Hi Elemire, I've noticed the shrubby element to most of the Noisettes. In most ways in most places, that's good. Here, given that I've decided that I need a few extra canes to pull down to the ground, I think it will work out fine. But if I wanted only a few leggy canes to climb that narrow area between the windows, then shrubby might be a negative. I looked some more this morning at the narrow spot, and 4.5 feet across is probably stretching it. It's probably just about exactly 4 feet wide... meaning that in order to get the canes traveling upwards at 45 degree angles in such a narrow opening, I'll be really, really glad that Crepuscle is _flexible_. >Crepuscule. I think I might be pairing her with Ghislaine de Feligonde on the arbor, the orange gradient might be nice. That sounds like a wonderful pairing to me, Elemire. Crepscule will like every one of the shades of Ghislaine's coloring that she runs into, and both plants will look even better next to the other than they would alone. I don't know about mildew problems with oak trees, Elemire. If ours have it, then they manage to grow just fine in spite of it. Much of the yard here is covered in all sorts of deciduous trees, and they all do okay without any care at all, except for the dogwoods. Dogwoods are prone to succumb to really bad droughts, so during a drought we water the few dogwoods that are within the reach of our hoses. Other than that, we don't pay attention to the trees. Once in awhile, a large tree dies, and at that point we always speculate that it had had enough of all the droughts here in recent years. I'd read that Mac likes a lot of water, and have thought some about the competition of tree roots. I've actually thought some about trying out putting a huge pot with some drainage holes into the ground there, and may end up going that way with it. Not this year, though we might get a small MAC started here as soon as this fall if I ever get the total scheme straight in mind for this section of the yard. We just redid a raised planter (near the potential MAC spot but slightly downhill), and I want to see how those planter roses are doing in terms of the pergola that sits between the two (potentially two) rose sites. Assuming the Renae I cut one cane of RRD out of starts the spring growth with no signs of RRD, then it's going into the planter along with Madame Plantier to climb up the pergola. There's also a Eutin there to wander around the planter floor with some hellebores and spice up the closeup view of the planter from the pergola. If the climbers do reasonably well in their too-shady spot, then we won't need MAC to try to climb up from the other end, and she could then scoot into the nearby oak tree. We cut off the lowest limbs of that oak tree to give some sun to the top of the pergola, and I just hope the amount of direct sunlight there will be sufficient. If not, then I suppose we can put camellias into the planter. (I adore camellias too! It's just that I couldn't quickly get a camellia to do the scented pergola-covering tricks a rose can easily do within a few years.) Well, I'm off to more rose planning/imagining... Thanks again for your comments! Best wishes, Mary

Cindy, have you ever ordered from Jack before??? I've always been very pleased with what I get from him as far as quality and size goes. Also if he doesn't have something that you're looking for often times he will try to track it down for you. If this is your first time with him,I think you'll be pleased with the hoyas you receive. Sudee,it's advisable to have an import permit any time you bring plant material to the states from a foreign country or vice versa. Dealing with customs can become a VERY unpleasant experience if things aren't done THEIR way. I do have an import permit to import/export plant material but only use it in cases where I bring in more than 13 cuttings/plants. Many people don't know this but it is legal to have up to 13 cuttings/plants imported into the U.S. without a permit. Over 13 i'd highly advise that you have a permit and a phyto if required. I'm pretty sure that in most cases a phyto is a requirement for any size order. A few years ago I had a shipment of very healthy hoya cuttings destroyed by U.S. customs simply because the shipment was not accompanied by a phyto certificate. All I got was a piece of paper stating that they had destroyed my pest free,disease free hoyas because of a single document missing from the box.

Congratulations on your new garden! Let's see if we can get those buggers. There are a few things that come to mind. The first is that it could be birds, but from what I can tell from the damage in picture it doesnâÂÂt seem likely. The second thing it could be is pill bugs, more commonly known as the roly poly. In small numbers they donâÂÂt do much, but when there are a lot they can do some real damage to your garden. Here is a little bit of information on how you can find and identify them: They need to be in moist, dark environments. They are about 3/8th of an inch long, wingless and have seven pairs of legs. They roll into a ball when threatened or scared, which is where they get their nickname. Pill bugs are usually found in the cracks in the dirt and under plant residue. They are active in the late spring, and usually at night. They are often lumped together with sow bugs or potato bugs, and while they are very similar, they are not exactly the same. They feed on any decaying organic matter, which is why large populations can often be found in compost piles and piles of leaf litter. Since they would rather feed on decaying matter, they will usually ignore healthy plants. However, when populations get high, they will feed on new growth and young plants. Tonight when it gets dark I would recommend going to your garden and trying to find them either to rule them out or move on to the next step of getting rid of them. Let me know how that turns out and I will either tell you how to get rid of them or try and diagnose a new bug. Best of luck!

