I live in NC zone 7b. All of my brugs were cut back and they also bleed. Don't worry, what matters is the rootstock. If it is well mulched, it will come back. I've asked several forums why do we have to leave 8-10" of stem, when it always dies anyway. I was wondering if I could just cut mine back to the ground and mulch it. Seems like a waste of a great cutting! Anyway- don't worry- if it doesn't make it, there are enough of us to share more with you in the spring!

Linda, maybe a drop scone would be easy, no cupcake tin needed. Cinnamon Bun Scones 2 cups all-purpose flour 1 cup Quaker® Oats (Quick or Old Fashioned, uncooked) 1/2 CUP granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 8 tablespoons butter or margarine, chilled and cut into pieces 3/4 cup whole or 2% milk 1 egg, lightly beaten 1 teaspoon vanilla 1/2 cup toasted, chopped pecans 2 teaspoons ground cinnamon GLAZE 3/4 cup powdered sugar 3 teaspoons orange juice or milk, or as needed Recipe DIRECTIONS: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray. In large bowl, combine flour, oats, 1/4 cup granulated sugar, baking powder and salt; mix well. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. In small bowl, combine milk, egg and vanilla; blend well. Add to dry ingredients all at once; stir with fork or rubber spatula until dry ingredients are moistened. In small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (Do not blend completely.) Drop dough by 1/4 cupfuls 2 inches apart on cookie sheet. Bake 11 to 13 minutes or until golden brown. Remove to wire rack; cool 5 minutes. In small bowl, combine powdered sugar and enough orange juice for desired consistency; mix until smooth. Drizzle over top of warm scones. Serve warm. Here's a couple of other ideas... Bonus Muffins 4 bananas, very ripe 1 C. canned pumpkin 3 large eggs 1 C. superfine sugar 1/2 C. brown sugar 2 tsp pure vanilla 1 C. oil 2 1/2 C. unbleached flour 2 C. old fashioned oatmeal 1 T. baking soda 2 tsp. cinnamon 1 tsp. allspice 1 tsp. pumpkin pie spice 1/4 tsp. sea salt 1 1/2 C. nuts, chopped 1 C. raisins topping Puree bananas and place into a large mixing bowl. Add pumpkin, eggs, sugars and vanilla. Mix well and add oil. Add remaining dry ingredients, mixing until evenly blended. Stir in nuts and raisins. Grease muffin tins and dill 1/2 full with batter. Sprinkle with topping and bake at 350 degrees F. for about 30 minutes or until done. Remove to cool on wire racks. TOPPING\- 1/2 cup brown sugar, 1 tablespoon flour, 1 teaspoon pumpkin pie spice and 2 tablespoons butter. Mix well until very crumbly. MAPLE-OATMEAL SCONES 2 cups all purpose flour 1/4 cup sugar 2 tsp cream of tartar 3/4 tsp baking soda ½ cup butter ½ cup quick-cooking rolled oats ½ cup B&R Farms Dried Apricots 2 eggs 2 tbsp maple syrup 1 tbsp milk 1 tsp maple syrup 1 tsp milk In a large mixing bowl, stir together flour, sugar, cream of tartar, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in rolled oats and B&R Farms dried apricots. Make a well in the center of the dry mixture. In a small mixing bowl, combine eggs, 2 tablespoons maple syrup, and 1 tablespoon milk. Add the egg mixture to the flour mixture and stir just until moistened. Form dough into a ball (dough may be sticky.) Transfer dough to a cookie sheet. Roll or pat with lightly floured hands into a circle, 3/4 inch thick and about 7 inches in diameter. Cut into 6 to 8 wedges (do not separate wedges). Brush scones with mixture of 1 teaspoon maple syrup and 1 teaspoon milk. Bake in 400 degree oven for 15 minutes or until golden. Serve warm, with additional maple syrup, if desired. Makes 6 to 8 scones. I also have a recipe for Carrot Bread that I've made for years and when we had the deli I made big batched of. I don't have it typed out but would be glad to, if it's of interest. It has pineapple in it. Nancy

hello ladies :) lovely to hear from you all :)) i hope everyone is fine and busy painting :) or still busy spring cleaning ?? yuuuup... this IS sort of a little turning point for me... who knows i may just go into this for good. anj... i organize shows and events but the economy over here has been so bad that companies are kinda cutting down their entertainment budget ( i guess that's just fair... entertainment isn't a priority) anyway... i should be keeping this going for a while and seeing what comes out of it :) just hope that my creative juice doesn't run out so soon! you all take care :) i will have time to come in here more often now :) see ye! luthien

It's gorgeous!! I think it would be perfect in MY living room. As for the restocking/return fee. A rug is usually a big purchase and what one sees in a photo online can differ vastly from the real thing. Many would never buy a rug online if the price for making a mistake were always so costly. And it's on the vendor too. They post the photos that may not accurately represent what the rug really looks like. It's the price of doing business. I'm more likely to buy from vendors that have a reasonable return policy.