Hi Nil, Curiosity maybe, once I'd heard it COULD be done. Then when I tried it & it worked, I was fascinated; also it's cleaner, no mix to fuss w/ & I'm just enjoying it. (You may be new &/or unfamiliar w/ my prior experiments on this, I do grow plenty of Sans. in mix as well.) Here are some different examples of Sans which have never been in mix, either just a bit of water, or water & Leca stones. This Sans. has its first new division & is growing straight up instead of from the side The view from above Those above are all one & the same plant, shot several months apart. This, is Sans. Masoniana also grown hydro in Leca stones The one furthest back is another no ID hydro grown Sans. Just having fun I guess.

It's slow, but I just love that little plant, especially when it's in flower. It's a tough plant, enjoy. Norma

I have been searching for easy recipes for things to bake for our annual Garden Club plant and bake sale which is coming up soon. I came upon this wonderful looking and sounding treat! I hate that I have to make all these decadent things but can not eat a bite! Peanut Butter Fudge Pie with Pretzel Crust Ingredients 3/4 cup crushed pretzel 1/2 cup all-purpose flour 2 tablespoons sugar 1 stick (1/2 cup) butter, melted 1 cup hot fudge sauce, plus extra for drizzling 3/4 cup sugar 1/3 cup cornstarch 1/2 cup peanut butter chips 2 tablespoons creamy peanut butter 1 cup milk 1 cup heavy cream 3 egg yolks 2 tablespoons butter 1 tsp vanilla Instructions 1. Make the crust by stirring together the crushed pretzel, flour, and sugar in a mixing bowl. Add in the melted butter and stir until combined. Press the crust mixture into a 9 inch pie pan. Bake at 350 degrees for 10-12 minutes. Remove from oven and let cool . 2. Pour 1 cup hot fudge sauce into the baked, cooled pie shell. Spread out to cover the bottom and smooth. Set aside. 3. Combine sugar, cornstarch, milk, cream, peanut butter chips, and peanut butter in a medium saucepan. Cook over medium heat, stirring constantly ,until mixture begins to bubble. This will take several minutes. Once it bubbles continue stirring for 2 minutes. The mixture will begin to thicken. 4. Mix a little of the hot mixture into the egg yolks (do this part quickly), beating quickly to avoid cooking the yolks with the hot liquid. Stir the warm yolk mixture back into the remainder of the peanut butter mixture and cook for an additional 90 seconds. Remove from heat and stir in the butter and vanilla and continue stirring until butter is melted and mixture is smooth. 5. Pour peanut butter custard into the pie shell over the fudge sauce. Allow mixture to cool for 30 minutes before putting it in the refrigerator to finish cooling. Let it cool in the refrigerator for at least 2 hours before serving. 6. Extra fudge sauce can be drizzled over the top for decorating. Add some more crushed pretzel and a little shaved chocolate if desired. Just wait until the peanut butter custard cools before adding the drizzles and toppings otherwise you'll end up with puddles of chocolate. Peanut Butter Fudge Pie with Pretzel Crust www.thestayathomechef.com

Note: I haven't tried these. They were featured on the show yesterday, "The Dr's" Pumped-Up Pumpkin Pie Bites From Devin Alexander, author of The Biggest Loser Cookbook: More Than 80 Healthy Treats That Satisfy Your Sweet Tooth Without Breaking Your Calorie Budget. These are like mini-pumpkin pies, but they have no artificial ingredients, and they're sweetened with agave nectar and maple syrup. Two bites have 94 calories and a trace amount of fat, compared to a slice of traditional pumpkin pie which has 450 calories. Devin's Note: When making the crust for this recipe, it might, at first, look like the crumbs won't cover the bottom of the pan, but trust me, they will! The easiest way to distribute them evenly is to use a small piece of parchment paper, and gently press the cereal mixture until you get a nice even layer. Ingredients Butter-flavored cooking spray 3/4 cup all-natural, whole-grain, crunchy, high-fiber, low-sugar cereal (Devin uses Kashi 7 Whole Grain Nuggets) 2 tablespoons 100% pure maple syrup 1/4 teaspoon ground cinnamon 8 large egg whites 15 ounce can (1 3/4 cups) solid pumpkin puree 3/4 cup agave nectar 2 tablespoons whole-wheat pastry flour 2 1/2 teaspoons vanilla extract 1 1/4 teaspoons pumpkin pie spice 1/2 teaspoon baking powder 1/4 teaspoon salt 32 teaspoons "'Cut the Crap' Whipped Topping" (optional; see below) Instructions Preheat the oven to 350 degrees. Spray an 11" x 7" glass or ceramic baking dish with spray. Add the cereal to the bowl of a food processor fitted with a chopping blade. Process for 15 to 20 seconds, or until the cereal is crushed. Transfer crumbs to a small mixing bowl and add the maple syrup and cinnamon. Mix until well combined. (The mixture should be slightly sticky.) Spoon the mixture into the prepared baking dish. Using a small piece of parchment paper, gently press down on the cereal mixture, spreading it evenly across the bottom of the baking dish. Bake the crust for 7 to 9 minutes, or until it is slightly browned. Set aside. Meanwhile, add the egg whites to a large mixing bowl. Using a sturdy whisk, lightly beat them until they bubble very slightly. Still using the whisk, stir in the pumpkin, agave and flour until well combined. Stir in the vanilla, pumpkin pie spice, baking powder and salt and continue mixing until well combined. Pour the filling over the baked crust. Using a rubber spatula, spread it into an even layer. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out dry (a few crumbs are OK). Transfer the dish to a wire cooking rack, allowing it to cool to room temperature. Carefully cut 32 pumpkin "bites" (three cuts along the width of the pan, seven cuts along the length, creating 4"x8" bites). Just before serving, top each bite with 1 teaspoon whipped topping, if desired. Serve immediately or store in an airtight container in the refrigerator for up to five days. Makes 32 bites. Each two-bite serving has: 94 calories, 3 g protein, 21 g carbohydrates (15 g sugar),