Hi Susan, It looks very much like Harry Gray, all white fuchsias are inclined to go more pinkish if they have sun on them, try to keep it in the shade. Morning sun is not so much of a problem, but don't let it hang in strong direct pm sun. Keep it moist but not soaking wet, water preferably in the mornings. Feed with a balanced feed NPK 20-20-20 throughout the growing season. Kath:)

The most inspirational Japanese garden in our area is the giant walk through display at Mo. Botanical in St. Louis. (Shaw Gardens.) It is worth the 4 hr. drive, or at least a visit to the website. The garden itself is quite old, so the plants are extremely established and natural in form. It will show you specifically what grows well in our climate, as movies can show beautiful plants that will not tolerate our climate.

tina, I need to check on that. The one Walgreen's I use it's the same as their old 35mm film policy. You sit at the little machine, pick & choose, hit submit for your order and a receipt is printed. Then you can do 1 hour express or return next day for your prints. At least the last time I used it was like that, maybe 2 years ago? Maybe it's changed in that time? As an aside, there is a certain irony to this discussion for me. I love to take photos, family, trips, nature, whatever. Often have a camera in hand. I was diligent about keeping them in albums, neatly organized. When things started to go digital, I remember being so disappointed, thinking some day that's all it would be. The days of sitting alone or with someone, touching & holding real pictures and reminiscing would be going the way of oh..8 track players? :) Sitting around a PC just somehow isn't the same. Now today, here I am, with all my pics on PC, backed up on an external drive. (Which is not enough to prevent loss, need to do something extra.) I rarely print out photos anymore, unless I want to frame them. Share, no problem, zip them off in email, or to Facebook, or my private Pbucket album that family has the password to. Whodathunkit? ;)

I found the little pamphlet that came with it. I'll type out most of it and summarize some. The Pampered Chef's unique, unglazed ceramic Stoneware guarantees great cooking success. The stoneware duplicates the effects of bricklined ovens evenly distributing heat and absorbing moisture. The results are crispier crusts, juicier roasts and lighter, higher volume breads. Each stoneware piece is created to our own specs, fired at temps of over 2000 degrees F, and smoothed by hand. This allows the stoneware to retain heat so foods remain piping hot long after leaving the oven. The pan will gradually turn dark brown in color. There is no need to presoak or preheat it. The loaf pan is perfect for baking and/or reheating: Cornbread Biscuits Rolls Pound Cakes Casseroles Coffee cakes Meat Loaf Before using for the first time: Rinse in warm water and towel dry. Season the surface by first baking a high fat item in the pan (such as meatloaf). After this step, greasing is usually not required. Although, for the first few uses you may wish to lighly sprinkle the pan with cornmeal or lightly spray with veg oil spray. BAKING WITH YOUR STONEWARE You can bake foods at the same times and temperatures that you would normally use. Do not preheat the loaf pan before using. It is microwave safe but foods will not brown in the micro. Knives will not damage the stoneware surface when cutting your cooked item. Stoneware is freezer safe. However, do not transfer any stoneware piece directly from the freezer into the oven. Allow foods frozen in the pan to thaw completely before baking. If using a convection oven remember to reduce the oven temp and baking as directed by the oven's manual. CLEANING Do not use soap or detergent. No dishwasher either. Handwash. Allow to cool completely before cleaning in clear hot water. Scrape off excess food using the nylong scraper (it's a little piece of plastic that comes with it) or a spatula. USE AND CARE Stoneware is a natural clay product that may break if dropped or exposed to sudden changes in temperature. In order to prevent breakage: Do not put hot pan into water. Certain frozen foods must be thawed prior to baking in or on stoneware. These include dense items such as frozen meat, roasts, pork chops, unbreaded fish, or chicken. Frozen prepared foods such as french fries, pizza, or chicken nuggets to NOT need to be thawed prior to baking. Do not use the pan under the broiler or on top of a direct heat source. Do not place any other pan on top of a stoneware piece to bake Do not add liquid to stoneware after it has been heated. Evenly spread food over the surface. Do not cluster foods in the center of the stoneware. ********************************************************* I pretty much just use my loaf pan for yeast and batter breads. I can see why you'd be nervous about the oven situation. My oven door is so big I have to reach in from the side too. That took a while (and a few burns) to get comfortable with.