Thanks also to Malcolm Manners for bringing the Bermuda tea rose 'Miss Atwood' for the plant sale. I've been wanting to add that rose to my tea collection for months, but have been unable to find it anywhere here out west. Thank to him, I was able to get it. I also bought 'Alba Odorata' in a moment of madness. This is a huge rose and it simply will not fit anywhere inside the fence. I'm thinking of planting outside the fence near the manzanitas with a temporary barrier to allow it to grow higher than the deer can reach. There is no irrigation out there, but I could drag a hose out to water it until it is established. Nothing outside the fence gets watered once it has taken hold. Brutal treatment, but if any rose can tolerate it, this is the one. I feel bad about this kind of rose abuse, but no one else wanted it. I figure a slim chance is better than no chance. Rosefolly

Hi Mike!!! I agree with Butterfly.. Put her outside and pot her up into a bigger container!! You know the mix that I used and you of all people can make it well!! ;-). I used the 5-1-1 on yours!!! Acclimate to full sun and it will love it!! The others that i sent out to Robert and Mike have done well, so I know yours will be fine too!!! Working hard and taking care of all of my plumeria!! I think I have to many! Never.... ;-) Grand baby takes up my time as well, but its a good thing!!! I love it!!! Hope you are well and you all are warming up finally! What an awful winter we have had!! I did lose one palm , but the ones in the backyard are all doing well. I had to hurricane cut the Butias , but they are pushing fronds!! Thank goodness.. I was so worried!!! Give mom a big hug for me and sending more to you as well!!!! Take good care, Xo Laura

Mexican Skillet Meal 1-1/2 lbs. ground meat 1 small onion, chopped 1 clove garlic, minced 1 c. chicken stock (or broth) 1 can Ranch Style beans 1 can Rotel tomatoes (hot or mild) 1 can corn 1 small can chopped green chilis 1 T. chili powder (or to taste) 1 tsp. paprika 1 tsp. cumin 1 c. hot water salt/pepper to taste 8 oz. wide egg noodles, uncooked 1 c. sour cream 1/4 c. Parmesan cheese 10 oz. pkg. Mexican mix cheese picante sauce (optional) In a large skillet, brown ground meat with onion and garlic; drain. Stir in chicken stock, beans, tomatoes, corn, green chilis, chili powder, paprika, cumin and hot water. Bring to a boil. Stir in noodles and lower heat to simmer. Cover and let simmer until noodles are tender. Stir in sour cream and Parmesan cheese. Top evenly with Mexican mix cheese and let simmer until melted but don't stir! Serve with additional sour cream dollups and picante sauce drizzled over each serving, if desired. Serves: 8 I have not made this in a while now but we always loved it. USE a BIG skillet or wok pan. and in general when a can of rotel is called for you use the entire can, if it is to be drained it will specify that.

For those cold winter mornings that are just around the corner...here are two links : I haven't tried this one but it looks and sounds wonderful ! http://www.applepiepatispate.com/bread/pane-al-cioccolato-italian-chocolate/ and this is the one I make...you can just substitute some of your starter ...don't need to make more: Balthazar Bakery Chocolate Bread...there is a slide show of me making it at the link below too : http://s63.photobucket.com/albums/h126/41455/KAW/?action=slideshow&current=ea8c3299.pbw 1. Use Turbinado sugar for the top...lots not regular 2. Use the bittersweet not unsweet chocolate CHOCOLATE BREAD STARTER 1/4 teaspoon active dry yeast 1 cup lukewarm water 1 cup all-purpose flour, plus 3 tablespoons all-purpose flour ( you can use bread flour) CHOCOLATE YEAST BREAD 5 cups bread flour ( 1 c or so extra for kneading) 1/2 cup good-quality cocoa powder 2/3 cup sugar, plus 4 tablespoons sugar 2 teaspoons active dry yeast dissolved in 2 c warm water 2 1/2 teaspoons fine salt 4 tablespoons unsalted butter, room temperature,plus more for pans 6 ounces good-quality bittersweet chocolate, chopped into 1/4 inch pieces vegetable oil, for lightly oiling bowl 1 large egg yolk, lightly beaten 1 tablespoon heavy cream 4 tablespoons turbinado sugar Directions 1)Chocolate Bread Starter: Dissolve yeast in water for 10 minutes; stir in flour until completely mixed; cover loosely and leave to proof at room temperature 6 hours. 2) Chocolate Yeast Bread: KA with dough hook for 5 min. on low or till completely smooth- mix 5c flour, cocoa, 2/3 cup sugar, yeast water and 1/2 cup Chocolate Bread Starter (freeze the remainder for later use); scrape sides often let rest in bowl 15 minutes. 3)Turn on KA to med. and add soft butter and salt, cont for 10 min till it is smooth and shiny. After the 10 min add in about 1/2c-3/4 c flour now , just enough so dough cleans bowl and cont a couple minutes. Should be very soft but kneadable. Place on counter with a light dusting of flour and knead in chopped chocolate thoroughly. 4)Place dough in lightly oiled bowl and cover with plastic wrap; let rise until doubled, about 1 1/2 hours; leaving dough in bowl, fold dough into thirds as if folding a letter for an envelope, recover with plastic wrap; let rest 30 minutes. 5)Butter three 8"x4"x2" loaf pans and coat with remaining 4 T granulated sugar; divide dough in thirds ( will have 4# of dough approx) and then divide each third into 4 even pieces; roll and form each piece of dough into a tight ball; place four pieces, smooth side up, side-by-side in each loaf pan; cover tightly with plastic wrap and let rise at room temperature until doubled, about 2 hours. 6)Preheat oven to 375�;right before placing in oven combine egg yolk and cream and brush on loaves; sprinkle with lots of turbinado sugar; place in oven, reduce temperature to 350� and bake for 40-45 minutes or until loaves have a slightly hollow sound when tapped on the bottom. 7)Let rest in loaf pans for 5 minutes before removing to wire rack.