Have had mint, monarda, obedient plant with little to no problems. Campanula punctata reseeds but cute so I remove most of it in spring and leave few clumps. Macleya cordata reseeds, easy to pull. Bishop weed was planted because of my own stupidity- still trying to get rid of it but the bed full of bulbs and perennials so it is pretty hard to remove it completely. Chameleon plant died on me- I wanted it to grow. Petasites japonicus was speading last year with alarming speed- well, got killed this year during recent cold snap- barely found couple survivors and potted them up. Got some running bamboo last year- it is marginally hardy for me...

Magnoliantn, I am not sure if your glass top is different than mine, but the first thing I made on my glass top when I got it was a marmalade.... which not being used to the setting I promptly boiled all over my nice new cooktop. From my reading you should clean your stove top with glass stove top cleaner. I use Weiman, a sample came with my stove. You spread it on, let it dry, if you have something really stuck on (like my marmalade the following day) you SHOULD be scraping it with a razor. You are wasting your energy and time trying to clean it with a scrubber. Glass tops are meant to be cleaned with a scraper. The marmalade came right off. That was over a year ago. I boil over more jam and jelly than anyone probably should. I made a cake today and used the stove top as my frosting area because my kids were using the counter for something else. If you are not using your stove top to cook because you can't clean it, you are doing something wrong, glass tops are smooth to be easy to clean, not to be difficult. And to stay on topic with the OP. I do can on it also. I use my 23qt pressure canner. I haven't cracked it or had an issue yet. I have found that on my full power burner I set it to 3.5 to get to 12 lbs of pressure and walk away. I had issues in the beginning because I fiddled with the temp too much. I had to run test batches to find the right setting on my stove, just like I had to with my old dial electric range. Good luck Here is a link that might be useful: Stove cleaner

Jim, Just stating that I have a bit under 50 roses in my one and only 8'x18' rose bed does not give a clear picture of the configuration. It would appear that my roses are crowded, but it's not so. I will give a rose by rose list with comments. There is a back fence to the bed, so roses are planted tall in the back, and short in the front. It's not an island bed with tall roses in the middle. On the fence, which extends beyond the 18' length of the bed, 4' in each direction, making a total climbing rose growing length of 26'. 1.) Lady Ashe, 2.) Climbing Pink Don Juan, and 3.) Quick Silver fill the fence. They are planted directly at the base of the fence and have great soil in which to spread their roots beyond the fence away from the rose bed and into it, too. The tallest roses, in from the fence are: 4.) Quietness - three bushes 5.) Aunt Honey 6.) Grand Dame 7.) Dee-Lish 8.) Scepter'd Isle 9.) Dame de Coeur 10.) Firefighter 11.) Sister Emmanuelle In the middle are: 12.) Beverly 13.) Pretty Lady Rose 14.) Milwaukee's Calatrava 15.) Purple Prince 16.) Miranda Lambert 17.) Earth Angel 18.) Sweet Fragrance - two bushes 19.) Julia Child - two bushes 20.) Parade Day 21.) Chantal Merieux - two bushes 22.) Apricot Candy At the front of the bed, short roses are planted, some at the very edge since the cement walk at the beds front edge sits on rich soil down quite a bit under it. The edge roses soften the starkly straight edge of the bed. 23.) Bolero - three bushes 24.) Sweet Arlene - five bushes 25.) Deja Blu - five bushes 26.) Apricot Drift 27.) Cafe Ole' 28.) Lavender Crystal 29.) Diamond Eyes 30.) Flawless 31.) Pope John Paul II - two bushes The short roses (minis are planted 1' apart), wrap around the front, left, and right sides of the bed. BTW, Jim, all the short roses, but Bolero, PJP II, and Apricot Drift are scheduled for shovelpruning over the next couple years, to be replaced with equally short, but less black spot prone roses. Moses

It is true. But note the keywords...may contain spores of Bacillus cereus, ...some uncooked rice can survive when rice is cooked...'may', 'some', 'can'. It is the length of time in a zone of certain temps where the bacteria, if it exists, will multiply rapidly. Some copy writers know allot about nothing or very little about many things. Copy/pasting, parroting something written, then using 'click-bait' for on-line hits. "Your rice just might kill you!". Our systems deal easily with daily bacteria if active and healthy. I would just bank the knowledge and keep it in mind if an elderly neighbor or family member is not feeling well. Or a grandchild curls up on the couch with a fever. Rice is thought of as a comfort food. Just make them a fresh bowl if rice sounds good to them. Their systems are already taxed/compromised fighting off whatever they are suffering from. I make a mixed grain and often a bean every weekend. When done I take out what I plan to keep for the next day in a glass bowl and toss in a couple ice cubes to help chill it down, then fridge or freeze within the hour. Set stews and stocks in a second bowl of ice to chill quickly... Only an average of 10-15% of chickens cary salmonella buy why roll the dice. Or that baked potato wrapped in foil. (I don't foil wrap potatoes). Potential for illness if sitting out or in a cooler without oxygen room temp. A caterer baked an oven full of foil wrapped potatoes, turned off the oven, then made potato salad the next day. Sickened an entire party. Serve food hot, and chill food quickly for later. Or freeze. Or do as you always do with a good rock gut digestive system. Just think twice if serving others. Especially pot-lucks. Health Dept. testing has become easier to find the faulty food.