I'm with Ingrid on this one - with over 700 roses and the need for replacements each year, there's no way I could disguise rose purchases even if I wanted to, and I'm glad I don't want or need to. Like a lot of other people posting, he has his hobbies and I have mine, and the monthly storage fees alone for his classic cars balances out a fair bit of my rose purchases anyway. At the same time, most of my rose purchases aren't obviously roses to a non-gardener, since band plants just look like random perennials, and I tend to plant them pretty quickly after arrival so they don't sit around and get annoying. The only time I can recall he was a bit frustrated by rose purchases was when Eurodesert went out of business and I bought over 100 of Cliff's mother plants. You really notice how many roses are arriving when each comes in its own 3' X 5' heavy box, but bless his heart his main comment was a heavy sigh and a bemused question, "More roses?" As tightly as I pack my garden beds, you don't realize how many roses are in a given bed till you actually count. The one request he made was that I not add any new rose beds to accommodate any purchases, which seems quite reasonable to me (not to mention I've run out of good spots anyway). He's been really very supportive of my gardening, even though he still can only tell a rose from a peony from phlox because I tend to have more roses than anything. He'll frequently comment how nice the flowers in the front yard look, and mentions when he can see roses blooming from standing at the kitchen window. He even commented that he was able to trim the front hedges relatively pain free that have roses backed up right to the edge of the yew bush. Last week I cut some roses to give to friends, but they forgot to take them home. I was taking them up to go give to a neighbor when my DH interrupted and said, "But I like them too. Let's keep them, I really like these." Just when you think he doesn't notice he surprises you with appreciation. Yep, he's a keeper. He's probably rather not see so many roses, but he likes the effect as an end result. Cynthia

The iced fruitcake looks like something I might have to try this year. As long as it's dark, full of fruit & nuts with not much cake, how can it be anything but delicious? This is my favorite recipe for a dark fruitcake. Over the years, I've substituted all kinds of fruits & nuts & it always turn out great. Maybe the rum helps! RUM CROCK FRUITCAKE Makes 1 Bundt (+ 1 mini loaf pan) or 2 3x5x9 loaf cakes 1 lb dried currants 1 lb dark raisins ½ lb golden raisins ½ lb citron or dried fruit 1 C filberts or almonds or figs ½ lb chopped dates (or pecan halves) 1 C dried or candied cherries (dried cranberries work just as well) ½ C candied citrus peel 3 C (a fifth) of Dark Rum (cheap is okay, but it needs to be dark) ---------------------------- ½ lb sweet butter, softened 2 C packed dark brown sugar 5 large eggs 2 C flour 2 t. baking powder --------------------------- Grind enough whole spices to make these quantities, mix & set aside: 1 t. ground cloves 1 t. ground cinnamon ½ t. ground nutmeg 1 t. ground allspice ½ t. ground mace Mix all the fruits & nuts together in a crock or a ceramic or glass bowl. Stir in the rum (adding more, if needed, to cover), & let stand, loosely covered, in a cool place for at least 3 weeks. (A day or 2 has always been okay for me.) When you are ready to prepare the cake, preheat the oven to 275 F. & place a large shallow pan of water on a lower rack. Prepare pans by greasing, lining with brown paper or parchment, & greasing lightly again. Drain the contents of the rum crock (discard the rum or use in another batch of marinade if making additional fruitcakes) & set aside. Cream the butter with the sugar until fluffy & stir in eggs, one at a time, blending well. Sift together the flour, baking powder & spices. Sift half of the flour into the butter mixture, mixing well. Gradually add the fruits/nuts, alternating with the remaining flour mixture & blending thoroughly. Put batter into pans & bake for about 2 ½ hours (more for a bundt pan) or until a cake tester comes out clean & the edges shrink from the pan. Cover the cake lightly with pieces of foil if it browns too quickly (usually after 1 ½ hours). Remove the cake & cool in pan for about 1 hour. Turn onto a cake rack & remove the paper. When the cake has cooled, wrap in foil & store in an airtight container to age for at least 1 month before serving. (Its also excellent after 1 week of aging as DH is too impatient to wait longer).

Gamecock43, If you love Glazed, get it. Offering glaze for free is only free if you really want it. Visit a few more cabinet makers and get a feel for what makes your heart sing. Get what you love and you will be able to negogiate a free something or a discount. In fact start thinking about free upgraded plywood drawers. You are so wise to check out the options for yourself. I am not an IKEA fan. Oh dear, I just unleashed the hounds who love IKEA. IKEA looks beautiful and IKEA is rated high in consumers reports but like your husband I have found the service to be unhelpful. The warehoue mentality. If you are close to an IKEA (I am not) you can get exactly what you want IKEA can be awesome. I truly believe your husband was not ill tempered or even the cause of the poor service at IKEA. I have felt the poor service and I consider myself to be a kind person so assume others will be too. Not the case for my DH and I at IKEA. I urge people to look for a cabinet maker or woodworker who can help you make any brand cabinets look great in your space. Someone to make the trim, edges and help fit those cabinets into a space to make a kitchen. Crystal cabs are my favorite but next for me Thomasville, Kraftmade, Yorktowne, Schuler or Medallion ( I think are the same company), ...In time you will find the ones you like. Oh here is a quick post from GW Glaze and Thomasville by Kpaquette http://ths.gardenweb.com/forums/load/kitchbath/msg0313103320923.html AKChicago gave super advice. POST your floor plan here. Let the gurus at GW help you make your space functional, beautiful and exactly what you want. I truly believe GW has helped 1000s on their kitchens. A few interesting links to help you on your way... Reality check--cabinet prices per linear foot? http://ths.gardenweb.com/forums/load/kitchbath/msg1209113023064.html Beautiful glazed Kraftmade cabs http://ths.gardenweb.com/forums/load/kitchbath/msg071624012734.html Show me your cream glazed cabinets GW http://ths.gardenweb.com/forums/load/kitchbath/msg0214201222913.html And some nice glaze looks if this is truly what you love. ~boxerpups Natural Roca Wilsonart counter top Chadelier Luxury Kitchens NH presea CDX Kitchens AZ Kitchens Fivestar faux painting Fabulous Finishes Co. Kinley Cabinets Here is a link that might be useful: cabinet comparisons GW

Oh boy, no.. Yes, only the ones that are actively growing or when they start to look yellow and I know it's from a pH issue.I am a bit lazy about it though this time of the year through winter and they don't react that badly.......Basically, those I keep warm and actively growing))) Laura, fertilizing your trees would be a bit tricky for me and takes on a whole new dimension....I have never given them that much light or had such a beautiful set up as yours..Your trees may LOVE it there and continue to grow and thrive all winter. You are giving them lots of heat and light! I would consider fertilizing at least a very weak amount, and if you notice spindly growth coming on or mites, pull back right away to nothing....I would be cautious and yet watchful.. All plants need food if 'actively' growing...You will be the best judge of that. If I had my houseplants under strong lights and a good sunny window, I would fertilize them but watch them closely..