Hi, We have a trade going on my "I've been digging post" I'm at my aunt's computer right now so I don't have access to my computer and all of my lists and stuff, but I jsut looked at your wish list here and I can offer a few more things that you might be interested in, in exchange for some of your hucheras and day lilies. Dutchman's breeches, difficult to find this time of year, but I have tons of it so if I dig around under the leaves I could probably find a few nice clumps. If you want a large quantity of this lmk and I'll see how much I can find maybe for some different fans. I have sent out whole boxes of this in the past for the right trade. TB iris I have tons of different ones and can send pictures. I'll send you the names when I get home. I think my wide brim hosta may be big enough to divide I'll check when I get home. Thanks, Catrina

Want to expand your z5 semitropical and "tropical" options? Indiana Rick's website is inspirational! So many usefulul ideas there. I agree don't give up until you've tried it 3x and tested some tricks! Hardy Tropicals for Zone 5 !!!!! http://www.manchestergardenclub.com/rick/Tropicals/Tropicals.htm ________ Mulched here now in my more "gentle" z8b, until I have a backup clump stored to go "cold turkey". No the impressive Canna 'Durban" = 'Tropicanna' doesn't throw lower red spires! That's a compact Lobelia 'Starship Red' which has nice contrasting rich green leaves. This Cardinal Flower was easy to grow from seed* (as are Canna) and gets the hummingbirds darting all around to enhance the tropical theme. I like L. 'Vulcan Red' as well to for contrast. Dark maroon leaved and also more compact than L. 'Queen Victoria' with no staking needed. * After using many over the years, the best seed starting method that I've used over the years is a biodome and sponge block system or similar. Works best with heatmats and bright plant light. Effective, efficient, durable, flexible, and small footprint. http://forums2.gardenweb.com/discussions/4412727/looking-for-a-reliable-seed-starting-system

Okay, John, it's taken me a while, but I tried one of the recipes in my new Spanish cookbook, and have finally typed it out. I will include Camorra's into, because it's just plain interesting. "In true Spanish Fashion, nothing in the kitchen is wasted - not even the heat from the bread kiln! In days gone by, after bread was baked, a cazuela (ceramic pot) of potatoes, sitting in a pool of seasoned stock, was pushed into the kiln to slowly cook from the residual heat trapped in the bricks. Most panders (bakers) now use electric ovens, but the name of this dish is still the same. â¦" I made this with vegetable broth. It seemed thin -I imagine the Chicken broth would be much better. I liked it though. I may try it with less expensive mushrooms the next time. I don't think it would make a difference. Here's the recipe. It comes from the cookbook, "Rustica, A Return to Spanish Home Cooking" by Frank Camorra and Richard Cornish. Soft Potatoes and Onions with Mushrooms Thickened with Eggs Ingredients 2/3 cup extra virgin olive oil 3 white onions cut into fine wedges 4 bay leaves 3 green bell peppers, seeded and ribs removed, cut into slices 1/2 inch thick 6 garlic cloves, thinly sliced fine sea salt 2 lbs. roasting potatoes, cut into slices 1/2 inch thick 2 cups chicken stock 3 1/2 oz. shitake mushrooms, cut into slices 1/4 inch thick 5 1/4 oz. oyster or other wild mushrooms, cut into slices 1/4 inch thick 4 eggs, lightly beaten 4 tablespoons finely chopped parsley Directions Heat 1/3 cup of the olive oil in a large heavy-bottomed saucepan over high heat. Add the onions, bay leaves, bell peppers, half of the sliced garlic and begin to soften. Reduce the heat to medium-low, then cover and cook for 25 minutes, or until the peppers are tender, stirring regularly. Remove from the heat and stir the potato slices through. Preheat the oven to 350 degrees. Spread the potato mixture in a large roasting pan, season well and pour the stock over. Cover tightly with foil and bake for 60 to 70 minutes, or until the potatoes are tender. Meanwhile, heat the remaining olive oil in a frying pan over high heat. Add the mushrooms, the remaining garlic and a pinch of sea salt. Toss to combine well, then reduce the heat to medium and cook for 10 minutes, or until slightly brown and soft. Remove from the heat, place in a bowl and let cool for a few minutes, then stir in the beaten eggs and parsley. When the potatoes are cooked, remove the roasting pan from the oven and remove the foil. Pour the mushroom and egg mixture over, then stir it through gently, without breaking up the potatoes. Bake, uncovered, for another 6 to 8 minutes, or until the egg is nearly set, but still a little runny. Remove from the oven and serve warm. Sally This post was edited by sally2 on Sun, Feb 9, 14 at 8:48

That sounds nice. A Tian is usually round slices of tomato, courgette and aubergine placed in turn on a bed of onions and garlic and baked in the oven. They are very pretty.