Here is some info taken from Optimara.com. There is a wide difference in naming color, as you will find out. Have fun trying to figure it out. Note: Violets Which May Fit More Than One Color Classification When searching by color, keep in mind that any interpretation of color is based on subjective perception. In many cases, the color classification of an African Violet will be representative of most everyone's perception. In other cases, however, an African Violet will not be so easily classified. For instance, an African Violet which has been classified as blue may, for some, appear more purple. Likewise, an African Violet which has been classified as pink may appear more red. As a consequence, you may need to check more than one color to find the Violet you are looking for. Note: Lilac and Burgundy Violets Two specific instances of colors which do not fit neatly into the above classifications are lilac and burgundy. For the purposes of this guide, both lilac and burgundy Violets will be found under "Purple." Note: Bi-Color Violets Which May Appear Entirely White Keep in mind that many bi-color Violets are almost entirely white with just a little of another color. This is often the case with African Violets on which the second color appears only on the edge. Therefore, when searching by color, be sure that the white Violet you are looking for is not, in fact, bi-color.

Hi Feegle, I agree with everyone about Powwow. But I'd have to say the most stunning red is a chimera called Radiance from LLG: RADIANCE A dark shade of hot coral, single and semidouble stars, are boldly striped in dark red/purple in the petal centers, and flecked with purple fantasy glitter. A sport of 'Sparks Fly'. Variagated foliage, small standard OK, it's not a true dark red, but the combination of colors give it a dark red glow in any lighting. It is a bit sensitive if grown in too much light. The colors are so similar, that it's actually hard to tell that it's a chimera, and the fantasy does look like glitter, it reflects so much light it's hard to tell that it's purple unless you bring it out into full sunlight. It's a beauty that stands out on it's own. Russell

My daughters spent part of their childhood here in Spain where it was often customary to give the children a few drops of wine in a glass when it was being poured for the adults at the table. But it was diluted for them with a good squirt of the ever-present mesh-covered squirt bottle of carbonated water that graced most tables during that time. It was used for diluting drinks or drinking straight and was useful for moistening a napkin to mop off any food spills on your clothing while you dined LOL. If you see old photos of Europeans dining in restaurants or even at home pre-1970s you will often see the familiar mesh-covered sifon bottle on the table. I always had one on my dinner table. We would take the empty bottles back to the corner store and for a peseta or two (think cents) get a full bottle in return. (Now does that make me sound old!) This is one way I have made salmon and it was good. I'm accustomed to cooking with wine and wouldn't worry about serving this to children...but you could just give a small amount of the sauce if you were concerned. Here's how it looked when I made it: - Makes 4 servings. 1 teaspoon salt 1 teaspoon dry mustard 1 teaspoon dried thyme 1/2 teaspoon ground black pepper 4 (6-ounce) salmon steaks or fillets 2 teaspoons honey 3 teaspoons olive oil, divided 8 cups spinach leaves 1/2 teaspoon minced peeled garlic 2 cups red seedless grapes, halved 1/2 cup dry red wine Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with half the seasoning mixture. Heat 2 teaspoons of olive oil in a nonstick skillet. brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in a 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300°F for 10 minutes. Sauté grapes in skillet used to brown salmon. Add wine bring to a boil, season to taste with remaining seasoning mixture; reduce by half. Serve salmon on spinach; top with grape sauce. Served on a bed of spinach and spiced with garlic, thyme and mustard. Recipe Source: California Table Grape Commission. SharonCb

Applause, applause! Lovely shot joan_mn. Just curious, what is the length of your macro lens?