Apologize for the length, but what the heck: Bumblebeez, I have to say it's one of those individual decisions, speaking as someone who lives a little over an hour away from Napa and visits just for the restaurants. I've never made it to FL, but a foodie friend I trust made it in on a last-minute cancellation (yes, sometimes those impromptu calls really do work) and he loved it, said it was the best dinner he'd ever had. OTOH, as someone once commented to NYTimes critic Pete Wells (she is in the industry, eats at these very top-level restaurants without having to pay for it), you are paying for two things: the very freshest ingredients and exquisite precision of execution; e.g., the cutting and placement of food. She pointed out it does not actually taste any better; it is simply beautiful and consistent with no flaws, plate after plate. You need never worry that somebody else's caviar with oyster foam is a little bigger or less salty than yours; the food will be the same no matter who is receiving it that night. Now...that kind of experience may well be worth it, just as a once-in-a-lifetime experience. Nothing wrong with that - every gourmet/foodie has their own memories that they hold dear! I can only say I've given up trying for FL. It just isn't worth it to us. We've eaten great food in Northern CA for 45 yrs, and would rather spread my $$$ around elsewhere at restaurants we can get into, that also have truly remarkable food. We're retired and can spend as much time and $$$$ as we want up there. That said, your friend might try for Meadowood. Chris Kostow is not the household name that Thomas Keller is, but unlike Keller, Kostow remains the ExecChef, hands-on, at Meadowood, which holds the same # of Michelin stars that FL does. Talk amongst local foodies is that FL is still very good but Meadowood is better and more exciting. If it was my $2K, this is what I'd spend it on (but I could do it because we don't drink, which saves a lot of money!). Opinions are STRICTLY MINE, ymmv: - Auberge du Soleil - Upscale resort with glorious food and an even more glorious view IF, and only if, you can snag one of the four tables on the outdoor patio. Sitting there overlooking the Napa Valley, eating a lobster and veal sandwich on brioche and finishing with an after-meal French brandy, is one of our favorite memories. It's the only restaurant in the Napa Valley with a high-hill valley view. Worth every extra penny it’ll cost. - Ca'Momi @Oxbow Market - Brilliant authentic Italian cuisine in a noisy, uncomfortable market hall. Try to get a patio table because the tables inside are small and smashed together. Bring a cooler and ice for those luscious pastries! - Etoile @Domaine Chandon - Stunning. Wonderful. Worthy of LVMH's Dom Perignon (they own all three brands, and more). If I had to pick only one dinner in the Napa Valley, Etoile is where I'm going. Perry Hoffman is a genius, with the masterfully understated touch that only terrific talent and classic training (French, of course) can produce. Try the Chandon brandy, 24 yrs old and only available for sale at the winery - phenomenal stuff. - Solbar @Solange Resort: A Relais & Chateaux property, and worthy of its siblings. Too many people miss this phenomenal restaurant in Calistoga. The service is excellent and the food is exquisite. The heartier side of the spa menu is surprisingly carnivorous as well as generous. But don't miss the spa dishes; they aren't your usual rabbit food. A chicken pasta soup from the spa side was downright stunning; a rich dark brown from roasted bones, full of juicy shredded chicken breast and mini-farfalle. I drag my DH all over to eat and he said this was hands-down the most amazing soup he'd ever had, simple yet utterly perfect. After that splurge you need something cheaper. Cheese and pate and good bread for a picnic: - Bouchon Bakery- Croissants a little saltier than Parker-Lusseau in Monterey, but crisp and lovely. Chocolate budino dessert cakes are a winner. Baguettes are extremely neutral in flavor, excellent for a cheese tasting. Note they get very crowded at lunchtime and sell out by 2p. - Dean & Deluca Delicatessen/Specialty Grocery - The goose mousse pate is worth selling your soul, or more probably all your arteries, for. Come with ice packs and your cooler, and stock up! - La Foret Chocolatier - Opened by the former pastry chef at the French Laundry, she makes fairly salty chocolates (and still supplies FL for their chocolates). But we did like the white chocolate macadamia ginger bar, which surprised us since we don't like white chocolate or ginger. Hidden in a very obscure, tiny residential strip mall outside downtown Napa. Look for Browns Valley Market which fronts the mall, and BVM also carries Bouchon baguettes (but skip BVM's deli offerings, Dean & Deluca are better). And yeah, I'd make time to visit the Castello di Amoroso, Sattui's own personal folly. I'm a sucker for brick buildings, and a series of wine cellars with double-vaulted brick arched ceilings? There are only 7 brickmasons in the world who know how to do that kind of artisan work any longer, and Sattui had three of them working on it. Their wines aren't top tier, but they offer a cabernet and chocolate tasting that is a lot of fun. Loved the tour and recommended it to my role-playing Renaissance Fair friends! It's hard to get bad food in the Valley but it's possible. I'm not a lover of over-the-top, "throw in the kitchen sink" cooking that many young chefs do. And we avoid Napa in summer, when service is more amateur (the summer temps are hired in May) and everybody is crushed under busloads of visitors. Good for more casual meals: - Angele, Napa - Bistro Jeanty, Yountville - Lucy @Bardessono Resort, Yountville - Market Restaurant , Yountville - Redd, Yountville Avoid: - Bottega, Yountville (gone downhill) - Bouchon Restaurant, Yountville (go to sibling Ad Hoc instead, casual American food) - Brix, Napa (new chef just started) - Don Giovanni, Napa (tired oldie) - The Grill @Meadowood - Note this is NOT the upscale FL competitor, Meadowood Restaurant, which is sited upstairs above the Grill. Too expensive for a casual place. - La Toque, Napa. Erratic. - Mustards, Napa. Sloppy oversized plates - Oenotri, Napa. Same as Mustards but Italian - Siena, Napa. Corporate blandness Anyway, no matter what your friend does, I'm sure she'll have a great time. Just don't schedule too much in one day -- common first-timer error. Distances are long, traffic is messy in summer, heat is tiring. And remember, bring a jacket for cool evenings! 64 degrees may sound great but when at 3p it was 103, it'll feel surprisingly cold. Here is a link that might be useful: Sattui's Castello in Napa Valley This post was edited by jkom51 on Tue, Jun 10, 14 at 11:29