The Spirea is very easy to grow...we have a shrub which is about 5 years old and every spring we have some "shoots" coming out from the roots. In this case you have to dig a bit till you see the shoot (about 2 feet high) and that's the place to cut.Around the shoot you see little roots (like hair)make shure you include this with the branch you are cutting. After the shoot is planted and is well established, you'll see some new growth on the stem. If you want a little tree, you cut the growth off and just have the top growing and shape it from time to time. The same thing with "pontentilla", the one with yellow flowers, except you cut this one very bottom of the shrub, put it in water, till you see the roots. Roses are difficult to grow, especially if they have a fungus (black spots,yellow leafs)you would have to pick the leafs and after spray it with water and dishdetergent mixed.

Hi everyone! Regardeng BLACKBERRIES, we, on the opposie side of the pool, have the same problems of OVERWINTERING the canes and the flower buds. Admittedly I yet have no own experience as I got interested in blackberries only this fall when discovered the existance of the new thornles and prolific varieties. So I read all that was worth reading in the Russian and US internet, especially the rather high-profile specialised forums of our blackberry enthusiasts.. I discovered that throughout Russia and Kazakhstan which both have areas with very serious frosts blackberry growing in those is nevertheless quite successful. Maybe someone here would benefit from their experience same as e.g. you grow plums of Russian origin such as ptitsin and fofanoff. Apparently Blackberries can bring huge yealds in climates with very low winter temps, even downing to -40C for rather ptolonged periods. The TECHNIQUE below allows overwintering without much problem. Plus some easy principles to follow. 1. All blackberries need to be laid down and covered for the winter, preferably after the first frost when the land is frozen. To ensure that this task is easy and hassle free: 2. Choose thornless varieties only. Those with thorns are said to be hell to lay and cover. 3. In early summer watch for the new canes (primocanes) to emerge. As soon as a shoot reaches 15-20cm carefully bend it 90 degrees and secure with a metal peg. When the cane grows another 40-60cm, secure it parallel to the ground with yet another peg. After it reaches 1 m let it grow as it will but better tie to the lowest string of the trellis Which gets them out of the way. Do not tip the ends as this would increase the leaf mass. Do the bending for all the emerging primocanes. 4. In autumn at the time of first frosts when all the fruiting canes have long been cut down lay the primocanes in lines stretched along one side of the trellis. Peg them to the ground, cover with two layers of 60g/m2 thick white non-woven fabric and secure all sides to the ground with no holes. This is said to help greatly even if serious frosts come before the snow. In milder and wetter climates they also put a plastic film layer on top of the fabric, leaving however the end bits open so there is always air circulation. The advice here is to experiment as all natural circumstaces differ. 5. Take off the cover layers gradually, and completely only after all danger of frost is over. By then the canes are likely to bear some yourg leaves and side shoots, but this is ok. Raise them carefully as the canes of come varieties are brittle, and tie to the trellis. 5. Winer frosts may not be a problem for blackberries, but summers need to be warm or hot. The shorter and milder/cooler the summers, the earlier fruiting varieties should be chosen. 6. Floricane varieties like PA Freedom in cooler and shorter summer climates may very sucessfully fruit if treated in the same way as other primocanes, i.e. as above, in a two-year culture. They would be one of the earliest to perform. If you have any questions do feel free to write me, I will try to help with more information. cathpetro at gmail dot com.

On the other side of the country, I too am enjoying a snowy day. Today I am blessed that there is nowhere I have to go, no time clock to punch, no schedules or appointments. This morning I decided that even if the roads were cleared, I would not get in my car today. I went out with my dog several times. He is only a year old, and the snow excites him. He races through it with such joy that I by the end of the walk my face muscles ache from grinning. I love the way the snow changes the landscape, and forces me to see it with new eyes. I love the way the pace of life slows on a snowy day: fewer cars are on the road, and my neighborhood is unusually quiet. I've spent the day packaging a proposal to send off to a publisher. Print out the sample chapters, tweek the table of contents, label the slides, write the cover letter. Make a cup of tea and double check for typos. Address the envelope. It is winter, and I have the luxury of being able to work without watching the clock. C.L.

Maureen I can assure this is not at all a stodgy dish and can't even imagine why one would equate the wonderful dishes of Quebec with the word stodgy. Here is the recipe I basically followed but did not use a pie crust. Instead I used puff pastry. I would serve this to company in a heart beat! Salmon Pie 2 (8-ounce) salmon fillets Salt and freshly ground white pepper 3 Cup court bouillon 1 Tbl olive oil 1 Cup finely chopped onions 1 Tbl chopped garlic 1 Tbl finely chopped fresh parsley 2 Cup mashed potatoes 1 egg 1/2 Cup heavy cream Preheat the oven to 350 degrees F.~ Season the salmon with salt and white pepper. In a saute pan, add the court bouillon and bring to a simmer. Add the salmon and poach for 6 to 8 minutes. Allow the salmon to cool in the water until tepid. Remove the salmon from the pan and discard the liquid. Flake the salmon into a mixing bowl.In another saute pan, heat the oil. When the oil is hot, add the onions. Season the onions with salt and white pepper. Saute for 2 minutes. Remove from the heat and stir in the garlic and parsley. Add the Sauteed mixture to the salmon. Mix thoroughly. Add the potatoes, egg, and cream. Mix well. Season the mixture with salt and pepper. I did not use a regular crust but rather topped with a puff pastry. *******Cut the pie dough into 2 halves. Lightly dust the surface with flour. Roll out each half of dough to 12-inches in diameter and about 1/8-inch thick. Fold one circle of dough into fourths. Carefully lift the dough and place in a 10-inch deep-dish pie pan. Unfold the pie dough and spoon the salmon mixture into the pie shell. Place the second round of dough over the salmon mixture. Using a sharp knife, cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. Bake the pie for 25 to 30 minutes or until golden brown. Note: Can sub a nice white sauce for egg and cream. Top with puff pastry