smt224, no it is not. I am in zone 8, South Carolina. We grow cuttings mostly in sand for 5-6 weeks, so you have time. I know some people bury the cuttings in fall or winter & dig them up in early Spring. Some keep them in cold temp. of 40F to 35F for a few weeks, then root them. We always treated them like any other cutting. I do know a gardener who move the rooted /potted cut into the Green house after first frost HARDEN THEM OFF. He then moved them out in the Spring for sale.

I once cooked a turkey all night. Started it about 11 PM at 420 for 45 minutes, then turned the oven down to 200 without opening the door. I was awakened about 4 by the smell of turkey cooking....and couldn't really get back to sleep. By 10 the turkey was falling apart, but we weren't going to eat before one and then was when the rest of the family would come. So I left the turkey in the 200 oven. By dinner time the legs were separated from the body as were the wings and the breast was stringy and over done....it was impossible to carve nicely. I wouldn't even consider doing that again....but no one got sick...the turkey just wasn't very good. I did it to avouid having to get up at 5:30 or so to have to get the turkey into the oven....but Iw as awake at that hour any way because the smell of cooking turkey woke me. Now if I need to get a turkey done in a hurry, I crank the temperature of the oven. The turkey tastes and looks better and I think it';s safer. Linda c

msfirstein - you have not used the probe? It has worked well a few times for me but not on Thanksgiving. A friend of mine suggested to forget the probe and buy a Sonoma meat thermometer. Ever use that? Cooper - I stuck the darn probe into more places than the turkey was born with and it still said "It is done". I was too busy to call GE in the last several days (picking out colors for the kit/fam rms) but while it is still under warranty, I will have it checked. San - you have no idea how many times I have forgotten a dish. At my age, over 60, I now do a menu on my wordprocessor and put it in a frame on my counter. Guests think it is clever. Little do they know that if I did not have it, they would be eating only salad and dessert.

I have a memory that when I first learned birds that the slate-colored juncos were their own separate species but have now been rolled into one species along with one or two other kinds to become dark-eyed juncos. After looking at the photos on the linked Cornell site, I am amazed that someone figured out that they were all one species, given the regional color differences. I've always liked them (along with Chickadees) because they seem unfazed by cold or windy weather and are out and about regardless.