The link Al provided has lots of great science, Avajay. I highly recommend it and the link I'm providing below. I'll also take a stab at distilling the most important parts of this. First, as Al said, soil in containers doesn't work the same as soil in the ground. That's really what this is all about. Soil in a container needs to do several things to provide a good growing experience. 1)Root anchorage - hold the plant upright, 2)Wick water upwards against gravity, 3)Drain water downward to prevent the plant standing in water, 4)To hold onto the "right" amount of water and nutrients, 5) to provide air space for the exchange of gasses. The particle size in the mix is a big part of how these things above happenÂor do not happen. If they are too large, you sacrifice the ability to hold onto water, for example. ThatÂs sort of the basics of the why. To get everything you need to happen, the mix has to have certain characteristics. Soil will not have these and youÂll sacrifice at least some of the above necessities. Here is a link that might be useful: Another link to read; may help with understanding Al's post

Christopher, I do not think it is that simple. I have been downloading pictures from my iPad for months to the gardenweb.. Only after updating to the new system yesterday have iI and many others had problems. I can download using another browser so the problem is with Safari .not the gardenweb. Marg

If you like white chocolate don't buy the chips. You need to buy a good quality white chocolate. This recipe makes a very rich, smooth and creamy fudge. Not sugary unless it is over cooked. White Chocolate and Toasted Walnut Fudge 1 cup white sugar 1 cup brown sugar 1 cup cream 1/2 cup of butter Pinch of salt 1/4 cup of white Corn Syrup 6 to 8 ounces Callebaut White Chocolate Walnuts 2 teaspoons vanilla Add the two sugars, butter, cream, corn syrup and salt into a sauce Pan. Place over medium heat. Stir while bringing to a boil. Lower the Heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235�F to 238�F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes. After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. This Maple Walnut fudge also has a very smooth creamy texture. Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup Pinch of salt Vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Here is a link that might be useful: Homemade Fudge

My photos suddenly didn't show up the other day. I have an IE browser. My computer son downloaded (I hope that is the right word) the Chrome browser to my computer. When I want to post pics, I can switch over to the Chrome browser, and everything works fine. In the meantime, I (like you) posted my problem on the Rose Gallery, and someone (was that you Patty?) told me to use the HOUZZ PHOTO button at the bottom of the box rather than the PHOTO button. I tried that with my usual IE browser and it worked. Then I got an answer back from the GW tech support who told me to try clearing history and cache, and then reopening the browser. I confess--I haven't done that because my computer son said it won't make any difference. Finally, Tamara posted an explanation on the Rose forum (which I copied on the Rose Gallery post) which explained that IE is being slowly phased by Windows which is coming out with a new browser called Edge--so there won't be much updating with our IE browsers any more--which might mean a number of functions might eventually not work well on IE. However, if you get Windows 10 which is coming out shortly, you will have the new browser. (I hope I phrased all those statements correctly. I'm not a computer person.) So there you have several solutions to the pic posting problem. I'm using the HOUZZ PHOTO button or the Chrome browser. Either works fine at the moment. Hope that helps. Kate