Vera: I love the nicotiana, but it's already as tall as me, a little over 5 feet. All those blossoms means constant staking and tying up but they are worth it. The white is my most fragrant I think, but the light purple is close. The pink and red are fragrant but not quite as strong. The scent is hardly noticeable during the day but overwhelming in the evening and early morning. Only the 4 o'clocks come close I think. I have a light purple one beside my front porch and in the evening the scent is just intoxicating out there. I can't imagine that you and your green thumb can't grow these plants when they grow like weeds for me. I direct sowed some about 5 years ago and have had hundreds of volunteers every year since then. Maybe you should try just sprinkling some seeds in the beds next year and see what happens. Chances are the ones you have will reseed for you, though. northerner: I have lots of hummingbirds but I've never seen a hummingbird moth. I plant for hummers and butterflies and get many of both. They seem to be attracted more by type of plant than color I think. They flock to tall nicotiana, but I never saw one on the dwarfs. They are also drawn to my salvia, nasturtium, hollyhocks, 4 o'clocks, verbena bonariensis, and color doesn't seem to matter. They even seems to like the zinnia which, of course, isn't even a trumpet shaped blossom. Karen

Here it is Joann. I do have Patti's name beside it. You have to plan ahead, it sits overnight with the spices on it. I think I might cook it on foil, because of the caramelization. The roaster might be hard to clean otherwise. Sticky Chicken 3 lb roasting chicken 2 tsp salt 1 tsp paprika 3/4 tsp cayenne 1/2 tsp onion powder 1/2 tsp thyme 1/4 tsp garlic powder 1/4 tsp pepper 1 cup chopped onion Combine spices. Rinse chicken and drain well. Rub spice mixture over skin and inside cavity. Place in resealable bag and refrigerate overnight. Stuff cavity with onions. Place breast-side down in roasting pan. Roast, uncovered at 250 degrees for 5 hours. Internal temp should reach 155 easily. Baste occasionally with pan juices, roasting until juices start to caramelize in bottom of pan and chicken is golden brown.

This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

Your mom is a pretty woman! The event sounds like a lot of fun for both audience and participants.