If you have access to journals it would be worth looking for some of the articles written by Wolf. For example The Status of Talinum in Alabama W. Wolf American Midland Naturalist Vol. 22, No. 2 (Sep., 1939), pp. 315-332 With regard to the stigma Wolf says: "The Stigma: This structure deserves special discussion in connection with all three Appalachian species. It also serves as an indicator of degree of affinity. Among the three species T. mengesii is the one that exhibits a fair degree of constancy in the form of stigma, which is rather consistent with the character of a supposedly extracted species. Here, the stigma is either actually capitate, or at least so in appearance; in the latter instance the short lobes are erect in anthesis, but usually slightly gaping." This suggests that the stigma can have lobes provided they are erect. The question is can they be as long as you show in your illustration? Interestingly, Wolf discusses at length the possible relationship between T. teretifolium and T. mengesii (he thought T. mengesii decended from T. teretifolium). The description for Phemeranthus teretifolius in FNA states: "Phemeranthus teretifolius is an allopolyploid derived from P. parviflorus and P. mengesii, both of which it evidently outcompetes within its southern Appalachian range (M. E. B. Carter and W. H. Murdy 1985; W. H. Murdy and M. E. B. Carter 1985, 2001)."

Glad to read I'm not the only oddball out there! Very interesting to read about all of our various quirks. littlebug, I never, ever leave my car windows down because of the remote chance a wasp might get inside. I could just see me driving over a cliff because a stinging insect was buzzing around in the car. I once stripped down to my undies in a parking lot because I felt something crawling up my leg while driving. It turned out to be a bee that had somehow got under my pants leg - still makes me shudder to think about it!

Same as Amy....I don't deny myself anything if I want it and have the money. I do give consideration to whether or not I really need it, and sometimes I talk myself out of things....like another horse. I like going to thrift shops, auctions, yard sales, etc. My waterlilies and contemplating new ones that I want, and crosses that I want to make. Antique rose cuttings and planning for new ones and getting together with the Rose Rustlers to share cuttings. I eat what I want, when I want it. I don't diet or worry about gaining weight. I like sleeping with three or four of my cats. Walking with three of my dogs...the ones that mind the best and will stay right with me or immediately come back when I call them. I have wanted to walk in the Nati'l. Forest, and now that hunting season is over, I plan to do that...just hope I don't get lost like I did a couple of weeks ago, when I thought I was taking a short cut home, and ended up deep in the forest and stuck in the mud...at 9:30 at night with a dying phone and no flashlight. I enjoy my old horses and seeing them thrive, because almost all of them came from situations of severe neglect. I love when nothing is planned, no one is coming around, and I can spend the whole day by myself and just drift around the place, looking at the waterlilies, roses, fish, going to the old barn and seeing the bats in the hay loft. Fixing nice meals for my wild possums. Listening to my radio guy, who comes on twice a day.

Yeonassky, yes, of course I'll share. I'm sorry, I just now got back to this and noticed you'd asked. Bear with me, its lengthy and help me pray I have no typos 😊 Marcella Rosene Lasagna (Pasta and Co) SAUCE 1 1/2 # lean ground beef 1/4 C pure olive oil 1 1/2 C coarsely chopped onions 1 heaping Tablespoon oregano 1 1/2 teaspoon finely minced garlic 1 1/2 teaspoons basil 1 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon red pepper flakes 1 Cup plus 3 tablespoons dry white wine 3 1/4 cups crushed tomatoes in puree (Paradise brand if available). There will be a couple of ounces left in the 28-oz can, save and use in assembling the lasagna 5 ounces frozen spinach (half a 10 oz box, keep the other half frozen for another use. Squeeze what you will use dry of all liquid CHEESE 3 cups mozzarella, grated 1/2 Cup feta, crumbled BECHAMEL 1 1/2 C milk 1 Cup cream big pinch white pepper big pinch thyme big pinch nutmeg big pinch basil 3 tablespoons butter 1/2 cup plus 1 tablespoon flour 1/2 cup plus 1 tablespoon grated parmesan cheese 3 tablespoons grated romano cheese THEN Uncooked fresh only lasagna noodles,enough for three layers in 9x13 pan TOPPING 1/4 cup unseasoned bread crumbs 2 tablespoons freshly grated parmesan cheese 1 teaspoon very finely chopped parsley Cook beef in saute pan over medium heat until pink gone. Remove from heat and drain of all fat. (make sure it is well crumbled). In same pan, heat olive oil and add onions, oregano, garlic, basil, salt, black pepper, red pepper flakes. Cook until onions are translucent. Add wine, bring to a boil, cook about 10 min until alcohol taste evaporated. Stir in tomatoes, spinach, your reserved browned beef. Simmer a couple of minutes then remove from heat. Mix together mozzarella and feta cheeses and set aside. Make bechamel: Heat milk,cream, white pepper, thyme, nutmeg, basil in small saucepan until it nears a boil. Turn off heat. Melt butter in medium pan, cook until foam from butter recedes, remove from heat, add flour and mix well. Return to medium low heat and stirring frequently, simmer 2-3 minutes to cook but not brown the flour. Gradually stir in hot milk/cream mix, raise heat a little and continue to stir until mixture is smooth and thick (5 minutes?). Add Parmesan and Romano and whisk until smooth. Should be texture of wallpaper paste, not the white sauce more often associated with bechamel. Mix together and reserve your topping ingredients. ASSEMBLE AND BAKE (or, as they do at the deli often, assemble, wrap and freeze to bake later) Preheat oven to 400F. Spread 2 tablespoons of leftover tomato juices from your can on bottom of 9x13 baking dish. Lay in one layer of the uncooked lasagna noodles. Spoon on 3 cups meat sauce. Spread 1 Cup Bechamel across the meat sauce in two diagonals (no need to spread evenly at this point). Top with two cups cheese mixture. Lay on another layer of lasagna noodles and repeat, using same amounts of sauce - be sure to get in every dab of the meat sauce( as there will be none to spare) bechamel, cheese. Top with last layer of noodles, and with fingertips, press lightly to distribute bechamel smoothly in the layers. Using a long metal spatula 'frost' top layer of noodles with remaining bechamel. Be sure to completely cover noodles so they do not dry out in oven. Sprinkle evenly with reserved bread crumb mix. Bake 400F for approx 60 minutes until sauce bubbles around edges and top is lightly browned. If browning too quickly, cover with foil last 10 minutes. If baking this assembled straight from your freezer, add about 20 minutes baking time. Critical for ease in serving.....Let Stand 20 Minutes Before Serving I hope you enjoy this as much as we do, and again, I am not especially a fan of lasagna other than this one 😁