Q: As a hardy perennial, it can handle the occasional drought, but that does not mean you should make a habit of forgetting about it. Once the top inch (2.5 centimeters) of soil feels dry, you can give the plant another watering. Note that confederate jasmine grown in pots may need more watering than jasmine grown in your garden outdoors. If located indoors, you can shield the jasmine with sheer curtains. During the winter, you should allow the plant to soak in at least four hours of direct sunlight each day. Indirect light is not necessary for jasmine planted outdoors, as long as the jasmine is planted in the ground. Soil dries faster inside a pot than it does in the ground. As a result, a potted jasmine indoors may struggle to retain enough water if kept out in direct sunlight for an extended period of time, while a garden jasmine can stay out in direct sun for several hours without suffering damage. If planted in a pot indoors, you should strive to maintain a daytime temperature of 68 to 72 degrees Fahrenheit (20 to 22 degrees Celsius) and a nighttime temperature of 50 to 55 degrees Fahrenheit (10 to 13 degrees Celsius). Use a balanced, water soluble fertilizer, and apply it after you water the plant. If the leaves start to yellow later in the growing season, you may need to apply more fertilizer. Use twine or yarn. Training the vines to climb will maximize growth. Remove the bud at the end of the vine by pinching it out with your fingers or by snipping it off with a pair of garden shears. Doing so stimulates branching and results in fuller plants. The energy inside the plant will be guided away from the single flower bud and redirected toward side shoots, instead. Cut the stem off above the node. Regular pruning can be done to cut the plant back, but occasional pruning can actually stimulate further growth in the same manner that pinching the buds back can. Failing to prune your jasmine may cause it to grow wildly, causing it to overflow and get out of control. Pruning allows you to control the direction of the spread. These cuttings can also be used to propagate more confederate jasmine plants, if desired.
A: Water your confederate jasmine regularly. Try to provide the plant with bright indirect light. Monitor temperature changes. Add fertilizer in the spring. Tie the vines onto the support pole or trellis as they grow. Pinch back the tips of the vine. Prune the vine after it flowers if you need to restrict its spread.

Q: Decide on one of the three most common meats to roast: ham, prime rib, or turkey. Or, break away from the norm and choose either beef, lamb, poultry, pork, or veal. Available cuts of meat include: Beef: bottom round; brisket; eye round; rib eye roast (with or without bone); round tip; rump; tenderloin; tri-tip. Lamb: leg (with or without bone); shank leg; shoulder. Pork: crown; ham; loin; ribs; shoulder/butt; tenderloin. Poultry: chicken breast; rock cornish game hen; turkey breast; whole chicken; whole duck; whole goose; whole pheasant; whole turkey. Veal: loin; rib. Once you have chosen which type of meat to roast, decide which grade of meat to purchase. Choose "prime" for the highest quality, which includes more fat marbling within the meat and thus more flavor. Go with "choice" for a less expensive cut that still has a fair amount of fat throughout the meat. Pick "select" to save money and/or reduce your fat intake. Keep it simple and rub your roast evenly with salt and pepper. Or, create a more diverse seasoning mix for more complex flavors. To season the inside as well as the outside, marinate your meat for two days before roasting. Flip the meat over at regular intervals to make sure it is evenly marinated. Choose one of the following recipes or pick one of the many, many others to be found online: Beef seasonings: 1 teaspoon salt, teaspoon pepper, teaspoon garlic powder for each pound of meat. Chicken seasonings: 1 ounce melted butter, teaspoon minced garlic, 1 teaspoon salt, teaspoon pepper, teaspoon garlic powder, rosemary and/or thyme to taste, for each pound of meat. Lamb marinade: cup fresh rosemary, 2 tablespoons dijon mustard, 2 tablespoons olive oil, 1 teaspoon soy sauce, 1 cup beef broth, 1 chopped garlic head, 1 chopped onion for 6 to 10 pounds of meat. Pork seasonings: 1 teaspoon garlic salt and teaspoon of black pepper for each pound of meat. After you remove the meat from the oven, let it rest before carving. Give the meat time to reabsorb the juices inside so they don't spill out when you carve it open. Allow thinner cuts at least 10 minutes to cool. Give thicker cuts a minimum of 20 minutes, since their core may still be hot enough to continue cooking the meat from the inside out. After that, transfer the meat to a carving board to slice it up. Refrigerate or freeze your leftovers no more than two hours after it has finished roasting. Halve that time to one hour if the room temperature exceeds 90 degrees Fahrenheit. If you have a lot of meat left, distribute it into multiple small, airtight containers so that the contents cool off more quickly. Roasted meat will last three to four days in the refrigerator and two to six months in the freezer.
A: Choose which meat to roast. Check the meat's grade. Season your meat. Let the meat cool before carving. Store meat safely.

Q: chi-ow) chi-ow) bwon-a jor-nat-a) bwon-a sair-a) a-dio) a-rived-air-chi)
A: Hello ~ Ciao (pronounced: Hi ~ Ciao (pronounced: Good day ~ Buona giornata (pronounced: Good evening ~ Buonasera (pronounced: Farewell ~ Addio (pronounced: Goodbye ~ Arrivederci (pronounced:

Q: Explain to them about sex, the dangers and everything they will need to know while they are at school, so that they do not get fed wrong information at school.
A:
When a child of 11 starts Secondary/High school, they will see and hear lots of things about sex, and may want to have a relationship with someone. Make sure a child is not being bullied into kissing/relationships/sex, by regularly talking to teachers, and to your child.