many hosta change colors over the season... its in their genetics .... and if it is genetics.. then heat nor sun nor anything else will change what it does ... many OTHER hosta... especially those with huge white centers ... start greening later in the season ... as green tissue helps the plant process more energy to store for winter ... i am not sure this early.. but it has nothing to do with heat.. except that it is that time of year that it happens ... if we believe that hosta come up on stored energy .. the plant has to start greening.. later in the summer.. to store that energy ... ergo the greening ... in the pic .. my presumption.. is that the plant is greening.. due to lack of light ... any window ... but especially newer windows ... cut the important parts of sun rays.. and the plant struggles to thrive ... they live.. they just might not thrive ... ken

Thanks Summer! I am in total agreement..they are the cutest! Just gotta smile when I see them! And I bet they never get into trouble! Actually Dustin looks like he is planning something!! LOL!! Didn't really leave...just lurked...but thanks for missing me! OJ..Just needed to see those furkids of hers! Ya gotta admit they are adorable!!

I saw it over at the CF and had to try it. I made mine with fresh peaches and it was so good. DS asked where it all went because it was gone in less than 2 days! LOL He said next time make it with the new apples that are just coming in. Or maybe I will use small individual tart pans and make them with all kinds of different fruit. Clare

Here's a recipe that I make in an 8" square pan, but it is not very similar: Cherry Cream Crunch Cherry pie filling:* 2 tbsp fresh lemon juice 1/2 cup sugar 2 cups fresh pitted cherries 2 tablespoons cornstarch Crust: 1/2 cup unsalted butter 1/3 cup brown sugar 1 tsp vanilla 1 cup sifted all purpose flour 1/4 tsp salt 1/2 tsp cinnamon 1 cup flaked or shredded coconut, unsweetened 1 cup granola (or oatmeal or rice flakes**) 1/2 cup chopped walnuts Lemon filling: 2 eggs, slightly beaten 1 can (15 oz.) sweetened condensed milk 1 tbsp grated lemon rind 1/4 cup fresh lemon juice Combine sugar and lemon juice in a bowl, stir, add cherries, and let sit for at least 6 hours, stirring occasionally. Drain off and reserve cherry syrup. Combine a small amount of syrup to cornstarch to make a paste, then stir cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries. Cool before using. Crust: Cream butter in a large mixing bowl; gradually add brown sugar and vanilla. Mix well. Sift flour, salt and cinnamon; add to butter mixture. Stir in coconut, granola, and walnuts. Press 2-1/2 cups of crumb mixture into bottom of ungreased 9x13 inch baking dish. Bake at 375 degrees for 12 minutes. Lemon filling: Prepare the lemon filling by combining the slightly beaten eggs, sweetened condensed milk, grated lemon rind, and fresh lemon juice. Stir until mixture thickens. Remove crust from the oven and spread with lemon filling. Spoon the cherry pie filling over the lemon filling and then sprinkle with the remaining crumb mixture. Return to oven and bake at 375 degrees 15 to 18 minutes or until delicately browned. Chill before serving. May be served topped with whipped cream. Serves 9 to 12. *You can substitute 1 can (1 lb 4 oz.) of canned cherry pie filling **If using oatmeal or rice flakes instead of granola, increase brown sugar to 1/2 cup. I adapted this recipe from Orowheat Bakery's cookbook, Cooking with Gourmet Grains from the 1970s.