How does Iowa's climate differ from New Hampshire, if at all? Iowa's rose growing conditions are challenging. You want hardy and disease resistant because you are averse to chemicals. In Iowa, it is virtually impossible to grow modern roses, and most other roses, with reasonable success, without chemicals. If you do not spray, your roses will probably become diseased and it will be more difficult to overwinter them. So most Buck Roses, which were hybridized and tested without spraying, or winter cover would work. You might still have disease and less than desirable results, unless you spray. Sunsprite (not a Buck) is disease resistant, but not so hardy, and so you can try it, but cover it. If we have weather like in 2008, or 2010, it will get blackspot. Earth Song is both disease resistant and hardy. I spray chemicals, but I do know it is fairly resistant to diseases, as on the very few occasions, such as 2010 when the Delhi Dam broke 7 miles south of us due to excessive rainfall, I encountered some blackspot in my rose beds which is very unusual for me, in late August and early September. I don't believe we had blackspot on Earth Song. Earth Song is a Buck rose, hybridized in Iowa, and it is the best grandiflora rose you will find. It is fragrant and has high-centered blooms. It is an extraordinary rose bush.

Sharon, So glad your daughter and her companions are OK. That was a little too close, wasn't it? I feel for the parents of the deceased and injured scouts, and at the same time, I am so proud of the surviving scouts. It is my understanding they rescued one another, conducted their own triage and performed first aid on others who were injured. Exactly what you'd expect from Boy Scouts of course. The footage of their scout camp is devastating, and I cannot begin to imagine how frightened those scouts and leaders must have been when the storm struck. Dawn

Ok, ladies of the gardens, (and kitchens), let's let it ALL hang out now and go for it! We've worked all spring, summer and fall, and now it's time to talk cooking! And enjoying the fruits, (or veggies) of our labors. Like the rest of you, fall is the time when I love to get in the kitchen and cook, filling the house with wonderful smells. That's one of the reason I love Oklahoma, the change of seasons. Fall just brings with it, a change in the feeling of things as we change from one mode to another. It's time for soups, and stews, and baking breads, pies, muffins and biscuits,( slathered with butter and jam or jelly of choice). Tonight, I'm making, more for DS than me, chicken and biscuits. Only I make the biscuits separate, so they don't get soggy baking in the oven with the liquid part of the concoction. Then, he splits them once done and ladles the chicken "gravy" over all. Of course there are a hundred variations on the theme, and I've tried most all of them at one time or another, but that's what's on the menu tonight. I came across this blog and started reading. Great stuff, you can tell these ladies, (and guy) know their way around a biscuit. The one moniker cracked me up, "Old ladies in Fist Fights". Anyway, they were discussing the pros and cons of biscuit making. I am making mine ala Carol's, by the BIG BATCH, with the exception that I use butter. I keep my batch in the fridge or even freezer to keep the butter cold and fresh. I do mine a little different that those discussed in this blog. I melt a large batch of butter in the microwave, and then cool and put it in the freezer til it's ice cold and solid. Then, I work in the cold butter bits, one half at a time, to coat the self-rising flour mixture, to prevent as much gluten from forming as possible. Everythings done with the lightest touch possible and the least mixing. When the biscuits are patted out and cut, in this case, "Cat Head" biscuits, I dip them in melted butter, and pop them in a preheated 450 degree oven til nice and golden. I always make buttermilk biscuits, buttermilk pancakes, buttermilk cornbread, and as often as possible. Carol's method makes this painless. I suppose we could make many of our standard quick bread mixes this way. Salute Carol! Ladies, start your engines, (I mean ovens)! Barbara Here is a link that might be useful: Joes's Biscuit Blog

Just so everybody can envy us, it's in the mid-60's here in Northern CA, the sun is shining, and my freesias and rhodies should be blooming by next month. This is why we put up with earthquakes, LOL. Sunshine Soup So named because it's high in beta-carotene - invented on the spur of the moment by me. Good hot or cold. Suitable for vegans. 1 lb baby carrots 1/2 tsp salt 1/4 tsp pepper 1 qt of unflavored soy milk or almond milk one 14.5-oz to 16-oz can of stewed tomatoes, preferably Muir Glen or S&W brand (S&W, a regional subsidiary of Del Monte, has less salt than any other major brand) three 2" sprigs of fresh basil, marjoram, parsley or oregano, or substitute 1 tsp dried herb Bring the carrots, salt and pepper to a boil, cover and simmer until very tender. The amount of water to cook the carrots depends on how fresh they are. If fresh, use 1 cup of water and check after 15 minutes. If they are old, cook the carrots in 1-1/2 cups of water and test in half an hour. Most of the water should have evaporated; if not, uncover and cook over high heat until there is approximately 1/2 cup water left - measurement is NOT critical. Let cool slightly before blending (this reduces splashing). Using a blender, puree the tomatoes with the herbs - if using fresh herbs, discard any woody stems. Working in batches, puree the carrots with the tomato puree and the soy or almond milk. Taste for seasoning. Depending on how salty the tomatoes are, you may need more salt, although this will increase sodium content considerably. In each soup bowl, float one whole herb leaf or a parsley leaf, for an attractive appearance. Makes about 1-1/2 qts of soup.