It looks like you do have roots coming from some of the leaf nodes already. They are very easy to get going, bearing in mind they are tropicals and need warmth and humidity. They also like good bright light but better if it's only filtered sun and not direct. They're an epiphyte and normally grow up trees. Roots do go down the tree to the ground but stay near the surface. If you bury the stem and roots they usually rot. As a vine they get very long, as in reaching the tops of tall trees. Some people grow them indoors and curl the stems back down, as you would with Hoyas. The stems are a bit more brittle than Hoyas, so more easily broken off if bent too much. The aquarium is an ideal situation in your circumstances, but the down side is the size (length) the plant will get to. Taking it outdoors in warm summer weather would be good for it. Cold weather will do it in very quickly, it would be long dead before the temperature got down any where near freezing point. In a cold climate it's doubtful you'd ever get flowers, it'd be near impossible to juggle the right temperature and humidity for long enough. But with a bit of care you could certainly keep it growing and just keep cutting it back to size when it gets too big. And any off cuts will become a new plant quite easily.

Kristi, It is not easy to get a bloom for indoor growers. The vine has to achieve mamoth proportions and needs to have some form of support. Once it gets to blooming size it oftem will grow downwards and bloom. Each bloom will last one day and you have to pollinate by hand at a specific time that the orchid flower will recieve the pollin. If your succesfull, a bean will begin to grow which can take 8-9, months to mature. I got all this info from a demonstartion at the Botanical gardens in Buffalo. This was directed to indoor growers so it may varyfor outdoor growers. Even after you get a pod, you still have to cure the bean to get usable vanilla. Has anyone here been able to grow there own beans and if yes, dod you have any pictures? Mine is still small but about 4 ft tall now. What Harry says about neglect is true. I do that with mine and I can see how this vine could take over. I guess I still hope that someday it will bloom. I don't have much hope that I will get a bean but who knows! Andrew

Everyone likes the way I make it: 1 can sweetened condensed milk 1 and 1/2 pkgs. white choc. chips 1/2 tsp. good vanilla pinch of salt You can add any other flavor, nuts, marshmallows, etal to this and it turnes out SOOOOO good! Melt the chips in a double boiler until creamy, then remove from heat. Add the other ingredients and blend well. Spread the fudge in a pan whose bottom has been lined with waxed paper. Let cool overnight, cut and ENJOY!

I received the Redbook cookbook in a swap last year and here it is, from page 896. I'm curious - does this recipe make cutouts with distinct "edges?" That's what I'm looking for in a cutout recipe. Sugar Cookie Cutouts 3 cups sifted all-purpose flour 1 cup sugar 1-1/2 teaspoons baking powder ½-teaspoon salt 1 cup softened butter or margarine 1 egg, slightly beaten 3 tablespoons light cream 1-1/2 teaspoons vanilla extract Heat oven to 400. Sift together flour, sugar, baking powder and salt into a large bowl. Add butter and cut into flour mixture with an electric mixer or a pastry blender until particles are fine. Add egg, cream and vanilla; blend thoroughly. If desired, chill dough for easer handling. Place 1/3 of the dough on a well-floured board. Place a sheet of floured waxed paper over dough and roll with a rolling pin to a thickness of 1/8 inch. Remove waxed paper. Cut into desired shapes with cookie cutters. Repeat with rest of dough. Place 2 inches apart on ungreased cookie sheets. Bake 5 to 8 minutes, or until lightly browned at edges. Cool on wire racks. When cookies are cool, they may be frosted with a simple icing and decorated as desired. Makes about 6 to 7 dozen cookies.