Tequila Sunrise and Pretty-N-Pink are maybe in the process of being registered. Still Ten English pounds is a lot of moular to some (and me). Tequila Sunrise is lovely. Pretty-N-Pink has a minor fault only visible to Tolumnia purists. Had a look at Orchidom previously and was impressed. Closer to home and you do not have to worry so much about the guardians of the gates. You might have to be careful with âÂÂclonesâÂÂ, are they talking about Mericlones which are usually more expensive than seedlings. The other big advantage is growing conditions. The Caribbean is probably Tolumnia Heaven. Three clones of Tolu. Alyshia showing the variation you sometimes get from the one compot of seedlings which in this case means produced from seed. The crossing is Shannon Elizabeth x Sizzler. Sizzler was registered by Robert Perreira. Tracking the ancestors of a cross will usually find an ancestor registered by Perreira or Moir. Thank you gentlemen! This post was edited by arthurm on Mon, Jun 30, 14 at 15:32

Totally extravagant bit of floof, that! Snowpea in Montreal

I ran across this rose yesterday, and was stopped in my tracks. DiesDoes anyone have any experience with this rose?

Kate, there are a lot of rhubarb brownie recipes on the web. I was thinking about them what you said about the chocolate. I was looking for something like my banana "brownie" recipe which uses white chocolate. Rather than reinventing the wheel, because I can't imagine a straight substitution of rhubarb for banana, I found a recipe along those lines, which I hope to make tonight or tomorrow. I'll let you know once I've gotten a good result (no need to waste more rhubarb!) Meantime, I had found a couple of custard recipes, and was trying to squeeze the makings between work-type stuff and dinner, the crustless one, but I was rushing, and when I saw that this recipe called for a crust, I didn't remember that I had a different one. They're very similar, so I think they have a common source, or one inspired the other. The crustless one reads like impossible pie. The crust one has half the flour. Anyway, I just made the crust one without the crust. This is the recipe. I scanted the sugar by a quarter and it's still quite sweet. Next time, I'll try 2/3 of what it says. I also measured the ingredients by eye, except the rhubarb. The custard is only two eggs worth, but it was sufficient, since the pint is just to hold together the rhubarb. Anyway, we think it's fantastic. Quick and easy and very rhubarby. The orange zest and juice just enhance it. It is a little wet crustless, since there's so much water in rhubarb. A nice crust to soak it up might be nice... But it's so good as is, as more of a pudding than a pie, I see no need to "fix" it. https://www.foodnetwork.com/recipes/food-network-kitchen/rhubarb-custard-pie-recipe-2107834 This is the one I was supposed to be making (and posted first as a couple of following posts attest): https://www.kitchenfrau.com/crustless-rhubarb-custard-pie/