I live in zone 6a in the Northwest. Here's my take on these 2 roses (just my humble opinion). 1) The strength of Judes fragrance is a tad stronger than LEH, but I prefer LEH actual smell. LEH is lemony rose. She is my husband's favorite rose- for color and scent. She is strongly scented too. It's a tough call. 2) Jude starts out pretty pale, so he does become off-white. LEH always retains the reddish scarlet tinge on her petal edges even if she fades. She has such a broad range of colors to start with. Tangerine and pink and pale yellow. But then Jude has those charming BIG bowls of fluff. Like a peony kind of. Lady tends toward more medium flowers here. 3) LEH is a tidy compact bush for me. Probably my shortest bush in my garden (well normal shaped-- Wm shakespeare is shorter but that's cuz he is a young and confused grower!) LEH's stems are often wine colored- which is really attractive. My jude is pretty young, so I can't comment on his habits but he seems pretty standard- I think he will be bigger than LEH though. 4) I have zero problems with either rose as to foliage. No leaf loss at all. I don't spray chemicals. I had some powdery mildew on every rose, which is easily taken care of with milk and baking soda. 5) LEH repeats great. She always puts on full flushes. I would say she is one of my better repeaters. Jude is too young to comment, but he repeated better than I expected with those big blowsy blooms as a 2 year old. (whereas, Golden Celebration is KILLING ME with his slow reload). 6) We've had really mild winters the last 5 years so I can't say much beyond LEH is fine so far with a bunch of pine needles dumped on her. Jude is in a big pot, so maybe I'll have bad news in spring- but I really doubt it. I have lots of Austins and none have suffered. Lady Emma woke up about middle of the pack. Ione last thought- I had a horrible problem with thrips last year (Lord, please let the snow kill them!) and they liked Jude more than LEH.

Senko, it should sit very much in front of the border - for two reasons: first its size, and second its superb looks and fragrance that you will have to enjoy at every opportunity. This plant develops no legginess or tallness whatsoever. Mine was about 2.5 feet tall in its second year with me, i.e. last year (in England, mind you) and about as wide. Shrubby, mannerly growth, just lovely. I don't have a photo of the whole bush yet. But its definitely a front row sitter. Sorry to hear about your bad luck with this plant, Deb, what happened? Solution: Get another one from DA! Andrea

Update on the Panasonic Convection/MW: I cooked stuffed peppers last night and decided to preheat the oven. I combo cooked for 25 min total but it took a little longer to get everything put together so it was preheating for a while before that. When my daughter got something out of the cabinet above she commented that it was warm and it definitely was. I got out the manual (which has a picture of the oven on a counter below wall cabinets) and under placement of oven it says "3" clearance on each side and 1" on top, do not block air vents, do not place near a hot, damp, surface such as a gas or electric range or dishwasher, do not operate when room humidity is excessive." Also, I couldn't find it on display anywhere when I was looking. They have it online at Sears and Best Buy but not in the stores and none of the 4 appliances stores that I went to had one either. I ended up buying it sight unseen at Buy.com . So far I like it better than the Sharp. Hope that helps! attention. I did notice the cabinet being warm on occasion but never checked during or right after cooking. I cooked the stuffed peppers for 25 minutes total but it took me longer than expected to get everything put together so it was preheating for a while. I know that doesn't help much but I thought I'd throw that in. Also, FWIW, when I took down the wallpaper in the kitchen several weeks ago, the paper behind that oven had come away from the wall. I read about the Panasonic here on Gardenweb. It seems stupid to have a countertop oven that size that nees 6" clearance above it month, teh paper beThere's about

There's a reason you cannot find a comparable cooker today. Those old cookers weren't safe. The problem is, those old cookers didn't get hot enough to cook food safely--so the newer ones are hotter to prevent the growth of bacteria. I don't think you're going to be able to find a new crockpot that cooks as slowly as those old ones do. And that's a good thing--your family's health is far more important. Look, why not adapt your crockpot recipes to FAST cooking. I haven't found a crock pot recipe yet that I can't convert into a 30 minute (or less) meal. The less time you run your appliances, the more energy $$$ you save. The faster you cook your food, the more nutrients and flavor you conserve. I'd rather cook 20-30 minutes in the evening, and serve my family healthy, fresh food, than save 5 minutes of my prep time and give them something that's been heating all day. Isn't that the complaint people generally have about cafeterias and other inexpensive restaurants? That the food has been sitting around and sitting around? If it's not good enough for you when you go out to eat, WHY would anyone consider that adequate for the family they love? Sorry, I get a little over-the-top about crockpots. It's such a wasteful (in so many ways) way to cook food, and I'm such a proponent of fresh, nutrient-packed dishes for my family, that I really become passionate when this topic comes up.