Mike, I just got back in town, I am so glad you liked everything. I had to leave town on Friday, I checked the confirmation, and it said your package was delivered friday at 1:06pm. I had to leave at 2pm, so I was hoping you would like everything, I packed the cuttings in your method. They had white nubbies, so I hope that they root really fast for you. The bulbs are a Red Lion amarylis, and a White Calla Lily, both Christmas bulbs. Barbra.

i am surrounded by neighbors .... who have pungens like yours ... i have a ton of picea pungens in my collection.. all under 14 years old ... none of them are affected ... effected.. whatever ... one old lady neighbors husband... just before he passed... had his 35 pungens ... limbed up about 15 feet .... they looked better.. but it didnt change anything... he's been gone 5 years or so ... and she is left with 35 carp trees ... they were probably planted in teh 70s when teh house was built.. encircling the one acre lot on 3 sides ... the one next door... paid to have his 35 footers sprayed for about 5 years running... with no real impact ... except a boat payment for the sprayer and the chem maker ..... IMHO ... get it out of there.. as soon as you can afford it ... as to fertiing ... a mature tree... fert the lawn.. and the tree will steal anything it needs... same with water ... some suggest a tree .. and conifers are trees.. is twice as big below ground as above.. but in a rather flat pancake shape .... and if you contemplate that.. you think.. my God.. where would i fert it ... etc ... and i say.. the lawn ... and forget about spikes and what not ... how do you know.. wherever you might pound it in.. that the tree will take advantage of it ... crikey,.. the trees feeder roots might be over in the neighbors lawn ... finally.. i would NEVER spray a blue tree .. you will ruin the blue wax [just like a hosta] .... so whats the point???? i dont know what you mean by high water table.. but one would expect a tree to utilize such ... listen to me.. these are FOREST trees .. no one ferts them.. no one waters them.. so dont over think it all ... they either survive.. or they dont.. and there really is little you can do ... once fully established after planting ... they ... IMHO ... take care of themselves.. like ALL trees do ... they have been doing it for millions of years ... make any sense??? get rid of the oldster.. when you can afford it .. and dont worry about the relative babes... they might get the same in 30 or 40 years ... i know i wont be around to worry about it then.. and if i happen to be.. i will just be drooling myself.. and not really care .. lol ken

