Thanks for the prompt responses. I thought it might be too late for this year and your answers confirmed that. I'm disappointed that the bulbs won't stand a chance with the wildlife here, but I suspected that might be the case. Thought maybe there was a way to work around that with a deer resistant product that I'd never heard of. The one thing I'm not clear on is whether I could put them in the fridge for 2 months before planting in a container (for next yr.) then take them out and keep them in the cool dark basement until 2 months in the fridge before putting them in the container the following spring. This, as opposed to keeping them in a container throughout the year. I would be happy to be able to look forward to having them come up each spring in a container on my porch, though my preference would have been to take the easier route and just plant them outdoors.

I believe the first plant is Sedum tetractinum, Chinese stonecrop. Most of the photos you'll see have bright green leaves; your photo shows the darker color the leaves turn in fall. There's a Sedum rupestre named 'Angelina' -- maybe that's what shadyplace is thinking of for the second plant? I don't know if 'Angelina' is less chartreuse and more green under certain light conditions.

Wait a minute, $10 for a cutting or the whole plant? For the plant it is a fair price. I'd pay no more that $15 for the pot she is holding, if that is what she is asking. The larger ones, I'd snatch up for no more than $25 for the pot, even if they are probably NOID's. But I live in a state where I can drive a few hours either way and be in Epi heaven. If she is asking those prices for cuttings pay no more than $5 tops for the oxy and $7 for the hybrids. Have you asked on the exchange forum, I'm sure somebody would be more than happy to send you a cutting. I would, but I don't trade out of state for anything but rooted plants or something I really, really want. I would ask Pirate Girl where a good place to find epies is. If I remember right she has a few of them.

Here's a good one that I've made from the healthy GI diet cookbook: Cranberry-Almond Biscotti ************************* Makes about 20. Ingredients: Juice and zest of 1 orange - (my orange yielded 1/2 cup of juice) 1 TBSP Amaretto liqueur - ( I used 1 teasp almond extract) 1/2 cup (1 x 75 gram pack) dried cranberries 1 3/4 cups (250 grams) (9oz) wholewheat flour 1/2 cup (8 TBSP) sugar substitute (I use granulated fructose) 1 teasp cinnamon 1/2 teasp baking powder 1/2 teasp bicarbonate of soda (baking soda) 1/4 teasp ground nutmeg 1 large egg 1 egg white 1/3 cup (50 grams) (2 oz) toasted almonds, chopped 1. Heat the orange juice, Amaretto and cranberries in a small saucepan just until hot. Remove from heat and let stand for 10 minutes. Drain and reserve the juice. 2. Preheat the oven to 350F (177C) (Gas 4) and line a baking sheet with baking parchment. 3. Mix together in a large bowl the flour, sugar substitute, cinnamon, baking powder, baking soda and nutmeg. 4. In a separate bowl, whisk together the egg, egg white, orange zest and 2 TBSP of the reserved juice. Stir this into the dry mixture until combined, adding more juice if necessary to make the dough moist. Stir in the almonds and cranberries. 5. With lightly floured hands, shape into a 16 inch (40 cm) log, then flatten slightly. Bake for 20 minutes or until firm. Slide log onto a cooling rack and cool for 10 minutes while you reduce the oven to 320F (160C). 6. Cut the log diagonally into 1/2 inch (1 cm) thick slices. Place on the baking sheet, leaving a 1 inch (2 - 3 cm) space between each slice. (I didn't have room to do that...mine were touching.) Bake until golden brown and crunchy, about 25 minutes. Allow to cool on the rack. The Biscotti can be stored in an airtight container for up to 1 week or wrapped and frozen for up to 3 months. Source: Rick Gallop's GI Diet Greenlight Cookbook *************************************** SharonCb