Alright, I *think* I have my list updated, but we all know that's a day by day thing! It's kinda like Pokemon- Gotta catch 'em all! LOL! As far as my preferences, I'll be doing the card/seed swap, but not the others. I've found that I prefer RR swaps to true RRs, so I'm not going to do the Pinata. And Vincent and Devin are already involved in a children's birthday swap as well as being very well enabled by various Garden Buddies around here :) I'm not sure how much more their garden beds can hold! Now I just need to get around to updating my trade list of things I have available to trade :) Kathy

Cranberry Chocolate Chip Oatmeal Cookies A modified version of the Quaker Oats VORC (look under the lid). As with all cookie recipes, freezing your chocolate chips and cranberries will make a huge difference in the finished cookie. The chips will hold together under heat and cranberries won't puree in the mixer. Let these cookies cool completely! Ingredients: 2 sticks unsalted butter 1 cup packed dark brown sugar 1/2 cup granulated sugar 2 eggs 2 teaspoons vanilla 1-1/2 cups all-purpose flour 3 cups Quaker Oats - regular, not the instant or overnight 1 tsp baking soda 1 cup chocolate chips - not minis 2 cups cranberries Process: Cream both sugars and the butter until soft and fluffy Add the eggs and vanilla and mix Mix the flour, baking soda, cranberries, and chocolate chips in a large bowl and then add to the mixer and combine at low speed for a minute at most Add the oatmeal and combine at low speed Preheat the oven to 350 degrees and line two baking sheets with parchment paper Roll the dough into 1" to 1-1/2" balls and place on the baking sheets Flatten them if you want crispy cookies, otherwise leave them as balls to get chewy centers Bake 13-15 minutes or until the edges start to get brown Cool completely on racks. Yields around 3 dozen cookies

Here is the recipe! Baklava - oly SYRUP 3 cups sugar 2 cups water 1 cinnamon stick 1 Tablespoon lemon juice 1/4 cup honey NUTS 1 lb finely chopped walnuts 2 teaspoons sugar 3/4 teaspoon cinnamon scant 1/8 teaspoon cloves BUTTER 3/4 lb unsalted butter Phyllo Because there are several components to baklava- syrup, walnuts, and clarified butter - Eash step can be done in advance, then when I'm ready to assemble, it doesn't seem like such a big job. I use Apollo Brand Fillo, because i can buy it fresh at my International Grocery. I make the baklava in a 12in x 8 1/2in disposable "cake pan" you can get at the market. The phyllo comes in 12in X 17in sheets, you can cut the sheets in half and they fit perfectly in the pan. No waste! I use 1/2lb phyllo for each pan. SYRUP I make this at least a week in advance (sometimes longer) It can sit in the refrig for several weeks - This helps to blend the flavors. Bring the sugar, water and cinnamon stick to a boil, lower the heat and simmer for 20 mins. Add the lemon and honey and bring back just to a boil. Cool and store in refrig. NUTS Mix walnuts with sugar, cinnamon and cloves. (I do this sometimes months in advance, put them in a baggy and store them in the freezer). BUTTER Melt butter in a saucepan over low heat. Remove foam from the top and discard. I'm basicly lazy, LOL, so I put it in the refrig, to harden overnight. When I'm ready to use it, I make a slit in the solidified butter and pour off the milk solids. When you're ready to assemble, remelt. ASSEMBLY Brush bottom of pan with melted butter. Line bottom of pan with 8 sheets of phyllo, brushing each with melted butter. Sprinkle with a scant 1/2 cup of nut mixture. Cover with two sheets of phyllo (each brushed with butter). Continue layering nuts and two sheets of phyllo, until you have 7 layers of nuts. You should have 8 phyllo sheets left (from your 1/2 lb.)to make up the top. Brush each layer with butter. With a sharp knife, cut baklava into four lengthwise strips and then cut diagonally in small diamond shapes. Only cut about 1/2 inch down into baklava. (You will have small end pieces that will not be diamond shaped. The cook gets to eat these!!) Bake in a 350 degree oven for 45-60 mins., or until golden. Remove baklava from oven and, while still hot, carefully pour 1 3/4 cup room temp. syrup evenly over. (It will look like it's too much syrup, but don't worry, it will get soaked up) Baklava is best if made 2-3 days before you plan to serve it, so it's the perfect make ahead dessert. It will last at least a week at room temp. Do not refrig. When you are ready to serve, cut with a non serated kitchen knife. Using a sharp knife will puncture the pan. -- yasou Baklava can be made in any size pan, just cut the phyllo to fit. I've had baklava ranging from 1 inch to 2 inches thick. It's all good!! If you're going to cut the phyllo to fit the pan you should have more than enough scraps to use for extra layers. A "layer" can be made up of pieces of phyllo,the butter does a good job of fusing them. The one thing that is important is that you do not piece the very top layers. My recipe only uses 28 sheets, but you could use less. I would go ahead and make the full recipe of syrup and nut mixture. The extra syrup will keep nicely in the refrig for a long time, the extra nuts and claified butter freeze great. For a 8x6x2 pan I'd use 1/2lb of the nut mixture,(divided evenly between layers of phyllo) and about 3/4 to 1 cup of syrup. Bake it about 30 mins. An important thing to remember is that the browner(is that a word?? LOL) the baklava is the more syrup it will absorb. So in plain words, if you under bake it, and it's very light in color, it doesn't need as much syrup. Make sure it's nice and golden. If you want, put it together and freeze it, unbaked. Do not thaw before baking, just adjust the baking time.

Could it have been a insecticide / fungicide combo? I ask because fungicides sometimes contain copper which will damage a dendrobium. It also looks like the leaves that are yellow are more at the center of the plant and the leaves to the outside look green? You might have water sitting in the leaves towards the center causing issues. I also agree that the light in that spot looks low.