I didn't check out the chain stores this year except when someone asked if Midas touch was available. I saw only Granadas at Lowe's some were huge and that rose own root from Chamblee's didnÂt do anything for me although every other rose from this company did well so far; but the weather of last year was awful in every sense so that might contribute to the subzero performance of that rose. Still, I just could not bring myself to buy any of those huge Granadas because I remembered all those roses I had to discard due to RMV. I think I have one bagged rose purchased 10 years ago that has become a stellar performer; two that are OK and I kept two cl. Peace with RMV because DH loves that rose. The others were discarded. I agree with Ann, and with my various ailments plus DH's growing resentments of digging up, discarding and replacing roses, I rather buy a multiflora grafted rose or an own root if the source is good enough than experiment with bagged roses. I do get excited if I see some interesting varieties but then memories of roses from 11, 10 or 9 years ago come alive and I walk away. Trospero is right - the rose itself is usually the least amount one spends on the roses: fertilizers, fungicides, labor (yes, your own) etc. add up. Considering how greedy Paul Neyron is, I somehow doubt that it would do well in a pot. It needs very fertile soil, a lot of water and fertilizer and all that given, it does rebloom even in summer heat for me. Paul Neyron is among those rare HPs that like heat. I love that rose and I hope you got a very good specimen.

I agree with the comments above - post your list and I'm sure you'll have offers. Last year I ordered quite a few less common seeds from commercial sources but then still needed zinnias, sunflowers, etc. I also recommend that you include some specific items on your want list. I know I'm not the only trader that likes to send extras from somebody's want list - it's fun to send something people are looking for. If you like the element of surprise, the round robin forum is also a fun way to trade; it seems to get more active in the winter. There are plenty of common seeds but you'll likely get some new things, too. Have fun! Margie

What a great clip! I love Steve Martin anyway. Seriously and sadly I have several friends who could really benefit from such simple books or magazines...They just don't 'get it'. They just don't seem to understand why it takes working every available chance to just make ends meet. They have lots of 'stuff' but are forever broke, and worried about making ends meet. I 'know' it is to pay for the 'stuff' they couldn't afford. Sue

This one was on the table at a book club potluck last week. Everyone raved and wanted the recipe. I'm going to cross post in new recipes. Zucchini Pickles - Heidi Swanson, 100 Cookbooks There are quite a number of ways to play around with the personality of these pickles. Sometimes I shave the zucchini paper-thin, resulting in a whispy tangle of pickled zucchini and onions. Other times I want my pickles to have a bit more bite, structure, and definition. In those instances, I slice the zucchini thicker, perhaps 1/8-inch, and let them drain as long as possible, sometimes overnight refrigerated. Also worth noting, when I make them for our personal condiment stash, I used a brown natural cane sugar. It gives the pickle liquid a brownish cast that, quite frankly, weirds people out if they don't know what is causing it. So, if I'm making the pickles to bring to a BBQ or something, I'll make them with regular organic cane sugar - one that is lighter in color.
 3 medium zucchini (1 pound / 16 oz / 450 g), thinly sliced
 1 medium white onion, thinly sliced
 3 shallots, thinly sliced 1 1/2 tablespoons fine grain sea salt 
1/4 cup (small handful) fresh dill sprigs 1 small fresh red chile pepper, very thinly sliced 1/2 tablespoon yellow mustard seeds 3/4 cup / 180 ml cider vinegar
 3/4 cup / 180 ml white wine vinegar
 1/3 cup / 1.75 oz / 50g natural cane sugar 
Toss the zucchini, onion, shallots, and salt together in a colander and place over a bowl to catch the liquids. Cover the bowl and refrigerate for at least a couple hours. Toss once or twice along the way. You're aiming to get as much liquid out of the zucchini as possible.

When you're finished draining the zucchini, shake off any water. At this point you want the zucchini as dry as possible. Place in a 1 liter / 1 quart jar along with the dill, chile pepper, and mustard seeds. Alternately, you can cram them into a 3/4 liter Weck jar like I do, but it's always a bit snug in the jar. Combine the ciders and sugar in a small saucepan over medium heat. Bring to a simmer, stirring until the sugar dissolves, and continue to boil for a few minutes. Pour the liquid over the zucchini and seal the jar. Let cool, then refrigerate. The pickles are good for a week or so. 

Makes one large jar. Prep time: 120 min - Cook time: 5 min Here is a link that might be useful: Quick pickled zucchini