They grow fast to be trees. Also, if it is as far from strong light as it seems, it will grow long lanky branches that won't be able to support its own weight. You can prune it back and new branches will grow. If you prune it, the white sap (latex) causes a rash in some people and to avoid a painful temporary blindness, don't ever rub your eyes if they have sap on them. To stop the sap from flowing, douse it with water. Just throwing out an opinion here, please don't take offense. These plants make poor houseplants. They are somewhat toxic; even a tiny cut makes it bleed quite a bit. They grow fast, and the last thing most homes can accommodate is a large, fast growing, spiny shrub whose flowers are tiny tiny tiny and the only thing they attract is houseflies. If the owner is not a serious plant person (less than 5 plants usually), then this experience can sour them to plants. There are a bunch of Euphorbias being grown for the trade that make poor houseplants. Cheif among them is trigona, and Euphorbia tirucalli also comes to mind. Plants like Kalanchoe daigremontiana are better gateway plants. They take abuse, multiply like crazy and give an interesting bloom even if you grow it on a flat rock. Soon, you grow plants like Begonias and African Violets. Then you grow up and develop into a refined, modern human and take interest in cactus (and house friendly succulents). Of course, you can always move to Nirvana (San Diego) and grow all of them outside in the ground.

Did it look like this? If not, can you describe the shape of the leaves on the vine? Here is a link that might be useful: Passiflora incarnata fruit

Diane, I'm glad to see you here too, I've missed you. This recipe is something the girls love, it's from Carol/Dishesdone, she posted it here years ago. The notes are hers. Brisket by Dishesdone 1 4-pound beef brisket Kosher salt Pepper 2 onions, thinly sliced into half moons 1/2 cup ketchup 1/2 cup prepared chile sauce (Heinz Chile Sauce) 3 tablespoons brown sugar (I use more) 6 cloves garlic, minced 1 12-ounce bottle beer Salt and pepper both sides of the meat. Place beef in a roasting pan. Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic, and beer. Pour mixture over meat. Cover securely with foil. Bake at 300 degrees F for about 4 hours or until the brisket is fork tender. You can puree the gravy if you like it thicker. NOTES : Use more onions if you want to. I like lots of onions in the gravy. I don't puree the gravy. Freezes well. It tastes even better the next day! Elery mostly does our in the smoker, that's our favorite way, but I also like this one from Tyler Florence: Beef Brisket Recipe courtesy Tyler Florence 4 large garlic cloves, smashed 1/2 teaspoon kosher salt, plus more for seasoning 4 sprigs fresh rosemary, needles striped from the stem and chopped 1/4 cup extra-virgin olive oil 1 (4 pound) beef brisket, first-cut Coarsely ground black pepper 4 large carrots, cut in 3-inch chunks 3 celery stalks, cut in 3-inch chunks 4 large red onions, halved 2 cups dry red wine 1 (16-ounce) can whole tomatoes, hand-crushed 1 handful fresh flat-leaf parsley leaves 3 bay leaves 1 tablespoon all-purpose flour (optional) Preheat the oven to 325 degrees F. On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine. Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy). Welcome back! Annie

I'm in Ontario too - it kind of amuses me to see an American having an issue getting something from a Canadian store. I don't know how many times I've wanted things from stores located in the states that I can't have shipped directly here because they won't ship over the border... not to mention the places that will ship to Canada, but have rather high shipping charges while they advertise free shipping prominently for US customers. Can be a bit galling at times, but luckily I have family down in the states that I can get stuff shipped to and they'll forward it on up here. Lots of different reasons companies won't do it due to taxes, border charges and damage due to the poor treatment of packages going over the border with the expanded security stuff and that sort of thing.