In my experience, dark or variegated leaves in this zone do not perform particularly well when sited in full blazing sun. Depending on the plant, the darker leaves will wash out a bit -- green up. Still, the darker leaves do better than the variegated, wich tend to burn and just look sickly. Performance will, of course, vary with site and plant.

I wish I had one so I could tell you. BUT it is at the top of my list. Hope to order a one gallon from Roses Unlimited. One poster on HMF said that if he could take only one rose to a desert island, well more likely a green one, he would take Summer Wine.

Well, three of the recipes are these that were posted on the greatest hits thread. I will have to look and see if I can find the others. Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups" Note: This sauce also makes an excellent base for a quick pizza. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multi-Use Tomato Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Yield: "12 cups" Pear and Currant Chutney Makes 2 - 3 cups 1 cup dried currants 6 tbls pear brandy 4 pears, peeled, cored and cut into ½" pieces 2 ribs celery, cut into ¼" pieces ½ cup sugar 1/3 cup fresh lemon juice 3  3 ½ inch piece fresh ginger, peeled and grated pinch cayenne Put currants and brandy into a medium saucepan and simmer over medium heat until currants are plump and have absorbed most of the liquor, about 7 minutes. Add pears, celery, sugar, lemon juice, ginger and cayenne and stir well. Return to simmer, reduce head to medium low and simmer until pears are very soft and translucent and juices are thick and syrupy, about 1 hour. Put chutney into a clean jar with a tight lid or hot water bath 10 minutes. If not processed, cover and refrigerate until ready to serve. Allow chutney to sit for a couple of weeks, the flavor improves with age. These are from my Ball Complete book of home preserving. I can post the recipes if needed but it is a lot of typing and I know that several of you have the book! :) Pear Port Compote pg 169 Cranberry Rum sauce pg 180 Blackberry Liqueur Syrup pg 198 Bruschetta in a Jar 223 Lemon-Sage Wine mustard pg 270 I know I have seen a couple more on here in threads but I will have to look for them. I figure I am pretty safe on the fruit ones since they are high in acid anyways but I wanted to make sure, and I know that Carol said that one of the recipes above was not safe without the wine. So I guess that the juice is not an acceptable substitute? Dave - Yes I understand that, but due to the fact that it is for religious reasons I will also not cook with it or even purchase it at all. So that's why I need the substitutions! :) Thanks! Carly

My kitchen and bath renovations are scheduled to begin tomorrow. I don't think I'll be able to sleep tonight! I, too, have a small kitchen and I live alone, so I opted for the Bosch 18-inch dishwasher. I preferred the conventional-type dishwasher thinking that I'd have an easier time fitting tall items. Turns out the 18-inch panel-ready is quite a bit more costly than a standard model, about $850. I treated myself and made room for a 12-inch wide undercounter wine fridge. Mine is a Danby, and I think it was $650. I'm pretty sure beverage cans will fit as well as the regular bottles of Champagne, but the larger bottles might be an issue. All the more reason to drink them quickly! Also a splurge was the Liebherr 24-inch wide refrigerator, but it makes sense in my pretty small kitchen. The narrow refrigerator allowed me to get a 21-inch wide full height pantry -- and, yes, it's made out of an upper cabinet with 3 or 4 rollout shelves and a lower cabinet with a narrow drawer and two deep drawers. I do plan to be here for the long run and since this isn't really a family-size apartment, I'm not too concerned about resale value. I just wanted what suits me! Good luck!