Hi everyone! Regardeng BLACKBERRIES, we, on the opposie side of the pool, have the same problems of OVERWINTERING the canes and the flower buds. Admittedly I yet have no own experience as I got interested in blackberries only this fall when discovered the existance of the new thornles and prolific varieties. So I read all that was worth reading in the Russian and US internet, especially the rather high-profile specialised forums of our blackberry enthusiasts.. I discovered that throughout Russia and Kazakhstan which both have areas with very serious frosts blackberry growing in those is nevertheless quite successful. Maybe someone here would benefit from their experience same as e.g. you grow plums of Russian origin such as ptitsin and fofanoff. Apparently Blackberries can bring huge yealds in climates with very low winter temps, even downing to -40C for rather ptolonged periods. The TECHNIQUE below allows overwintering without much problem. Plus some easy principles to follow. 1. All blackberries need to be laid down and covered for the winter, preferably after the first frost when the land is frozen. To ensure that this task is easy and hassle free: 2. Choose thornless varieties only. Those with thorns are said to be hell to lay and cover. 3. In early summer watch for the new canes (primocanes) to emerge. As soon as a shoot reaches 15-20cm carefully bend it 90 degrees and secure with a metal peg. When the cane grows another 40-60cm, secure it parallel to the ground with yet another peg. After it reaches 1 m let it grow as it will but better tie to the lowest string of the trellis Which gets them out of the way. Do not tip the ends as this would increase the leaf mass. Do the bending for all the emerging primocanes. 4. In autumn at the time of first frosts when all the fruiting canes have long been cut down lay the primocanes in lines stretched along one side of the trellis. Peg them to the ground, cover with two layers of 60g/m2 thick white non-woven fabric and secure all sides to the ground with no holes. This is said to help greatly even if serious frosts come before the snow. In milder and wetter climates they also put a plastic film layer on top of the fabric, leaving however the end bits open so there is always air circulation. The advice here is to experiment as all natural circumstaces differ. 5. Take off the cover layers gradually, and completely only after all danger of frost is over. By then the canes are likely to bear some yourg leaves and side shoots, but this is ok. Raise them carefully as the canes of come varieties are brittle, and tie to the trellis. 5. Winer frosts may not be a problem for blackberries, but summers need to be warm or hot. The shorter and milder/cooler the summers, the earlier fruiting varieties should be chosen. 6. Floricane varieties like PA Freedom in cooler and shorter summer climates may very sucessfully fruit if treated in the same way as other primocanes, i.e. as above, in a two-year culture. They would be one of the earliest to perform. If you have any questions do feel free to write me, I will try to help with more information. cathpetro at gmail dot com.

Oh my. What is a passionate rose lover like you doing in that glacial hell hole? Reading about your endeavors has exhausted me and I haven't even lifted a shovel. I admire your grit and determination, but would love to see you rewarded with thousands of blooms on your rose bushes for all your hard work. I bet they could use engineers in zones 7 to 10!

Here's the Snoqualmie Falls granola cookie recipe. DH is not a big baker but he's health conscious so when he made these the first time he couldn't bring himself to put butter in so he used the light, watered down Promise margarine. I said OMG that will never work - he said it says for baking - it worked fine. I'm not sure how much whole wheat flour he uses - the majority is whole wheat and some regular. He's into this Snoqualmie oatmeal and orders it online. They sent him this recipe one time but it didn't come with any nutritional info unfortunately. When I log them in my tracker I just use an oatmeal raisin cookie. The cookies are kind of heavy and chewy - not sure if that's how they're supposed to be since he's never made them according to the original recipe. They're tasty though - toasting the almonds is critical to the flavor - don't skip that step. FAMOUS BREAKFAST COOKIES First make the Healthy Delicious Granola Stir together in a large bowl: � 3 cups Snoqualmie Falls oatmeal � 1 cup freshly roasted sliced almonds � 2 tsp cinnamon Heat in microwave for one minute and add to the oatmeal mix: � 1/3 cup salad oil � 1/3 cup honey (we use agave nectar instead of honey because it never solidifies like honey) � 2 tsp vanilla Spread on 2 greased pans and bake in preheated 325 oven for 8-10 minutes Stir and don't over bake; mix should be honey colored. Add: � 1 cup raisins or craisins Store in an airtight container for up to one month. Famous Breakfast Cookies Beat until fluffy: � 1 cup butter (substitute light Promise margarine in blue tub) � 1 cup firmly packed light brown sugar Add: � 1 egg (substitute egg beaters) � 2 tsp vanilla Add and beat well: � 1 2/3 cups flour (substitute some whole wheat flour) � 1/2 tsp baking soda Add and mix thoroughly � 3 cups granola � Dash of salt Chill dough a few hours or overnight. Dough can also be frozen and thawed in refrigerator. Bake in preheated oven at 350 degrees on an ungreased cookie sheet for 10-12 minutes or until lightly browned and dry. Do not over bake.

I didn't graduate from ECSU. I quit after my first year which would have been in 1981/82. Gee, when I went there it was actually still called ECSC....LOL. okay, so I am seriously dating myself :) Let's see, my fav pizza places were in New Britain or Southington. I left CT in '91 so I don't even know if they are still around. But see, if you miss a place in RI you just get in the car and you are there in no time! If I drive North for an hour I am still only on the other side of Indianapolis. Man, I remember jumping in the car with a friend just because we felt like walking around in Newport. Never gave it a thought :) Yes, I miss Ethnic foods. Anyone who knows how to cook true ethnic food never seems to move away from the Coasts. But boy do we have a gluttony of steak places around here.... yuk! And the pizza? Try No Greeks in Indiana, period! and no Diners.... and no Italian......well, except for Olive Garden (oh joy!) haha Dang, now I am hungry for things I couldn't get no matter what I was willing to pay! we will be in CT and The Cape this summer and I will eat, eat, eat. :p