Mine usually get ahead of me from one cut to the next, so those get sacrificed. I try to pick when only the first ring of pollen starts to show on the strongest flower. Or, will pick when the largest bud is colored and starting to crack but not open yet. These usually start to unfurl by the time they get to market. That makes them an additional day or so longer for the customer.

Or...you could order the impress aluminum labels from the manufacturer for a very good price at http://www.amekron.com I find that they hold up way better than the flimsy ones from other suppliers that have only a single hole for the stainless steel wire. Since I've been using the Amekron labels I haven't lost one. The old ones have littered my landscape as they inevitably fall off after a few years because the wire works its way through the thin aluminum. Charley

If the Chicken is already Roasted, I pull the meat off the bones before making the stock. Put all the bones in a folding Vegetable Steamer and put that in the pot for making stock. I add the meat and simmer for only about 10 minutes, especially the white meat. Otherwise it overcooks and gets " Chokey " I usually use a Whole Chicken to make soup. Plus add Chicken Soup Base. When I roast a Chicken I will save some of the Breast meat and put it in the freezer. That way I have some meat to add to Chicken Soup,if I just have Broth. I only add it for about 8 to 10 minutes, before it is done. Again I don't like it overcooked. I usually make about 2 1/2 Gallons and Portion freeze it. Lou

Many years ago when I first became interested in growing roses, it seemed like a random magazine article or a photograph would get me excited about certain look in roses because no one around here grew anything I was just nuts about. If you are of a "certain age", you might remember the very earliest Victoria magazines of the 80s--those romantic, stunning bouquets and rose arrangements featured in Victoria's photos got me on such a tear for David Austin roses. I hadn't even heard of them before Victoria. Another major change for me happened about ten years ago when I moved to this location in the middle of semi-arid desert hills. I realized I needed strong colors in my roses to stand up to the blazing sun and shimmering hills--plus I had a yellow (light) house. Suddenly, I needed purple and more yellow and lots of it. I still have my pinks and peaches, but purple roses, plus a few yellow ones really get my heart rate going. Here's a pic of The Prince, not a true purple, but what a dark and smoldering look that roses has! Diane