What year do you plan to have your wedding? The reason I ask, peonies and roses take some time to establish to bloom--sometimes several years, and would be considered a permanent planting. I would also caution you, that what bloomed in April one year, might bloom in June the next. Hopefully, someone who has personal knowledge of the Morristown area will be able to help you. Perhaps contact your local garden nurseries, garden clubs, or local master gardeners (try your local County extension for master garderner information). Congratulations and good luck to you!

A few hints about pizza stones: Keep a scrubpad for use only with the stone. Clean the baking surface of the stone with it and running water only. Never use any kind of soap. Don't soak the stone. The first few pizzas using the stone will probably have an odd tasting dry crust. To avoid this "bake" the stone a few times on its own. You can season and bake the stone with a very light coating of veg oil to lessen this effect and help start the creation of a nonstick coating. Once pizza production starts the seasoning can usually stop. Pizza stones of the $10 type are usually made from compressed sand and are really rugged. I've placed frozen pizzas onto stones at 430F and haven't lost one yet. The secret seems to be get it down fast, flat, and centered to lessen thermal shock. My recipe for a frozen Kraft Delicio. I like them in a pinch because they don't overdo the sauce and toppings so the bread has a chance to become something other than a soggy mess. Also like to pop off the frozen pepperoni and put it back 5 minutes before the finish : Preheat ordinary oven half hour or so 25 to 30 degrees above directions given on pizza box with stone on next to lowest or lowest rack. When ready, quickly open oven, push the frozen pizza so its "front" edge goes nearly to the back edge of the stone and quickly drop it in place it so it is centered, close oven. When the crust and cheese start to darken put the pepperoni back on top and close oven. I like to have it in a ring on a paper plate and quickly upend it so it all falls in a circle about halfway between the center and crust. Leaving the center bare helps the bread in the center to finish rising. If necessary, I use silicone turners to ensure the pizza isn't stuck to the stone when it's time to remove it. Leftover or even made ahead pizza slices quickly reheated in the microwave produce a soft breadlike crust which some folks prefer to the fresh from the oven crustiness. Your results will be unique to your conditions of course. A pizza stone is a very handy item to have around. Good luck!

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Thanks for the feedback. I did change it up in the second batch but I just realized that I didn't describe my process in my haste to finish the post. More info... I used commercial aluminum bun pans lined with parchment paper. The first batch I had two pans, both had red on one half and green on the other. One pan was placed in the middle of the oven and then other was in the upper third. Both pans had red on the left half and green on the right half. My initial thought was uneven heating left to right. Top to bottom I expect, but both pans were very similar, so if there was a difference top to bottom it wasn't that great. For the second batch I put all green on one pan and all red on the other. I put the red pan in the upper third and green in the middle. The green pan had darker bottoms across the board. I'm going to try the same recipe next week. Only this time, I'm going to do all red in one batch and all green in the other. That's probably the only way I'll know for sure.