I'm broke and out of space but I will be making room for the following: 1. BOULE DE NEIGE -- I've been lusting after this pure snowy white Bourbon for years and now is my last chance. His sister Coquette des Blanches is an excellent rose so I have high hopes for this beauty. 2. CASINO -- among my dwindling list of favorite vendors (Antique Rose Emporium, Chamblees & Heirloom) Vintage is the only one who is offering this fragrant Large Flowered yellow climber. He is replacing one of my Pilgrim's that got choked out by Belladonna last year. 3. ORFEO -- only Vintage and Rogue Valley Roses carry this dark red Large Flowered Climber that does particularly well in the Mid-Atlantic region. 4. SPARTAN -- nobody has this reddish orange VID Floribunda but Vintage. I figured I'd better snatch him up before it is too late. All these roses have strong fragrances. Others that I missed out on are Apricot Nectar VID, Lullaby, Osiria, Rosemary Rose, and Yolande d'Aragon. All these are hard to find but I'm particularly distraught over Osiria. Nobody has it but Vintage. Here is a link that might be useful: Osiria at HelpMeFind Roses This post was edited by molineux on Fri, Mar 15, 13 at 15:00

Just keeping everyone updated - Vintage sent out the roses that are still left after the first rush and that's posted below. Among these, I see an additional recommendation for The Prince's Trust that I got from Vintage a few years ago, and it's a red climber that very enthusiastically wants to grow. It was probably the biggest band plant I've ever seen at nearly 4 feet long, and it put on another 5-6 feet in its first year. It's a very healthy happy climber in my zone 5. Cynthia Remaining list as of March 6: Ch "Ferndale Red China" 1 ChCl Setina 1 E Jeannie Deans 1 Fl Centenaire de Lourdes 1 Fl Europeana 1 Fl Fire and Ice 14 Fl Fred Loads 1 Fl Holstein 1 Fl Impatient VID 1 Fl Jazz Fest VID 1 0 Fl Kirsten Poulsen 3 Fl Lili Marlène 1 Fl Lipstick 1 Fl Orange Garnet VID 2 Fl Playboy 1 Fl Showbiz VID 2 FlCl Heidelberg 9 1 HB "California Malton" 1 HM Heinrich Conrad Soth 1 HM Verdi 2 HP Dr. Masaryk 4* HP François Arago 5* HP Marguerite Guillard (Loubert) 8* HP Mme. de Staël 15* HP Paul's Single White Perpetual 3* HP Rose de Bouffarik 2* HP Silver Queen 1* HP "Souvenir de Mme. Berthier" 5* HT Blithe Spirit 1 HT Broadway 1 HT Chivalry 3 HT Die Welt 2 HT Ellen Willmott 1 HT Frances Ashton 1 HT Harry Wheatcroft 1 HT Kalahari 3 HT Love VID 1 HT Macho Man 1 HT Maria Callas VID 1 HT Movie Star 1 HT Peach Beauty VID 1 HT Slava 2 HT Tropicana VID 1 HTCl Amy Johnson 1 HTCl General MacArthur, Climbing 1 HTCl Queen Elizabeth, Climbing VID 8 HTCl Reine Olga de Wurtemburg 9 LCl Casa Blanca 2 LCl Coral Dawn 1 LCl Crimson Cascade 1 LCl Doubloons VID 1 LCl Dr. Covell's Carrotrooted Understock 2 LCl Eden 6 LCl Étendard 1 0 LCl Gold Rush VID 2 LCl Golden Threshold 3 LCl High Noon 1 LCl JACclam (aka America™) 1 LCl Joseph's Coat VI 1 1 LCl Lawrence Johnston 4 LCl Leverkusen 3 LCl Olive 5 LCl Pelé 4 LCl Rosendorf Schmitshausen 1 LCl Salita 8 LCl Sympathie 2 LCl Tempo VID 1 LCl The Prince's Trust 1 LCl White Cocade 2 LCl William Baffin 1 2 M "Joséphine de Beauharnais" 15* Min Magic Carrousel VID 1 Min Oakington Ruby 1 N "Lingo Musk" 1 N Narrow Water 1 Pol Ave Maria 5* Pol Mme. Taft 2 4* Pol Petite Marcelle 24* Pol Rösel Dach 16* PolCl Rose de Montplaisir 4* R America 3 R Baby Shower 4 R Chevy Chase 5 R Cooper's Burmese 4 R Dr. Huey VID 4 R Harry Maasz 1 R "Mystery Muse" 3 R Not Cherub 4 R Purity 7 1 R Ramona 3 R Roserie 2 R Wartburg 1 R Windermere 3 S Ferdy 10 S Hamburger Phoenix 7 S Illusion 1 S Romanze 1 S Rosy Cushion 4 3 S Salmon Wings 7* S Sandrine David 2* S Yellow Butterfly 3 S/AUS John Clare 6 S/Aus Red Coat 1 *Starred items are French Imports priced at $30 each

I realize I'm resurrecting an old thread - apologies for that. :-)) I cooked my first convection turkey yesterday, having read the old thread. I partially cooked my Xmas turkey on convection but that was largely cause I was late putting it in so I wanted to hurry it along. LOL!! This time was Convect from beginning to end. Largely it turned out fine. I do have some questions/issues: It seems Buehl makes basically the same stuffing I do. Mine was not wet at all before I stuffed. It would have been fine in a normally roasted turkey. However with this method it was really quite mushy -- more like porridge than stuffing and, as I LUV stuffing, I need to *fix this*. I was thinking I'd leave out the egg/water I usually put in the stuffing but it appears you use it. OR do you use egg only with no water or just a drop or two to thin the egg? Buehl, in the thread you didn't mention at what temp(s) you convect your turkeys. I used 375 for 20 mins then down to 325 for the remainder. A 13# turkey took 2 hours and 20 minutes to reach an internal of 175 degrees (probe). Is this similar to what you use? You mentioned wrapping the legs or anything subject to overbrowing. Does this mean you don't tent it at all but simply cover/wrap whatever appears to be getting too brown? I read on the noted thread that there was very little juice/fat from these convected turkeys thus gravy was hard come by. I used 2 Tbsps of Becel (marg) plus a little turkey fat in the bottom of the pan (as I do with any turkey) and had more than enough for gravy so don't know what that's about?? I was prepared for that event with turkey gravy mixes but didn't need to use them. What do you do about gravy? I apologize for asking so many questions of you but it seems you have a very similar taste in 'turkey dinner results'. :-)) Moreover you have vastly greater experience! Hope you don't mind my picking your brain. TIA Holly

Elba, here are two more cakes that are easy to make. Both of these cakes get a lot of hits on my blog. Both these recipes come from Canadian Living Magazine. I've made them many times over the last 30 years. Blueberry Upside-Down Cake =========================== Can be made in a square or rectangle pan or round. Source: Canadian Living Magazine, August 1983 Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake. 1/4 cup melted butter 1/2 cup brown sugar 2 cups blueberries (fresh or Frozen) 1 tablespoon lemon juice 1/2 cup butter 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/3 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon cinnamon (optional) 3/4 cup milk In 9 inch square cake pan, combine melted butter and brown sugar;spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice. Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350ðF oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate. Raspberry Cake ============== 1985 Canadian Living Magazine 1/2 cup butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 cup raspberries Heat oven to 350ðF In a bowl sift flour, baking powder, soda and salt. In another bowl beat butter and sugar until creamy and add eggs. Beat well. Add vanilla. Mix in flour and add sour cream. Fold in raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done.