Are you sure you wanna know? Alright here is it is - the "madness" of the modern rosarian. February - on a day where the minium low is above freezing clean fallen leaves from the rose beds. Yes, every single leaf. These harbor rose diseases and should be promptly removed throughout the growing season. Spray roses with lime sulphur. This kills any lingering fungal infections from the previous year. March - spray with Daconil (Cholorthalonil) to form a protective barrier against the black spot spore (my biggest rose problem). March - repair rose wells (rings of compacted earth around the base of each rose - designed to hold in water) Mid March - lay down alfalfa meal (Mills Magic Mix), making sure to scratch the mix into the soil, then water thoroughly. Late March - lay down compost - about an inch to two inches thick. April - first week - spray with mancozeb (a fungicide that directly kills black spot). After that spray fungicide at 3 week cycles. If black spot gets out of control spray on Monday-Wednesday-Friday (early morning only and for heavens sake water first before spraying). This completely knocks out the black spot and gets the roses back on track. Late April/Early May - disbud cutting roses for one bloom per stem. Remove central bud on landscape specimens and climbers. Do this as the roses come into and out of flush (I only grow repeaters). Late May/Eary June - deadhead spent blooms from the first orgasmic flush to promote rebloom. Weed weekly - I'm a cottage gardener and use a lot of companion plants. This means no mulch so I have to keep up on the weeds. Water weekly if it doesn't rain, a whole bucket per rose. Right now I do this by hand. When I get up to fifty roses I'm putting in a drip irrigation system. Frequently cut flowers for the indoors. There isn't anything like a lovely vase full of roses to keep you on schedule with the routine "maintenance". Fertilize as needed (no more than once a month) with Miracle Grow Rose Food. Now some of the rosarians on this forum are probably cringing at this statement but the stuff really works as a quick pick-me-up for tired looking roses. Late June/early July - spray with Bayer Advanced Garden Rose & Flower Insect Killer. Keeps the G*&^((&^^%$#@#@ Japanese Beetles off my flowers. Spray weekly after that until the beetles leave. July - put down Rosetone granular fertilizer. I figure by this time the compost and MMM is wearing off so if I want flowers all summer had better bump up the nourishment. In July/August if the leaves are looking cooked I up the watering and spray with Wilt Proof (as directed). Buy your fungicides, insecticides and fertilizers in bulk. Trust me - you WILL use them. LOL! Invest in proper safety equipment - pesticide respirator, latex gloves, tyvek coveralls, and goggles (okay to be honest I don't have the googles - they cause my glasses to steam up). Unfortunately, this "getup" tends to frighten the neighbors so I'm trying to do all my spraying at 4AM. So far I haven't been able to adjust to that schedule so the neighbors still think I'm trying to destroy the environment. Oh well, they can just bite me. Walk through the garden daily (weather permitting). Very good for your mental well being and you are more likely to see any problems that need prompt attention. I mean really - why do all the work if you are not going to enjoy the roses? Pruning - I do this early in the season before the roses have budded out. Since I grow primarily Austins and OGRs, I don't hard prune. Instead I remove dead wood and prune to shape. Afterward I prune frequently throughout the season as I cut the flowers. Again just to keep the plant nice and attractive, but no harsh cuts (you really got to develop an artistic "eye" for this - takes time but worth the patience). WHEW! Makes me tired just looking at it. Well I gotta go, the roses need my loving care. :) Patrick

Its standard here for marble flooring, we go to the warehouse to pickup a slab usually around 8'x5' or more then discuss the final tile cut size to minimise wastage before the installer drylay the marble in the factory to arrange the veining (also to place less desirable tile under furnitures etc). I'm in the process of laying 27"x51" size marble tile for my flooring, still deciding whether to have the veins move vertically into my room or horizontally across it.

I seldom have sauce on seafood (finfish or shellfish), other than a little butter or lemon juice. Good seafood is sublime, flavors are often subtle, I don’t think sauce improves it at all. SWMBO grew up eating only heavily-sauced fish, partly a cultural thing and partly because she also grew up eating dry, over-cooked fish. For meat, I like playing with interesting sauces (Grand Marnier with tenderloin, red wine reduction with ribeye, Amaretto with pork) but it is just an accent. First couple of bites are to enjoy the sauce, then you get down to the meat. Again, SWMBO grew up with thick gravies on meat, and again, I think it’s partly because the meat was overcooked. We don’t eat meat as much nowadays, so my sauce repetoire has stagnated. Poulty ditto, although lots of gravy on the sandpaper-dry Thankgiving turkey and choking-hazard stuffing is almost a necessity. Chicken can be rather boring on its own, and I like dishes where the flavor is “cooked into” (colloquially, not in any accurate food science sense) the chicken (braising, e.g. the awesome mustard chicken I had at the cabin, or dry rub then grill, or marinate). A sauce added after the fact would not be my choice, but cooking the chicken in the sauce could be. As for sauce and Q, I‘m not much for it. I do pork ribs that end up very saucy, but in the cooked-in-way. For putting sauce onto barbequed meat, I will brush a tangy sauce on as the meat is grilling, but that isn’t actually Q anyway. I used to go to an amazing BBQ place called the People’s Pig, a shack on three open lots where they grew veg and tended a platoon of smokers, it was the best Q ever - sometimes they had beef belly, like pork belly but even better. People’s Pig was all about the incredible, unctuous, melty meat. I can’t recall ever noticing any sauce, though I suppose it was available. It couldn’t last, of course. Developers bought the lots and now there are crappy Sketchup-designed apartments there. P.S. Pork rib recipe. Loosely stack ribs into pressure cooker (I like standing then on end), fill remaining volume with stock and white wine, pressure cook 1 hour, let cool until ribs can be handled without falling apart, carefully move ribs to chill in refrigerator until meat and gelatin firm up nicely, usually overnight. Reserve the cooking liquid, reduce by 2/3rds or to spoon-coating consistency. Heat oil in deep pot, deep fry the ribs until crusty. Drain ribs, then stir fry in wok while coating in the reduced liquid - that’s the ”sauce”! Could instead sous vide with stock and wine in the bags, or slow cook, but you need to produce a significant volume of tasty cooking liquid. There’s no need to add sugar, tomato, or anything really to the liquid.

An 326 base ir like a regulat old incandescent bulb and I do not think that is what you want the Elco has a site with lots of info .