I hadn't thought of a shop vac (don't know why... I had visions of soda straws and spitting muddy water - ugh!!). I think I should move the plants, but there's so much slush there now pulling at least some of the water out with a shop vac sounds like a good solution. And Al - you are just a bottomless pit of knowledge! :-o I had no idea what the ladel was called... that's really cool to know! The man I bought if from knew the use but not the name... he travels around the country doing auctions and holds a big yard sale every couple of years. I practically stole this bug guy for $10. My nephew is trained in welding, so I suppose I could put a hole in it, but I'd really hate to damage something with that kind of history. Looks like a vacuum/replant job looms... thanks for all the help, guys!

Most of these plants are technically what I'd call 'wet meadow' plants. Any normal soil with a relative amount of moisture should work. Most can survive temporary drought and ordinary garden conditions. For example, I grow Ironweed on a dry hillside with few problems. Conversely, most handle temporary flooding well too. Now if you if you are looking for true peat bog plants and shrubs, I'd look at things instead like leatherleaf, laborador tea, swamp azalea, and bog rosemary. There's a nursery in NJ, Rare Find, that has many of these sorts of things, although he may not always list them in the catalogue. Evermay in Maine has a few good bog shrubs too. Here is a link that might be useful: Rare Find

Since your are in WI it is most propably a Salvia nemorosa variety. They tend to get floppy when they grow in shade, or when they have too much water. Try not watering it as much (maybe not at all in your climate) next year or support it in some way. Chicken-wire held horizontally on sticks is what works for me here. Dariot JR

Klseiverd: Try putting the Cheese on, at the end of the Baking. ( about 5 minutes ) before it is done. You can adjust the time, longer or shorter. **************************************************** I my Pizzeria, I used Pans. I had a proof box to hold about 100 Pans. That way I could stretch them , in between preparing food. When the Dough was out to the edge and up ( for a crust ), I Par Baked them and put them into the freezer. That way I had extra on hand and ready, while making them with fresh Dough, also. Actually, they were better when I used the prebaked dough And they cooked faster. When your making 150 in one night, you need a fast way to get them to the customer. I still use oiled Pizza Pans, because you can start to stretch the Dough and let it rest. Then do something else. Go back to the dough every couple minutes to stretch it a little more. Have fun, LOU