well butterworts are easier because they dont have long tentacles. I pretty much put the plants stalk between my index and middle finger with my right hand (ontop) and then use my left hand on the base of the pot. I give it a couple of soft sudden shakes until the soil moves out the pot into my hand in the shape of the pot. Because the plant is sticking between my middle and index finger not to much gets on it. I then turn it upright and carefully remove excess peat from the sides, careful not to go near the roots. I always have left some old peat on the roots then simply pot the plant in the new pot (I make a hole in the new peat to sink it into) I too have issues with getting perlite and peat on the leaves sometimes, I normally carefully take off the big chunks of stuff with tweezers, I then use a toothpick to carefully nock off the rest if needed. If you had to wash the plant off with distilled water it would certainly not kill it, I mean they live in bogs, it may loose its dew for a day or 2 but should recover perfectly. I know my P. Primuflora dont mind flooding at all, I always water mine from the top and they love it, so no worries with that. I know what you mean about the distilled water, running back and forth to albertons spending about $2.00 per 1.9 gallons was becoming a pain in the butt, these cool toys have become a real life saver. About how not to get dew everywhere, well that one I have never managed, lol, my hands always need a good wash afterwards, just try to keep the dewy leaves above your fingers and your hand under around the stalk to support it when it falls out of the pot. I suppose you could even use some clear saran wrap, remove all sphagnum moss, put the saran wrap on the top covering the whole top surface of the peat moss, then put your hand ontop and pop it out. This would stop peat soil falling to the leaves atleast, never tried it but just thought of it now, should work. Cheers bud Sheldon

Outsmarting the tree rats (squirrels) around my house is a full time job. This past spring I hit on a new idea. When I plant a container I invert an empty wire hanging basket over the container and the plant gets sun and can be watered but the squirrels can't dig in it. Another idea: I bring in a lot of plants to "over winter" under lights in my garage. I have so many that it is hard to reach my hand under the lights (4 shop lights) to the middle for watering. So I bought a pump sprayer with a long wand and it works great! In late winter I add a little liquid Dawn detergent, few drops, to each gallon of water and not only does the soil get wet easier but the worms that are waiting to hatch into distructive pets just don't hatch. Don't know what it costs me to run those four shop lights all winter but I don't care. It is a small price to pay to be able to "garden" every weekend in the garage. Many people have mentioned that they mark their outdoor plants with a "permanent Sharpie". In my experience there isn't a "permanent Sharpie", they all fade and quickly too. A grease pencil/china marker or expensive "no fade" garden center marker are the only markers I have found that won't disappoint you by fading. Eight years ago I decided to learn about gardening so I tapped into my local library. I checked out nearly every book they had on gardening and learned so much. The Gardenweb forums are also a wealth of information and entertainment. There is always something new to learn and I appreciate all of you who take the time to write in your ideas. One last idea from me...I keep a small notebook on my computer table and jot down any idea I find that's new and I will want to try. Little pieces of paper get lost but I always know where my notebook is and also use it when I order "on line" so I will remember the name of the company and the order date. Tina or Trowelgal

I have posted this recipe several times in the past few years during the holidays. I thought I would share it again as an alternative to the traditional 'stuffing'. It has become a favorite. It would be very easy to adapt to a larger turkey. The stuffing is healthy and delicious. Very good as leftovers also. Turkey Roulade with Apple-Cider Gravy by Ellie Krieger This golden brown turkey breast, excerpted from the cookbook The Food You Crave, has a moist pecan-and-cranberry-studded stuffing rolled inside. Relish in the "oohs" and "aahhs" as you reveal the beautiful spiral intertwining of tender turkey and savory stuffing. For more turkey recipes visit The Guide to Thanksgiving Dinner. Serves 6 Ingredients turkey chicken broth apple cider One 2-1/2-pound boneless turkey breast half, skin removed and butterflied 2 1/2 to 2 3/4 cups low-sodium chicken broth 5 slices day-old whole-wheat bread, crusts removed and cubed (about 2-1/2 cups) 1 medium onion, diced (about 1-1/2 cups), plus 1 cup onion thinly sliced into half-moons 1 cup apple cider 2 large cloves garlic, minced (about 2 teaspoons) 1/2 cup unsweetened dried cranberries 1/3 cup chopped pecans 3 tablespoons cider vinegar 2 tablespoon plus 2 teaspoons chopped fresh sage or 3 teaspoons dried, crumbled 2 tablespoons canola oil 1 teaspoon cornstarch dissolved in 1 tablespoon cold water 1/2 teaspoon salt, plus more to taste 1/4 teaspoon freshly ground black pepper, plus more to taste Kitchen twine Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside. Preheat the oven to 375�F. Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside. Heat 1 tablespoon of the oil in a large heavy skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 to 3/4 cup of the broth, depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked). Cook over low heat for 2 to 3 minutes, then remove from the heat. Sprinkle the salt and pepper over both sides of the turkey breast. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact. Heat the remaining 1 tablespoon oil in a large Dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1-1/2 cups of the broth, cover tightly and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165�F, 60 to 65 minutes. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest while you make the gravy. Add the cider, 1/2 cup of the broth, the vinegar, and the remaining 2 teaspoons fresh or 1 teaspoon dried sage to the roasting pan, bring to a boil, and cook, stirring occasionally, until the liquid is reduced by one-third, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper to taste. Remove the twine from the turkey breast and cut into 1-1/2-inch-thick slices. Serve with the gravy on the side in a gravy boat. nutrition information (per serving): Calories (kcal): 400; Fat (g): 12; Fat Calories (kcal): 108; Saturated Fat (g): 1.5; Protein (g): 50; Monounsaturated Fat (g): 6; Carbohydrates (g): 24; Polyunsaturated Fat (g): 3.5; Sodium (mg): 371; Cholesterol (mg): 117; Fiber (g): 2; photo: Christopher Hirsheimer From Book The Food You Crave , pp. 220-221 November 19, 2010 Here is a link that might be useful: Ellie Kreiger's Stuffed Turkey Breast

Hi everyone....I'm glad you like it. Yes, Slow you are absolutely right....lol. The frame is a framed made out of 1x2s and the faux wood is made out of newspaper coated with mud (wall texture) and then rolled like a cigar and twisted like a rope. Then I placed each one on the frame, over lapping each other. I let it cure in front of an electric heater for 4 days, then painted and sealed it. I painted it entirely with black paint first and then mixed a little mahogany stain with some brown acrylic paint and lightly brushed it on. If I try another frame like this I want to try a lighter stain with maybe a dark mustard colored acrylic to mimic a twisted pine. Thank you again! Addiesue