Q: Dwarf cannas grow to about three feet tall. They come in a variety of colors, such as the bright red Ambassador or the City of Portland, which is known for its salmon color. Regular cannas are much larger in size, so dwarf cannas tend to grow better when potted. Potted cannas will grow in almost any potting medium that can be purchased at a garden supply store--they’re really not very picky. However, it must be soil that drains well, as cannas don’t do well with soggy roots and could develop mold. You will also have to choose your container based on the size of the variety of canna you are choosing to plant. If you are not sure how large your specific canna can grow, run an online search or ask someone to help you at your garden supply store. Remember, you can plant your cannas with other plants in your container, but just remember that all of the plants in one container must have the same water and sunlight needs or else they will not do very well. Plant your rhizomes (or tubers) in these holes, making sure that each dwarf or medium rhizome is at least 1 foot (.30 m) away from the next rhizome, unless you are planting them in a container, in which case you can often fit two or three tubers in a container. If you have a larger variety of canna rhizome, make sure that there is at least 2 feet (.61 m) distance between rhizomes. Make sure that the growing points (or eyes of the tuber) or pointing up. You should water your cannas right after you plant them so that the soil will settle around them and they can start to grow. When they have begun to sprout, water your plant as much as needed, keeping an eye on the soil to make sure that it is always relatively moist (though not soaking wet). It is recommended that you bring your cannas outside so that they can get full sunlight during the warm months. If you do choose to keep them inside, make sure they are near a window that provides them with bright sunlight for most, if not all, of the day. If you did bring your cannas outside for the summer months, make sure that you bring them back inside before the first frost has the chance to harm them. Store them indoors where the temperature stays at around 45 and 60 degrees F (7.2 to 15.5 degrees C). You can also dig up the rhizomes and store them in a plastic box with peat moss or perlite.
A: Consider buying dwarf cannas for your planter. Use well-drained, good quality soil. Purchase a pot with drainage holes. Dig holes that are 4 to 6 inches deep (10 to 15 cm). Water your cannas. Make sure your potted cannas get plenty of sunlight. Bring your pot inside before the first frost.

Article: Place 1/2 pound (226 g) of dried Great Northern beans into a large bowl. Pour enough water to cover the beans by at least 2 inches (5.1 cm). Leave the beans to soak 8 hours to overnight at room temperature. You will need to soak these beans so they cook within a few hours. Soaking will also reduce the enzymes in the beans that cause gassiness. If you don't have time to soak the beans for a long period of time, put the beans in a large pot on the stove. Cover the beans by at least 2 inches (5.1 cm) of water and bring it to a boil over high heat. Boil the beans for 2 minutes and then turn off the heat. Put the lid on the pot and let the beans soak for 2 hours. Drain the soaked beans through a colander and transfer the beans into a large pot or Dutch oven. Stir in 1 to 2 ham bones, 1 bay leaf, 2 fresh thyme sprigs, 1 onion cut into 4 pieces, 3 cloves of garlic, and salt and pepper to taste. Turn the heat to high so the water begins to boil vigorously. Turn the heat down to medium or until the water bubbles gently. Simmer the beans with the lid off of the pot until the beans soften and a lot of the water evaporates. If the water completely evaporates, add enough to cover the beans. Stir the beans once or twice as they cook. After 2 hours, taste some of the beans and check the texture. If the beans are still firm, continue to cook and check them at 15 minute increments. Add more water if it evaporates before the beans are finished cooking. If the beans are soft, turn off the heat and adjust the seasonings as needed. Remove the bay leaves, onion, and ham bones before you serve the hot beans. Refrigerate the leftover beans in an airtight container for up to 1 week or freeze them for up to 3 months.
Question: What is a summary of what this article is about?
Soak the beans for at least 8 hours. Use the quick soak method if you're short on time. Combine the Great Northern beans with the remaining ingredients. Cover the beans by 2 inches (5.1 cm) of water and bring it to a boil. Reduce the heat and simmer the beans for at least 2 hours. Check the beans and serve them.

Q: Once your hair is shoulder-length, it starts to look weighed down. Opt for a cut that hits between your chin and collarbone — or even shorter, if you prefer! Fake a voluminous look on super-short hair by cutting the sides closer to your head and leaving the top a little longer. Style the top with a volumizing product and a round brush to give it lift. Layers can make your hair look thinner, especially if you opt for a style with a lot of layering. Instead, choose a bob or similar style with a strong, blunt line across the bottom to make your hair look fuller. Avoid blunt cuts that are done with a razor. These can cause your hair to look frizzy and can make it appear even thinner. If you don’t mind coloring your hair, highlights can create a 3D effect, making your hair seem fuller. Lighter highlights should be closer to the top, while lowlights and your natural color should fall towards the bottom.
A:
Cut your hair short or medium length for more bounce. Opt for a blunt cut for the most fullness. Get highlights to add dimension.