Like Lou said, the oil/fat/lard is going to actually carbonize so it can be useful to use a fat with a low smoke point. I have used vegetable, olive oil sucessfully but you really have to bake it on to the pan. The pan is going to smoke like the devil if you're doing it right. A good testto see if you have a sufficient patina is that you should be able to cook an egg without oil and it won't stick. Here is what your pan should look like when you're done. Here is a fantastic post on seasoning cast iron" " acmorris Aug 23, 2007 02:30PM I'm answering a number of posts in this reply. You may want to get an 80 grit sand paper and scour the pot if it's new and unpolished, if you want to be 100% natural - use kosher salt. Your arms will appreciate the sand paper--much faster and less work. Unpolished is common with the brands you mentioned. Some brands also use a form of food wax for the initial season, nasty -- scrub it off. If you don't, you will notice over time that small chips appear that will be back filled with new carbon, giving a mottled texture. Think Waxed Paper (non stick), it doesn't adhere to metal, on the other hand, we've all scrubbed that brown goo from the bottom of pans (carbonized oil); and we know how well that adheres. Once you are ready to season, wash the pan well with soap, dry it on a burner. I've used cast iron for more almost 40 years, some of my cookware is twice as old as I am :) There is contention all over the web about what to use for seasoning, truth is just about anything. Vegetable Oils, corn in particular aren't the greatest since they take much longer to fully carbonize. They will work just as good as any other, but need near double the time in the oven to develop. Don't worry about sticky residues, explained below. Any Oil you have on-hand will work, I'm partial to Olive Oil or Crisco/Animal Fats, in that order. Olive Oil is natural and has been around longer than cast iron cookware, it predates by 1200-1400 years. Olive oil is also naturally antibiotic. Do NOT use cooking sprays for this purpose. Three reasons why pots come out sticky, and only three: 1. Oven temp too low. 2. Pan was not turned upside down so that puddles formed. 3. Not enough time was allowed for lubricant to complete the conversion to carbon. Things you need: 1. Take your pick from, Natural Bristle Pastry Brush, Paper Towel, Cloth Towel/Rag 2. Cookie Sheet lined with foil placed on Bottom Rack of Oven or an Oven Liner 3. Open windows if your oven doesn't vent outside. Seasoning Cast Iron does generate smoke similar to a cooking in a dirty oven. Turn on your oven to bake @ 500-550F Lightly coat your cast iron with your selection of lubricant. Do not allow any puddles to remain. Place the pan(s) on the top rack (not on the foil) for a few hours upside down until no more odor/smoke comes off the pan when you check on it. This takes a few hours. Repeat process until you have a nice black carbon layer. My usual on new or reseasoned cookware is 3-4 coats. Just until the pan turns carbon black or very near. If you can see a lot of color (grey, orange to brown etc), then the carbon layers aren't thick enough, reapply and bake it again. I just slide the rack out and brush on a new layer. Once you are satisfied, bake for an additional 3-4 hours to set the finish. Your cookware should be black or very near, glossy and not sticky or slimy. Your new seasoning can't be washed off, with the exception of using Lye. Avoid scrub pads of any kind for 3 months, use a vegetable brush if needed; at this point your cast iron will outlast your great-grand children. You can test your new carbon layer by toasting bread with your pan. If it doesn't stick, nothing will. You can even try this with high end non-stick cookware and find that the cast iron fares much better with this test. More about sticky pans: Your pan won't be sticky if the burn is complete. Sticky pots come from an incomplete burn of the oil layers. Rather than convert the oil to carbon, it's been rendered to tar. This is why some advocate not using vegetable oils (corn oil). Those oils have a high smoking point, and take longer to develop the carbon layer we are looking for. This can be fixed by baking your pan for several hours as described above. Dust, Lint, Food and all sorts of things will stick to your pans inside and out. Over time as the incomplete layers do carbonize; this debris will become part of your cookware's finish. I'm sure you've seen cast iron with bumpy areas, inside and/or out. Now you know what it is. Also, since this debris does settle into the glue like tarry oil, rinsing with water before use won't rinse it off. The only way to contend with this is to scrub down below where the offending material was introduced. Lubricating cold cookware before you put it away: Not a good idea, never has been, never will be. Lubricants do evaporate, they become tarlike. Debris and food will stick to the pan over time and result in a finish that is not smooth. For those people that will disagree with me on this, ever notice what the pan feels like after it's sat for a few days? Sticky? The cookware gets quite enough oil to maintain the carbon layer from simple use. Once your base layer is on, the maintenance is a continual process as another user stated. If you do a lot of no-fat cooking and the finish starts to turn grey, once it's dried on the burner, put two or three drops of oil in the pan and wipe it around with a paper towel/cloth. Let the pan heat up until it begins to smoke then remove from the heat. Care - there's many opinions on this one as well. If you use the high-heat method to season, no amount of dish soap is going to wash it off. It will however remove the oils from the surface, and your seasoning will wear down over time; since there is no maintenance. Water Only or Dish Soap is your personal choice, but if you do use soap, when the finish begins to grey just add a few drops of oil and smear it around, heat the pan and let it begin smoking, remove from heat. Avoid using cooking sprays for cast iron maintenance. These evaporate very fast and will result in the cookware having a gummy texture; attracting all sorts of debris that will become permanent in the carbon layer once enough heat is used. As for commentary about cooking eggs with no oil in cast iron, I do it all the time :) When that puppy's done, just slides right onto that toast!! It does take 8-16 hours to season a new piece. The lower the smoking point of the lubricant, the shorter the time. Any method that doesn't result in your cookware turning black, will result in foods that stick and an overall displeasure with cast iron."

A soft pillow say about 16x16,no bigger.I found this very useful as I had to make many runs to the bathroom,if you know what I mean.I kept this in the bathroom on top of the hamper so I could lay my head down while I was in there. My stomach cramped something awful and i'd break out in a sweat that you could mop up.Dh always had to bring me a washcloth,to wipe the sweat,and wash my face with cool water.. Going with the above suggestions,i'd also recommend those pads that they use in the hospital to put on her favorite chair in case she has the same symptoms that I did. Peppermint tea,lots of bottled water,and some flavorings to go in them.The wal mart brands of flavoring are very good and don't have any artificial sweetners. Word puzzles were my favorite as I couldn't concentrate long enough to read a book.My puzzles were on my kindle. As someone else said some cute soft hats,especially for wearing to bed as your head gets pretty cold if all your hair falls out. Those little bootie sock were also wonderful,at least for me,because when my feet got cold,i was cold all over.I've picked up many colors of these at the 99 cent store. Since al my sisters and the biggest part of my family is 3000 miles away,phone calls were nice,with the understanding that some days I may not feel up to talking,and they understood,so dh would tell them how it was going and they were all very understanding. There are some beautiful "thinking of you cards out there,my favorite by far were the ones from "The learning Tree,or leaning tree,can't remember which.That also comes with the chemo,can't remember. Wishing your sister brighter days ahead,and a full recovery.Seems like forever when you are going thru it,but goes quickly when you look back on it.At least that is how it's been for me,it's been 5 blessed years since my scare,surgery,chemo etc. God Bless her and her family as she deals with this.It's all doable.A good attitude takes you along way as well. Never give up!! Kathi,5 years and counting.