veilchen: yes in general it is milder here, because of the costal location (We have the sea all around us ...so it takes longer time to get cold here (water takes longer time to cool down than land surfaces) than places with inland climate) and as long the the west wind blows and we have a constant stream of low pressures coming in from west it is mild here 34-45 degrees most of the winter. But every year a high pressure builds up and the bitter cold from east and north comes our way and temps drops below -16F- -10F or more for weeks sometimes months. And then it is certainly a zone 5 here and I choose roses accordingly. Only push the zones in sheltered locations and south facing walls. (Last winter was more like a zone 8 winter ...never seen that before here!!!).I always hope the winter is going to be mild ... At the end of winter in February and march we see very low temps since the ocean has become so much colder ... but yes a zone 5 with inland climate is much colder for longer time than here since the cold are more constant and comes earlier than here where we see great fluctuations. I love Papa Meilland. For me it is the quintessential red rose. Dark red, with a sheen like velvet! And a very, very strong perfume. Perfume Exceptional as Meilland says... It may not be an easy rose to grow (very mildew-prone here) and the plants are very small and barely hardy here. I have a few groups with 3-5 plants in my garden and a row of 12 in my cutting garden so I can cut one of these wonderful red roses many times during the season. There are many better HTs out there that are more disease resistant and hardier than this and looks better as garden plants...but that exceptional strong rose perfume and the velvety petals make forgive the flaws this rose have. And sometimes I am lucky enough to capture the beauty of almost perfect flower like this one... I really do like all classes of roses ... but I prefer roses with a very strong scent. Yes I also like the glowing colors on the Autumn picture. It may not be very sharp and a bit out of focus, but it did not make the impression worse since it captured the essence of Autumn some of the places I go fishing (Another one my hobbies). I sometimes make large prints of some of my pictures and frame them. I have really bought better cameras and lenses and hope you will enjoy some of the results next season. And no I do not Hibernate ... These days I really try to get in better shape so I can handle working harder ... making gardens for my clients (which takes good strength, especially a strong back and stronger shoulders)... I swim, do Pilates and work out with weights and work on better and healthier eating habits. I have lost 45 pounds during the last 15 weeks. I also need to take some courses so I can make some good homepages. One for my garden design business and one about the joy of gardening and roses. And another one about flyfishing and flytying (I am one of the best fly tiers in Northen Europe and have won many awards for my innovative designs). So I certainly do not have time to hibernate. Soon the holidays are coming and I am visiting friends in Chicago and Iowa. Hope to get to meet Foghorn Leghorn and maybe Aliska? Take Care all of my rose friends on this forum. Niels

Happy Father's Day to all...if you still have your Dad enjoy, celebrate and cherish. Jan, I lost my Dad last May and miss him so very, very much. He gave so much great advice to me (and some not so great!) but I think answering the QOD, no matter what problem I went to him with, he would tell me "don't worry about it kid, we'll work it out" and that calmed me and we did always work out out one way or another. Today was a day of running errands. Yesterday was spent with a very dear old friend having lunch and wine at her beautiful home on the bay. We sat outside and enjoyed the weather and the boats going by. She told me not to buy golf clubs until she got her old ones down from the attic. She gave them to me yesterday and now I can finally get rolling on my lessons! Today another friend started putting the grill together...one part is too small believe it or not! Called Target where we bought it and off there tomorrow night to return small part and, hopefully, get the right one so we can finish up and start grilling!!! He brought is two 2 year old beagles (both boys) and my 14 year old Lacey was the perfect little hostess...I forgot how nosy and rambunctious young dogs are but they are sweethearts. Gotta run, fun stuff still awaits like getting the trash together and lunch for tomorrow. Will check in tomorrow..enjoy your evening. (((Hugs))) to all that need them - good thoughts and prayers are being sent your way. Donna

Riesling Poached Pear Frangipane Pie Directions: Crust 1 9-inch Hannaford pie crust Poached Pears 4 cups water 1 Tbsp. lemon juice 6 pears, ripe but not soft 2 1/2 cups late Riesling wine 1 1/2 cups Hannaford sugar 1 lemon slice Frangipane Filling 1 cup blanched almonds 1/2 cup Hannaford sugar, divided 1/4 cup Hannaford flour 6 Tbsp. Hannaford unsalted butter, softened 2 large Hannaford eggs 1 tsp. Hannaford vanilla extract 1/2 tsp. Hannaford imitation almond extract 1 Tbsp. reduced poaching syrup 1. Bake pie crust according to package instructions for pre-baking an empty crust. Cool. 2. Prepare poached pears. In a large bowl, combine water and lemon juice. Peel, core, and halve pears, and place halves in lemon water. Set aside. 3. Combine wine, sugar, and lemon slice in a heavy saucepan and bring to a boil over high heat, stirring to dissolve sugar. Once this syrup mixture boils, reduce heat and keep it simmering. 4. Drain pears and discard lemon water. Add pears to syrup. Poach for 5 minutes, turn pears over, and continue poaching for an additional 5 minutes, or until pears are tender when pierced with a knife. Remove pears from syrup and place on paper towels to drain. Continue simmering syrup until reduced to 1 cup, about 20 minutes. 5. While syrup simmers, prepare frangipane. Combine almonds with 1/4 cup of the sugar in a food processor and process until finely ground. Add flour and pulse until combined. 6. In a large bowl, use an electric mixer on medium high to beat butter and remaining 1/4 cup of the sugar until fluffy. Add eggs one at a time, beating until well incorporated after each one. Beat in vanilla and almond extracts and poaching syrup. Reduce speed to low, add ground nut mixture, and mix until just combined. 7. Preheat oven to 350°F. Spread frangipane in pre-baked pie shell. 8. Slice 1 pear half into slices 3/8 to 1/4 inch wide without separating slices. Slide a spatula under pears to transfer without separating. Fan pear half by pressing on stem end. Slide fanned pear half on to frangipane slowly so you can place it correctly. Repeat with additional pear halves until frangipane has pear fans evenly spaced over it, with space in between. Place pie on a baking sheet and bake at 350°F for 45 to 50 minutes, until frangipane is puffed, golden, and solid to the touch. If crust edges start to brown too much, cover them with foil. Cool on a wire rack. 9. To serve, slice remaining pear halves in half. Place a quarter pear on a plate, drizzle with poaching syrup, and place a slice of pie beside pear. Extra poached pears may be refrigerated in an airtight container for three to four days, covered with any remaining poaching syrup. APPROXIMATE NUTRITIONAL VALUES PER SERVING: 450 CALORIES, 62G CARBOHYDRATES, 6G PROTEIN, 19G FAT (7G SATURATED), 60MG CHOLESTEROL, 100MG SODIUM, 6G FIBER

I hope your special is all you want it to be. Happy Birthday!!!!