I haven't grown cabbage but heard that you sort of whack the head off at the base, shred it rather finely with a knife or food processor and proceed to add the ingredients that make it 'cole slaw.' We normally just go buy a bag of shredded cabbage from the supermarket. Ours is a tasty recipe that is really quite simple. After placing the shredded cabbage in a large bowl, spoon in about a tablespoon of mayo and a quarter cup of vinegar (this is for those who like vinegar coleslaw). You can shake some celary seed into it or chop a half cup of celary and add it in. This is optional. Season with salt and pepper to taste and mix everything together real well. If you want it creamier, add more mayo. Less vinegary, add less vinegar. Finally, cover the bowl and place in the fridge. The taste is even better the next day 'cause everything's had a chance to blend. We get rave reviews on this recipe. Hope you'll try it. Let me know if you do and how you like it. Sheri :)

Sativa, have you actually compared 2 node cuttings to 4 or 5 node cuttings taken from the same plants and grown under the same conditions? The node count won't make a noticeable difference by the time the plants are 6 months old if the rose is a sort takes off relatively quickly after rooting, but with other, slower building roses it can make a huge difference. The problem with starting all roses from undersized cuttings, whether or not a short supply of propagation material makes it necessary, is that you'll never know whether a lagging cutting is inherently less vigorous than the others or just needed an extra node or 2 to kick start new growth at the beginning. I rooted cuttings under close, 24/7 lights for a while when I first developed an interest in this hobby, but have since found that starting them under mist out of doors and then growing them on in real sunlight yields better results in my southern zone 8 climate. And it's a lot less of a hassle. The growing season is long here, and I'm usually ready to take a break from all things roses by the time winter rolls around. If I lived in zone 4b I'd probably be doing it the way you do, though.

I would leave them out of a coleslaw. They could turn everything a nasty color. How many do you have? I would most likely slice them and sauté them in a really hot pan with just a bit of oil and toss a bit of balsamic at the end and put them on some grilled bread or just on top of a nice salad with a vinaigrette. They are a tricky mushroom and can produce loads of liquid if they are cooked on low heat and too long. Focus on your coleslaw and take a good bottle of wine or juice.

I made this one twice recently (and many times before that) and people ate it up. I was hoping for more leftovers the last time since I like to put leftover coleslaw on my sandwiches. It's a Diners, Drive-Ins and Dives recipe. Aunt Nancy's Coleslaw 1 (8-ounce) can chunk unsweetened pineapple, in juices, strained 1 carrot, peeled and roughly chopped 1 cup mayonnaise 1/3 cup sugar 2 teaspoons white wine vinegar 1 teaspoon celery seeds 1 1/2 pounds green cabbage, shredded Kosher salt Freshly ground black pepper 1. Put the pineapple and carrots into a food processor and pulse until finely chopped. 2. Stir together the mayonnaise, sugar, vinegar, and celery seeds in a large bowl. 3. Add the cabbage and the pineapple-carrot mixture, and toss until evenly coated. Season to taste with salt and pepper. 4. This slaw is best if made several hours or the day before so the flavors can come together. Keep covered in the refrigerator until ready to serve. Here is a link that might be useful: My blog post about this recipe