The scent-repellants probably only work for critters that breath with lung like structures. The mites that spread RRD only breath through their 'skin'. So unless the scent molecules hitch onto them and irritate them, it wouldn't happen soon enough. I've had RRD on plants of many different sizes. The small ones that got it were often at the windward edge of a bed and where where the wind would break (and drop mites). The big plants make their own wind baffles and that's where the problem is. In my other beds, if all the roses are about the same size, the winds slide over them (and so far seem to be dropping the mites on grass.) I think there may also be a tie in to when the plants slow down at midsummer and the mites can't bite into undifferentiated growth/meristemic tissue. R. multiflora out in the wild seems to get sick really easily; R. setigera along the same fencelines is less susceptible but then setigera doesn't make the massive plants here. THe problem is keeping wind moving and not having dead spots/ dead as in wind dropping to no wind spots within the roses. In our species garden I haven't lost anything yet to RRD. (In a previous location a tenth of a mile away I lost two species to RRD; they were in better soil and on irrigation.) Maybe being dried out in the summer/fall has been a good thing for their longevity. What repels these mites/what makes them move on/ is when they land on a surface and sense that it isn't a rose. Then they position themselves so the next puff of wind will move them on. This MAY be why some of the antitranspirants might work to prevent RRD. But this comes with no guarantees of any sort. Speaking of sprays...has anyone here tried Quassia chips? It was used in the early 1900's to repel aphids, is totally natural and supposed to be a hundred times more bitter than quinine.

Hi all, My recipe is from the Los Angeles Times & is at least 20 years old. I have made them occasionally for Christmas giveaways. They sure taste good, but I find them frustrating because the chocolate topping cracks when I cut the bars. Not pretty for gifts. ORIGINAL NAMAIMO BARS Yield: 27 3x1-inch bars. 3/4 c. (1 1/2 sticks)plus 1 Tbsp butter 1/4 c. granulated sugar 1 egg 1/4 c. unsweetened cocoa powder 2 c. graham cracker crumbs 1 c. shredded coconut 1/2 c. chopped nuts 3 Tbsp milk 2 Tbsp egg custard mix powder* 2 c. sifted powdered sugar 4 1-oz squares semisweet chocolate Combine 1/2 c. butter, granulated sugar, egg & cocoa in top of double boiler over boiling water. Cook, stirring, until mixture resembles custard, 10 to 15 minutes. Remove from heat. Combine graham cracker crumbs, coconut & nuts. Add to custard & blend well. Spread & press tightly into 9-inch-square pan. Beat additional 1/4 c. butter, milk, custard powder & powdered sugar until creamy. Spread icing over custard mixture in pan. Melt chocolate in top of double boiler over hot water. Add remaining 1 Tbsp butter & blend well. Spread over icing. Cool to room temperature. Refrigerate. *I find Bird's Custard Powder at Cost Plus World Bazaar.

Jo, scones and biscuits are basically the same thing. I think of biscuits as unsweetened or savory and scones as something sweet. I make biscuits with cheese and herbs (dill, thyme, rosemary, chives, etc..) and have added bacon, and ham and fried onions. Call them a scone or a biscuit it doesn't really matter. These can be made as rolled out biscuits/scones or as drop biscuits/scones. Just add a little extra cream/buttermilk. And you can serve these biscuits as a round or cut into triangles like scones. Here is the recipe I use for biscuits. You will notice that there isn't much difference. I use cream or buttermilk. With the buttermilk the only change I make is to add a little baking soda. scone shape biscuits rolled and cut drop biscuits Home Cookin Chapter: Recipes From Thibeault's Table Country Biscuits ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Optional. Add a little sugar if you prefer sweet rather than savory. Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste. Other addtions:Bacon, ham, fried onions, chives or other herbs.....etc.

Okay, the maple syrup isn't moldy. Yippee! Monster puppy is being a dream. Have the extra large crate from our beloved GSD, 'Kota, who went to the Rainbow Bridge in June. It was totally cleaned and bought an new pillow for it but Sig isn't interested. This is a 96.4 lb. GS pup that was never allowed to be a puppy - no toys, no treats and rough handling. He has no bad habits, but really stresses out out times. Does love little bits of my cooking, though, if offered. ;) Now on to the yummy Maple Cream Fudge.