Those are darling!!! I hadn't checked this site for a long time and then yesterday I was looking for directions for a pot person and this was one of the sites that came up. Then I saw the wonderful tipsy pots!!! I live in west TX, too, and am wondering how they will stand the wind. My husband bought me a piece of re-bar today and now I am waiting for him to either cut it or find my wire so I can get started on one of these projects! I have an old cane bottom rocking chair that the seat is bad in and I am going to put the pot man in that. Will set it next to my pond and give the pot man a bamboo pole so it looks like he's fishing. I hope it turns out as good as some of the ones I've seen on here!! Jan

Pappa: As in anything the only stupid question is the one that is not asked! As far as two Hibiscus in a pot? many variables would have to be known to answer this...but I have grown many Hibiscus two or more in an appropriate size pot with great results. As you suggested...too see the different colours together would be nice and make an interesting display. Go ahead and plant them up together; experiment...therein lies the true pleasure in gardening.

i have flat trays, 4 inch, 6 inch, half gallon, gallon, and bigger plastic pots.. many many pots... (we're a wedding facility with huge flower beds.. and we buy lots of plants..) they need a home... would love to trade plants for some,,, but if not i would love to give them a home.. i literally cannot get into my storage shed without them cascading out the door... In college station... email me at avalonweddingsbcs@yahoo.com

Stew pot is actually closer, Linda. The style we currently call "Dutch oven" is a flat-bottomed kettle with a lid added. And is, of course, with its heavy, heat-holding design, ideal for stewing. Kettles originally were round bottomed (and some had legs), designed primarily to be hung over an open fire; either from a tripod or a crane. They did not have lids. There was a point, measured in gallons, where a kettle became a cauldren, but I misremember it right now. Thirteen comes to mind, but don't take that to the bank. Dutch ovens, of course, had three legs and a deeply recessed lid so you could put coals both under and on top, to provide even, dry heat. They were used on the hearth, not in the firebox. In the first quarter of the 19th century, "portable" cast iron stoves became popular. Initially kettles were still used by removing an eye and setting the pot right in the hole, over the open fire. Eventually they began modifying the pieces, flattening the bottom and adding a domed lid. A chicken fryer has a somewhat different configuration; being relatively wide for it's height (for stability), and with sidewalls that slope more sharply than those of a skillet. Chicken fryers, too, have domed lids; many of which are of the self-basting type. Now, if you really want to know about hearth trivia, ask me nicely and I'll tell you were the term "hob nobbing" comes from.