It looks like my stachys macrantha monieri, not that that's a really big deal. Question, though. Do you grow it in shade, or are you growing the Alchemilla in sun? Both are fairly new plants to me so I am still trying to figure out their optimum locations.

I placed an order to Roses Unlimited the other week with clarity and purposeful thought -- really, I did. Old Gray Cemetery had to be on the list because my original one died this spring, and I had to have another. I love my Red Radiance, so I got the original Radiance for the antique HT bed in front of the house. The other 4 are ones that I thought would be interesting: Mrs. Keays Pink Noisette (you know about me and found roses), Dr. J. H. Nicolas, Ringlet (a cool Alister Clark climber), and Pharisaer (an old HT). With my fall Palatine and Pickering orders, I concentrated on getting roses to replace the ones that I already have budded on Dr. Huey. The exception to this is Peace. I have Peace from a Walmart bag, Peace VID ownroot from Vintage, and now I'll have Peace on multiflora. I'm going to grow them all just to see what happens. I agree with the assessment about shopping at an actual nursery (except when I'm with Robert -- hey, Robert, how many plants can you stuff into a BMW?). Went to the nursery yesterday to get some supplies . . . wandered through the plant section and oohed and aahed at lots of stuff (tropicals were 50% off, BTW) . . . went back inside and left with 2 bags of spagnum, a huge bag of perlite, and 3 packs of bamboo stakes. No plants. But, put me in front of a computer with a cat in my lap and a credit card close by . . . you all know the rest. :) Connie P.S. I blame it on the cat.

Plantknitter...is feverfew correct? I love the smell of it...but then I like the smell of a number of plants that others dislike: chrysanthemums, marigolds & tomatoes, for example.

This is Excellent: Chicken Stew with Biscuits 3 whole (6 split) chicken breasts, bone in, skin on 3 tablespoons olive oil Kosher salt and freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups chopped yellow onions (2 onions) 3/4 cup flour 1/4 cup heavy cream 2 cups medium-diced carrots (4 carrots), blanched for 2 minutes 1 10-ounce package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley For the biscuits: 2 cups flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound (1 stick) cold unsalted butter, diced 3/4 cup half-and-half 1/2 cup chopped fresh parsley 1 egg mixed with 1 tablespoon water, for egg wash Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10 x 13 x 2-inch oval or rectangular baking dish. Place the baking dish on a sheet pan lined with parchment or wax paper. Bake for 15 minutes. Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2-inch round cutter. Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly. Note: To make in advance, refrigerate the chicken stew and biscuits separately. Bake the stew for 25 minutes, then place the biscuits on top, and bake for another 30 minutes, until done.