I heard of people scattering lawn clippings for them. Wish I could get my extra lawn cuttings and plant trimings to where they could do some good. They all go to the city composting site. I never buy that finished compost however, because it has too much glass in it. I see my neighbors put trash in their green waste containers all the time. *sigh* How I would love to live somewhere you might actually see a deer. We don't even get squirrels. Lucky for me our possums don't eat roses. I wish we could have some rain. It has been in the 90's everyday. It's a land of make believe here. Things are green because everyone is watering. But outside the boundaries of the freeways, things are so brown and dry. My poor shrub roses are shriveled and I cut the buds off to conserve energy for the plant. I feel sorry for you and the deer at once. Wishing for a wall for you. I'd like one too, not for deer but to keep out salesmen and missionaries and a people who litter my property with flyers and cards and real estate oppertunities, etc. I must get at least 3 or4 people every day wanting me to give them money for something. I'd trade them all for deer any day.

Hello all, I am a long time lurker on gardenweb, but this is my first post. I live in Dallas, and I went to a local plant sale in Dallas a few weeks ago, and I arrived as everyone was winding down. I noticed that in the dumpster someone had thrown away 5 brugs, so I picket them out of the dumpster and took them home with me. 4 of them were in 1 gallon containers and one was in a 5 gallon container. So, I planted them about two weeks ago, and I woke up this morning to 45 degree temps. I do not know if the roots will survive being planted this late in the fall. So, I would like to take some cuttings, and root them in water. As mentioned before, I have 4 small plants, but the bigger plant already has a Y. Can I cut all 5 of them at the base and try to root them? For the bigger one, can I cut into 3 parts and root each part? Thanks in advance for the help. Brian

Yum, I love caramel, too! Don't get me wrong, I like chocolate, but LOVE caramel! If you can stand a couple more.... Chocolate Turtle Torte Source: St Paul Hotel Crust: 3-2/3 c pecans 1-1/4 c sugar 7T unsalted butter In food processor blend pecans and sugar, add melted butter in steady stream until combined well. Turn out mixture into a 12" tart pan with removable bottom. Press to 1/8" thickness on bottom and 3/8" on sides. Bake at 350F for approximately 20-25 minutes or until lightly toasted. Cool. Filling: 1lb semi sweet chocolate 2 c heavy whipping cream Bring cream to a boil and pour over coarsely chopped chocolate. Mix until chocolate is melted and mixture is combined well. Pour into cooled crust and refrigerate for 3 hours or up to overnite. Caramel Sauce: 4oz unsalted butter 1 c sugar 1 c heavy whipping cream 3/4 c crushed pecans (for garnish) In heavy saucepan melt butter, add sugar and cook until dark brown (not burnt). Add cream and remove from heat. Mix thoroughly until mixture turns a rich golden color. Drizzle over slices of torte and serve. Sandies by the Sea 2 cups all-purpose flour 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter, softened 2/3 cup firmly-packed light brown sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup pecans, lightly toasted and very finely ground* 20 caramel candies 3 tablespoons cream or whole milk 2 to 3 tablespoons large crystal sea salt or fleur de sel, as needed** 1 cup chopped bittersweet chocolate or semisweet chocolate morsels 1.Combine flour and salt in bowl; set aside. 2.In a mixing bowl, cream butter and sugar until light and fluffy. Add egg and vanilla; beat to blend. Add dry ingredients in batches, mixing between each. Stir in ground pecans. Cover and chill dough until firm. 3.Preheat oven to 350�F (175�C). Line baking sheets with parchment paper or butter the sheets. 4.Roll dough into 1-inch balls with floured hands. Place on baking sheet at least one inch apart, and form a cavity in center of each ball with thumb. Bake for 13 to 15 minutes or until bottoms are brown and set. 5.Remove cookies from oven; cool briefly on baking sheet. Transfer with a metal spatula to a wire cooling rack set over a piece of parchment paper. 6.Melt caramel candies and cream together in a saucepan over low heat, stirring frequently. Fill center of each cookie with approximately 1/2 teaspoons of caramel. Sprinkle warm centers evenly with sea salt, and let sit until firm. 7.Place chocolate in plastic bag in a bowl, heat on medium at 30-second intervals in microwave. Massage between each interval until melted. Cut a small hole in bottom corner of bag, drizzle chocolate across each cookie; add additional salt if desired and allow cookies to sit until chocolate has become firm. Makes about 4 dozen. *To toast pecans, place nuts in a single layer in an ungreased shallow pan. Bake at 350�F (175�C) for 5 to 10 minutes or until golden brown. Remove from pan to cool. Finely chop cooled nuts in a food processor or blender. Linda

Buche De Noel 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 5 eggs, separated 1 cup granulated sugar, divided 1 tsp vanilla 1/2 cup powdered sugar 1 cup semisweet chocolate chips 3/4 cup heavy cream 1 tbsp rum Cocoa Frosting (recipe follows) White Chocolate Curls 2 tsp unsweetened cocoa powder Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again. Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside. Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form. Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally. Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices. Cocoa Frosting 1 cup heavy cream 2 Tbsp unsweetened dutch processed cocoa powder, sifted 1/2 cup powdered sugar, sifted 1 tsp vanilla Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use. From: "Holiday Celebrations Cookbook" I've made this several times and got raves. Linda