I live in zone 6b not zone 2. Crape Myrtles are listed in most references as being hardy in my zone. They don't bloom well here like they do down South because of the lack of summer heat. But from my observations, the fall foliage is superior to what they exhibit in the South. Even though I live in MA, I grew up in Alabama and I missed seeing certain Southern plants including Crape Myrtles. I like to push the limits of perceived hardiness of plants and wanted to give some Crape Myrtles a try. They are quite root hardy where I live and are rarely killed outright. The first year or two can be a little dicey here as far as the top growth is concerned but once established like mine are now, the top growth can handle substantial cold snaps. I've had the Hopi CMs for 7 years and the Acoma for 8. I've had a Red Rocket and Pokemoke too for about 6 years but their top growth is not as hardy as the other two varieties. However, they are definitely root hardy here.

I've been happy with Cook's Illustrated's recipe. I typically julienne thick-cut prosciutto and use that in place of the pancetta, and I tend to use cremini rather than white mushrooms. Other than that though, unfortunately I can't remember what changes I made that warranted it a "best ever chicken marsala" vote from my wife when I made it last, as posted on WFD 328. Cooks Illustrated - Chicken Marsala Ingredients 4 boneless, skinless chicken breasts (about 5 ounces each) 1cup unbleached all-purpose flour Table salt Ground black pepper 2tablespoons vegetable oil 2 1/2ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide 8ounces white mushrooms , sliced (about 2 cups) 1medium clove garlic , minced (about 1 teaspoon) 1teaspoon tomato paste 1 1/2cups marsala wine (sweet) 1 1/2tablespoons lemon juice from 1 small lemon 4tablespoons unsalted butter cut into 4 pieces, softened 2tablespoons chopped fresh parsley leaves Instructions 1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside. Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven. 2. Return skillet to low heat and add pancetta; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until pancetta is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic, tomato paste, and cooked pancetta; sauté while stirring until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes. Off heat, add lemon juice and any accumulated juices from chicken; whisk in butter 1 tablespoon at a time. Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

I keep coming back to this thread. So many beautiful photos. I can't single anybody's out, but Ingrid, I agree with Marlorena and Sheila about your garden. Serene. I always drool over Hoovb's and Marlorena's gardens, but Nicholsworth55, your photo of your burning bushes, made me say "WOW" out loud. Most unlike this reserved Englishwoman. Are they Euononymus alatus? It has been a difficult 2 years here. First the broken leg with complications, which kept me from tending the garden all summer and autumn last year. This year, no rainfall to speak of meant that lots of plants simply didn't flower, or simply faded away. I am hopeful that next year will be good. Still. There are some things I am thankful for.... The new little mandarin tree, which has replaced an ancient orange tree, that died of old age. Fuchsia triphylla, which flowers year round. Lady Emma Hamilton and Sombreuil in the background. Always blooming Pelargoniums. Dead and non performing plants removed, ready for replanting. Always cheerful Bougainvillea in one of the apricot trees. Self seeded lavender. In the way, but I don't have the heart to remove it. Pretty Jessica. TBC

They are functional of course but not aesthetic as there is no comparison between even the most "elegant" ceiling fan and a chandelier or other ceiling lighting fixture aesthetically. I might have them on a verandah or three season porch or a family room with a very casual vibe or outdoor vibe but I would never juxtapose with furniture I have selected for a living room or master bedroom because it would clash with the design vision in those rooms - my ceiling fixtures were carefully chosen to add to the decor of the room. If I needed some kind of ventilation apart from my A/C or open windows, I would probably get one of those very sleek well reviewed Dyson fans which are unobtrusive and which could be stowed away when not necessary. I have a very slim tower fan which I have used for this purpose when I wanted to augment the circulation in my master bedroom but I stash it away except for those relatively infrequent occasions when I need to supplement the A/C or just open windows isn't enough. And I used to love lying in bed with the old fashioned window fan that brought in the wonderful night air.