I grow a large Flame Calla and find that they don't like to be kept wet. They like a well drained fertile soil and like to be kept moist- never dry. You live in a warm zone so they will be hardy in the ground. I have to dig mine up every fall to over-winter so plant them in pots to make that job easier. They also like sun, but since you're in quite a warm zone keep them out of really hot mid-day sun or they might not perform as well as you'd like.

This is why I enjoy plant forums...you get to hear other's real life evaluations and it can be very helpful....especially with lesser known plants Edward, good to know about 'Heavenly Angel Ice' not liking to be divided. Bit of a brain freeze about it winning the Stout for me...sure think it deserves it though!.....I will have to check out 'Yellow Monkey'...that branching is awesome! Now, 'Rose F. Kennedy' has been one of my best consistent performers year in and year out.; dip OR tet! But, I spoke with someone else this year who said it actually didn't thrive for them in their northern garden. Surprised me, because most folks I've spoken with have really liked its garden performance....another Stout contender in my book!

I knew I should have clicked on this thread yesterday! lol Jaybird, I was the one that led Corey here. I felt bad for the way she was treated - then banned. Hers is one blog (besides AM) I check on every single day. If you haven't read in awhile, go back a few weeks and read about their motorcycle trip. JaneF had asked to use my kitchen in KWL. Several months later, she asked if I was interested in writing a shopping post once a week. It's fun, but sometimes takes longer than it should to write. I tend to find an item, then get interested in something else.....then something else, etc etc. lol funcolors, I am following you on Twitter. Look forward to checking out everyone's blogs!

Here are some you may like. STUFFED JALAPENO DIP 2 - 8 ounce packages cream cheese, room temperature 1 cup mayonnaise 1 cup shredded Mexican blend cheese 1 - 4 ounce can chopped green chilis (do not drain) 1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat 1 cup panko bread crumbs 1 cup Parmesan cheese, divided 1/4 cup butter, melted In a food processor mix cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese. Spread the dip into a greased 2-quart casserole dish. Mix bread crumbs and the other 1/2 cup Parmesan cheese. Pour melted butter over the crumb mixture and mix well. Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes. The top should be browned and the dip bubbling on the edges. Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip. Serve with buttery crackers, French baguette or chips. Serves 8-10. PIZZA DIP (Foodgawker) 4 ounces cream cheese, room temperature 1/4 cup sour cream 1/4 cup mayonnaise 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 1 cup pizza sauce 1/2 cup mozzarella, grated 1/4 cup parmigiano reggiano (parmesan), grated 2 ounces pepperoni, sliced 2 tablespoons green pepper, sliced 2 tablespoons black olives, sliced Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes. You can use any pizza toppings you prefer. Serve on toasted garlic-rubbed baguettes. SWISS AND BACON DIP 8 slices center cut bacon, chopped 8 ounces cream cheese, softened 1/2 cup mayonnaise 2 rounded teaspoons prepared Dijon style mustard 2 rounded teaspoons horseradish (optional) 1 1/2 cups Swiss Cheese, shredded 3 scallions, chopped 1/2 cup smoked almonds, coarsely chopped Baby carrots and a selection of breads or crackers for dipping Preheat oven to 400 degrees F. Brown bacon in nonstick skillet over medium high heat. Drain crisp bacon bits on paper towels. In a mixing bowl, combine cream cheese, mayonnaise, mustard, horseradish (if using), Swiss cheese, and scallions with cooked bacon. Transfer to a shallow small casserole or baking dish and bake until golden and bubbly at edges, 15 to 18 minutes. Top with chopped smoked almonds. Place dip on a platter and surround warm casserole with breads and carrots for dipping.