I just got my Mac N Cheese this year. So far, I'm not seeing any problems with it. Actually Mac N Cheese is about to bloom for me!! I amended the soil when I planted it with fresh potting soil, so I hope that helps. With my Tiki Torch, I've noticed that a lot of the stems (with flower buds) are flopping over. However, the buds were on the plant when I got them and they were already drooping. Do you think I should cut them off?? Anyways, I agree completely with echinaceamaniac, these plants aren't really that great. I think we should right letters to Terra Nova nurseries expressing our concerns. Maybe, if we're REALLY LUCKY, we might even get a refund. Also, a word of advice to echinaceamaniac, try buying larger plants with more established root systems. I know they're more expensive, but this may help them survive in the long run.

Another hearty vote for the mugs! They allow folks to stand while 'eating,' and they can easily be rested on tne mantel, a windowsill, a plant stand, the edge of the staircase, etc... any little niche... allowing the diners to chat by two's and three's, and to move around if they desire. Be sure to do as suggested and check at dollar or discount stores... maybe you can find a nice inexpensive holiday mug that the guests can take home. If you can, find a way to put each guest's name on a mug - makes for less confusion in a stand-up or move-around party. If you decide on plain mugs, you can personalize/decorate each one. If you use a paper sticker or something similar (perhaps created on your computer) for this, it can be washed off so the mug can be enjoyed year-round. If you throw a lot of parties, you might want to do this and keep the mugs to redecorate for each party.

Here are a couple of tasty variations in different colors: Red Lentil Soup With Lemon (NY Times 1/9/08) Time: 45 minutes 3 tablespoons olive oil, more for drizzling 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon ground cumin 1/4 teaspoon kosher salt, more to taste 1/4 teaspoon ground black pepper Pinch of ground chili powder or cayenne, more to taste 1 quart chicken or vegetable broth 1 cup red lentils 1 large carrot, peeled and diced Juice of 1/2 lemon, more to taste 3 tablespoons chopped fresh cilantro. 1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky. 5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired. Yield: 4 servings. ============================================================ Yellow Split Pea and Sweet Potato Soup (www.wholefoods.com) 1 cup yellow split peas 1 quart vegetable broth 1 medium sweet potato, peeled and cut into ½-inch slices 7 whole green cardamom pods 1Â2 tablespoons ghee (clarified butter) or canola oil 1 medium yellow onion, chopped 1 teaspoon garam masala 1/2Â1 teaspoon ground cumin lemon Cayenne pepper sea salt, to taste ground pepper, to taste Soak the peas in water to cover overnight. Drain and rinse. Bring vegetable broth to a boil in a medium pot. Add soaked peas, sweet potato slices and cardamom pods. Reduce heat to a simmer and cover. Simmer for an hour. (N.B. I skipped the soaking and gave the split peas a 15 minute head start and simmered until the peas and potato were falling apart -- less than an hour) Heat ghee in a skillet over medium heat. Add onions, garam masala and cumin and cook for 10 minutes, stirring often. When sweet potatoes and peas are tender, add the spiced onions to the pot. Stir and cook another 5 minutes. Remove cardamom pods and season the soup with lemon, cayenne, salt, and pepper, as desired. Serves 4

It is hard to go wrong with split pea soup. I prefer using a ham bone, but if I don't have any, I do use a couple of ham hock chunks. The ham bone usually has some nice bits still clinging to the bone, and I shred them and add to the soup when it is done and has been pureed. I add carrots, onion, celery and usually any odds and ends in the refrigerator such as left over green beans, broccoli, squash, a potato or two. I use water to make the soup and add salt, pepper, a bay leaf and maybe a dash of nutmeg and a dash of Worchestershire sauce. After 2 or 3 hours or so, I remove the bone, bay leaf and any meat and whirl it in the blender or use the blender wand. Then I shred any meat morsels and return them to the pot. It is always tasty, no matter what odds and ends I throw in.