I have a two tone red and white if you would like to trade

Just to let you know that is a thanksgiving cactus not a christmas cactus..the christmas cactus has no spikes on it at all. I would be very interested in a nice piece of this and also would be interested in your corn plant but would like to see pictures of that please:)I have wanted the corn plant for while but need to be sure it is what I am looking for. Some people use the same name for differant plants. RR

Thanks for the info fruitnut,jellyman. I did take the garbage bags off first thing in the am before sun came up, as I thought about the leaves/trees cooking. The news here says that 90% of the peach crop in south carolina is gone. I don't know what else I could have done, as the 10-20mph winds during the cold snap here, would and did prevent any heat sources near trees from keeping the air warm. I am watching the 4 peach trees to see if in next month leaves come back, and I will be careful not to overwater them. I pour 5 gallons of water each week on each tree, includes the cheeries and apples. As I said before the apples and cheeries are fine, as jellyman pointed out, I would have been better just to have not done anything, and not used the garbage bags. Thanks for all the info.

What about a peach chutney? A little hot spice and sweetness in one. Perfect for serving with poultry or pork. Here is one recipe but there are plenty of others. 20 to 24 peaches, medium to large, slightly under-ripe - just not dead ripe (total weight about 6 lb or 3 kg) - regardless of the raw intact amount, you 'll need about 3.5 to 4 quarts of peeled, cut up peaches. 3 cups brown sugar 1 large onion (finely chopped ) about 3/4 cup 5 cups red wine vinegar or apple cider vinegar 1/4 cup mustard seed 1.5 teaspoons ginger paste (available from Asian grocery stores), or 2 Tablespoons ground dry ginger or 1 teaspoon fresh grated ginger. 2/3 teaspoon cumin seeds or ground cumin, if you can't get the seeds 1 cup raisins 1 teaspoon ground coriander 1/4 teaspoon cinnamon 1 teaspoon red cayenne pepper 1/4 teaspoon ground cloves 1 teaspoon garlic paste or puree Equipment Jar grabber (to pick up the hot jars) Lid lifter (has a magnet to pick the lids out of the boiling water where you sanitize them. ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) Jar funnel ($2 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) At least 1 large pot Large spoons and ladles Ball jars (Publix, Kroger, other grocery stores and some "big box" stores carry them - about $8 per dozen quart jars including the lids and rings) 1 Water Bath Canner (a huge pot with a lifting rack to sanitize the jars of peaches after filling (about $30 to $35 at mall kitchen stores and local "big box" stores, but it's usually cheaper online from our affiliates) You CAN use a large pot instead, but the canners are deeper, and have a rack top make lifting the jars out easier. If you plan on canning every year, they're worth the investment. Here is a link that might be useful: Chutney