Debby. I think this is really interesting. I have no idea why your plants had such a reaction. I suggest you post it in another forum. The Exchange Forum has a propagation section that has alot of activity at this point in time. It also has some very knowledgeble members that just might know the answer. I'm wondering if the vodka breaks down into a certain kind of 'sugar'? I think it is made from potatoes, and maybe the potato starch is entirely broken down into one of the sugars, or some kind of enzyme? I know that adding a touch of vodka is sometimes recommended for use in vases with fresh flowers to prolong their life. If you find out, please post the answer on the Botany forum, or email me at: Msturtlesoup@aol.com. Thanks, Sam

I picked up the Forever and Ever hydrangea at Lowes last year by chance. Saw the tag advertise that it could bloom on old and new wood AND be hardy to zone 4 so I thought I'd give it a try. Just went outside and saw that it is leafing out. There are more leafs at the base, but the buds at the tips are fattening up! I definitely would like to get more F&Es. I did not know there are others in the series. Gardengal -- do you know if Lowes will be carrying them this season?

Our favourite vodka sauce comes from Centro. A wonderful restaurant in Toronto.. Or at least it use to be. Haven't been in a while. Home Cookin Chapter: Recipes From Thibeault's Table Fettuccine Natasha ================== 3/4 pound (375 g) fettuccine Source: Centro - Toronto 1 tablespoon (15 mL) extra virgin olive oil 1 tablespoon (15 mL) butter I garlic clove, minced 1 tablespoon (15 mL) minced onion 4 medium tomatoes, seeded and diced 1/2 pound (250 g) smoked salmon, sliced 1 cup (250 mL) 35% cream 1/4 cup (50 mL) vodka 1/4 teaspoon (1 mL) pepper 1 ounce (28 g) caviar (optional) . In a large pot of boiling salted watei~ cook fettuccine until a! dente. Drain, and set aside. In a large skillet, heat the olive oil and butter. Stir in garlic and onion, and saute, stirring often, for 2 minutes, until fragrant. Add the tomatoes, and bring to a boil. Reduce heat and simmer for 5 minutes, or until softened and beginning to thicken. Stir in the smoked salmon, cream, and vodka; simmer for 5 minutes, or until thick enough to coat the back of a spoon. Gently fold in cooked pasta and pepper. Garnish with a rosette of smoked salmon or caviar. CHEF'S SLGGESTION: If a saltier taste is desired, add the smoked salmon at the same time as the tomatoes

The strawberry vodka we made (with the fine Popov brand of vodka) is a beautiful, clear red and has a strong strawberry flavor. We mixed it with tonic water (we're V&T fans anyway) and a generous splash of lime, very tasty. We also put a splash into glasses of both pinot grigio and cheap champagne and it was also mighty tasty. We're not martini drinkers, but a friend who is had me make her half strawberry vodka and half regular vodka (some Stoli we had kicking around), iced it down well and added fresh lime and that was also good. We kept the mashed strawberry mixture in there a good month, and shook it up every couple of days, then strained it out and let the vodka cure. Also used the leftover mashed berries with vodka in a frozen vodka daiquiri, and that was STRONG, but good. We have a little left and it's just in the plastic Popov Vodka bottle but next year we have plans to make more and use it as gifts, so we will also be on the hunt for good looking bottles. I was also thinking about making pineapple rum, maybe kinda sorta Captain Morgan-esque? Good luck, all- sandyponder