Hi, I've never heard of a Ponderosa lemon (only a pine, or a ranch :-) but what you're asking is for an instant course on a big subject. Bonsai does require more than a couple of tips here, but it's not hard to get started, especially if you already have a healthy tree (plant) to begin with. The quick answers are yes, you have to cut the roots and (in time) use a small pot, but there's a lot to know about those steps, when and how, and which one, etc., not to mention things like lighting, humidity, etc., though you're obviously doing something right to have kept it going this long. It's also very important to know when and how to cut back, because doing it at the wrong time and indiscriminately with regard to what's cut aren't going to get you a nice tree, just a hacked up shrub. I suggest you try to find a bonsai club nearby, because it's the best way to start out... by actually seeing how things are done, finding out about watering (a very big issue in bonsai, which are not treated like house plants), soil mixes (very important too), and what makes a bonsai look good (or not) and why, plus how to do root work, etc. Until then, please don't just stuff it into a little pot as you'll likely lose it, and ditto for root chopping. You can go to www.bonsai4me.com for general info. on basics, www.bonsaitalk.com to ask and share info., and www.bonsaihunk.us/cultural.html for excellent advice on growing tropicals indoors. One thing I will tell you is that bonsai come in all sizes, and that fruit and flowers won't 'reduce' in size like leaves, so you may end up with a relatively larger tree (which is fine) if you want to keep a few lemons on it at any time, or else end up pinching off new fruit buds to keep the tree's energy into growing a bonsai and not to have lemons weighing down branches (or breaking them) all out of proportion to the rest of the tree. Come back and let us know how it goes!

Grandma, I'd love a Peach tree in my yard instead of this darn maple that shades yard in summer, tosses seeds everywhere so I'm always plucking baby maples, and in fall throws leaves everywhere, and I mean everywhere.. There are peach trees hardy to my zone if if the maple ever goes a peach tree will be there..I also have a small smoke tree I keep pruned. An orange tree shouldn't be anymore difficult than your Ponderosa. They do require more warmth in winter, but living in Tx you can get by. What type of orange are u thinking of getting? small like Calamondins, or large like navels? I know you can't recieve plants from Fl, but take a look at www.harriscitrus.com and check out their trees to get an idea what you'd be interested in..they've got quite a fw pictures. I'd love to see a pic of your red camillia. HOw about a fragrant hibiscus? I don't know how much scent thry throw out, probably about as much as your camillia. I have 2 roses, but not an expert on growting them either. One is an old-fashioned, I'll post a pic. It's very old, was here when we bought the house. The flowers are super fragrant, but after a first rain or strong winds, most of the flowers drop. What zone do u live in? Toni Here is a link that might be useful: RE: Ponderosa Lemon Fruiting in Winter?

I just bought butter at costco today and stored in the freezer immediately, This thread turned a light on in my head and I checked out my frozen butter, BLOCKS! Thabnks for the wakeup, LOL. I've done this before but I always take out my frozen butter a pound at a time, store it in a plastic container, taking out a stick at a time. Just have to remember to thaw it long enough before I need it so I can cut it into sticks. A bit of a pain but no big deal. I have an "English" butter covered dish that seems to hold about a 1/3 pound square but DH doesn't like it because you have to scoop it up rather than slice down into it.

John, I know you make your Myancello have you ever tried a small batch with the Ponderosas? I am sure its not as exciting as what is made with the Meyers but it may be a use for it. I love a tart lemon flavor and used them often in lemonades (my favorite right now is a rose water lemonade), cakes, pies, marinades, marmalade, grilled and squeezed on top of meats and fish, etc but I am sure that only goes so far when you have so many lemons to use. I buy the large bags at Costco and always run out before they go bad. I have some preserved lemons in the fridge now that I made a few weeks ago, though I do believe I used Meyers for those.