To date, this hybridizer has registered NO daylilies with the American Hemerocallis Society. He can name these what he wants, but unless they are registered, these cultivars are considered seedlings with "garden names" only. The problems arise when someone else legally registers another daylily with the same name. Then we have two daylilies out there being circulated with the same name. People who pay big bucks to buy a registered cultivar by a certain name are NOT happy if they find there is another "mongrel" out there with the same name. No one ( IMHO) should be selling unregistered daylilies as anything other than seedlings with unofficial "garden names."

For you Peeps peeps, one of the things that the Washington Post has done for several years now is a Peeps diorama contest. Very funny (tho some people had too much time on their hands). Last year's winner was "Rest in Peeps," mourning the loss of Twinkies after Hostess declared bankruptcy and sold (but Hostess products are back, so maybe the creators of that diorama will have a "Living Dead" piece now!). Winners' diorama photos will be up on the Post website April 20 (if you do a Google search now, you can see past winners).

Here's a recipe I make for St. Patrick's Day. Read through the recipe - you'll note I use peppermint extract instead of Creme de Menthe in the cake because Creme de Menthe tends to burn in the cake. I use Creme de Menthe in the whipped cream topping. -Grainlady KILLARNEY CHERRY CAKE (I've posted this recipe so many times on the Internet over the years that you can now Google it and find the recipe. I found this recipe in a cookbook that was compiled by Home Ec. Teachers in the "Foreign Section". How authentic to Ireland it is is somewhat doubtful - although cherries are an Irish favorite - but this cake is always a hit and easy to make.) 1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix 1/4 c. plus 3 T. creme de menth or 1 1/2 t. peppermint flavoring 1/2 c. chopped red or green Maraschino cherries 1 1/2 c. heavy cream 2 T. confectioners sugar (powdered sugar) 1/4 c. whole green (or red) Maraschino cherries Chocolate curls (take a potato peeler to a cold or frozen Hershey Chocolate Candy Bar) Prepare cake according to package directions, substituting 1/4 c.creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring and using the same amount of water as called for on the box (Grainlady note: I prefer the peppermint flavoring to the creme de menthe - creme de menthe tends to burn the cake). Stir in chopped cherries; pour into two greased 9-inch layer pans. Bake as directed on cake mix package. Cool. Whip the cream with remaining creme de menthe or 1/2 t. peppermint flavoring and confectioners sugar. Spread one-third of the whipped cream between cake layers. Heap remaining whipped cream on top. Arrange whole cherries on the top of the cake (Grainlady note: drain and blot the cherries on paper towels first to prevent cherry juice dripping on the whipped cream), add chocolate curls over whipped cream. Note: If you want to save time and money, frost the cake with a tub of Cool Whip (regular or Extra Creamy, the Low-fat stuff doesn't hold up well) with either creme de menthe or peppermint flavoring in it instead of whipping the cream. Make sure this cake is refrigerated until time to serve.

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.