Jill I just looked at 'Girona' which is from viintagegardens, and which is in bloom this week and the inner petals are yellow with the outer petals pink., its' usual colors. I've never seen peachy tones on this rose. The reverse of ' Etoille de Feu' is a distinct Turkey red. If it isn't Brandy, might you post a photo of the reverse sides of the petals? Thanks, Lux.

i am usually not that good with the name game.. but i happened to notice mine was nearly all green the other day ... needs some rescuing ... otherwise i probably would have never gotten it right.. lol.. ken

Buche De Noel 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 5 eggs, separated 1 cup granulated sugar, divided 1 tsp vanilla 1/2 cup powdered sugar 1 cup semisweet chocolate chips 3/4 cup heavy cream 1 tbsp rum Cocoa Frosting (recipe follows) White Chocolate Curls 2 tsp unsweetened cocoa powder Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again. Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside. Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form. Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally. Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices. Cocoa Frosting 1 cup heavy cream 2 Tbsp unsweetened dutch processed cocoa powder, sifted 1/2 cup powdered sugar, sifted 1 tsp vanilla Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use. From: "Holiday Celebrations Cookbook" I've made this several times and got raves. Linda

I'm insanely jealous of your greenhouse, which looks just beautiful....ok, and your hoyas are also stunning...very nice all the way around :-)