Sandy, I have Mouse Ear coreposis if you want some -- I can trade you that plus a variegated single kerria for some astrantia... Lynn

My original plan was to just let them grow awhile, but they (whatever THEY are) were growing much faster than my Dianthus, and I was afraid they were going to choke it to death. I pulled out anything I was pretty sure wasn't a Dianthus and stuck all the liitle sprouts in a pot for now. I'll have to wait until they are big enough to get a positive ID before I can decide if, and where, to plant them. So far the mystery plants from the right are doing fine, but the ones on the left were pretty small and didin't appreciate being moved : (

Late update here, I ordered from Brooks since they had a sale going on...I asked them to delay shipment since we were traveling for the holiday and just looked at my roots today. Holy moly, they have the biggest eyes on any of my orders this year (Fina, Gilbert Wild, Easy to Grow). And I didn't pay any more for them than Fina. I can't wait to see them next year. Now to get them into the ground tomorrow. This is Flame with 15 huge eyes, the next pic is Skylark...the other one I purchased was Cytherea which has 4 big eyes but these two blew me away!

I've never made this recipe but it comes from melindalee.com who has a great "food" talk radio show and her other recipes I've made are great!! PUMPKIN CREME BRULEE 6 svgs of 1/2 cup each 1 1/4 cups, whipping cream 1/2 vanilla bean, split lengthwise 5 large egg yolks 6 Tbsp. sugar 1 tsp. freshly grated nutmeg 1/2 Cup, canned, solid pack pumpkin 2 Tbsp. Grand Marnier liquer 1/4 C. golden brown (light brown) sugar, packed 1/2 tsp. cinnamon 350 degree oven In a heavy-bottom saucepan, bring the cream to a boil, then remove pan from heat. Scrape the pulp (seeds) from the vanilla bean into the hot cream & then add the scraped pod pieces as well. Allow to steep for 20 min. or so then remove and discard the vanilla pod pieces. In a mixing bowl, whisk the egg yolks with the 6 Tbsp. of sugar & the nutmeg to blend. Add the solid packed pumpkin and the Grand Marnier, whisk until smooth. Gradually whisk in the cream mixture. Divide the custard among 6, 1/2 cup ramekins or custard cups. Arrange ramekins in a baking pan large enough to hold them, then add enough hot water to the baking pan to come halfway up the sides of the ramekins. Bake about 20 minutes or until the sides of the the custards are set, but the centers still move slightly when dishes are gently shaken. Remove custards from the water bath and cool for 2 hours, then refrigerate for at least 1 hr. May be prepared 1 day ahead to this point. Preheat the broiler (or prepare propane torch, if using). Sift the brown sugar with the cinnamon into a small bowl. Sprinkle this mixture evenly over the tops of the chilled custards. Broil 8 inches from the heating element until sugar begins to melt, watching carefully to prevent burning, about 30 seconds. OR ignite the torch (med. flame) back and forth or in a circular motion across sugared custards to blister and melt the sugar. Serve immediately. I printed this out 5 years ago but I bet she'll put it up on her website for Thxgiving.