Did a google and yes sometimes they do kneel to sleep various answers Here is a link that might be useful: how do giraffes sleep - Google Search

Bill, Bart, Catsrose, Sherry, Pam, Auntlavender, Kippy, Jerome, I'm glad you all liked this, and that you wrote to say so. Communication is precious! Bill, so are poems, the spring water of the soul. Bart, beetles have been pretty bad here, but not as awful as last spring; the "cetonielle" (smaller black ones with white dots) are somewhat fewer, but the population of "cetonie" (green-gold and bigger) seems to have grown. This spring has turned out a lot better than a person would have thought, hasn't it? Some of my Gallicas in particular have had big full blooms such as come only during a good season. About the once-blooming roses, my guess is that you can grow them. Do apples and cherries grow in your area? Tulips and daffodils? All these need winter chill. Here we had some extremely warm winters back around 2005-06, I believe it was, and I worried that there weren't enough chill hours for the plants that needed them, but everything bloomed just fine. I have the highest opinion of these roses, and find they're perfectly suited to my climate, and I suspect to yours as well. Perhaps I should add that a really hot dry spot doesn't suit most of them...well, perhaps the Albas and the Damasks. Funny, I feel guilty when I sit down and just enjoy the sight of my garden, but isn't that what it's there for? Hear, hear, Catsrose. Definitely keep on being proud of your garden and enjoy your visitors' enjoyment. Sherry, I don't draw well, my little sketches grow out of determination and nothing more, though I do enjoy the manuality of them. I need to learn to use a camera. I admire the many examples of good photography I see here and am aware it would be a hugely useful tool for me, but I haven't applied myself to the task of learning. Pam, your rose season sounds wonderful, and a most well-deserved payment for your labors. I think it's marvelous that you offer so many people the memorable experience of being in your garden. Kippy, I bet you already know that you're never done. But it sounds like you're getting close to a kind of gardening that's less chores and more play and enjoyment and experimentation. Jerome, I read Thomas's book early on in my rose growing career and agree that it's a book that promotes dreams. I still have it on my shelf. The sobriety of his style makes it all the more effective in communicating his love for these rare, lost roses and in describing their charm. Did you ever look into the Hybrid Chinas? These are--I read--once-blooming crosses between China and once-flowering old roses that look a lot like their once-blooming parents but are more tolerant of lack of winter chill. I'm getting this from the Vintage Rose Book. The Hybrid Chinas include highly desirable varieties like 'Duchesse d'Angouleme', 'Hippolyte', and 'Juno', all of them having to my eyes a convincing old rose air. If you're interested you could inquire on the forum and see what gardeners who have conditions similar to yours have to say about them. Melissa

