I just returned from a road trip with my son up to UMD (University of Minnesota Duluth) to get set up for his 1st year there and when I returned 3 more blooms had opened! I could not believe it as I have been checking it each day hoping for progress but finding the one solo blossom each am. I go away for 2 days and BAM! Its like the Orchid Bloom fairy realized she (he?) had missed a stop and went and overcompensated. Not that I am complaining. I am waiting for my Stanhopea to make its debut and I will post a follow up. There is also a small blossom working its way out on one of the secondary growths. I am giddy! I have to admit that I feel like I should call EOoM to see if they are missing the main plant that they had planned to sell divisions of, but worry that I may be right. I suppose it is good that I live in Wisconsin and we do not get visitors from Maui with any regularity especially as winter approaches. My wife and children are tired of hearing me go on about this plant every day so this is my only outlet, forgive me for gushing. MrB should write as I may have an interest in seeing this plants genes stay in the deep end of the gene pool.

I'd love to see your filling recipes. The Apple Crisp I make is a little different: APPLE CRISP (serves 6-8) 1 cup graham cracker crumbs 1 TBL flour 1 cup chopped walnuts or pecans 1 cup firmly packed brown sugar 1/4 cup granulated sugar 1 TBL grated orange zest 1/2 tsp cinnamon (I use more) 1/2 tsp nutmeg Pinch of salt 1/2 cup butter, melted 4 large tart apples In a medium bowl, combine the graham cracker crumbs, flour, nuts, brown sugar & granulated sugar. Stir in the orange zest, cinnamon, nutmeg & salt, then blend in the butter. Lightly butter a 13x9" baking dish. peel, core & thinly slice the apples. Place the slices on the bottom of the dish & scatter the crumb mixture over the top. Bake in a preheated 350 oven for 45 minutes.~~The Maine Collection PEAR CRISP (serves 6) 6 ripe Bosc or Anjou pears, peeled, cored, sliced 1 TBL lemon juice 1/2 tsp cinnamon 1/4 tsp nutmeg 3/4 cup flour 1/2 cup butter, softened 1/2 cup quick-cooking oats 1/2 cup brown sugar Place pears in a greased 2 qt baking dish. Toss pears w/lemon juice, cinnamon & nutmeg. In a bowl, combine flour & butter until mixture resembles crumbs. Add oats & brown sugar. Stir well; sprinkle over pears. Bake in a preheated 375° oven 20-25 minutes or until browned & pears are tender. Serve w/ice cream or whipped cream.~~Food for Thought RASPBERRY ALMOND SQUARES 2/3 cup blanched whole almonds 1 cup butter, softened 1 cup granulated sugar 1/4 cup lightly packed light brown sugar 1 egg, separated 1 tsp vanilla 2 cups flour 3/4 tsp cinnamon 1/4 tsp salt 3/4 cup raspberry preserves Using a processor with a steel blade, process the almonds until finely chopped but not powdered. Or finely chop in ablender or by hand. Set aside. In a large bowl, cream the butter, granulated sugar & brown sugar. Beat in the egg yolk & vanilla. In a medium bowl, mix the flour, cinnamon & salt. Stir into the creamed mixture, blending well. Press the dough into a lightly buttered 14x11" jellyroll pan. Spread the preserves evenly over the top. Beat the egg white until frothy & brush over the preserves. Sprinkle w/the almonds & gently pres into the preserves. Place in the center of a preheated 350° oven & bake 30-35 minutes or until the edges are browned & the center is almost browned. Remove from the oven & immediately loosen the sides with a spatula. Let cool in the pan 40 minutes, then cut into squares.~~Our Town Cookbook APRICOT BARS 1 2/3 cups quick oats 1 2/3 cup flour1 scant tsp baking soda 1/4 tsp salt 1 cup packed light brown sugar 1 stick butter, melted 10 oz jar apricot preserves Preheat oven to 350°. Grease a 15x10x1" jellyroll pan. In a mixing bowl, combine the oats, flour, baking soda, salt & brown sugar. Add the butter & mix until crumbly. Pack 1/2 the mixture firmly into the prepared pan. Spread the preserves evenly over the mixture. Sprinkle remaining mixture evenly over the preserves & pat down gently. Bake 30 minutes or until lightly browned.~~Gator Country Cooks

elery is also making artichoke and spinach dip, he loves the stuff. This is the recipe he uses, but I think they are all pretty similar. This recipe makes quite a lot. Artichoke Spinach Dip 1/4 cup butter 1 (10 ounce) package frozen chopped spinach, partially thawed 1 (14 ounce) can artichoke hearts, drained and chopped 2 (8 ounce) packages cream cheese, softened 2 (16 ounce) containers sour cream 1 cup grated Parmesan cheese garlic salt to taste Directions: 1. Melt butter in a large saucepan over medium heat. Stir in the spinach and artichoke hearts. Cook until tender, about 5 minutes. 2. Mix cream cheese and sour cream into the spinach mixture. Stir in Parmesan cheese and garlic salt. Cook, stirring occasionally, until thickened, 10 to 15 minutes. Serve warm Date bars, oh yum, I love 'em. I've had this recipe nearly forever. Classic Date Bars 2-1/2 cups pitted dates, cut up 1/4 cup sugar 1-1/2 cups water 1/3 cup coarsely chopped walnuts, optional 1-1/4 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 1-1/2 cups quick-cooking oats 1 cup packed brown sugar 1/2 cup butter, softened 1 tablespoon water In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts; cool. Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13-in. x 9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 40 bars. Annie

jasdip, thanks for posting the link so kay could get the recipes. Can't figure out why it didn't come up when she tried typing in my name. Second batches finished yesterday. Used the parchment paper for my one recipe that turned out o.k. last year, but even better this year thanks to the parchment paper. Third and fourth batches today and then a rest before making the pumpkin bread on Friday. Then batch them all up and delivery on the 24th.