Wow! Looks like you got yourself a "mother" bulb there..when you take it out of the bag take another shot of it for us please..makes me want to buy another one!! Can you tell us about how big it actually is? Donna

Hi Rick, Odin and Thor said they are delighted that you liked the card and the seeds. If you want to see what their catly selves look like, you can go to the following thread and scroll about a third of the way down: http://forums.gardenweb.com/forums/load/roundrobin/msg0118263017380.html?6 I too, received a lovely postcard from comfrey comfort... I am not sure if that is him or someone else in the picture. How nice for whoever it is that he never has to worry about leaving his trowel(s) out in the grass to be found by the lawnmower....

Well, thank you, James. I have been a very good girl and the elves were watching! lol Med, Wendi, thanks! Wendi, you are right about both Laura and James! They are the best! James has been very generous to many of us, as well. Plus that guy in Costa that we hardly ever have the pleasure of "seeing" anymore. Thanks Bill, she payed it forward! :) Wendi - thank you for cheering us all on! Laura - I just love all of them. You know how when you get new ones and you can't stop looking at them? Yeah. :) After my sister is gone and I have more time I have a few questions, if you don't mind. We looked all through the forum because you always posted such beautiful pics of your noids, but either those pics didn't make it during the transition to Houzz or you have moved them. Found a pic of Evalani and Golden Rainbow but wondering at the growth habit. And wanted you to know that I was tickled to death with the Charlotte E cutting because both times I tried to get one, it didn't work out. A couple of years ago Andrew was going to give me a Psycho cutting but then he had the surgery and I just could not bring it up to him with everything on his mind, and then him trying to mend, so that one is very exciting too! And wow, can't believe you gave up a Lavender! lol Thank you so much. :) xoxoxo

I was going to start a new thread for the pizza I made, but since you brought this back up, I will post the pizza photos here:Pizza right out of the oven and onto a trivet on my counter. Pizza moved to cutting board, and lifted to show the bottom of the crust.Leftover slice, the next day. The pizza did not at all stick to the cast iron; in fact, it shrank away from the sides a bit, which made lifting it that much easier. I used a cake lifter (shown in the second photo) to move the pizza to the board. I did not want to cut it inside the cast iron, and I needed to let it cool for a couple of minutes anyway. I put the dough into a cold pan (although I had been told by others to heat the pan first) because that is much easier, and I wanted to see if it would work, and it did! After stretching the dough into the pan, I let it rest/rise for a while because I was not ready to bake it yet. When I was ready to bake it, I sprinkled the crust with a supermarket blend of dried Italian herbs (very lightly), and then I sprinkled it with a bit of mozzarella cheese and baked it for 5 minutes at the highest temp my oven would go, probably 550°, with the convection setting on. Then I took it out and put the rest of the toppings on, which included thinly sliced strips of mesquite smoked turkey breast (with Kevin could not even taste), the sauce with jalapeños that I had made, and a mixture of mozzarella and Asiago cheeses (about 1 part Asiago to 2 or 3 parts mozzarella). I then finished baking it for 8 minutes more, and that seemed to be the exact amount of time it needed. It was not as thin a crust as I normally make, and it puffed up around the rim, but it tasted better than my thin crust pizza. Kevin and I were both very happy with how it came out, and I now prefer it to my thin crust pizza, but I did have to fold the slices when I ate them. I'm also glad that I sanded my pan before I used it, and I'm sort of glad that the pan is not too heavy! As for peppers - I also grew a mild chili called Tobago, which I think are similar to what you call Cachucha - they are mild and are supposed to be related to Habaneros, but for me, they do not have as much flavor, even considering the loss of heat. My favorite chilies now are the chocolate Habanero, but I neglected to plant any this year - so far. I might still start some, but it is difficult to get them to germinate, and three of my plants from last year have started regrowing from the base of their stalks, and so I am hoping to get more chilies from them this year. I still have sauce leftover from last year's crop, but I've noticed that the heat diminishes during storage :(. Since the name "Habanero" comes from Cuba, I thought that Cubans would like heat, but perhaps the name is misleading. I highly recommend this pizza pan! It is so easy to use - no need to heat it before adding the pizza - and I think it makes the best pizza. The main limitation is the size - it is only 13" diameter inside, and I used to make 14"-16" diameter pizzas. I have a pizza screen that is 17" diameter, but it will not fit in my oven, and I can use it only with the BGE. Here's a video of me stretching dough onto a 14" screen and a 16" screen: I made this video at the request of a friend's son who had had pizza at one of my pizza parties. These pizzas I parbaked in the oven and the finished them in the BGE.