>Tea roses that hold their uglies till the bitter end (or beyond): ... >Gen Gallieni What a helpful list, Sherry, thanks! A small disagreement, though. I think you are absolutely right about General Gallieni, except in calling what you see in its aging blooms as an ugly. For most roses, that browning thing is indeed ugly, but what I'm seeing here on our General Gallieni isn't a browning thing, but a deepening color thing that eventually becomes almost a black rose. Way before that final end point, it's cut and inside doing its blackening thing in the vase, adding nice contrast even to the clear red or deep pink roses. The petals aren't going limp or ugly, just dark, darker, and darkest in what to me still seems an eminently cuttable rose. Great good substance that stays great and has a bit of a shine about it as it ages to a darker color. With a small plant that was just a band last year (but put into the ground this April after removing one of its two canes last summer from RRD), we haven't had so many blooms that we wanted to leave any on the rose forever, so I don't know about that situation (which might be what you're really referring to). But don't you really like the way the rose's blooms age? Or do we perhaps have different clones of General Gallieni? This aspect of the rose is especially appealing to me thus far! I mean we have picked some of the General Gallieni blooms at least a week after opening and kept them in the vase for days afterward and I mainly threw them out because the rest of the vase was completely kaput! How do you feel about your General Gallieni generally? I guess I'm still at the thrilled stage of acquiring this rose. :) Best wishes, Mary

Well, it looks like I am the newest member of the disgruntled KA wall oven owner club. Ran the self clean cycle on our 1 year old, still under warranty, KA wall oven. 3 hours into the cycle I noticed that there were no indicator lights on the control panel - the oven was dead and the door was locked. I waited a few hours to allow the oven to cool down and followed the web-based procedures to unlock the door but nothing has worked. I've flipped the breaker off, waited several minutes and flipped it back on (did this a few times believing each time that something magical would happen) but the oven is still locked and nothing works. Finally, I called KA/Whirlpool and waited 45 minutes to speak to someone in customer service. After patiently waiting I was finally connected. We spent some time verifying that my oven was still under warranty (with 5 days to spare!) and documenting my problem. Once it was determined that she could not resolve the problem with weasel words I was told that it would be 2 weeks before a repairman could come. When I politely but firmly protested she transferred me to a technical representative who also was unable to resolve my issue but did confirm the 2 week lead time for the service call. I am now in the waiting period with a locked oven door. If anyone has a suggestion as to how to unlock it beyond the breaker on-off trick, I welcome your input. I will continue with chapter 2 once our repairman arrives.

Just this past weekend, I did a full cleaning of my CC. I was inspired by seeing the brand spanking new Culinarians on the Chopped previews. I just soaked the grates in hot water and dish soap for a bit and them scrubbed them with green scotch pads. If you have thick grease on them, you can boil some water and soak them in that for a while. We use to use boiling water to clean soiled grates and burners in the restaurant and it works wonders.

I responded to your thread on the Kitchen forum so I won't repeat it here. You can get the manual in PDF form at Maytag.com. Here is a link that might be useful: Maytag Gemini manual