I found this! LMAO! (And this is a true story, so help me!) Ahem: "Several years ago, some smarty-pants posted the following recipe: ROAST STICKY CHICKEN 4 tsp salt 1 tsp cayenne pepper 1 tsp thyme tsp garlic powder 2 tsp paprika 1 tsp onion powder 1 tsp white pepper ½ C chopped onion 1 large roasting chicy In a small bowl, thoroughly combine all the spices. Remove giblets from the chicy; clean the cavity well, and pat dry with paper towels. Rub the spice mixture into the chicy, both inside and out, making sure it is evenly distributed and rubbed deep down into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicy, put in a crock-pot and do not add any liquid. As the cooking process goes on, it will produce its own juices. Cook on low 8 to 10 hours, and it will be falling off the bone tender. Sounds simple, right? I got a wild hair one Friday to fix it, and then cook it the next day. So, after work, I went to the grocery (no list, mind you, just reliance on my mighty memory! SNORT!) and proceeded to run amuck. I couldnÂt remember just what spice I had, and when I got a good look at the prices, I decided that I had all the ones that were required, and so I just bought a fresh chicy. Got home, got comfortable, Rog was at work, and all was right with the world. UntilÂ..I got to looking for the spices, and realized to my horror that I was missing a great deal of what I needed. Hmmmm get dressed and go back to the store, or improvise? Improvise, it is! No cayenne? I got FrankÂs Hot Sauce. Thyme? DonÂt need no stinkin thyme! I got oregano! Garlic powder?? Please. I got the real thing. White pepper---ahhhhÂ. I do have that. UmmmÂ. No, I donÂt. I do have an empty can in the cabinet, but I donÂt think that counts. So, I improvised, substituted and down-right lied. Got all the spice together, and then started to mess with my fresh chicy, that I paid more for than my stupid car. As I am pulling out the giblet bag, I noticed that it was hard and cold. Not good, as fresh anything should not be partially frozen. As it reposed on the counter, and I was contemplating on whether I should get the bourbon or tequila out (for me), the d@mned chicy tried to make a run for it and slid off the counter. Onto the dirt and grime, decimated frozen peas, and lots of cat hair that make up the daily mess of my kitchen floor. Freakin greatÂnow IÂm gonna hafta shave the d@mned thing before I can use the rub. I pick it up and throw it into the sink, spreading unimaginable gunk everywhere, wash and dry it, nail it to the counter, and start to apply the rub. Lemme tell yaÂthis ainÂt as easy as it sounds. Nothing like massaging a cold, dead chicy, and getting the impression that it actually likes itÂewwwww! And I donÂt know what they mean by "Large Roasting Chicy". What the h3ll is that?? Mine was 6 pounds, and the rub didnÂt seem to cover it like I thought it should. So, into the galleon sized Zip-Lock bag it goes. No, wait. The d@mned chicy is too big and when I try to shove it in the bag, the rub is getting shoved into the grooves of the sealing part, and itÂs not staying on the chicken. H3LL! LetÂs try this again, and dig outta the grooves as much rub as I can, and smear it on the chicy. DidnÂt work this time, either. (Note: Albert Einstein once said that the definition of insanity was doing the same thing over and over again and expecting different results. Case in point.) I cuss and I fuss, and I finally got the chicy in the bag (BARELY!!), and now, the Zip Lock wonÂt lock. Too much rub in the grooves, and nothing, short of dynamite, will clear it out. OK. IÂm tired, IÂve killed the kitchen, I have spice rub and cat hair all over my face and arms (where they stuck in the chicken juice). I donÂt care anymore. I will be in the local mental facility tomorrow anyway, so why do I care about tomorrowÂs dinner? The chicken won. The rub won. The d@mned Zip Lock (that wonÂt) bag won. They had, until I remember my stapler. My handy dandy, will staple anything, always there for me, stapler. With a maniacal laugh and a smile that would put the Joker to shame, I dug it out of the drawer, and proceeded to staple that d@mned bag **shut**. I was a staplin fool, and I only stopped when I ran out of staples. IÂm sure the neighbors were wondering what was going on as I told the bagged chicy "IÂll get you, my pretty, and your d@mned rub, too!" along with the sounds of out of control stapling. I did eventually get some cheap wine and take a bubblebath, after showering off the remnants of the chicy. Rog saw the poor creature stuffed in the fridge, and wisely chose not to say anything until the next day. The chicy was very good, however, but every time I see a galleon sized Zip lock bag, I get an irresistible urge to staple something."

Thank you for the compliment, Rick. I felt the need to find the perfect pot for all 3 plants before I could pot them, if that makes any sense at all. I am looking forward to seeing them respond with new growth. Next weekend I will be repotting some of my 16 week old A. obesum and A. arabicum seedlings. Some of the multiple plants that we found in Florida gave me a couple of ideas with the repots. I would like to try potting up some juveniles together and train them to form unique duos and trios. If I use 3 different cultivars then come blooming time, if I am lucky there will be 3 different types of flowers on them too. Just an idea...perhaps it will be good material to start a new thread. Tracy