cant really give you an opinion w/o a picture .. as to what the result would be ... i would tend to suggest 2 to 3 years to fill back in .. and since you are selling.. i suggest removal ... and nice blank spot.. which would sell me faster than some ugly chopped plant .. BTW.. i cant think of many plants .. shrubs ... that have leaves in the darkness of the center ... ken

Will your crustacean pot take being plunged in water for ten minutes or so? If it will, you could drop it into a bucket of water to soften the present mix and gently ease out both plants for repotting. You'll be pleased with how the Haworthia will clump up when it has more room to spread. Be quite gentle with the Kalanchoe. You need to be cautious about moving it into more sunlight. An east window could be useful. Once it is settled, you could use half-strength houseplant food to improve its leaf colour and possibly encourage flowering. The crustacean pot could always be used for 'baby plants' to enjoy them while small before potting them on.

I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time

The OP is in my (general) area and if she took that photo from around here recently, it can't be Curcuma. I have some and it's stems are thicker than this. I still say Aspidistra.