Halcyon has looks that just don't get old. I have two plants, When I was starting I didn't know about splitting plants can slow them down.. well one half of the split has been covering the ground around the size of a pizza pan.. it looks nice though, all season. The other has been stuck on producing about 3-6 leaves, disappointing. however this year the one eye (so far) is very large, and it has one leaf that is far larger than the bigger plants leaves. As for Stained Glass, It doesn't start out as fancy as it gets, it appears very fine and easily damaged.. But it never fails to pour on the looks ... Mine always gets to a point where I am pausing when I walk by it. Even though mine is not that old yet ... two years ago it had one leaf on the plant that was the best in the whole yard. It was just perfect. This post was edited by leafwatcher on Tue, May 21, 13 at 2:13

MsA, I recently saw corn ice cream at a specialty ice cream shop in Greenwich Village when I was on a food tour with DD and DGD. There were too many other unique flavors to choose from but it actually doesn't sound bad to me. Maybe some other time.

Thank you so much! It sounds very good; am going to have to give it a try in the next few weeks.

I have this saved but haven't had a chance to make it yet. Lemon Bread pudding 1/2 cup sugar 1/2 teaspoon vanilla 6 eggs 1/2 cup Original Bisquick® mix 2 cups milk 10 cups cubed French bread (about ten 1-inch slices) 1 can (15.75 oz) lemon pie filling or any fruit pie filling 1 cup frozen (thawed) whipped topping Heat oven to 350°F. Generously grease bottom and side of 3-quart casserole with shortening or cooking spray. In large bowl, beat sugar, vanilla and eggs with wire whisk until blended. Stir in Bisquick mix and milk. Stir in bread cubes until coated. Spoon half of the bread mixture into casserole. Spoon 1 cup of the pie filling randomly over bread mixture. Top with remaining bread mixture. Bake 45 to 50 minutes or until golden brown and knife inserted in center comes out clean. In small bowl, mix remaining pie filling and the whipped topping. Serve warm pudding with whipped topping mixture. Store covered in refrigerator. High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 50 to 55 minutes. Eggnog Coffee 1/4 cup ground MAXWELL HOUSE Coffee, any variety 1/4 tsp. ground nutmeg 2 Tbsp. sugar 2-1/2 cups cold water 1 cup eggnog, warmed 1/2 cup thawed COOL WHIP Whipped Topping Make It PLACE coffee in filter in brew basket of coffee maker; sprinkle with nutmeg. Place sugar in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir in eggnog. POUR into 4 cups; top with whipped topping.