Yes, grading refers to the size of the plant when it was dug up to be sold. Grade does make a big difference in the vigor of the plant. I can make just about anything still alive grow, but not everyone can do that. I was rose buyer at a local retail nursery for a while. I did not buy in anything lower than Grade 1. People's success rates with grade 1 1/2 was much lower. They were cheaper, but not enough cheaper; and it's too discouraging to the average gardener to have a plant not do well. You paid money for it, and you expected it to grow and bloom. There's little consolation in it having been cheaper, and being a lower grade. It still disappointed you, and perhaps turned you off growing roses entirely. Our customers were much happier with Grade 1 roses. I have planted Grade 1 1/2 roses and had them do very well, after a couple of years. Never the first year. I've had more never do particularly well. They don't always recover from being the runts. The rose in your photo was probably a grade 1 when you bought it, but now that it's been in your garden grade doesn't apply anymore. Looks like it just plain didn't grow over the summer. Could be any of a number of reasons for it to not have grown, like not enough sun, not enough or too much water, not enough fertilizer, roots not spread properly when planted. The leaves look like they have drought scorch from not enough water, and the blackening on the canes suggests cane canker from incorrect pruning - leaving a woody stub with no bud at the end. When you prune, cut just above a bud. Woody stubs will just rot, they can't grow without a bud. Like any other living thing, roses need proper treatment all the time, and if they're allowed to weaken they may not be able to recover even if they don't die, they may live for years but never recover. If this one doesn't grow nicely next spring, replace it with a good quality plant.

My roast was a chuck cut. The only cut for Pot Roast in my opinion. Big chunks of onion and carrot to add flavor were browned in the pan first and then removed and browned the roast sprinkled with salt and pepper. Then put everything back in the pot with beef broth, sprigs of rosemary and thyme, whole garlic cloves, and cooked long and slow on the crockpot burner of my stove. The broth is strained at the end, but we did eat the nice big chunks of carrots. It was very good. And I love my new Dutch oven!

Been eating my cooking since Sunday, and I wanted OUT. Roads were clear, but I really had to hold onto the railing and go ever so slowly up and down the icy steps. IHOP for their 2x2x2: pancakes, sausage, eggs over easy Don't have boots and my feet were cold, so I came right back home. Oatmeal and peaches tonite

There were 15 for dinner at my house today. Everyone brings something so it is pretty easy for me. I started my spaghetti sauce on Sat. morning about noon. I cook it in the oven in a big canning kettle. There is chicken, pork chops, hamburg, mild and hot Italian sausage in it. I cooked until 9 at night and then shut it off and left it alone. This morning I took out all the bones and stirred it really good. Put it back in the oven at about 250 to keep it hot. Dinner was around 2. I cooked 3 pounds of Angel Hair pasta. Jerri brought a huge salad with lots of great things in it. Judy and Jackie brought garlic bread. Millie brought wine coolers. Yelena brought Russian cake, she is from the Ukraine. Everything was wonderful, the ladies ate in the dining room and the guys ate out on the patio at our huge table. So much fun and everyone complimented on how good the spaghetti was. I hated to see everyone go home.