Hello Rick, Nice display!! Ae. blanchetiana x mulfordii and Ae.Olive Cream are stunning. What are the parents of Olive Cream. It may be part of Ae.chantinii. Thank for sharing. Hope youl"> Your Name: Your Email Address: Zone (optional): Subject of Posting: Message: Optional Link URL:    Name of the Link: Information about Posting You must be logged in to post a message. Once you are logged in, a posting window will appear at the bottom of the messages. If you are not a member, please register for an account. Please review our Rules of Play before posting. Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review your post, make changes and upload photos. After posting your message, you may need to refresh the forum page in order to see it. Before posting copyrighted material, please read about Copyright and Fair Use. We have a strict no-advertising policy! If you would like to practice posting or uploading photos, please visit our Test forum. If you need assistance, please Contact Us and we will be happy to help. Learn more about in-text links on this page here Return to the Bromeliad Forum Most Recent Posts Forestfarm 2015 catalog is SO SMALL!! â¢Â by davidrt28 Canning lard â¢Â by lana_lang The 'low chill' controversy â¢Â by MrsLizzyKate About "Fast Growing Trees Nursery" â¢Â by ottawan_z5a V. Kriangkrai yellow â¢Â by arthurm WANTED: fruit and edible tree seeds- have lots to trade â¢Â by texaspinkpixie Older Daylilies (1990 or Earlier) â¢Â by maryl Blueberries flowering right now â¢Â by MrsLizzyKate NEW: My Love Is Like A Valentine's Day Seed Swap â¢Â by EricaBraun Kick off 2015 with a GTKY â¢Â by sable_ca Explore GardenWeb Ann's Cream Cheese Babka Perfect for Holiday Baking Feeding Hummingbirds Will they survive the winter? ItsTheDetails' Kitchen Reveal 1939 Cape Cod Tranformation Â

Ann - that tart was wonderful! My husband, who is not one to overstate, said it was so good he wanted to cry LOL! It is not only one of the best tasting desserts I've ever made, but one of the prettiest. Clearly a caloric indulgence, but worth it. I'll add a couple more miles to my walk for this one!

Bread machine (instant yeast) doesn't need to be proofed with warm water or milk before mixing. You can just put it in with the flour and let it sit for 30 seconds or so, then add the liquid ingredients and mix. I find it easier to use. That's how bread machines mix ingredients, hence the name. I buy bulk packages of it now at Sam's Club and keep it in the freezer, that way I'm always ready for a Danish emergency. You'll find they come up a lot in the winter. That's Ann's picture of the Danish, mine never looks quite that good, but I always save a picture with the recipe, so at least I know what I'm aiming for! Enjoy

Another pinterest avoider here! When I'm researching something I skip over those photos too. Mama goose, interesting that you're required to log in each time. The site keeps me logged in, for some reason; I can't remember the last time I had to log in here. I have the GW home forums page saved as a quick link in my browser bar. Brings it right up, with no pop up for log in. I just restarted my computer, to double check; still no log in required. I wonder what the difference is...? I’m on an aging PC with Windows Vista; Foxfire browser; my shoe size is 8 and I have green eyes, if that helps. ;-) There are so many different ways to do things on computers, and so many different possible components affecting any one result. Sometimes I think it would be easier to figure out how they built the ancient pyramids. (At least those types of questions are not a moving target, changing every other day.)