I knew that some of you could relate to the living in our gardens part! Michael Marriott was a good speaker and it was also also a pleasure to finally get a chance to meet him in person. He has designed some really great rosegardens that are a great inspiration to me. I hope many of you will have a chance to meet him and hear him tell about English Roses in the garden. I do think he tours various parts of the world, and it would be a good idea to invite him to a meeting at your local rose society. I did read that about his seminar at Ashdown Roses Carole. And yes...feeding the soil (and thereby also the roses) really makes a huge different in vigor and health. I also mostly use roses in "Mixed borders" with many companion plants. Veilchen and Ruth: I don´t think you will regret getting the old Wisley! When we live in cold areas, we need roses that are this vigourous. It seems to be one of those roses that will bounce back and become 5 feet tall every year, even if the canes froze back to 3-4 inches (The protected part). And I really like the big pink flowers, that looks like a pink version of Golden Celebration. I also really like the fragrance! AusIntense is a fitting name! But yes the flowers nod, but so does the flowers of Golden celebration and Jubilee Celebration ... and even worse on William Morris and a Shropshire Lad. But then again ...these roses are not named after a posh ancient garden society's headquarter ... I sure look forward seeing the new cultivars (and smelling them!!)... but new is not always better ...it is always exciting to grow the new Austin Roses. I really like the new roses introduced last year (Munstead Wood and Claire Austin) and I am still the only one that has posted pictures of these roses on HMF. And I do look forward to the crowdy show ... and spring in London!!! Actually spring is almost here!!! Record Early!

Hi Lyndi, Great haul! I especially like that first one with its combination of distinct zonation and variegation, as well as the broad rounded leaves on the 'Buckingham' (wouldn't it be great to combine those two!), but it should be fun watching all of them develop. Cheers, Paul

Please take the following as it's intended: food for thought. I love going to Borders or B&N, selecting wonderful decor books and a comfy chair, maybe a cup of coffee or tea and ahhhhhh. So many on here say 'Amazon, of course'. Amazon is great, especially if you're in an area far from the brick and mortar book stores. I DO have them available and try to support these stores for fear they will not long be with us. Expo is now going....used to peruse decor books there, too.:>/ I shop online, but really prefer to be able to see, touch and smell products. Even if this were not the case, how nice is it that book stores now encourage browsing....almost like a library! I am a Borders member and receive 30-40% coupons online to use in their stores. My Borders Express even will honor special orders and slightly out of date coupons if I run late. I recently received a questionnaire asking how often I shop online (Borders has an Amazon connection), and thought, " Uh oh, here it starts". Anyway just my just my thoughts on it. p.s. (brag alert) I bought a chest of drawers 30 years ago at an antique shop in Va. Was about $300.00, I think. Lo and behold! Saw the same one in a M. Smith house that someone posted on here. I've always loved it, and feeling pretty proud of it now:>)!

Hi, everyone. I just purchased the program on ebay and it came yesterday. I am acclimating to how to live, because I am really determined to make this work. I already see that I am going to have difficulty with the very stringent rules on fat. I am used to the low-sodium because I was on the Rice Diet for several months years ago, but I really am worried about not being able to use low-cal salad dressing and a bit of fat to make things cook and be a bit tasty. I am trying to balance the good the diet will do against the fear of failure due to boring food. I just don't want to fail yet again! Cooking is a hobby, so I will have to adjust my thinking firmly on that. I am wondering if any of you on the program have gone "off the page" a bit, and if so, how it affected your progress. P.S. I found wonderful salt-free spice blends at www.penzeys.com. Check it out. I am also purchasing two cookbooks--one from the Heart Association and another for diabetics. Both indicated stringent low-fat, low-sugar, low-sodium, so I hope I can adapt the recipes. It looks like the key to this is PREPAREDNESS, and figuring out how to make it palatable. I am so interested in all your stories. Best wishes to all, Alyson