Thanks Ed, yours look good now! Yeah with most plants if they do not die the first year, you probably are doing well! Some exceptions. I had the NHB Chandler, and the first year that thing grew like crazy, the 2nd year it produced over 50 berries. I like the plant for it's growth habits. The berries are not bad, but take a long time to ripen. Has good hang time though! The canes are thick too, it's going to be a huge plant. Oh, a few of my plants threw late flowers too. One in ground did too.I removed them.

You're right, everyone has their own technique of seasoning. I've tried using coconut oil to season iron, but it didn't work as well as grapeseed oil. It's worth getting a little bottle of grapeseed oil just for this purpose (grapeseed oil is a good neutral oil for stir frying as well). Also, 300 isn't hot enough. Coat the pot as thinly as possible with grapeseed oil, place it upside down in the oven with a cookie sheet on the rack below it to catch the drips (line the cookie sheet with foil so you don't get burned on grease). You need to get the oil close to the smoke point--450 at least, for 20 to 30 minutes, then let the oven temp come down naturally. When it's cool, repeat the process. Do this two or three times and you should be well on the way to having a nice seasoning. What you're trying to do isn't just to coat the iron (any oil will do that) but for the oil to polymerize and form a smooth hard surface. Another technique: Flax seed oil works well, and if you follow the admittedly fussy directions at the link (she has you doing it several times before you can use the pot) you'll get a slick surface. But don't worry--use the pot often, with enough grease, and it'll eventually get seasoned. Once it's well seasoned, it should be nearly nonstick. If food does stick to it, here's one way to handle it without a brillo pad: put enough water in the pot to cover the stuck on stuff. Bring the water to a boil and turn off the pot, letting it sit while you clean up the rest of the kitchen. Drain the hot water out of the pot. The food may come off now without any further ado; if not, use a dry paper towel with some coarse salt to dislodge the crud. Then rinse out with plain water, dry with a paper towel, and (this is important) put it back on the stove and turn it on low for a minute or two to dry it abolutely bone dry. Then coat with a little oil and store. One hint: when storing the pot, fold up a paper towel into a little 2x2 square and put it as a wedge between the lid and the pot. That allows air to circulate. A closed environment could allow the inside of the pot to rust. It sounds a lot fussier than it really is; just keep neat freaks and their scouring pads away from your pot, and it'll develop a nice natural patina over the years. Here is a link that might be useful: seasoning cast iron with flax seed oil

At least maybe with all the rain there will be lots waiting for you!! It is irony isn’t it? Like when it is going to be a great bloom day the next day and thunderstorms wipe out all the blooms!!! Be safe on your travels and visit. Kate

I follow Thrift Store Art on Instagram too - the names they use for the supposed finders of those gems are pretty funny too 😄 And that vintage Burt Reynolds Playgirl centerfold is a birthday card meme too that says 'Happy Burt-Day'. I've used it a few times myself.