Hi! Apologies for the delay on seeing this post... The photos originally posted plantomaniac08(8) but the photo showing further down is the 'White Stripe' spathiphyllum we used to grow. Sadly, it didn't perform well for us, so we're no longer growing that one. Regarding tags and accuracy: I totally hear you --- our tagging isn't the most accurate in the world. We typically don't go variety-specific on our tags because it makes things MUCH more expensive for us... and we have to keep our costs within the threshold of what our retailer partners are willing to buy our plants for (while still being able to afford to invest in research and development to find and test new plants...). Another problem is that we're human --- everyone makes mistakes and with the volume of plants we produce, it happens from time to time that the wrong tag gets put in the wrong plant. We are always working on making things better, though, and we're testing some different systems that can help us be more specific on tags without becoming crazy expensive. But if you have any questions about our plants, please don't hesitate to reach out to me. Oh, and by the way: I'm working to get every plant we sell photographed and put up on the website with the variety name, but it's a slow process... ---Justin, Costa Farms

Fromage Fort is done - I can honestly say I love that I had the rosemary crusted Manchego to include, it lends a wonderful herby flavor to it. And I went with 1 clove of garlic, otherwise it gets really strong sitting in the fridge for a day or so. The Moody Blue will probably go on pizzette with caramelized onions tomorrow. I am having a few friends over (they were supposed to come last night, life got in the way) and I am making Ruthannas olive and anchovy bites too. OMG we will all be stinking to high Heaven with all the garlic, olives, cheese, anchovies, etc but we will be in good company so I guess it is okay. Thank you again for all the inspiration, I now have a trove of ideas what to do with left over cheeses! Alexa

Posted by jimster "That's a good friend to have. Jim" I have known Prof. B and his wife for a while. I like his cooking because he is also a scientist. Posted by barnmom "In spite of the fact that I like my cheesecake to be plain, classic, and unflavored (no strawberry, chocolate, Kahlua, pumpkin, eggnog, peanut butter, etc.) this looks interesting. I'd have a bite " I will let you know how it tastes. I am planning to get together with them soon. Speaking of Comfort Food. dcarch

Alisande, Here I tried the camera set on Portrait and subjects out of direct sun light. Tried to get them to close their months. Jacob didn't listen and Pepper stuck her tongue out at me. This shot, Pepper cocked her head, what are you saying? Eric