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.

pupwhipped here...the OP of this thread. Wow, it is ALL really hard to choose isn't it?!? But, ya know, I feel a bit like a fool sometimes to be complaining about being saddled with this burden. Once when I was whining to a friend about how overwhelming it was to me to be remodeling the kitchen in my recently purchased lake home built in 1952, my friend replied, "Kathy, this should be such FUN. I would love and enjoy to the max this project you perceive as torture.....if only I could afford it." That kinda put it all in perspective. She will never get this chance, and here I am complaining about it all and not enjoying the process. But, you guys know it really is such a stress because you don't want to make a bad decision....and all this kitchen sh*t IS soooooooo expensive! Ohhhhhhhhhhh, woe is me. I do pontificate, but I will still say backsplash is going to be the end of me. Thanks for all the responses. I do think it helps to share our angst. I haven't done a tally yet, but maybe I will do that eventually to see which kitchen decision is the most difficult from our GW group perspective. But, as I mentioned before, let's all just be grateful that we are blessed to have these difficult decisions to make. Good kitchen remodel luck to us all.....and let us all be thankful for the opportunity.

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.

My restless newly retired husband purchased a countertop rotisserie electric oven at Christmas last year. I was really freaked out, but it's his baby so he's in charge. I do nothing. But he's not experienced in buying groceries. Long story short. Giant chicken 5+ lbs.. On the tray at the bottom of the oven he cooked sliced onions and small halved red potatoes. They were packaged conviently in a mesh bag so easy for him to buy. I've never had such hard potatoes in my life. About golf ball size. They didn't even soften up in the microwave. No idea of the variety but no flavor at at all. Even with seasoned chicken fat dripping on them. But tonight was our second meal and Thursday will be our third lol. Maybe I'll make home fries with those little stone spuds tomorrow. Or maybe I should throw them in a pot of boiling water for awhile? seagrass