Hello I am touse free translator to write about it. Hello! I have been a garden for a year. I live in Zurk. I had two plant, one had a pocket, the other was a hand back of culpable variety. I called for assist, but the fax machine was not to be.The can with the bolts went off, so its ok I think were all an fpr an adventre hey!

Thank you all! Maria Elena: it is a flat graft, under the node. I couldn't get the right humid conditions on the plant/graft as the plants are kept indoors (too cold outside) so for that purpose there was no reason to keep the plastic on it any longer. As I used flexible superglue the scion was already well stuck to the plant's branch. I unwrapped the other 2 grafts as well. One came off instantly, clearly not glued properly, I assume because both scion and rootstock were too thin. The 3rd graft however has stuck and looks well too: We'll see what happens to them in the next few weeks. After all, it was just a first attempt. I also stuck some of the cuttings of the old plant in pure perlite at the same time. Again, hard to keep my curiosity from taking them out to see if there's any roots developing yet, but I must. They show no signs of dying on me yet.

In just one night, the calamondin grafted to lemon rootatock turned halfways black/brownish. After some inspection, it seemed to be a fungi attack. The graft were nicely healed in such a small time. The result: the plant went to the compost bin. New seeds are on the way, and after 24h two seeds have already germinated!! Mandarin 'Nova' from storebought fruits is the new rootstock plants. The mother calamondin plant is going absolutely crazy, way over 100 fruitlets and 50ish more flowers and buds still to go. But, new growth is going strong and vigorously which was my main goal for this season. Need to get some size for that poor little thing :) Although the grafts failed, which is always an option, this was good experience for the next grafting attempts!

For a first attempt, that's not bad at all! Hint: for babka, the filling and bread should be the same thickness, but for rugelach the pastry should be thicker than the filling, except the bumps. I'm not a huge fan of nuts in pastry, but the iconic rugelach flavor does need them, and I think they kind of work as barbs holding it all together. That doesn't mean that they're not fine without nuts. Just keep your expectation level within reason. Did you thin the jam? If it doesn't spread easily it, it can go on too thick and then melt in the oven and spread all over. A little spread is good and normal, and helps seal the end. The instruction to press the bits into the dough is important. :) I think the roll a rectangle and slice is easier and you don't lose filling at the edges of the wedge, though maybe they're not as pretty. You can roll the cut edges in more goodies. If not ground nuts, it can be shaved chocolate, coconut, crystal sugar, or whatever you like. Dried cherries are good, but I wouldn't double up with cherry jam. I'd go for complementary flavors, but different. Cherry bits with berry jam, for instance, or sultanas with cherry jam. They're best when there are pops of surprise. I'm sure Ina's recipe is good (it's Ina), but you might also try a more traditional sour cream pastry. I totally get the carb avoidance, and maybe you don't want to do this again on that basis, but making rugelach is fun, if you can keep them not tempting to you!