First, I am not sure I'd care about the utility lines. Is your concern that some day you might have to dig up the lines? Second, you can grow any rose in a container. It will not be as happy as in the ground (provided your ground has good soil and drainage). As mentioned, it will grow quite a bit smaller. I am not sure if that's a problem for you or not. I am growing "Climbing Royal Sunset in what is probably a 15 gallon pot. This particular climber tends to get about 15 feet tall, which is moderate in size. (As compared to a large rose like Cecile Brunner which grows to 30 feet or more.) It is now 7 years old and it is about 8 feet tall. It is clearly much smaller than it would be had it been in the ground. On the other hand, it is healthy, blooms well, and I enjoy having it. I have it climbing on a trellis I mounted in the pot. I got the idea from a local nursery which is growing a few climbers in large whiskey barrels for display on their asphalt growing area. They are probably 15 feet tall and look fabulous, so it clearly can be done. It just depends on what your expectations are.

Here is today's bloom, ANGELWALKER. It's a new one we planted in the fall. I like it. It is big and you can easily see it from afar. I think it's a keeper. Nancy

On Monday my wife announced that 6 people were coming over for dinner on Tuesday. I had a pound of Mahi Mahi and a pound of shrimp that I needed to use so I decided to make a jambalaya following the recipe I had posted earlier that day, but with the mahi mahi substituted for the chicken. The she told be that at least one and maybe two of them were vegetarians. I was focused on using the shrimp and fish, and focused on making Jambalaya so I decided to make it and then also make a pot of vegetarian jambalaya. I looked up a half-dozen recipes and made the following synthesis of the recipes I had read. Even the non-vegetarians in the group who tried it liked it. I tried some, and like the overall flavor, but wasn't happy with the texture of the Tofurkey smoked sausage I used. Note: I don't have accurate measurements for the spices I used because I left work at 4:30 P.M. and had to shop for ingredients on the way home and have both jambalayas and the rice and the cornbread casserole ready by 6:30 P.M. Also I intended to include chick peas based on the picture ynnej included above, but forgot to buy them. Vegetarian Jambalaya 2 medium yellow onions (chopped) 1 zucchini (halved lengthwise and sliced) 1 yellow squash (halved lengthwise and sliced) 2 cans diced tomatoes (drained half-heartedly) 1 small can tomato paste 1 bell pepper (cut into 3/4" square pieces) 2 stalks of celery (sliced) 1 portobello mushroom 1 Veggie smoked sausage (sliced) (I used Tofurkey brand) 4 cloves crushed garlic 1/2 tsp thyme ? 1/2 tsp black pepper ? 2 tsp smoked paprika ? 2 tsp creole seasoning ? 1 Tbsp diced pickled jalapeno 4 shakes Frank's Red Hot sauce Method: Cook onion in vegetable oil over medium heat for about 5 minutes. Add thyme, black pepper, creole seasoning and paprika Add bell pepper, garlic, and celery, cook for another 10 minutes, Add diced tomato, jalapeno and red hot sauce, simmer While that is all simmering for each of the veggie smoked sausage, zucchini, yellow squash and mushroom: lightly brown them in vegetable oil in a small frying pan and add them to the pot Served on top of rice that was made with 50/50 water/vegetable stock.

I'm kind of in-between being away for the weekend, some family things, having some company and getting ready to go away for a month next week and I'm sorry to say I'm not doing anything for Mardi Gras this year (except for a tree and a couple of decorations in my kitchen). You recipe looks like a winner to me, thank you. Is there any seasoning sprinkled on the pork?