If you can't get into the master gardener program you should look at enrolling in plant science 101 or other similar classes @ UT or Walter State. I know it is more expensive to take college classes but you can start sooner and probably learn more too. I'm admittedly not a huge fan of the MG program though so my advice should be taken with a grain of salt.

The January/February issue of Cook's Illustrated featured a braised short ribs recipe that included a bit of unflavored gelatin. They used boneless short ribs but wanted the body & suppleness supplied by bones and connective tissue. They ended up using some unflavored gelatin, sprinkled into the sauce a few minutes before serving, to provide body. The recipe called for 3-1/2 lbs. boneless short ribs, 2 cups wine, & 1 cup beef broth. Once the ribs were tender, the cooking liquid was reduced to one cup. A mixture of 1/4 cup water and 1/2 tsp. powdered, unflavored gelatin that had been left to stand for at least five minutes was added to the reduced sauce right before serving.

RR, that's Ashley sitting on the floor in front of Makayla, with her hair back and the black sweater! She's letting her hair grow, so she just pulled it back. The cake was excellent, especially with the topping, which ran down and made the bottom of the cake sour/sweet and kind of crunchy. Yummy, and the guys swiped the leftovers for the bachelor party. I guess it went OK with beer and Jack Daniels, LOL. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 3/4 cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 1/2 cups powdered sugar 1/2 cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure it�s absorbed as you pour. Let the cake come to room temperature. It's very good, so thanks to Beth! Annie

These two rose are identical, and are probably the same. My 'Amanda Patenaude' came from Sherando Roses in 2003; "Portland from Glendora" from The Uncommon Rose in 2008 (both nurseries are gone now). For me, the plants are about 5-6' high and they bloom a LOT. What others said about the foliage can be mitigated (a bit) with fungicide. This is one of my favorite roses and I highly recommend it. 'Sidonie' is very similar in form and habit, with lighter pink flowers. (Great to hear that your "Portland from Glendora" is still doing well for you, mcnastarana. I miss having the nursery, but I don't miss all the extraordinary time and work that went into it ... time that I am now using to reclaim my garden from the neglect that it suffered during my nursery-owning years.)