Hi kathy, sorry for my delay in my response, I have been so over whelmed with excitement with all the stuff I've received I told my wife I don't know where to start or finish. She told me just start at one corner and go around the yard. Lol.. I am really excited tho I've gone to H/D to get soil,.perlite and now I can start filling pots and making more cacti & succulent projects :) Kathy so this greyish colored plant, is it easily propagated by cuttings the and what are the watering trixs? & does it like full sun or bright light? And thank you for your experience too, its much appreciated. Rosemarie, thanks again as always, your help with the plants names is invaluable. This last picture is a nice wheel barrel pot carrier that also was part of the load, of can't wait to get all settled in there is just so many pots and other goodies I haven't even posted half of um. Greg

sorry I'm so many months behind, flatlander. Here's the recipe I use for upside down pear gingerbread from Gourmet magazine: Upside-Down Pear Gingerbread Cake Serves6 For topping 2 1/2 firm pears (preferably Bosc) 1/4 cup (1/2 stick) unsalted butter 3/4 cup packed light brown sugar For cake 2 1/2 cups all-purpose flour 1 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground cloves 1/4 teaspoon salt 1 cup molasses (preferably mild) 1 cup boiling water 1/2 cup 1 stick unsalted butter, softened 1/2 cup packed light brown sugar 1 large egg, lightly beaten Special equipment:a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof) Make topping: Peel and core pears and cut each into 8 wedges. Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat. Make cake: Preheat oven to 350°F. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes. Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature. This is so good, dark and moist. I plead guilty to adding a bit more ginger and using dark molasses because I like that flavor. This is amazing still warm with vanilla ice cream and my daughter likes to drizzle some hot caramel topping over the whole thing. Annie

I can recommend this Pineapple Upside Down cake. Pineapple Upside-Down Cake Thomas Keller Ingredients Pan Schmear 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1 1/2 Tbsp Honey 1/2 tsp Dark Rum 1 Cup Packed Light Brown Sugar 1/4 tsp Vanilla Paste or Pure Vanilla Extract Sea Salt 1 Gold (Extra-Sweet) Pineapple Cake 1 1/3 Cups Cake Flour 2 tsp Baking Powder 8 Tbsp (1 Stick; 4 oz) Unsalted Butter, at room temperature 1/2 Cup Plus 2 Tbsp Granulated Sugar 1/2 tsp Vanilla Paste or Pure Vanilla Extract 2 Large Eggs 1 Tbsp Plus 1 tsp Milk Method Preheat the oven to 350ÃÂF. In the bowl of a stand mixer fitted with the paddle, combine the butter, honey, rum, brown sugar, and vanilla and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.) Cut the top and bottom from the pineapple and cut away the peel. Cut the pineapple lengthwise into quarters, and cut off the core from each section. Cut each piece crosswise into 1/4 inch thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Sift the flour and baking powder together; set aside. Put the butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in the vanilla. Add the eggs one at a time, beating until the first one is incorporated before adding the second and scraping down the sides as necessary. Beat in the milk. Add the flour mixture in 3 batches, beating until combined. Pour the batter into the pan and spread over the pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool the cake in the pan on a cooling rack for 20 to 40 minutes. Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover can be stored at room temperature for up to 2 days.) Serves 8

