have 2 coats of paint on the walls and it's going to take a 3rd coat! Grrrrrr.... I have to go get my SS package ready to go out tomorrow. I see lots of people are getting their packages! I plan to get back on here and caught up with what's happening very soon I hope!!

Hi Jan Sorry I missed this message...last week was all about landscaping and painting to get my church ready for its 95th anniversary. Anyways, I'm glad the babies got to you safely. I must credit Cindee with inspiring me to label and package correctly. (Thanks, Cindee!) She also sent me care instructions for the plants, which I did not do, so if you need any info on anything I sent ya, please let me know and I will be glad to tell ya what I know about it. Be sure to keep us up-to-date on your gardening. Susie (cannas came from gardening buddy at Cindee's trade)

There aren't many recipes in the book. It's mainly how to organize and what to serve during a tasting party. Here are some samples out of the book: This is for a chocolate tasting party: Cheney recommends you start your chocolate tasting with a glass of sparkling wine, such as Prosecco or Cava, and sweet and salty appetizers, such as this one: Croutes with Blue Cheese, Toasted Walnuts and a Port Reduction Makes 8 servings 1 ciabatta, cut on the bias into 16 slices, each about 1/2 inch thick 1/2 cup finely chopped walnuts 3/4 cup soft blue cheese such as Gorgonzola Dolce or Saga Blue Port wine reduction (see below) Preheat oven to 350 degrees. Place bread slices on one baking sheet and nuts on another, and bake in preheated oven until both are golden brown and aromatic, about 10 minutes. (Start checking nuts after 5 minutes to prevent them from burning.) Meanwhile, prepare port wine reduction. Remove both trays from oven. Spread cheese evenly over each piece of bread and return toasts to the oven until cheese melts, about 5 minutes. Remove cheese toasts from oven and sprinkle evenly with the walnuts. Drizzle with 4 teaspoons of the port reduction and serve immediately. Port wine reduction: Pour 2 cups inexpensive port into small, heavy saucepan. Bring to a boil, then reduce to a simmer over medium- low heat. Keep watching pot, as port can burn. Simmer 15 to 20 minutes (less for a thinner reduction, more for a syrup). May be made one week in advance. Here's a recipe for a tea tasting party: Begin the tasting with a cup of tea preferably the one you will taste first. Serve with tea sandwiches (crust removed), sharp cheddar, turkey and mango chutney on raisin-nut bread. When tasting the teas themselves, offer butter cookies, shortbread, biscuits, or scones. Source: "Tasting Club" by Dina Cheney Shortbread is a delicious accompaniment for all teas, especially Asian-style teas. These bright green cookies both taste good and contain tea. Almond-Scented Green Tea Shortbread with Cardamom Sugar Makes about 24 2 cups flour 1/2 cup powdered sugar 1 tablespoon plus 1 1/2 teaspoons matcha (powdered Gyokuro green tea) (see note) Advertisement 1 teaspoon ground cardamom, plus a heaping 1/2 teaspoon for dusting (divided) 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, at room temperature, plus 1 tablespoon for greasing baking sheets 1 teaspoon almond extract 3 tablespoons granulated sugar In medium bowl, mix flour, powdered sugar, matcha, cardamom and salt until well combined. Using an electric mixer, beat butter in another bowl on high speed until light, about 2 minutes. Add extract and beat until combined. Beat flour mixture into butter mixture in four additions on low speed until well combined. Transfer dough to flat surface. Divide in half, forming each half into a 6-inch-long log. Then form each log into a 2-by-1-by-6-inch rectangle. Cover in plastic; refrigerate 2 hours. Preheat oven to 325 degrees. Grease two large baking sheets with butter. Remove dough from refrigerator and cut into 1/2-inch-thick slices. Place slices on baking sheets, making sure cookies are at least 1 inch apart. Transfer to oven. After 10 minutes, switch sheets so that the one on the bottom rack is now on the top (and vice versa). Bake until cookies are lightly golden on edges, about 25 minutes total. Let cool about 5 minutes. In small bowl, mix the 3 tablespoons granulated sugar with remaining 1/2 teaspoon ground cardamom. One by one, carefully toss each cookie in the mixture, coating both sides in sugar. Let cool. Note: If you can't find matcha, substitute another type of Japanese green tea. Grind into a powder with a spice grinder.

Oh come on.......that wasn't evilness. Pure love was eminating from every inch of that box, the fabric, red pockets and lavender pockets, just waiting for your touch and to fill the pockets with precious things that you can't do without while traversing your life as it is at this time. LOLOLOL However, the SBS wasn't my idea this time but I followed through with the suggestion. :-) On a serious side, I'm glad it will be helpful. :-)