After that, we visited one of the greatest Sans collection at Phu Phamorn Garden of Mr Bunlue Lodwan, the president of Thai Sansevieria Club. Brian with the most beautiful variegated Sans. 'Samurai' Enjoyed taking pictures of neat collection. The longest leaf at the middle is variegated Sans stuckyi. One of the hi-end, variegated Sans. downsii Variegated Sans. concinna The most interesting were the hybrids that Mr Bunlue has done for many years. These are a few of them that Bunlue had selected for registering. Bunlue with his new hybrids. Finally, our friend took some nice hybrids back home.

Lpink, that is a very nice picture of you. Nice picture of your french toast, too! Glad to hear that you two had a chance to catch up and that Lpink could vent a bit. I've had the "estate plan" conversation with my mom. Thank heavens she is realistic about it all and it wasn't hard. I hope you weren't driving through those horrible storms we had on Sunday. What a mess.

Thanks Debra.I will try that.I have been to a lot of places looking for help all day, since noon and havegot no where.It has me pulzzled as whats the problem.I have never had a memorycard fill up so fast before either.I have always used a 2gb card, but the lady at wal mart put a 8MG in the camera. said they don't carry the 2 or the 4MG no moreshe had put a 8mg in it when I bought it, so figured it be ok.I always bought a new card each year, & each years blooms be together on one. card.Looks like this card will not be used if I cant find out whats wrong.I was leary about getting a Nikon camera anyway,as my thers were cannon and Kodak. never a problem with them. I will go to this site andsee what I find out anyway, Thank you.I had some beauties blooming this morning, but couldn't take pictures. jean

Cathy, we were thinking about you, and agreed that next time we'll try to plan far enough in advance to have you come along, we missed you. Lars, when you do come to Michigan, we'll definitely have to have a get together, either here or in Chicago or SOMEWHERE, we can't let you come this far and not meet everyone! writersblock, the crust is a mixture of a one pound bag offrozen hash brown potatoes, one egg and salt and pepper. I press it into a buttered springform pan, mine is a 9 inch, and then add the filling and bake. My oldest daughter is celiac, so I'm getting better at gluten free cooking, even for other people, LOL. stir_fryi, that's my Grandma's recipe and the trick is to not overbake or they get crisp, like gingersnaps instead of staying chewy. The recipe was been very popular here over the last few years, then kind of dwindled away. Here it is, my favorite cookie since I was a child. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Peppi, we love having Emma and you here, and your Dad too. All I have to do is find a "babysitter" for the dogs, the cows, the horses and the chickens and we'll be right there! (grin) And, as Peppi mentioned, we had beef stew the first night. Maybe not special company food, but something that could sit in the oven and give me some time to visit instead of "hands on". I did use a Porterhouse, a Sirloin and two Rib steaks, so it was kind of special... Annie