Hi, I am interested in a trade if you still have some available. Leonard Bernstein Dick Bennett Santa's Little Helper Chicago Picotee Memories Glowing in the Dark Digging and spearating my daylilies now: Have: Asymetry Beautiful Jealous Eyes Blueberry Candy Castle Pinkney Chicago Apache Dark Circle Ferris Wheel Genesee Fire Highland Lord Lucky Draw Red Ribbons Strutter's Ball Wild Horses I send double mature size fans and would like the same in return. Thanks and have a great day.

I'll tell ya what's the BIGGEST pain w/ bulbs. And this error in judgement was made our first planting season in our home (which is our 1st home). Hubbie insisted on landscaping fabric. Because as much as I LURVE gardening (read: addicted) from time to time, I get too immersed in other aspects of life (family, work, etc) and can't get around to weeding for a couple weeks. So, like I said, he insisted on landscape fabricing ALL the garden beds. Which is great in theory. A gi-normous PITA (pain in the *BLEEP*) in practice....particularly when it comes to bulbs. 'Cause low and behold, some bulbs seem to multiply. Like, crocus bulbs. And, apparantly, daffodil bulbs. So this past spring, I happen to notice these mounds of mulch in my beds. What's that?, I say to myself. Move the mulch only to discover tenting of the landscape fabric 'cause, yep, I've got new sprouts from new bulbs desperately trying to find their way out. **sigh** So this fall, I've gotta dig up ALL the bulbs I can find and transplant them to non-fabric'ed areas. And I must admit, as much as I love tulips, I haven't been all that jazzed about having them in the gardens. For what I planted in the last couple years I haven't exactly been thrilled with the result. I also think I made a BIG mistake w/ bulbs in general. I wanted color "here and there" in my very new garden beds (which equates to most of our yard). So I spread them out a bit. I'm finding that's not the way to go. So when I transplant, I'm going to do so in clumps. The lone bulb here and there (be it crocus or whatever) just doesn't paint a good picture come spring. Honestly, what I'm really considering is focusing on early/late blooming perennial purchases for the front yard and moving ALL my bulbs to the back yard. Having 'em all over the place doesn't appeal to me for some reason.

This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini

GreenDesigns - The color sample appears to be a yellowish cream that is mid-way between my trim color and the cabinet color. I knew it wasn't a perfect match but I did think I could live with it as it wasn't too different than my actual paint. I have no idea why the cabinet manufacturer didn't just use BM paint but they charged me $490 for the color match. breezygirl - All of my trim, there's a ton of it, is painted with Opaline. It goes well with most colors and looks quite neutral. It usually appears to be a warm white/cream but sometimes looks slightly yellowish. Next to my cabinets it looks white with a pinkish-gray cast. My cabinets look yellow with a greenish cast most of the time. Sometimes they just look quite yellow. blflenton - I think you and breezygirl are right - if I don't change these, it will drive me nuts or cost me a fortune in paint and furniture. I spoke with the owner of the cabinet showroom this morning. He's a really nice guy who sees the problem but isn't sure how to fix it (in a way that doesn't involve his money, I suppose). He's going to talk to the manufacturer and try to work out a resolution. The only upside to this problem is that I have lost three pounds in the last two weeks. So stressful!