Love the asiactic lily, a pretty one for sure. The shot from the roof looking down is not for me. Makes me dizzy and I don't care for the angle of looking straight down on everything. I want my feet firmly planted on the ground LOL! My favorite is Siloam Sambo. I find is quite interesting the way you have paired it with the red Coleus. Those match perfectly.

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.

Pineapple Upside-Down Coffee Cake (Better Homes and Gardens) 1/2 cup (1 stick) butter 1 cup packed brown sugar 12 canned pineapple rings in juice* 2 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. ground nutmeg 1/2 cup (1 stick) butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 2 eggs 1/2 cup milk 1 tsp. vanilla Vanilla Greek yogurt or sweetened whipped cream (optional) 1 Tbsp. packed brown sugar (optional) 12 maraschino cherries (optional) 1. Heat oven to 350 degrees F. Butter the bottom and sides of a 13x9x2-inch baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Pour into prepared pan. Drain pineapple rings, reserving 1/2 cup juice. Fit 12 rings into bottom of pan. 2. In a medium bowl, whisk together flour, baking powder, salt and nutmeg. In a large bowl, beat softened butter, granulated sugar, and 1/2 cup brown sugar with an electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla. 3. Spread batter carefully atop pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (If you invert the coffee cake too soon, the pineapple rings may stick to pan.) Place a serving tray or baking sheet over coffee cake; carefully invert. 4. Serve warm topped with yogurt and maraschino cherries. Store at room temperature up to 3 days. Makes 12 servings. * You will need one 20-ounce can plus one 8-ounce can of pineapple slices for 12 rings. Reserve the remaining pineapple for another use.

This was on tv this afternoon. Its seem kinda complicated but looks real good. Sweet and Salty Caramel Cake Yield: 1 (8-inch cake) For the Classic Chocolate Layers 3/4 cup unsweetened cocoa powder 1 1/4 cups hot water 2/3 cup sour cream 2 2/3 cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda 1/2 tsp. salt 3/4 cup (1 1/2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 1 1/2 cups granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature 1 tbsp. vanilla extract For the Salted Caramel 1/2 cup heavy cream 1 tsp. fleur de sel 1 cup sugar 2 tbsp. light corn syrup 1/4 cup sour cream For the Whipped Caramel Ganache Frosting 1 pound dark chocolate (60 to 70% cacao), chopped 1 1/2 cups heavy cream 1 cup sugar 2 tbsp. light corn syrup 2 cups (4 sticks) unsalted butter, soft but cool, cut into 1/2-inch pieces To Assemble the Cake 2 tsp. fleur de sel, plus more for garnish Make the Classic Chocolate Cake Layers Preheat the oven to 325�F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour. In a medium bowl, combine the cocoa powder, hot water, and sour cream and set aside to cool. Sift the flour, baking powder, baking soda, and salt together into a medium bowl and set aside. In the bowl in an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until ribbonlike, about 5 minutes. Add the sugars and beat until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated. Scrape down the bowl and mix again for 30 seconds. Add the flour mixture, alternating with the cocoa mixture, in three additions, beginning and ending with the flour mixture. Divide the batter among the prepared pans and smooth the tops. Bake for 35 to 40 minutes, rotating halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes on the rack, remove the pans, and let cool completely. Make the Salted Caramel In a small saucepan, combine the cream and fleur de sel. Bring to a simmer over very low heat until the salt is dissolved. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream mixture to the sugar mixture. Whisk in the sour cream. Let the caramel cool to room temperature, then transfer to an airtight container and refrigerate until you are ready to assemble the cake. Make the Whipped Caramel Ganache Frosting Put the chocolate in a large heatproof bowl and set aside. In a small saucepan, bring the cream to a simmer over very low heat. Meanwhile, keeping a close on the cream mixture so it doesn�t burn, in a medium saucepan combine 1/4 cup water, the sugar, and corn syrup, stirring them together carefully so you don�t splash the sides of the pan. Cook over high heat until and instant-read thermometer read 350�F, 6 to 8 minutes. Remove from the heat and let cool for 1 minute. Add the cream to the caramel and stir to combine. Stir slowly for 2 minutes, then pour the caramel over the chocolate. Let the caramel and chocolate sit for 1 minutes, then, starting in the center of the bowl, and working your way out to the edges, slowly stir the chocolate and caramel mixture in a circle until the chocolate is completely melted. Let the mixture cool, then transfer it to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the bowl feels cool to the touch. Increase the speed to medium-high and gradually add the butter, beating until thoroughly incorporated. Scrape down the bowl and beat on high speed until the mixture is fluffy. Assemble the Cake Place one cake layer on a serving platter. Spread 1/4 cup of the caramel over the top. Let the caramel soak into the cake, then spread 3/4 cup of the ganache frosting over the caramel. Sprinkle 1 teaspoon of the fleur de sel over the frosting, then top with the second cake layer. Spread with caramel, then the caramel frosting and sprinkle with 1 teaspoon of the fleur de sel. Then top with the third layer. Spread with caramel. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish with a sprinkle of fleur de sel. The cake will keep in a cake saver at room temperature (cool and humidity free) for up to 3 days. If your room is not cool, place the cake in a cake saver and refrigerate for up to 3 days. Remove the cake from the refrigerator and let it sit at room temperature for at least 2 hours before serving. Here is a link that might be useful: Cake pic