Cool, thanks. I have stakes and velcro so I've got what I need. About driving the stakes: do I need to worry about disrupting the roots? I saw one pic on the forum a few posts ago where someone's stake was driven close to the stem, which seems like the best way to support the plant, but also the best way to punch a hole through the roots. OTOH, I could put the stake at the outside of the pot (urn, actually), and probably not hit any or many roots. But then I need a longer piece of velcro and the support it would offer is a little more questionable. Thanks!

Thanks Laura, Wendi and Bryan. Again the pic I posted is from one of the Plumeria FB pages from S.E. Asia, but resembles Black Velvet, except BV looks more black with a red cast to it. This pics similar but the colors a bit different then Lyndi's, but close enough to be it or a relative. Thanks again. Cheers. PS.. To get that dark color you do need lot so heat and sun. Jean T.'s Pic I posted in the orginal post was from her patch in Santa Barbara and during the growing months is similar to my temps or even Roxannes, so unless there is an intense heat wave the flowers look deep red. My blooms looked like Jeans red blooms. My plant had 2 flowers on the first inflo open the 2nd season I had her, and on the 3rd season another inflo started but fell of during June gloom and has not bloomed since.

YES the River Crab!!!! Oh my word such good food! And Deckers Landing is still there? Oh WOW just the best burger this side of heaven....and fries to die for..oh and their fish burger!!!I want to be 30 something again! Those were such good days!!! Not so many spots on the Canadian side...like none but the restaurant at the foot of the Thames Rives (Stoney Point) was amazing...great frogs legs! Can not tell you the number of times we had to anchor over night and find our way home the next morning.....loved those days! Oh yes Bayfield been there many a time and how about Grand Bend? A bit crazy now but it was a great spot "back then".

I have been absent from this forum for so long. Lots of family issues, etc. But, so nice to lurk here. It has been so long. Nice to see familiar names still posting their wonderful recipes and ideas and tips. I'd like to comment about this cake as it has been a holiday staple for me for 25+ years. There are so many variations on this cake. I am sure they are all delicious. I noticed only one post mentions using a bundt pan. My recipe calls for a bundt pan and a Duncan Hines Supreme Yellow Cake mix. Do they even sell that any more? It also calls for Meyer Dark Rum, which compumom mentioned. I always use Meyers. Also calls for 1/2 cup oil, as most I see call for 1/3 cup. This recipe is so good, I hesitate making it unless I am serving it or taking it somewhere as I tend to eat too much of it myself. The glaze it calls for uses 3/4 cup Meyers Dark Rum and 1/2 cup water in addition to 1 cup sugar and 1/4 lb butter, brought to a boil and cooked for 5 minutes and then poured into the poked holes of the bundt cake.