Christina - you're welcome. It does not grow like other tea roses I have - it does not flop around, but grows into a sturdy round bush, and then blooms forever. Anita - so happy to hear that Cass gave you a clone of my really old LV for the Cemetery - I will look for it the next time I am there. That makes two of the "old ancestor's roses" from our garden that are now in the Cemetery - this one and "Schmidt's Buff Giant" (aka Anna Olivier). It is nice to know that clones of my ancient bushes are there - I understand that sometimes roses have declined in commerce, and finding really old old bushes to make clones from is good? Jackie

They look real to me. A little photoshopping can make a blah picture look like the real thing (often a picture doesn't look as good as the real thing so there is nothing wrong with tweaking a snapshot to make it look like the scene we saw when we snapped the shutter). Begonia seeds are not hard to germinate but growing them to a mature plant takes some time and patience. Twenty seeds is not a lot when it comes to begonias though.

rmanbike- but even if the 1" cushion breaks down, the coils themselves can still be good and still provide good support, can they not? I think of inner spring mattresses that use marshall coils, but may only have an inch of padding on either side. This structure on a mattress can last 8-10 years despite break down of the foam padding which does not last as long. Do you have experience with the spring cushions actually failing prematurely? Not trying to be argumentative, but trying to understand all the facets. Leggett and Platt's assertion is that their version of the cushion does not fail nearly as fast as standard 1.8 high density foam (which is often quoted as only a five year life). Does a company like leggett and platt also provide the desired foam specs to sofa manufacturers or do they only provide the coil units themselves and let the manufacturer choose to case them however they want? Can a consumer tell anything by unzipping the cushion and seeing the foam layers on the cushion. Maybe they can't tell what the density of the foam is, but can they tell whether there are more layers besides just a layer of polyester batting.

Cook's did one of their experiments and found that baking the filling made a big difference in taste -- and I agree. This is the best pie outside of Key West I've ever had/made. KEY LIME PIE Serves 8 . Published March 1, 1997. If you prefer a meringue topping, follow the instructions in "No-Weep Lemon Meringue Pie" in the November/December 1994 issue. Bake pie only 7 minutes, then apply meringue gently, first spreading a ring around the outer edge, then filling in the center. Return to oven and bake 20 minutes more. INGREDIENTS Lime Filling 4 teaspoons grated lime zest 1/2 cup lime juice from 3 to 4 limes 4 large egg yolks 1 (14-ounce) can sweetened condensed milk Graham Cracker Crust 11 graham crackers , processed to fine crumbs (1 1/4 cups) 3 tablespoons granulated sugar 5 tablespoons unsalted butter , melted Whipped Cream Topping 3/4 cup heavy cream 1/4 cup confectioners' sugar 1/2 lime , sliced paper thin and dipped in sugar (optional) INSTRUCTIONS 1. For the Filling: Whisk zest and yolks in medium bowl until tinted light green, about 2 minutes. Beat in milk, then juice; set aside at room temperature to thicken. 2. For the Crust: Adjust oven rack to center position and heat oven to 325 degrees. Mix crumbs and sugar in medium bowl. Add butter; stir with fork until well blended. Pour mixture into 9-inch pie pan; press crumbs over bottom and up sides of pan to form even crust. Bake until lightly browned and fragrant, about 15 minutes. Transfer pan to wire rack; cool to room temperature, about 20 minutes. 3. Pour lime filling into crust; bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Return pie to wire rack; cool to room temperature. Refrigerate until well chilled, at least 3 hours. (Can be covered with lightly oiled or oil-sprayed plastic wrap laid directly on filling and refrigerated up to 1 day.) 4. For the Whipped Cream: Up to 2 hours before serving, whip cream in medium bowl to very soft peaks. Adding confectioners sugar 1 tablespoon at a time, continue whipping to just-stiff peaks. Decoratively pipe whipped cream over filling or spread evenly with rubber spatula. Garnish with optional sugared lime slices and serve.