At first I tried many methods including the burrito method which all ended up with the black stems. I began my experiment with store bought roses purchased at the local flower shop. I've had awesome success with other hardwood cuttings with Dip n' Grow, so I figured it would work with roses. I proceeded to look up methods online, I followed the instructions in the Dip n' Grow insert with all of them resulting in black stems. One thing I did notice was that with one experimental method using water with an air stone bubbling (oxygenating) the water the stems would begin to callous and they began to show new growth at the budding sites, but after a while the stems would turn black and die. At that point I'd tried different pH's, nutrient solutions and growing mediums. After several dozens of roses and a lot of wasted money on roses, I eventually got fed up. So on my last attempt I realized that the blackness on the stems was actually an infection of the stem. So I thought to myself "How can I eliminate the infection factor?". I tried one more totally experimental method using and uninfected portion of the main stem that exhibited new growth from one of the stems that was infected in the lower area and finally, SUCCESS!! Here is my original method that I used to propagate the first plant: You will need the following: 1. Coir (coco peat) 2. Microwave safe bowl 3. Microwave Oven 4 Clear Container with a lid, (many Chinese restaurants use them for soups) 5. Dip n' Grow Rooting hormone 6. Cotton swabs Step 1: Add your Coir to the microwavable bowl add enough water to have the coir in a liquefied state Microwave for 20 minutes to sterilize the Coir and kill any fungal spores or bacteria it may have in it. Step 2: Strain the Coir using a piece of cheesecloth or other fabric that has been washed in chlorine bleach being certain to squeeze as much of the water out as possible. Step 3: Wash the soup container with bleach then thoroughly rinse. Fill soup container half way with your damp coir packing it down. Step 4: Take a cotton swab and dip it into pure Dip n' Grow then dip your swab in water as to slightly dilute the Dip n' Grow in the swab. and use the swab to cover the areas of the cutting where it has been cut, being careful not to put the rooting hormone on any part of the cutting that will be exposed to light. Step 5: Put the Hormone treated area into the coir being sure it is not exposed to light, then cap the container. Step 6 Put your cutting under some form of artificial light, compact fluorescent bulbs work well (at least 25 Watts). In the above steps you've created a sterile environment for your cutting to take root. In about a week or two check for callusing, when you see the callousing then add a small amount(a few drops) of very mild, high phosphorus fertilizer (promotes root growth) around the area where the callousing exists, so it can easily gain access to the fertilizer . Look at the bottom of the container periodically for signs of rooting In another 1-2 weeks you should see roots growing against the bottom of the container. This is the point where you can gradually expose the leaves to the environment because once root formation has begun you no longer have to fear infection Note: if you notice any fungus growing anywhere in the container, it is better to expose the cutting to dry air which will kill the fungus and let the cutting have chance at growth.

What a healthy group we are! I can't eat right away, but I need caffeine right away. Cup of black tea with a dash of milk. Then, depending on my schedule, it might be 20 minutes or an hour later, I have one of the following, depending on how much time I have: One piece whole grain toast w/ PB. If I have this, I usually also have a banana later in the morning. Or, I have a banana before I exercise, then have the toast later. About a cup of 2% greek plain yogurt, topped with a drizzle of honey and a lot of berries. (Discovered this breakfast at my hotel in London in April and became addicted.) Sometimes sprinkle sliced almonds on top. Scrambled egg or omelet, sometimes w/ one piece of toast. Occasionally, a Think Thin bar.

I will sometimes pack lunch for SO. Not often,but when I do he likes tuna or chicken salad with crackers. If I ride in the truck with him I'll do a homemade version of lunchables. Easy for us to eat,no heating necessary. I like eating like that. Cold meats,cheeses,olives,nuts,hard boiled eggs or devilled eggs,chips or veggies with dip, lots of finger foods. Always something sweet. I like those Jif to go cups too. My mom use to pack my lunch for kindergarten. I remember how she would pack a little container of cherry pie filling for me. (Don't judge,it made my day. I HATED school from my first day to my last. The pie filling made it bearable) I didnt like sandwiches because the bread was always soggy so she would pack the bread and meat separately for me to put together myself. My favorite food to make ahead and eat cold is homemade pizza . Best. Breakfast. (or lunch) Ever. I have never liked pasta salad but if your kiddos do then that might work. My nephews like cold leftover quesadillas in their lunches. (Of course,they also like cold mashed potato sandwiches so.....) Another siblings kids like when she makes "roly polys",which are basically sandwiches is. She takes some sort of Arabic or Lebanese flatbread,I forget what it's called, puts whatever the kids want on them,rolls them up and cuts them into pieces so they look like sushi. One of her kids likes turkey,avocado,shredded carrots and hummus,the other likes ham,cheese,lettuce,pickles and mustard. The filling possibilties are endless. You could do them with tortillas too I guess. My mom was a terrible cook and did not like to cook at all and still packed my lunches until I started eating the school lunch. I love to cook,and believe I am quite good at it. As my mother did not enjoy cooking, all 6 of her kids were self taught cooks,and we are all good cooks. But,as we were all BUSY,with school,sports,clubs,the required volunteer work for school,plus the fact we all started working at age 15,and most of us had some sort of racket before then to make money(I shampooed carpets and cut grass around the neighborhood) my mother was happy to help. In the summer,we were on our own for breakfast and lunch everyday. Seriously. Cherry pie filling.

I don't go to hamburger or Mexican chain fast food places, unless I happen to be in Seattle and need food, then I treat myself to a Dick's Cheeseburger. A local chain with a loyal following. Nothing fancy, no sit down, just walk up and take to your car or home. Hamburgers, cheeseburgers and fries, real milkshakes - 3 flavors only, I think. Soft drinks. That's it. Yum. If I'm elsewhere with no time for a sit down, I will get something at Starbucks. I love their sous vide egg whites with red peppers. Low carb, low cal, low fat, very tasty. Or I might get a low fat breakfast sandwich or cold turkey or chicken sandwich. They are decent and predictable, ready made -fast. Starbucks doesn't HAVE to let anyone use their restrooms but made a corporate decision to let even non-customers use them. This came after some unfortunate episodes of what appeared to be discrimination against certain types of people who were perceived as being non-customers (probably not going to buy anything). It will be interesting to see how that plays out for them and their customers.