How's this for good timing? Today's Melinda Lee radio show featured pear recipes! Here's a few: AMAZING BAKED PEARS A wonderful twist on baked apples - and what could be easier! Core pears, but do not peel them. Cut a thin slice off the bottoms of pears if necessary, so they will sit flat, without tipping over. Blend together: 2 Tablespoons, sugar with 1 Tablespoon, butter (for each 2 pears - multiply as needed). Using a funnel, fill the hollowed core of each pear with the sugar/butter mixture. Add a piece of cinnamon stick to each pear (place it in the hollowed core). In a baking dish, bake the prepared pears at 350 degrees for about 45 minutes, or until pears are tender but still firm. ROASTED PEAR\-BALSAMIC VINAIGRETTE A Sauce or a Salad Dressing I dont know what to tell you about this dressing except that the moment I read its title, I knew I was going to love it! It is obviously going to make a delightful salad dressing, but consider other possibilities: served over grilled chicken or fish, cold, poached fish, or sliced melonÂ.. MAKES ABOUT 1 CUP 1 firm but ripe Bartlett or Anjou pear \- peeled, cored, and quartered lengthwise 4 small garlic cloves \- left unpeeled 4 small fresh sage leaves \- torn 1/2 teaspoon, fresh thyme leaves (or substitute 1/4 teaspoon, dried thyme leaves) 3 tablespoons, balsamic vinegar \[divided use\] 6 tablespoons, extra\-virgin olive oil \[divided use\] Salt and freshly ground black pepper Preheat the oven to 425 degrees. \[CookÂs Note: I believe that this temperature may be a bit high; if the pear pieces or the herbs seem to be browning too fast, reduce the temperature by 50 degrees.\] In a medium\-size bowl, toss the pear with the garlic, sage, thyme, 1 tablespoon of the vinegar, and 2 tablespoons of the olive oil. Spread the mixture in a small baking dish and roast until the pears are softened and lightly browned and the garlic is softened, about 30 minutes \- or longer if oven temperature has been reduced. Allow the mixture to cool, then peel the garlic. Transfer the pear and garlic along with any caramelized pan juices and herbs to a blender or mini\-food processor and process until smooth. Add the remaining 2 tablespoons vinegar and process until combined. With the machine running, add the remaining 1/4 cup oil in a thin, steady stream and process until the dressing thickens. Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 5 days. Recipe adapted from: Get Saucy by Grace Parisi (The Harvard Common Press) PEAR AND HAZELNUT BROWN BETTY IN THE CROCK POT (OR OVEN) Here is a delicious fall dessert using pears, layered with bread cubes (to soak up all the juices) and aromatic spices, and topped with toasted hazelnuts. This version is made in a slow-cooker (AKA: crock-pot), although it could as easily be prepared in a heavy covered pot (like a small Dutch oven) and baked in the oven at the same temperature, for the same length of time. The essential element in the cooking method is that the heat must be distributed evenly around both the bottom and the sides of the pot  rather than being applied only at the bottom of the pot, which can cause scorching. Serve this dessert hot or warm, with a dollop of whipped cream or ice cream. SERVES 4-6 1/2 cup, sugar 1/2 teaspoon, ground cinnamon 1/2 teaspoon, ground allspice 1/8 teaspoon, ground cloves 9 thick slices, firm bread (day old is best)  cut into 1/2-inch cubes 2 pounds, Bosc pears (about 4 medium-size pears)  peeled, cored, cut into one-inch cubes 6 tablespoons, unsalted butter  cut into 1/2-inch cubes 1/2 cup, hazelnuts (about 2 ounces)  toasted, skinned, coarsely chopped *Note below for technique. For Serving: sweetened whipped cream, crème fraiche or ice cream In a small bowl, combine the sugar, cinnamon, allspice and cloves. Place one third of the bread cubes in a 3 1/2-quart slow cooker (crock pot). Add one half of the pears, then sprinkle with one half of the sugar and spice mixture, and dot with one third of the butter cubes. Layer with another one third of the bread cubes, then the remaining pears and sugar and spice mixture, then dot with one half of the remaining butter. Top with the remaining bread cubes, and dot with the remaining butter. Cover and slow-cook until the pears are tender  about 2 1/2 hours on "high"  or at 300 degrees. Sprinkle with the toasted nuts. Serve warm or hot with a dollop of sweetened whipped cream, crème fraiche or ice cream. *Note: toasting the hazelnuts will intensify their flavor greatly. Spread the nuts in a single layer on a baking sheet. Bake them, stirring once or twice in a preheated 350-degree oven for about 10-15 minutes, or until fragrant and lightly toasted. If the hazelnuts are not purchased skinned, to remove skin: after toasting, wrap the warm nuts in a clean