As I said above, those of us who adore 'Cl. Peace' are members of a distinct minority :)! This rose IS something of a 'problem child', but I've found it to be very responsive to TLC. A heavy feeder, 'Cl Peace' seems to have a preference for organics like fish emulsion, kelp, alfalfa tea. When I get my annual load of stable manure, 'Cl. Peace' invariably gets the first helping, and I try always to hold some in reserve for a second, late season application. IMHO, it's worth the extra effort.

ok kids look at this ... quote"In the year 2000, our business had grown to 24 growing stations and a sales force of 175. Five years later in 2005, we have 35 stations in 25 states. 293 route salespeople deliver quality vegetable and flower plants to over 8,000 accounts throughout the United States. " end quote. This is what i am getting at. you guys may buy from walmart and you may be buying Bonnies but you may also be getting a plant bonnie did not grow. in the end who cares .... really?? we have 1 store that buys from 5 or 6 of us sellers. we all do our best and if it goes bad it is usally cause some moron has no idea what watering means... 12 million wave petunias are hard to grow as they need alot of attention. these hot peppers are a little more forgiving at least the 7 or 8 i take on. next year i will post a thread on the hardest pepper to grow. no ... i will post it now../ shayne

Cream soup and cream sauces. I'm more than grossed out by canned soups. It's so easy to make a white sauce in 3 minutes, who could ever prefer that salty gelatinous canned glop? Yuck. All baked goods: pies, cookies, quiches, cakes, brownies, muffins, popovers, tortes. I grew up in the farming Midwest, where you weren't a grown woman yet if you couldn't make a piecrust from scratch without a recipe. :-) I've never purchased a storebought crust, cookies, cake or boxed mix in my life. Salad dressings. For spinach: tarragon vinegar, olive oil, and a tablespoon of sugar, salt & pepper. Perfect. For arugula: lime juice, drop of olive oil if you want it, lots of fresh ground pepper, bleu cheese. For Romaine: olive oil, garlic, anchovy, lemon juice, mustard, salt, white wine vinegar, fresh block parmesan - blend in food processor until smooth. For mixed greens: balsamic, minced shallot, olive oil and salt & pepper. Breads, meats, dairy: we're very lucky to live in a relatively food-aware city surrounded by wonderful rural farmland, so we have access to an excellent bakery, locally raised meats and fresh dairy in glass bottles. Having grown up with lard sandwiches (yes, the Germans love them, with onion and salt on top -- I've never liked them myself), I can agree that the commercial lards sold in large supermarkets here are disgusting. Also have to agree that bacon grease from American commercial bacon is probably not very good; loaded with chemicals and salt. Definitely seek out and try the grease from non-nitrated bacon some time -- you'll be able to tell the difference in both meat and grease. Marion Nestle's What to Eat and Michael Pollan's Omnivore's Dilemma are good wholesome food reads, the former a tad less proselytizing than the latter, but both engrossing and excellent.

I have moved 12" and 24" tall Sabals with a fair degree of success. It was explained to me that all sabals will kill off damaged roots all the way to the base of the plant and this is why so many transplants fail. If the plant isn't big enough to hold enough water on its own, it will dry out and die. So to get a transplant to take, you need to keep the soil around the 'bulb' moist, but not wet. The bulb can take a few days of dry weather, but it is better to water at least every other day until you see growth, but only water the soil. Naturally, there isn't much you can do about rain, but the drier you can keep the above-ground bit, the more likely it won't rot before it has had a chance to establish new roots.