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If the budget doesn't stretch to these initially, start a savings plan. This might include retrofitting options such as insulation, solar heating, and gray water systems. Not being able to afford these straight away isn't a reason to avoid them; it's a good opportunity to agree that you will save up until you can afford them. Purchase Energy Star appliances and recycle old ones. New appliances can sometimes be a greener choice in the long run. Learn how to heat water using solar, and make your own electricity. Don't expect everyone in the family to change their ways overnight but do expect everyone to need gentle reminders to change long-held habits. For family members who feel less inclined to participate, try to offer incentives to get them to at least try a few small changes. Give the reluctant family member a small project and be generous with your praise when they complete it. Small projects include recycling bottles, cans, and paper, and turning off the water while brushing your teeth. Incorporate green living into your life every day by showing how it is done. Also, make it clear how simple it can be and how fulfilling it is for you. Set the example and your family members will follow. It can be a good strategy to ask your family to help you with the green changes that you wish to make and to offer to help them with the green changes that they wish to make.

summary: Plan ahead for costlier green solutions. Be patient. Be a good example.

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Scoop out a narrow depression using the tip of your trowel. Remember that miniature roses should be planted at least 6 inches (15cm) deep, while full-sized plants and bushes may need 18 inches (46cm) to get comfortably situated. Heap the loose soil around the edges of the container rather than throwing it out. You'll need it to fill in the hole later. Remove the young rose from its nursery pot and transfer it to the growing container. Use your fingers to gently separate the roots so that they're spread out evenly within the soil. Then, push the loose soil in around the plant and pat it down lightly to compress it. The top of the soil should be about even with the bud onion (the bulbous, woody stalk at the base of the plant from which the stems will sprout), so that the roots are submerged by 12 inches (2.55.1cm). Be sure to pack the soil firmly enough to anchor the rose, but not enough to smother or constrict it. Plant your rose at about the same level it was at in the pot or container. You will want a pot that is deep enough to fit your root ball and still leave about 1 inch (2.5cm) between the soil and the top. This helps prevent spilling when watering. If you're cultivating a full-sized species, drive a gardening stake down into the soil just off to one side of the plant and bind it to the plant's lower canes using a looped rubber band or piece of twine. Once in place, it will act as a support structure for the rose to cling to as it grows. Sink the stake as deep as possible to make sure it's secure. Ideally, it should reach all the way down to the bottom of the container. When raising an entire bush in a barrel, washtub, or grow bag, it's a good idea to put down multiple stakes 1012 inches (2530cm) apart. If you attempt to grow larger types of roses without the aid of a separate support structure, they'll eventually droop and spill out over the sides of the container.

summary: Dig a hole deep enough to seat the rose. Place the rose inside the hole. Provide a stake for large roses to climb.

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If the oyster is open and doesn't close when tapped on the shell, do not buy it. To test closed oysters, knock two of them against each other -- if they sound hollow, don't buy them, as they've already died. Fresh oysters should feel heavy and full with water, and dead oysters will be light and empty. Fresh oysters should smell like a sea breeze. If they are fishy or odd smelling, don't buy them. If you need to store oysters, cover with a damp cloth in the fridge. Do not cover or seal with plastic wrap -- oysters are living creatures and cannot be suffocated! a thick, dull-pointed blade for shucking. While you can use any knife, chances are good you'll break them beyond repair if you aren't careful. A dedicated oyster knife is, by far, the most efficient way to proceed. Be sure to really get in there, scrubbing away any excess dirt and sand. When done, leave them in cold water as you shuck, keeping them cool as you work. Note that, while this cold water will drown the oysters, you are about to cook them. As long as you are shucking right before cooking, it will be fine. This allows you to drop the oysters, along with their desired liquids, into a cooled area while you work. Shucking takes some time, and you do not want your shucked oysters to go bad while you're at work on the other ones. Look lengthwise across the shell. You should see where the two halves meet, with one shell is relatively flat and the other has a rounded belly. The rounded half is the bottom of your oyster. It can be hard to find on some oysters, but some practice will make it apparent. The hinge is where the two shells meet. Position the towel so that the hinge faces your dominant (cutting) hand. You want the oyster in the towel like a hotdog in a bun. This towel will protect the hand holding the oyster down and keep things from sliding as you cut. You are not trying to drive the point into the oyster. You're just trying to get a "foothold" in the hinge, which will allow you to use the knife to pry the shell apart. It can take some time to find this sweet spot, but all oysters have them. " Again, this isn't brute force -- you're not jamming the knife into the shell so much as using it to create space between the two shells. Keep working the knife up, down, and around until you feel the oyster yield and pop. Once you've got the oyster started, push the knife slightly further in and twist 45-degrees until the wide part of the blade prying the shells open. When done, whip your knife off on the towel to remove any extra mud or dirt stuck in the hinge. Keep the belly of the oyster flat on the towel to ensure none of the liquid drips out. This cut severs the muscle keeping the oyster closed. Simply cut across, using the top shell as your guide. The oyster, tucked safely in the belly, will await with its liquids as long as you keep it steady. If, upon opening, you smell a fishy smell from the oysters, toss them out. Use your knife to pry the oyster out of the bottom shell, juices and all. Check to make sure no bits of shell flaked off into the oyster meat, then simply dump everyone into your bowl and keep shucking. If you find a tiny little crab in the oyster, just toss it out -- these little oyster crabs won't affect the final flavor or freshness of the oyster.
summary: Only buy fresh oysters if they are closed tight, or close immediately when touched. Purchase an oyster knife: Rinse and scrub all the closed oysters under cold water. Set up an ice bath by filling a large bowl with ice and water and nesting a smaller bowl inside of it. Find the bottom of the oyster and place it on a small towel. Using half of the towel, cover up all of the oyster but the hinge. Poke the tip of your knife into the hinge, searching for a place you can easily pry the shell apart. Twist and pry the knife to lift the shells apart, prying until they "pop. Turn the knife perpendicular to the oyster to pop it open even more. Cut along the flat top shell to completely open the oyster up. Dump the liquid and oyster in your cool bowl, toss the shell out, and repeat.