I didn't winter protect any of my Austins. Some aren't doing that great in other respects, only their 2nd year, but they all came back, some like crazy and are too large even though I pruned down to 2' this spring and cut out bad canes. A couple of my new non-Austins I might winter protect. I'm inclined not to bother with any of the Austins, maybe one that was kind of a "runt", see if I can save it. I'm looking to replace some, will look at the Mordens and Bucks. Now I'm thinking more in terms of not growing so many different varieties but having more plants of the same variety that perform better in my growing conditions. Welcome from coming out of lurkdom, wonder why some lurk so long, I had too many questions I couldn't find answers for. Even the experts are always gathering new information and refining their views and skills. I'm so thankful they are here and willing to help.

She was so happy for the help i think she would pay me in Hosta one day a week for the assistance :) I believe she is 80 but you would never know it.. She kept thanking me over and over and I was trying to thank her ... :) She pulled an old tarp out of the shed , we laid the Hosta down in it, rolled it up, and I slung it over my shoulder like a rucksack, I was a veritable Hosta Hobo ... :)

Lhylcn- sealing should ideally be done both by the fabricator in his shop, and again in your kitchen once installed. Most sealer manufacturers I've spoken to say there's no exact number or times it should be done, but it usually takes several applications until every part of the marble is sufficiently sealed. This is tested by letting water sit on the surface of the marble and making sure it beads up well rather than soaking right in. Honing is just a process that makes the marble "dull" rather than shiny. It's a personal preference. My Vermont Danby marble is very honed, very little sheen. Red- two things that have etched my marble instantly are tomatoes and lemon juice. I'd think ketchup would etch, too, being tomato-based. Etching, though, seems not to bother most marble owners, myself included. You can only see it in certain lights, and it's a part of the patina of the living stone. As far as staining, my counters are sealed with Porous Plus 511, and could easily handle ketchup sitting on them for awhile with no stains. I've had coffee droplets that splashed from the Keurig sit overnight and just wipe up the next morning. I have no stains at all. The counter have only been in for about 2 months or a little less, but I've cooked a lot in these months, have had house guests and hosted Easter at the house, no stains! That said, the Vermont Danby marbles are known for being less porous--and therefore a bit more stain-resistant--than many other marbles.

Welcome, adaisy! There are several of us Floridians here. I'm a beginning mosaic addict from over in Deltona area... but there are several others on the west coast side. Actually DH and I are headed to St. Pete next weekend for a music camp. Maybe one day all of us central FL gals can get together for lunch and shopping! Again... welcome!