1. is too far away to id. for certain. Possibly Spiraea arguta clipped so it hasn't flowered. 2. is a Fuchsia - not necessarily a winter hardy one. 3. is Buddleja - quite likely a self sown one that someone has attempted to cut down. 4. Sorbus cultivar possibly S aucuparia 'Chinese Lace'. 5. Philadelphus or Deutzia - new growth is tricky to distinguish. Erring on the side of Philadelphus. 6. Potentilla fruticosa (see above for the latest name change but still widely referred to as Potentialla.) 7. Campanula portenschlagiana, a very common self sower. 8. Aucuba japonica All are run of the mill except the Sorbus. If you cadged that one you got a bargain.

The great thing about all purpose flour is that you can use it for all purposes. There are a few different kinds of wheat that are our main supply. Other forms are usually given a separate name, such as einkorn, spelt, emmer, farro (which can actually be three different ones, but is usually used for the one with the biggest berry). For the full explanation of the wheat varieties, search on Grainlady and read her posts. Basically, however, there are some that have 12-14% protein, from which gluten is developed, 8-10%, and 6%-ish. AP flour is a blend of high and low protein flours to make one that's around 10.5%, with some variation by company. KA AP is higher in protein than most other APs and very appropriate for many breads, but not so great for cake. Some bread flour is very high protein, and most is a percent or two more than the AP from the same company. Cake flour is usually about 8% protein and pastry flour is 6%. You don't want to develop gluten for cakes and pastries! That's why you're warned not to overbeat them. You can't tell the protein content based on the nutrition label. It gets lost in the rounding error. KA and some others label their bags with the actual protein content. So, the point of bread flour is that the higher protein content develops more gluten, making for a stronger rise. That's not necessarily a higher rise. For that, they often put malted barley in the flour, more often AP, because it's already a blend, as well as enriched (vitamins and minerals) if it's bleached. The stronger gluten will show in the crumb structure and texture. Bread is whatever you want it to be. If you're making bread you like with the flour you have, then it's good! If someone else prefers another, that's good too. Some people prefer a stronger cake from AP, some like a flyaway light cake crumb from cake flour. Some people mix their own to get it just right. Unless you're in a competition with a particular standard sheet that it's being judged to, none of this matters so long as you and those you're feeding like what you're making, so don't let it get to you.

Annie, I am guessing that where I live, the processed items are used a lot. I seldom see raw chicken in anyone's cart...lots of chicken nuggets and frozen chicken tenders! Different parts of the country means different items on the shelves, I guess. I think I saw 25-30 different kinds of frozen pizza yesterday. You know, your mom may have it right! Turkey tastes different, but it might be the gravy in the frozen pot pies. I make my own chicken pot pies (less salt) and wrap them for the freezer. No matter what I do, the gravy gets absorbed. I keep adjusting the recipe, but I think it might be that the big corporations can flash freeze the pot pies. My pies aren't as pretty as the store bought pies, but I am using a hamburger bun pan for the pot pies.

Well, you can pot anything together but you'll soon learn that some will overwhelm the others and that while one may thrive, another will not. Go ahead and leave everything as is for now ... They will tell you when it's time to move it to its own pot. When potting multiple plants, you'd have to ensure everything in that pot has the same water, light, and fertilizer needs. Otherwise, some will thrive and others will not. Your safest bet is to stay in the same family. You'd also have to identify the varieties that don't grow too large or have extensive root systems. Succulents with large root systems should remain separate. They will overwhelm or choke off the roots of smaller succulents. A good group of succulents to consider are 'Chicks and Hens' ... These are smaller and wont overcrowd each other. Plus they come in a very nice variety.