Kristi, Congratulations..maybe you could plan ahead (when is this talk anyway) and have some seedlings ready to give away..might be a treat as well as full size bulbs..just a thought, I'm sure whatever you do it will be successful.. Donna

Jude - I hate to see you go! But I understand that participating takes time and money. I encourage you to continue posting for as long as you can... even though your membership 'expires' tomorrow, you can usually post for at least a month after your expiration date! Toodles, and pop in to catch up with us here when you can. You can always email one of us when you need an answer to a crafting question and we'll post it for you, or if you have an answer for us!

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.

Good - Lydia got here with the address. I wouldn't waste any time, BTW. I browsed the shrubs at work on Thursday and made some notes. This morning all the ones I had written down were gone except for the oakleaf hydrangea--which is so big that most people probably don't have room for it. :-)