Maryl our generation has always been the computer. All our exhaustive research from the computer. That is why I'm so grateful to Connie's site! she puts up the HMF links, the dates of the roses of when they were bred, the colors, in that wonderful site of hers. That site allows me to springboard on other roses to get the information through Google. Likewise Krista has targeted at least 4 roses that I will be so excited to get and hers come from real-life roses and stories of how they do in her garden. But regardless there is no excuse for my stupidity in completely ruining this thread. What I do need to apologize to is to Krista, Connie, Wes, Chuck Billie and the antiques people. It is because of my stupidity and lack of wisdom in choosing my words that this thread is doing the direct opposite of what it intended, and that is to celebrate rare-and-hard-to-find-roses.No I can't visit the antiques forum anymore because I have angered too many people with my stupidity. Neither do I deserve any help from them either. Wes, you are fantastic. Had you done this thread we would not have the nightmare this thread has become, NO THANKS TO ME. I am disgusted and frustrated with my stupidity. As my friend Boxofrox says we have Typingis in which words are quickly typed and people hone in only sections and parts and then what we have is an entire embroilment of emotions and misunderstandings. It is a very sad time for me because Krista, Chuck Billie and Wes have sent such beautiful photos for everyone to enjoy. Chuck Billie, the coloration of your rose is like a lovely sunset and a perfect celebration of your wife. It is a jewel to remind that a rose brings beauty and memories. It reminds me too of my friend Boxofrox and his lovely roses for his mother, Grandmother and memory garden. Wes, for Kings and queens and historical figures, here are the links. These are supposed to be repeat bloomers. Rose du Roi à Fleurs Pourpres (this translates as King's Purple Crimson Rose) Wes, you will actually need to find a rose that was bred before 1783 when the painting was made (Marie Antoinette a la Rose). From my internet research, it could be the lovely Blush Damask which is a once-bloomer because it was bred in 1759 and it has that same delicate pink. However, my concern is that it doesn't have quite that cupped shape that we need. There are so few roses before 1783 and this was all I could find so far. the rose in the painting possibility

Ann, I've been gathering reading material for the winter, myself. That looks like a wonderful book to curl up by the fire and with. I have to admit I don't know near enough about that time period as I would like. I didn't care much for history in school, perhaps because there is so much more to be learned about it than what we were taught in school. It's the personal stories behind the events that make it interesting for me. Since I read your post I've spent a few pleasant hours at wikipedia and google to get some background info. If you have not been to the site, may I recomend www.gardenvisit.com. There is SO much information there. I've not yet made it past the history and theory tab--eBooks and eArticles- http://www.gardenvisit.com/history_theory/library_online_ebooks/ml_gothein_history_garden_art_design/jardin_de_versailles_chateau PBS has a wonderful page- http://www.pbs.org/marieantoinette/life/hameau.html and I hope you don't mind, I've included a link to a blog I ran across, I thought you might find interesting, called Tea at Trianon- http://teaattrianon.blogspot.com/2008/04/le-petit-hameau-de-la-reine.html This should be fascinating to see the pictures of the restored grounds and buildings, besides read the personal side of the history. Sorry this is so long, I couldn't sleep earlier tonight and your post sparked my interest. I hope you enjoy the book. Please let us know what you think of it. Donna

CHICKEN IN HEAVENLY WINE SAUCE 1/4 cup plus 1 tablespoon all purpose flour 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon crushed dry oregano 4 skinless, boneless chicken breast halves 1/4 cup butter 1/4 cup plus 1 tablespoon olive oil 8 ounces sliced fresh mushrooms 1 cup Marsala wine 1/2 cup sherry wine Clean and rinse chicken, place between sheets of plastic wrap and using the side of a square mallet pound chicken breast to 1/4 inch thickness. In a shallow dish or bowl, mix together the flour, salt, pepper, and oregano. Coat chicken pieces with the flour mixture. In a large skillet, melt butter in the oil over medium heat. Place chicken in the pan and lightly brown, then turn over chicken pieces and add mushrooms and any remaining flour mixture. Pour in wine and sherry. Cover Skillet and bring to boil, then reduce heat to simmer,and cook for 10 minutes, turning chicken once, cook until no longer pink. Serve over egg noodles or your favorite pasta, topped with the wine sauce. Serves 4 SPICY WINE MUSTARD 3/4 cup brown mustard seeds 3/4 cup yellow mustard seeds 1 cup white wine vinegar 1 cup dry white wine 1/4 cup EVOO 1/4 cup sugar 2 tablespoons dry mustard (Coleman's) 1 tablespoon sea salt 1 - 2 teaspoons red pepper flakes 1/2 teaspoon freshly ground black pepper Put all ingredients into a deep, medium-sized bowl, stir well, cover and leave on countertop at room temperature, stirring once or twice, for 24 hours. Transfer bowl contents to a food processor puree until creamy. Transfer mustard to jars, seal tightly and refrigerate. Makes about 3 cups. APPLE, CHICKEN, AND WINE 1 whole fryer chicken 1 whole apple 1 cup apple juice or 1 cup white wine Salt and pepper Sprinkle salt and pepper all over the inside of the chicken. Put the whole apple inside the chicken cavity. Place chicken breast side down in a crock pot. Pour apple juice or wine around the chicken. Cook on low 4-6 hours. SHALLOT AND WINE BUTTER 1 shallot, finely chopped 3/4 cup dry red wine 4 oz butter cut into small pieces Salt and freshly ground pepper to taste Bring the shallots and wine to a boil in a small saucepan over moderate heat. Boil until all the wine has evaporated, about 10 minutes. Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot. Refrigerate for 1 hour before serving. To serve with steak, top each steak with 1 to 2 tablespoons of the butter. BLACKBERRY WINE CAKE 1 Duncan Hines white cake mix 1 3-oz. box blackberry Jell-O 1/2 cup salad oil 4 eggs 1 cup blackberry wine 1/2 cup chopped pecans Preheat oven 325 degrees. Combine all ingredients except pecans. Mix on low speed until moistened then on high for 2 minutes. Grease and flour a 10 inch Bundt pan. Sprinkle pecans on bottom and side of pan. Spoon batter to cover pecans. Bake 1 hour. GLAZE: 2/3 stick butter 1/2 c. blackberry wine 1 1/4 c. powdered sugar Combine butter, sugar, and wine, bring to boil. Punch holes in cake with ice pick and pour half of glaze over cake while in pan. Let stand 30 minutes. Turn out and pour glaze over cake. PARMESAN WINE RICE 1 tablespoon butter 1 medium onion, chopped 1 clove garlic, minced 1 cup chicken broth 1 cup uncooked rice 1 cup dry white wine 1/2 cup grated Parmesan Melt butter in heavy medium skillet over medium heat. Add onion and garlic; cook 8 minutes or until translucent. Stir in broth, rice and wine. Bring to a boil. Reduce heat to low; cover and cook 25 minutes or until liquid is absorbed. Stir in grated Parmesan and serve warm. Serves 4

We shifted themes a little, but I am please with the way her room turned out. The walls are SW silvermist, soft enough to not scream at you when you walk down the hall, but enough color to add personality. We still have some finishing touches to do, more things to hang on the walls, and the mirror above the dresser will be hung as well. My favorite part is the message board. I found this huge framed canvas at a thrift store for six dollars, the frame is very ornate. So I covered the canvas in a pretty fabric, added twine and clothes pins. It is far from peofrssional, but we had fun doing it together. The empty spot right at her headboard will have a framed picture from her birthday party this coming weekend. Thank you all for the help.