The photos of the second fern show three-times-pinnate leaves; it's plainer in the last photo. In other words: in the last photo, the horizontal leaf rib is the main rib of the leaf; it attaches to the base of the plant. Off the main rib are side ribs (in this photo, to the top and bottom of the main rib). On bracken fern, the lowest side ribs of the leaves are usually themselves twice-pinnate. To rephrase again: each of those lowest side ribs of a bracken leaf is as complexly-divided as the entire leaf of a wood fern. Here's a photo of an entire bracken leaf, without confusing background:

1) Had leaves - dull red at the time of planting 2) Was grown in a container at the nursery 3) Planted just above grade - the flare (what is that called anyway?) at the base of the trunk is just above soil surface Started out great like I mentioned...plenty of shiny, healthy, bright green leaves that did well for weeks. Only in the last 2 weeks or so has it started to look stressed.

Scarlett, I had a c-section with my 3rd baby so while I was opened up they did the tubal ligation. There is actually something like a 3 percent failure rate on tubals, and before surgery you sign a release form releasing the doctor from responsibility if you would get pregnant and that you understand that there is a risk of pregnancy. Well today was the day that things really hit me and got to me. My mom was up and told me that my family is concerned about how DH treats me and how I do everything as far as the kids, house, and family are concerned with out much help. When I do get some help it is like we should have a party lol. I told DH I was fed up and physically exhausted and was a step away from calling our minister. Well I did call him and he came over and we talked for some time over the things that were happening, he even had my mom go out and talked to her about things. DH is going to be gone through Sunday but I am hoping that he will go and talk to Mel the minister sometime next week. The things that he doesn't understand are: The physical effects of pregnancy and breast feeding. Over the past 6 years except for 5 months I have either had a baby in my belly or at the boob. I am physically wore out. Hayden was only 5 months old when I got pregnant and Dr. was the one to recommend the tubal because my body had a hard enough time with the last pregnancy that she didn't know how I could handle another pregnancy, surprise baby comes in November. The effect of his actions and reactions on our kids as far as his spending time with them and yelling at me and our arguements. That even though I am a sahm I don't have to to everything for him, that he can help too. And that being a sahm is a job, and one that I work hard at. That because of my health, mentally, physically and emotionally, he needs to step up. I will keep everyone posted. He is at a conference all day tomorrow and leaves Thursday for Sturgis bike rally with his younger brother. So will be home alone with 3 kids for 5 days, will be tough. I think that they might go down to my sisters this weekend, and I might have the weekend to myself. Except for an hour this morning when I went to town to the pharmacy and grocery store, I haven't had a free minute with out one kid or another or all for months and I need a break. I will keep in touch and let everyone know how things are going. I am at the point where it is touch and go and I am just about ready to go. Stacie girlsingardens

Pollo Ezechiele (Ezekiel's Chicken) from "Cucina Ebraica - Flavors of the Italian Jewish Kitchen" by Joyce Goldstein Serves 4 1 small fryer chicken, 2 1/2 to 3 lbs., cut into serving pieces Salt and freshly ground black pepper to taste 4 TBLSP olive oil 1/3 cup pitted Mediterranean-style black olives, coarsely chopped 3 cloves garlic 1 TBLSP chopped fresh sage 1 TBLSP chopped fresh rosemary 1 TBLSP chopped fresh basil (extra fresh herbs to garnish, optional) 2 large tomatoes, peeled, seeded and coarsely chopped 1/2 cup dry red wine Sprinkle the chicken with salt and pepper. Warm the olive oil in a large saute pan over high heat. Add the chicken pieces and saute until golden on all sides. Add the olives, garlic, herbs, and tomatoes. Cover, reduce the heat to low, and cook, until the chicken is tender, about 25 minutes. Uncover the pan and add the red wine. Raise the heat to high and cook rapidly to reduce the pan juices. Adjust the seasonings. Transfer to a warmed platter and sprinkle with more fresh herbs, if desired. Serve at once. Can add a sliced onion to the initial saute and sub tomato paste instead of tomatoes. OK, that's Joyce's recipe. Here's how I adapt it for my budget and slow cooker. Do the saute part to brown the chicken, onion and garlic. Then transfer to the crockpot and add a can of whole tomatoes, chopped, and the olives and herbs. I use dried herbs, subbing 1 tsp. dried for 1 TBLSP fresh. Cook in the crockpot on low for 4 hours. When the chicken is done, take it out and transfer it to a serving dish. Dump the juices into a saute pan, add the wine and reduce/thicken the sauce. Can add a cornstarch slurry and some tomato paste to make the sauce even richer, and freshen with additional herbs if necessary. Pour the sauce over the chicken and garnish with fresh or frozen chopped parsley. The key is to brown the chicken before putting it in the crockpot, to use smaller pieces, (some folks only do thighs, which supposedly turn out best in the crockpot, but I think all the parts are OK if you don't overcook and don't use boneless and don't use huge pieces.) For dessert I may just serve my warmed up applesauce with yogurt and toasted almonds in the cut glass cups, I have done that before. Or I may use my homeade strawberry or strawberry rhubarb sauce over angelfood cake, store bought. I have served the applesauce dessert before to good effect. That is one big plus to canning, you can pull out homeade stuff at the last minute. I'd like to do something with those apricots, but this is why the dang things have been sitting in the fridge in brandy for almost a year! I just never get around to messing with them! We'll see how it goes. As Jessy said, I may get tired and want to take the easiest possible route. Back in the day when I had more free time, I always enjoyed making something kind of fancy when I had folks over for dinner, stuff single-me would never bother fussing with by myself. Especially desserts--I'd make pies, cakes or cobblers, or one of my favorites--blackberry shortbread! Oh well, like you all said, the most important thing is the guests/company, fussing over the food should not be the main focus of a get together! But I would still like it to be homey. The best dinner parties I've been to have been the ones where the food was not fussy, but still delicious, not too many dishes and overdone. The hosts could serve it in a relaxed manner. I think I have not yet quite mastered that art. Alexa sure managed that art at our little get-together! My aunt, who is in her mid 80's has always managed to do that, pull incredibly delicious stuff out of her kitchen with mysteriously little fanfare. But I know she has a lifetime of little tricks up her sleeve! Just her little special touches and recipes. A lot of it is her knowledge of quality ingredients, and how she always has a little something going in the kitchen, so that when the final dish comes out we don't notice that the process took two days of manging the various parts bit by bit. I get so tired of restaurant or pre-made stuff from the store. Not that it isn't nice, but there's just something about it. It isn't the same as homeade, even a homeade tuna fish sandwich carries that special something. I'm trying to focus these days on simple, simple yet homeade foods. It makes a huge difference to me not to be eating out. I can't totally describe the effect, it's just something a bit spiritual I think.