I have Peter Mayle, Frederic Mistral, Neptune and Valencia. I grow them in large pots and overwinter them in the garage - so I can't comment too much on how tender they are - they're quite coddled in the garage. I don't think you want Peter Mayle. Mine is only 2 years old - but it grows very tall and has blooms at the top. Nicely fragrant and very large and long lasting blooms. It gets about 4 feet tall here in the pot. So planted in the ground, it might get even bigger and the blooms might be too high. Valencia is wonderful. I don't notice a long wait in between blooms. They last for weeks and weeks on the bush - I'm not kidding. Rain doesn't faze them. Hail (we get a lot) doesn't faze them. I get tons and tons of blooms that are 6" wide with wonderful form. Scent on mine is average. But then again we don't get the heat that brings out fragrance. Avg temp in the summer is 72. I love this rose!! Has a really nice bush shape with nice thick canes. Neptune in my yard has a better fragrance than Valencia - but it doesn't have as nice of a bush shape. It doesn't get as many canes - vigor isn't as good as Valencia. Neptune has had to have canes cut off due to the spring cold producing canker. Neptune gets a decent amount of flowers - would have more if it had more canes. IMO Valencia is the better rose for you - but the fragrance isn't as good. Frederic Mistral is large (but has a better bush shape than Peter Mayle) and FM also has a lot more blooms that are positioned more evenly on the bush. FM's fragrance is really, really nice. This plant has a lot of vigor. It has never had a problem with spring cold (when the pots come out of the garage). So in closing :) I would really recommend Frederic Mistral and Valencia. Carol

Lady Hillinddon Cl.: One of the most hardy climbing teas. Very disease resistant here. -WS 2000 only gets a little mildew here. Best red Austin so far -Chromatella. You do realize that this is going to get HUGE!! Can get just as big as Madame Alfred Carriere. Again one of the more hardy tea-noisette. Pretty good disease resistant. -Souvenir du Dr. Jaimain- already commented on that in one of your posts lately. -Etoile d'Hollande: I hope you get the climber. I did not find the HT bush form worth growing. BS and Mildew prone! Amazing fragrance! -American Pillar: Classic huge rambler. Hardy but a little mildew and BS. -Nahema- An awkward grower!!! Not an improvement on Heritage! The blooms may last a little longer. -Gypsy Boy. Very BS prone here. Flowers smaller than I had expected. but quite good fragrance. Prince Charles is a better wine Red Bourbon IMO. -Blanche Moreau (repeating white moss). Very sparse repeat if any!!!! If you do not already grow Quatre Saisons Blanc Mousseux this is the rose to get instead. But the flowers of BM are better shaped. -Agatha. I wish you had said Agatha Incarnata! Agatha is IMO just another pink blah gallica. -Auguste Gervais: A Huge Rambler. Flowers are pretty (Larger than most ramblers) and a big specimen in full bloom is wonderful and very scented too. Gets a little mildew, only a little BS. -Malvern Hills. A totally overlooked Austin Climber. Or more correct a miniature rambler(Easy to train). Is far more hardy than I had expected and has been very clean only a little mildew. It is like a miniature Alberic Barbier (But do not have much fragrance). Repeat also better than expected after 2 years. These are the roses I know intimately and feel I could comment on. Look forward hearing and SEEING how they will do for you.

Newer version of Annie's Salsa - BWB only Annie's Salsa 8 cups tomatoes, peeled, chopped and drained 2 1/2 cups chopped onion 1 1/2 cups chopped green pepper 3 to 5 chopped jalapenos (for milder leave out seeds and ribs) 6 cloves minced garlic 2 tsp cumin (optional) 2 tsp pepper 1/8 cup canning salt 1/4 c fresh cilantro (optional) 1/3 c sugar (optional) 1 cup cider vinegar (see note on subbing lemon or lime juice option) 16 oz canned tomato sauce (to adjust density) 8-16 oz canned tomato paste (to adjust density) Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process pints for 15 minutes in BWB. Makes 6 pints. _________ A lot of changes have been made to this recipe over the years. Some people like lemon or lime juice in place of some or all of the vinegar, that's fine. (Note from Sheila - I like half lemon half lime.) Some people leave out the cilantro, that's fine too. Do not increase! Some people add more hot peppers or fewer onions, fine as long as you keep the same total measurements. (Note this is what NCHFP does in their new Choice Salsa recipe.) Some people leave out the sugar, that's fine. You can scoop out the goo in the middle of the tomatoes with your thumbs when I'm peeling and chopping for a less seedy version, so it's 8 cups of chopped tomatoes without the seeds and goo. Most who make it regularly as well as Annie recommend using a variety of different slicing tomatoes, not paste types, for best flavor and consistency. (Note: use the tomato sauce and paste to adjust the consistency of the final product to a "sloshy" consistency.) According to Annie "My salsa is not as thick as Heinz catsup but it's thicker than taco sauce. If you don't like it quite as thick or sweet, cut down the amount of paste. I would add some, then taste. Reducing that ingredient shouldn't affect the safety of the recipe. I use equal amounts of sauce and paste. You can pull it off the heat at any point and adjust for flavor. Before I cook it I check for salt, sugar, check the consistency. Add more pepper or cumin if I want. When I first started making this salsa, tomato sauce and paste came in 8 and 16 ounce cans. Like everything else, they've now been downsized, so now I have to use partial cans." Does anybody have good versions of the other recipes that have weird symbols in them for measurements?

Here it is: Peach Jam With Brown Sugar and Rum Makes 6 half pints 6 cups frozen peach slices, thawed 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon. My Note: Although the recipe doesn't mention it, this jam benefits from aging on the shelf to mellow. Carol