I am a newbie so not much help, but I did grow New Day last year and LOVED it. It looks like it made it through the winter with some die back but I did not winter protect at all (with last year being my first year I just kind of wanted to see what would happen and what would survive, I do plan to winter protect this year) Here are two New Day blooms in a bouquet with Double Delight, Headliner, and a few other soft pinks (probably Bewitched) and Lady X. If New Day had not made it through the winter I would definitely be replacing it because of the few yellows I planted last year this one was the prettiest with beautifully shaped blooms. I am no help with New Zealand, just looked it up on hmf because of all of the praise in this post, it does look like a nice soft baby pink and I would love to add it at some point. You'll have to keep us posted how it turns out if you decide on that one. New Year has always looked pretty to me on hmf, I bought one last year but it was mislabeled. I just bought one this year so hopefully I can give it a go. Never thought I would enjoy those oranges as much as I did last year since I'm a soft colors fan, but I really wanted to give New Year a go and couldn't pass it up when I saw it last week in one of those bagged pots. We'll see. Thanks for your suggestion to not dig up stuff so early in that other post about SPing. I had no idea that some could show life as last as June, and that if it did come back I could replant deeper. I thought it was done when that bud union went through one of our winters above ground! Fortunately I only pulled out a few that showed no life but the rest I'm iffy on I will leave in and let spring work its magic.

Angelaid, I love potato pancakes but I would say that is is my favourite version. There is no secret to making these pancakes. I've made them with mashed potatoes that I made specifically for making these pancakes and I've also made extra mashed potatoes for dinner and saved the leftovers for these pancakes. When I make them with the leftover mashed potatoes there is also butter in the mix. This is not a stiff or thick batter. I use a 1/4 cup measuring cup to scoop up the batter. Mere Blanc's Potato Pancakes From:www.thedailyspud.com with very minor changes. 2 small baking potatoes 1/4 cup milk 1/3 cup All-Purpose flour 2 eggs, separated 1-1/2 tablespoons heavy cream Pinch of salt Pepper Fresh chives (or green onions) Butter for frying Cook potatoes until tender Mash with a little milk. Let potatoes cool before adding the remaining milk, cream, flour, egg yolks, salt, pepper and chives. Beat Egg Whites until stiff. Fold into potato mixture. Do not over mix. This is a light but thick batter. Heat a griddle or skillet. ( I used a rectangle electric frying pan) . Brush with butter. Using a 1/4 cup measuring cup drop batter on to griddle. Cook until pancakes are brown and then flip. Serve with sour cream. Here is a link that might be useful: Potato Pancakes

Oh, justterrilynn! Those photos just make me want to cry. They are poignantly heartbreaking. I am so very sorry that you had to say goodbye to your precious little one. I hope you find comfort in many years of happy memories. Not that my cats understand, but I've found some comfort in telling them that Tiger is in heaven, waiting for us there. OK, actually the comfort comes from the fact that I truly believe that. God makes each little creature so very unique -- how could He not have a place for them too? (((((Hugs)))))

WIP: I always serve Biscochito cookies with them but anything chocolate would be fantastic, as well. One cooking hint when making anything chocolate, especially for Mexican/New Mexican foods, is to add a bit of cinnamon while mixing it. It adds a richness to any chocolate dish. My good friend, a home-ec teacher, taught me this. For example, to add richness without actually tasting the cinnamon flavor, I add 1 teaspoon to chocolate cake batter; 1 1/2-2 tsp if I want to taste it. We also frequently add cardamom and chile powder to chocolate. BTW, here's my favorite recipe for biscochitos. The purists and old timers use lard instead of Crisco, margarine or butter, but my DH is a family practice doc and would have a fit if I used lard ;^D Lynn's Biscochito Cookies Ingredients: 1 cups butter, Crisco, margarine or lard, chilled 1 cup plus 3 tablespoons sugar, divided 2 eggs 2 teaspoons anise seeds 4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt About 3 tablespoons brandy 2 teaspoons ground cinnamon Directions: Preheat oven to 350F. Beat Crisco/butter and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy. Mix thoroughly to make a stiff dough. Place dough on a long piece of waxed paper(approx. 3 feet) at one end. Bring the long end over the top and press dough until it's about one inch or slightly less in thickness; refrigerate until chilled. Roll out dough between waxed paper to just under 1/2 inch thickness. Cut with flour dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl; dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks. Makes 4 dozen cookies (These can be frozen up to six months, if stored in a tightly sealed container)