Everyone, you're welcome!! Glad you like the selection! Happy you are all happy with your cuttings. Good luck with all of them this winter. Many had a good start to rooting. Aboout the break-in- Our alarm was not on in our office! Duh!! Mostly the robbery just made everyone paranoid. My husband is still locking all our doors at home- a first for us, living out in the country with six noisy dogs to scare off strangers. Not too much lost but always brings a feeling of violation. This is a first for us in 12 years there and we are not in a good neighborhood, so we have been fortunate. BTW, the alarm is always on now when we leave! We have not caught the bums but that is probably what they are, bums, excuse me, not being PC here, homeless people, in the area. Thanks for all your support and concern. Well, I just dug a bunch of my brugs, with the help of my grandson, Nathan. I'm leaving Adeline to bloom, since I only had two so far, and she had 12 buds on her- getting some color today. I dug up Lucero- he is scalped!! I will post a photo later. Back to work! Brenda

mantis- It was new spring of 2010. Like all the daylilies in that new section, it didn't do much that first year. But I can see it is going to be an amazing daylily from now on. I think it is well named too as KENDORA WILDFIRE is a great name for such a hot colored daylily. Val, my STELLAS RUFFLED FINGERS didn't do much in its old spot so I moved it. It sure does love its new spot as it never stops blooming. nat, Hasta La Vista looks too similiar to me to a few other Hibard intros I have but it starts blooming later. So I guess it is ok.

this has more than 100 ft journey, but enjoy! Here is a link that might be useful: http://www.youtube.com/watch?v=h6H8pAKKkgQ

Jeff, I very respectfully disagree with that last statement, lol. I adore fried green tomatoes, squash, zucchini, mushrooms, asparagus, cauliflower, and even fried pickles. But, I am one of the droves of people for whom NO preparation will make okra palatable. There is no adequate disguise, as far as I'm concerned. Every few years, I'll give them a try...always from someone else's plate....but the verdict is always the same. Blech. No matter who the cook is or how they've made them.