All of the above. Ditto, ditto, ditto - Sometimes I feel like people on this board are reading my mind... 2009 season - outstanding peony poppies 2010 season - unhappy, rapid bloom to demise poppies. I think I had one week that they looked stunning. Fungus on rudbeckia: The goldstrums are fine but the ones with the softer, fuzzier leaves that I love - ynaked almost all of them today. Nasties - If they could, they'd get up and walk themselves to the shade of a tree. I wanted to lots of it in fronts of beads this year too. I direct planted, they sprouted fine and did great till we hit this dry/hot spell. We had our first rain in a month here today and boy did they look happy. (I have irrigation but these guys seem to always prefer rain falling formt he sky.

Luckylady, I am in SE PA, zone 6. Is the foilage dark green and the big beautiful flower a gorgeous bright color? Yes, they are probably tropical hibiscus. Take 2 back, tell them you don't want them. Plant one in your yard right next to your ROse of Sharon within the next 2 weeks, they don't like the temps below 50 at night. It will grow beautiful and big and you will love it all summer, and in the fall, let it die. That way, you will only be out 14.99. NOt 14.99 three times over. Trust me, it is worth it to keep even one and truly enjoy a tropical plant in your yard over the summer. Plant it in the ground, don't pot it. Good Luck!

One cup of water should have been sufficient for at least 45 minutes of pressure cooking. You don't need to cover the meat. One suggestion, which you may already know about (so please don't be offended if you already are doing it this way): put the food in the PC, lock on the lid, then on high heat bring the pressure up to high. Once it gets to high, though, cut the burner's heat to the point where it just barely maintains that pressure, and cook for the prescribed amount of time. If you have the heat higher than that, the pressure won't be any higher than 15 PSI, but you'll use up the water faster. Don't be discouraged, though, I've been pressure cooking for years and occasionally have the pot run dry and have to clean up a godawful mess. Here's my go-to recipe for pressure cooker pot roast: Chuck roast, 3 to 4 pounds 2 cups onions, finely chopped 1 cup carrots finely chopped 1 cup celery finely chopped 1 cup or so of chicken broth (if you want to use an entire 14 oz can, that's fine; if you have some good quality beef broth, use it, but most commercial beef broth isnâÂÂt very good) 1 large can of mushroom stems & pieces (optional) Black pepper 1 or 2 bay leaves (optional) Trim excess fat off the outside of the chuck roast, but donâÂÂt be too aggressive--you want to leave some for flavor. If you want to, sear the chuck roast on high heat in a frying pan (thatâÂÂs optional--itâÂÂll still taste good if you donâÂÂt do that). Mix the can of mushrooms with the celery, onions and carrots. Put roughly half in the bottom of the pressure cooker along with the chicken broth and a bay leaf. Give a generous grinding of black pepper to what is in the cooker. Put in the pot roast. ItâÂÂs okay if it comes up the side of the cooker a little bit. Grind some more black pepper on the top of the roast, then put in the rest of the carrot/onion/celery/mushroom mixture on top of the roast. Reattach the pressure lid and bring the cooker up to pressure on high heat. Once it gets to pressure, cut back the heat to where itâÂÂs just keeping the pressure on high. Now, donâÂÂt do anything for a while. After some time (roughly 45 minutes for a 3 pound chuck roast, 50 or 55 minutes for a 4 pounder), turn off the heat. DonâÂÂt vent the pressure, but rather allow the pressure to come down by itself. ItâÂÂll probably take at least 15 minutes to do so. During this time, you might want to make a batch of rice or couscous or noodles to catch the juices. Once the pressure is down, remove the lid. Remove the roast to a platter. The juices in the pot will be delicious with no other treatment, but if you wanted to get fancy and strain them or blend them, you could do that. Slice the pot roast and serve with rice and the pot juices.

Thanks, Kate and Rosa. I tried all your suggestions, and nothing worked, so I took Marsha's advice. Cut off the fusible and I have a little pineapple to use in a scrap quilt or a label or who knows what. Marsha, I'm sorry I don't know the name of the fusible I finally bought. It was also a light weight product, but they said it was a little "heavier" than the Heat and Bond Feather Weight. There is no name on the piece I have but it's only 12" wide. Maybe that will identify it. It is working well -- too well in the case of my ruined pineapple.