Wow, I did it again, posted as I thought, but nothing here. Labrea, thank you! A perfect picture of a perfect rose. Could you please tell me what it is, Ta! Medocino - How beautiful, thank you - such a full mauve coloured rose. The closest I can get to would be Yves Piaget - but can not be sure? ..........and Beth, finally! Thank you so very much for your beautiful roses including Mavrik here. I see so many of yours in HMF too. It is wonderful that you are sharing so much of your vast collection. I certainly appreciate it and I am sure you have been so helpful to many rose collectors in their searches. I am having a bit of a dabble with posting pictures on HMF myself and am really enjoying it. Have a wonderful rosy 2008. Love Pauline

Dear Monique - what with one thing and another I've been unable to get here to wish you a very belated but Happy Birthday. But here we are - some flowers from last year to remind us our gardens will bloom again. very best wishes, Mary

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

Thank you Dcarch, Sally, Jasdip and bcskye for the birthday wishes. I had a very fun day at work. I sent out an invitation to about 100 co-workers and friends this morning. It said "I'm 60 today and one day you will be too!" I don't like cake so I ordered a full sheet pan, giant rice krispy bar! It was 3" thick and way too much for the 70+ people that showed up. I've never met anyone with an October 1 birthday before. So it came as a real surprise last year when I found out the woman I work for shares my birthday. She went to Philly yesterday and had to miss the party. One of the guys that also works for her made a quick video and sent it to her phone. She was at the airport boarding her flight to come home when she received it. She particularly like the inscription on the giant bar. I don't know how old Molly is ....I'm thinking early 40's. She had no idea I was 60 however! Dcarch - you should receive your rice later this week. And then you can entertain us with the many unusual creations you come up with. I have shared many pounds of rice over the years. But I don't think I have ever known anyone who is so creative and who enjoys the rice as much as you do. Happy Birthday to you ......whenever it is! Teresa