And to be exact the expert don't identify plants from just a leaf. and foolish to do so. I don't name plants this is a very old plant and variable. You have old names listed that have been drooped due to imprper nominclature. Some of these are are interchangable. These are acceptable names for that plant at this time Crassula Crassula ovata (Mill) argentea Thumb. C.portulacea Lam. C. obliqua Sholand Type Cape in Rondebossch Masson s.n. (BM, holo!) C. articulata Zuccccagbu Stcios nom nud C. nitida C. subspecies arborescens with the following varieties C subsp. undulatifolia and there many be many varieties or forms, There is a full page of descriptions on the species. There is no description of each leaf. *Flora of Southern Africa. Gordon Rowley book on the species may be of help, the pictures are great. Vera Higgis, may be of some help, this book set me back 10 years. Frankly I think you are beating a dead bush, I have just finished looking in 5 books, and I certainly cannot give you a positive name on any Crassua ovata obliqua or Crassula ovata 'Blue Bird' perhaps Gordon Rowley has written the latest book on Crassula if not the only one. Call the plant anything you want, the plant won't know the difference and either will we. Norma

Here you go May! Heath Bar Cookies Ingredients 2 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups chopped Heath Bar pieces (Eight 1.4 ounce bars) 1/2 cup chopped walnuts Method Heath Bars are popular American chocolate-covered-toffee candy bars. Heath Bar toffee bits are often available in the baking section of grocery stores. Either chopped up candy bars or the bits can be used for this recipe. The bars have chocolate, the bits don't. 1 Sift together the flour, salt, and baking soda. Set aside. In a separate bowl, combine Heath Bar pieces and chopped walnuts. Set aside. 2 Cream butter until fluffy. Add the sugar and continue to beat until light and fluffy (a couple minutes). Beat in eggs one at a time, and vanilla. 3 Alternatively mix in the Heath Bar mixture and the flour mixture, a third at a time, until well blended. Chill cookie dough for at least 30 minutes (better an hour). 4 Preheat oven to 350°F. On cookie sheets lined with parchment paper or Silpat, spoon out the cookie dough in small 1-inch diameter balls (size of a large marble). Place dough balls 3 inches away from each other on the cookie sheets. (Make sure there is plenty of room between the cookie balls, and that the cookie balls aren't too big. These cookies spread!) 5 Bake for 10-12 minutes, until the edges are just starting to brown. Remove from oven and let cool for a few minutes. Then transfer the cookies to a wire rack to cool completely. Makes about 6 dozen cookies.

Hello Meg, Your first pic is a plain Hahnii, almost all Hahnii "fancy" cultivars will revert to this form if propagated by leaf cutting. Your last one is S. trif. Laurentii, it's very robust and it will revert to S. Trifasciata (without the yellow margins) if propagated by leaf cutting. They look in good shape, so you must have mastered the art of not-overwatering Sans. ! Savantfou.

We've been making pfeffernüsse. The kids are making the traditional coin-sized rounds, but I'm getting lazy--I bake the logs without slicing them, and call the results 'reindeer tongues'. They fit very well in stockings. I also made a double batch of Russian teacakes (same recipe as Glenda's pecan meltaways, but my cookbook calls them Russian teacakes, and so did my mother when I was child). They are my niece's favorite, but she had to cancel out on a visit planned for this past week-end. Guess who is eating the teacakes ... me. They are melt-in-your-mouth good, so I might have to make another batch, or two, before Christmas. ETA, I was also lazy with that recipe--I rolled out the dough 1 inch thick and used my pizza wheel to cut in 1 inch square pieces. After baking, I blasted them with my powdered sugar shaker, once while they were warm, and again after they cooled.