Fuchsias aren’t annuals. Botanically speaking they are perennials and in frost free environments they will grow into shrubs. The toughest species can even take some frost. So yours was clearly sufficiently sheltered not to die over the winter. If you want to keep them every winter you can take them inside and they’ll keep going for years,

It's only one day away? Well then, no chance I'm making that lol. I hope you have fun and tell us all about what you saw!

Mxk3, that is quite a list! I too bring some of those same ones indoors. I am tired of spending money to replace them when they do just fine in my care. I find the hardest to keep over winter are the herb plants like Rosemary Or Lavander. You need strong lights for those. I wonder if they can be kept cold on a porch too? As for the ones I have brough inside and stuck on a cold porch or under lights they are Stock...I keep on a cold porch and water as needed. Gardenia...Cold porch and water as needed. Begonia...I keep in a warm room under lights. Coleous..In a warm room under lights. Heliotrope..I keep in a warm area in a sunny window at work. It does awesome all winter. It is a grafted 3 foot tall one like on a tree I spent 50 dollars on. Geranium..I keep on a very cold porch and only water as needed. I will snap a few pics of the annuals and plants I over winter for next season. I couple I will dig up, but most are already growing in pots the entire year. P.s.. I wish I could over winter Alyssum and Petunia, but no success with those. They are two of my most fragrant annuals I could have. I have one right now over 3 feet wide and long in a hanging basket thriving even now. Going to miss the fragrance of that before walking into my main entrance door( Mike

Fun2BHere, thank-you so much for sticking with me in my funk! I'm allergic to fish (that's why I said no), and it's gotten worse in the last ten years. Even if I wanted to serve salmon, the fumes of it cooking could make me barf. ;) I get why you might want to serve a nice fish where you can have a ”special” non-meat meal, but go dairy or meat to suit the day. Short ribs is a very interesting idea if I can get them. That should be a lot easier than good lamb. I won't have to make this an actually kosher meal, but being Pesach, it still has to be more kosher than ordinary (no lasagna). That gives me a choice of several good butchers. I could never make short ribs for the mobs (score one!), they're just a bit decadent (“special”) and will tolerate the uncertain timing. I think that's a plan! That Romesco sounds really good! Much more wow than the norm, and already thickened with matzah. I'm not sure about it with asparagus, but it should work well with something, and not interfere with the shortribs. And plenty of time to source some ingredients, so I'm really glad I asked now, and you were here to point me that way. I can definitely plan a feast for 10 or fewer around these two things. Thank-you!