they are all very pretty. Your first unknown looks like a Siloam, but I am going to have to do some searching to come up with a name. I have added at lot of lavenders this Spring, but I need to add Dragon Dreams to my list. Thank you. Jane

Thanks Kevin, Kasie and Karen! Mardi Gras is one of my favorites. Karen- I havent pruned this plant yet, so it must have a low-growing habit. Which makes it great for container culture. It also branches by threes when it blooms, so its turned into a very nice plant in just two seasons. This plant last year was blooming as one of its new branches bloomed also. That was kinda strange, but welcomed! Randy in Savannah

On Monday my wife announced that 6 people were coming over for dinner on Tuesday. I had a pound of Mahi Mahi and a pound of shrimp that I needed to use so I decided to make a jambalaya following the recipe I had posted earlier that day, but with the mahi mahi substituted for the chicken. The she told be that at least one and maybe two of them were vegetarians. I was focused on using the shrimp and fish, and focused on making Jambalaya so I decided to make it and then also make a pot of vegetarian jambalaya. I looked up a half-dozen recipes and made the following synthesis of the recipes I had read. Even the non-vegetarians in the group who tried it liked it. I tried some, and like the overall flavor, but wasn't happy with the texture of the Tofurkey smoked sausage I used. Note: I don't have accurate measurements for the spices I used because I left work at 4:30 P.M. and had to shop for ingredients on the way home and have both jambalayas and the rice and the cornbread casserole ready by 6:30 P.M. Also I intended to include chick peas based on the picture ynnej included above, but forgot to buy them. Vegetarian Jambalaya 2 medium yellow onions (chopped) 1 zucchini (halved lengthwise and sliced) 1 yellow squash (halved lengthwise and sliced) 2 cans diced tomatoes (drained half-heartedly) 1 small can tomato paste 1 bell pepper (cut into 3/4" square pieces) 2 stalks of celery (sliced) 1 portobello mushroom 1 Veggie smoked sausage (sliced) (I used Tofurkey brand) 4 cloves crushed garlic 1/2 tsp thyme ? 1/2 tsp black pepper ? 2 tsp smoked paprika ? 2 tsp creole seasoning ? 1 Tbsp diced pickled jalapeno 4 shakes Frank's Red Hot sauce Method: Cook onion in vegetable oil over medium heat for about 5 minutes. Add thyme, black pepper, creole seasoning and paprika Add bell pepper, garlic, and celery, cook for another 10 minutes, Add diced tomato, jalapeno and red hot sauce, simmer While that is all simmering for each of the veggie smoked sausage, zucchini, yellow squash and mushroom: lightly brown them in vegetable oil in a small frying pan and add them to the pot Served on top of rice that was made with 50/50 water/vegetable stock.

argh, like i need to buy another thing! looks cool though, i just may have to buy it...thanks alot. no, really. =)