Kay, I honestly don't remember exactly where that one spent the winter (there were many), but as far as I know, a fairly bright room but not in direct sun. I'm sure you could do better, I had white flies and am no expert with indoor plants. It may root from a cutting, too, why not try it, maybe someone else has an answer to that. Just make sure, when you put it back outside, to give it a fairly shady, protected corner for a couple of weeks, to acclimatize. The whitefly disappeared once outside. Oops, Mindy! Yes, inadvertently I did, but not the way you meant. My rabbits (*&!!*#!) BIT off a 'Gibson' seedling a friend gave me and left it on the ground. I stuck it in a pot of moist soil and gave it up for lost. The thing rooted, and was subsequently planted out. It made a small plant with smaller leaves. The nub left in the ground was probably overwhelmed by a new Gibson seedling from my sympathetic friend. Cutting off a big, healthy plant (if I had the nerve), with a big root system, I'd worry about water and rot in the hollow stems, but it might work, if mine self seed I'll try it. I'm a little lost among the cultivars, so far Gibson and Carmencita are my favorites. 'Impala' gets bigger and greener, but they were ebay loot, so who knows what they really are.

Or to quote my favorite greeting card artist, "Bloom where you're planted."

BLACK BEANS Serves: 8 1 lb dry black beans 1/2 cup extra virgin olive oil 1 large Spanish onion, diced 4 cloves garlic, finely chopped 1 green bell pepper, seeded and cut in quarters or diced 1 tsp dried oregano 2 bay leaves salt to taste Wash beans well and remove any bad beans and debris. Place beans in glass bowl and cover with water and soak overnight. Wash and seed bell pepper and cut in quarters. (You can chop it if you prefer, if you donâÂÂt like to eat it, but do like the flavor it lends, pull the quarters out before eating.). Dice onion and garlic (I use a garlic press). Place the beans with the water in which they soaked in 6 Qt pressure cooker. Add extra water if needed to have 1" over beans. Add the rest of the ingredients. Cook on high pressure for 20 minutes. Cool cooker quickly and check consistency of beans. If not tender enough close cooker and do another 10 minutes and check again. If there is too much liquid, leave cover off and boil to reduce some of the liquid. There should be some liquid, but it should not be thin and soupy. Some family members like to add a tablespoon of sherry vinegar before serving. Beans can be successfully frozen for a long time. Some cooks prefer to make a sofrito in the pressure cooker first, with the olive oil, onion, garlic. pepper and oregano before adding the beans and the bay leaf. It turns out well done either way ��" do whatever you prefer. If you like, remove about half of soup from pot and puree with a blender, and then return to pressure cooker. Adjust seasoning as needed. Add water if needed for desired consistency. Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, chopped onions, grated cheese, parsley or cilantro, tortilla chips or cornbread. For Crockpot: Soak beans overnight in crockpot, add veggies to the crock or sauté the veggies, then add to the crock. Add oregano, bay leaves, and salt and pepper. Simmer, stirring occasionally, for 3 hours on high or 6 hours on low or until beans are tender but not mushy. For Stovetop: Soak beans overnight in saucepan. Add veggies to the saucepan or sauté the veggies first, then add to the pan. Add oregano, bay leaves, and salt and pepper. Simmer 2 to 2 1/2 hours until beans are tender but not mushy. Stir several times each hour.

Jennifer, I like the video. It reminds me of stories my mom, dad , and grandparents use to tell. Times must have really been hard for many years. I remember my dad telling the story of when he was very small, the Arkansas and Mississippi river flooding. The family was taken to what sound like a refuge camp, everyone lived in tents, he said disease was so bad that people were dying like flies. They worked along the Mississippi, or Arkansas river in the cotton fields, and never knew anything but hard work. Dad left home when he was 17. He worked his way to the west coast and back. He could not read or write, and the family did not know if he was alive or dead. He made it back home the day his family heard that he had been killed. He then started to work in the coal mines, when called for the war, he failed his physical, but he said that the miners were not allowed to quit the mines anyway, because the coal was needed for the war effort. Dad left the coal field around Paris AR., and came to the coal fields along the Arkansas, Oklahoma line, that was when he met mom. They knew one another 40+ days before they were married. Dad died of cancer about 15 years later. I don't think mom ever quit loving dad. Mom is buried next to dad, I had a stone made just like the one she picked out for dad, they sit side by side. I can remember mom telling about my grandmother, who was Chickasaw Indian, cooking meals out side, she used a very large rock to set the supplies on, and would build a camp fire by the rock. When I was young, up till I was married and had kids we would go on a large camping trip every summer and granny would do all the cooking. I wondered how she could cook so good on a camp fire, that was when mom told me that use to cook like that all the time. I am sorry, this has not been about gardening, but instead about memories that the video brought back to me. Jennifer, Madge and my neighbor are trying to get me to buy a new tractor. They tell me that I am getting too old to work on that junk, I don't see well and am not very strong, and my tractors range from 20 to 70 years old. I dont know what I will do, but I dont wont to just sit here and dry up, and I cant garden by hand any more.