You're welcome, Rachael. I wouldn't worry about that damage. It will probably regenerate itself as long as the plant hasn't, or doesn't become too dehydrated and that area dies. That's what knocks them off usually. Either that, sun burning or freezing. Otherwise, in the absence of diseases or other physical damage, the plant contains all the necessary mechanisms to regenerate whatever it needs, when it needs it. All it requires from you and the environment are the water, temps and nutrients for it to do what it "knows" to do. Over time, you will learn what roses do well where you are in what form. I respect Pickering as a business and as a rose supplier. I don't buy from them because their root stock does not do well in my soil, water and conditions. Multiflora isn't happy here, not even as a plant on its own. Anything with too strong a multiflora influence suffers and simply doesn't perform as it should. That goes for anything budded to a strongly multiflora type root stock as well as own root roses possessing that influence. For budded plant roots, Dr. Huey and Fortuniana do better here. If what I want will perform well here own root, and I can get it, that's what I will go with. If it's only available budded to a suitable stock for my conditions, then that's fine, too. I hate killing a plant, so I won't buy one budded to an unsuitable stock simply to propagate it then dump the unsuitable plant. (of course unpatented types only!) So, I'll just keep an eye out for possible cuttings down the road and work on other things. I have propagated two flats of stocks to bud some of what I already grow to improve their performance here. Even though they are alive and grow a bit, I'm sure they would be much better garden plants with more vigor. That's what budding can help provide. It all depends on a number of variables. Kim

Maybe that's how they stay slim forever--mix up the chocolate cake, get a gloppy mess, then throw it out without eating it! I'm sorry your recipe didn't work. That's a lot of expensive chocolate to toss in the trash. I hope you were able to salvage it somehow? This is the recipe I use most often. It's from Rose Levy Berenbaum's Cake Bible, and it has three ingredients--one of which is the butter they left out of the one you tried. It's easy--even though the instructions are longish--and it always comes out great. Chocolate Oblivion Truffle Torte 1 pound bittersweet chocolate, room temperature* 1/2 pound (1 cup) unsalted butter, room temperature 6 large eggs, room temperature * Beranbaum's note: Two of my favorites are Lindt Courante and Tobler extra bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using extra bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger. Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; line the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum foil to prevent seepage. In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted). In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.) IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy texture. Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate mixture until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated. Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and surround it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a water bath keeps the texture creamy throughout. Bake 5 minutes. Cover loosely with a piece of buttered aluminum foil and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be. Remove from oven and let the cake cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and refrigerate until very firm, about 3 hours. To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving plate. Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture. When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this cake is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can best be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.) Makes 16 servings.

Have fun on your boat ride/cruise! If you are leaning towards cookies or bars here are a couple of great ones that my group enjoy. ALMOND APRICOT BARS(Woodie) Prep: 15 min. Bake: 45 min. + cooling Source: Olga Wolkosky of Richmond, BC (Taste Of Home magazine) 2 cups vanilla or white chips, divided 1/2 cup butter, softened 1/2 cup sugar 2 eggs 1 teaspoon vanilla extract 1 cup all purpose flour 3/4 cup apricot jam 1/2 cup sliced almonds In microwave, melt 1 cup chips; set aside. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8 inch square baking dish. Bake at 325 for 15-20 minutes, until golden brown. Spread with jam. Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake for 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into 9 squares; cut squares in half diagonally, to make triangles. Yield: 1-1/2 dozen Posted by: Ginger_St_Thomas (My Page) on Sat, Dec 20, 03 at 19:58 Marlen's Chubby Hubby Cookies 2 cups butter or margarine, softened 1 cup sugar 1 cup light brown sugar, firmly packed 2 large eggs 2 Tablespoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda Pinch of salt 1 12 oz pkg semi-sweet chocolate chips 1 12 oz pkg peanut butter chips 1 cup salted peanuts 2 cups crushed pretzels* Preheat oven to 350* degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased cookie sheet. bake 10-13 minutes, or until edges are lightly browned and centers are still soft. Do not overbake. Cool one minute on cookie sheet. Cool completely on wire racks. Store tightly in covered container. Source: Bob Zotto, Bruker AXS Cookbook Note from Marlen: The pretzels should be about the size of the chocolate chips, not pulverized. You want to taste bits of pretzel as you munch. This is a crunchy cookie. I use a food processor and just pulse until the desired size is achieved. David

Like Jo, I find that white chocolate doesn't really melt very well, even with a little bit of vegetable oil. It stays too thick to dip, it's better for drizzling. I've done a couple of batches in the microwave and they've turned to stone, very nearly. Dark chocolate I have better luck with, I'm using Trader Joe's Pound Plus and it's worked well. I haven't found a white "chocolate" that I'm happy with, not even the wilton type melts or the white bark for melting. It just doesn't melt very thinly. I also agree that the new microwaves will heat too hot too quickly. I melted stuff in my old microwave without incident, but my new one is just too hot. Add the pyrex bowl and there's a recipe for disaster, ask me. Sigh. Readinglady was kind enough to send me her Farberware double boiler, I don't think I've ever owned one. I use it for white chocolate, because it's so finicky, and it works as well as anything. So, Linnea, you are definitely not alone with this. Annie