Hi Leng Leng, I'll write you tomorrow [ok, today] with your other questions. This is what "I" have grown: >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Picotee Edge Leaves NOT Variegated >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Chocolate Silk with Picotee Edge Variegated Leaves >SOLID Chocolate NO PICOTEE Leaves NOT Variegated >Rose Silk with Slight Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE [Cross] NO PICOTEE Variegated Leaves Today I got another 'New' Cross that is a >VERY PALE Dusty Rose Silk NO PICOTEE Variegated Leaves [I 'think' - need to check out the leaves again] All of the above are 3" - 4" Blooms. The Rose Silks are more of a 'Dusty Rose'. Some are VERY 'Silky' - so I can see how they earned the name 'Rose Silk'. The Chocolates are a darker Color and do fit Cat's description. I had my first bloom this week of the >'SunSmile Brown', however, I didn't watch the bloom throughout the day. The bloom was under 2" - But, this was the first bloom, so that is all I have to go by. Variegated Leaves and looked just like a miniature Chocolate Silk. I have also gotten CROSSES from my Rose Silks that had 5" -6" Blooms. >Rose Silk with Picotee Edge Variegated Leaves >Rose Silk with Darker Rose Star in Center with Picotee Edge Leaves NOT Variegated >Rose Silk TIE DIE NO PICOTEE Variegated Leaves All CROSSES, and ALL EXQUISITELY BEAUTIFUL I'm sure I've left some out that I've grown, but this is what I can think of at the moment. Hope this helps, Emma

Thanks for posting this. dh bought me one last year. Fortunately when the handle broke no one was hurt but I did just toss it. IIRC I made a comment at the time about it being Made in China. I will keep everyone who was hurt in my prayers. Burns can be very painful.

Ricky, you've stumped me. I can usually read a recipe and know what it will taste like, but I'm having trouble imagining key lime scone (though I know orange scone), let alone what it would be like with white chips. They look like nice, normal scones, though I can see some white flecks, leading me to think that the chocolate didn't melt completely into the scones. Can you describe what these taste like?

When you say ”White Chocolate Brownies,” the recipe below is what comes to my mind. We are an unimaginative bunch. We just call them White Chocolate Brownies. WHITE CHOCOLATE BROWNIES INGREDIENTS Brownies 1 cup butter (2 sticks) 3/4 cup white chocolate chips 4 eggs, beaten 2 cups granulated sugar 1 1/2 cups all-purpose flour, sifted 1 teaspoon vanilla Icing 1/2 cup butter (1 stick) 1/2 cup white chocolate chips 3 cups powdered sugar, sifted 2 tablespoons half & half (more may be needed to achieve the correct consistency) 1 teaspoon vanilla INSTRUCTIONS Preheat oven to 325 degrees. Brownies For the brownies, melt butter & white chocolate in microwave using 30 second intervals or in the top of double boiler. Remove from heat & pour into large bowl. Mix in eggs and slowly add sugar. Add flour and vanilla. Pour mixture into greased & floured 9×13 inch pan. Bake 30-35 minutes. Start watching after 20 minutes so that the brownies don't brown too much. May be necessary to turn down the temp, too. Allow to cool and spread with white chocolate icing. Icing For the icing, melt butter & white chocolate in microwave or double boiler. Remove from heat. Beat in the powdered sugar, half & half, and vanilla. Spread over cooled brownies. If icing is hard to spread, use CLEAN hands to kind of pat it out. The warmth of your hands will help the icing be more pliable. Tip: if you chill them in refrigerator, they are very easy to cut.