kitchen towel, and allow them to stand for 15 minutes, then use the towel to rub the skins off. (Some of the skins will remain on the hazelnuts, no matter how carefully you try to rub them off!) Recipe adapted from Ready and Waiting by Rick Rodgers (Hearst Books) Copyright © 2009 Melinda Lee All Rights Reserved. PEAR PIZZA 1 sheet, frozen puff pastry (from a 17 1/4 ounce package) \- thawed about 6 ripe pears 1/4 cup, sliced or slivered almonds 1/4 cup, sugar 1/2 teaspoon, ground cinnamon \[optional\] 1/4 teaspoon, freshly grated nutmeg 2\-3 tablespoons, unsalted butter \- melted Preheat the oven to 400 degrees, and set rack on the middle level. On a lightly floured surface, roll out the thawed pastry into a 12 1/2\-inch square. Then, using a 12\-inch plate (or other circle) as a guide, trace around the plate with a sharp knife \- to cut a 12\-inch round of pastry. Carefully transfer the round to an ungreased pizza pan or baking sheet, at least 12 inches wide. \[Note: do not use a black pan \- the dough will darken too fast.\] With a fork, prick the dough all over, except for a border (about 3/4 inch wide) all around the edges. Freeze the uncovered pastry round on its pan for at least 10 minutes \- or up to an hour or two. When the dough is frozen, transfer it, on its pan, directly into the preheated oven, and bake for 8 minutes or until dough is slightly puffed and lightly colored. Place the pan on a wire rack to cool the pastry crust, and gently flatten the pastry inside the border with a spatula. Peel and halve the pears. Remove the cores of each pear half with a melon baller. Cut each half into three or four lengthwise slices. Arrange the slices on the crust. Evenly sprinkle the almonds over and around the pear slices. In a small bowl, mix together the sugar and spices. Brush the pears and almonds with the melted butter and evenly sprinkle over the sugar mixture. Place the pizza back into the hot oven and bake for 20 minutes or until the crust is a golden brown, and most of the pear juices are cooked off. Cool the pizza slightly, on its pan, on a wire rack. Slice with a sharp knife or pizza wheel and serve very warm \- alone, or with creme fraiche, ice cream or whipped cream. NOTE: Pizza may be made up to 8 hours ahead, and kept \- covered \- at room temperature. Uncover and reheat before serving. Variations: Fresh peaches or nectarines may be substituted for pears with blueberries or raspberries sprinkled over for color. In that case, almonds may be eliminated. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ POACHED PEARS IN RASPBERRY SAUCE We used to serve these as part of elaborate dessert buffets when I was a caterer. I had some customers that asked me to make extra, so they could enjoy them again! They are beautiful, too. 6 Pears \*Note: bosc pears have a pleasing shape and texture for this recipe 24 whole cloves 1 cup, sugar 1 cup, orange juice 1/2 cup, lemon juice 2 pieces, cinnamon stick pinch of salt 1 package, frozen raspberries \- thawed \[the box\-shaped package, not a bag\] Peel pears but do not core them, and leave their stems intact; cut a thin slice off the bottoms of pears if necessary, so they will sit flat, without tipping over. Stud each pear randomly with 4 cloves. Set prepared pears aside. In a saucepan large enough to contain the pears, combine the sugar with the orange and lemon juices, and add the cinnamon sticks and salt. Bring this mixture to a boil, stirring, and boil vigorously for 5 minutes. Add the prepared pears to this syrup, and poach (cook them gently) until pears are fork\-tender. Remove the pears from the syrup with slotted spoon; reserve the poached pears in a shallow bowl. Bring the poaching syrup to a boil and boil until the liquid is reduced by half. Add the package of frozen, thawed raspberries (including any liquid) and cook, uncovered, for 10 minutes. Strain this syrup through a sieve or strainer to remove the raspberry seeds. Pour the strained syrup over the pears in their bowl. Chill until serving time. \[You may wish to spoon the syrup over the pears occasionally while they begin chilling to produce an even, rosy color on all the pear surfaces.\] ENJOY and let us know if you make any of these recipes!