I did an experiment this spring. I got a rose from a company that was not the right rose, and I already had this rose. They sent the correct rose. I thought I would put the extra band rose in a 3 gallon pot instead of starting it off in a one gallon to see if there was any growth difference. The extra rose started in the bigger pot has made a bigger growth effort than the same size bands I have usually potted in one gallon pots. I use the black nursery pots that I have a lot of. I wouldn't do this with a shrimpy little band that I know would need the smaller pot, but these bigger healthier bands I think might be able to go right into a 3 gallon pot. Of course it might have just been that particular rose...... Seil is in a cooler climate - I note that you are in zone 9, which is quite a bit hotter. Here in Texas, I protect my potted band roses in the heat of summer - I don't leave them out in the hot afternoon sun - they get morning sun and then are shaded from the blast furnace heat we always get in Texas in the hot summer. And don't put them on concrete either - the heat will get them. Good luck, I love growing in pots - love to watch their progress. I have also started putting 6 of those little plastic edging tiles together to form an edging around my bare root roses when I plant them. That way, water goes right to the roots and they get their fair share - so important in the heat of summer. Found that I can removed these the next year, roots are more established. Also, when it comes time to feed them, the fertilizer goes to the roots where it is supposed to. But I don't fertilize much - fish emulsion, kelp, seaweed, and usually half strength, and only when they are up and growing well - and only after watering. By the way, what company did you order your roses from? They look very nice. Good luck! Judith

What many call "weeds" are really wild flowers and many of these have root systems that can keep growing the plants unless they are eliminated as well as the above ground parts of the plant. That you have tried Lily of the Valley and Pachysandra with little success indicates there may a soil problem that needs to be corrected, so a soil test is in order. Lily of the Valley will grow in most any soil but they prefer a soil well amended with organic matter that is near neutral, or like most other plants in the 6.2 to 6.8 pH range. Pachysandra likes the same type of soil but prefers a lower soil pH. But have a good reliable soil test done to see what you have, because many of what we call "weeds" do prefer a soil that is much leaner and meaner than that which most of the plants we want to grow do.

Normally I wouldn't recommend nonstick for everything, and usually agree with people who suggest that you avoid sets. But if you've got a limited budget and want to get the most bang for your buck, sets make sense. That normally means all the pans will be of the same construction. For you, with your Wolf cooktop, I'd suggest anodized aluminum. It heats very evenly, cleanup is easy, too. It can't go in the dishwasher, but again, cleanup is super easy, so it's really not an issue. It's also durable and will look good for a long time. For pure value, Tramontina is excellent. Good thickness, well made and has every pan you'll need for a long, long time. For an extra thick pan that will give exceptionally even cooking, I like Kitchenaid. It's got a good selection of pans, also at an excellent price. The thing about buying a nonstick set is that you need it to last, so that means you have to treat it right. No metal utensils, ever. No cooking sprays, like Pam. They ruin nonstick. Nothing over medium heat, ever. But that's ok with aluminum, because it will heat faster than other metals, so there's no need to crank up the heat. For boiling water high is ok, but only for that. Ignore recipe instructions that call for high heat or preheating before adding oil. Add oil to the pan, turn the heat to medium. When the oil is just showing wisps of smoke, it's hot enough to sear meat. Most foods don't need it that hot. If your pans should get a little sticky, make a slurry of baking soda and water, then lightly scrub the pan with a blue scrubby sponge. But if you treat it right, this shouldn't be necessary. Here's the Kitchenaid link: http://www.kitchenaid.com/shop/kitchenware-1/cookware-2/cookware-3/-[KCH1S10KD]-404866/KCH1S10KD/ Note the model number, or buy from the KA website. There's a lot of older KA cookware out there that's not as thick. Here is a link that might be useful: Tramontina Anodized Aluminum

Have you seen Elizpiz's kitchen? It might give you some inspiration on what to paint and what to stain. There's something about your elevations that make me think of her beautiful kitchen. Here is a link that might be useful: Elizpiz's finished kitchen GW reveal