Rebecca, water pressure should be no problem since us in the field do this all the time. As for hanging the tubing, you can go to any hardware store and ask for 1/2" cable anchors that will just screw in and will support the weight if spaced about 1 foot apart.

Lemon poundcake, marmalade, lemon/garlic chicken. Google some wine recipes and see if you can't add the fermented syrup to some other fruits and make wine (no point in wasting all that "good yeast")!! Grin! Deanna

Hard to tell without the bloom. Have you been pruning it? It could be a once-blooming rose. These only bloom in the spring, usually on the previous year's growth. If you have been pruning it in the spring, then you are cutting off the wood where the buds would form and bloom. Try not pruning it next spring (except to take out anything that is dead) and see what happens. If still nothing, take it out and put in something that will bloom.

Here's some of Ann's Recipes I have "compiled" in one Word File..There are more though. Terri, here are a few of my favourite recipes using raspberries. All are Tried and True. You can also serve them in or with pancakes. Or make a raspberry sauce to serve over pancakes. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table White Chocolate Cream cheese Raspberry Tart =========================================== Shortbread Tart Pastry 1 cup butter, room temperature 1/2 cup Icing sugar (powdered sugar) 1 1/2 cups all purpose flour Place the flour and icing sugar in the bowl of a food processor. Cut the butter into pieces and add to the bowl. Using the pulse function process the mixture until it forms a ball. White Chocolate Cream Cheese Filling 8 ounces white chocolate melted (I melt in the microwave on medium low heat in 20 to 30 second intervals) Stir in between. Chocolate should not be hot. 8 ounces cream cheese room temperature 2 large eggs 1 cup heavy cream 1/2 white sugar 2 to 3 teaspoons vanilla extract Fresh Raspberries (enough filling for two pies) Preheat oven to 425F. Prepare the crust first. Divide dough into 4 equal pieces and place in the bottom of a tart pan with removeable bottom. Using your fingers pat the dough evenly along the sides and bottom of the pan. Prick with a fork and put in the freezer for 15 minutes. Prick again. Place on a cookie sheet and bake for 12 to 15 minutes or until crust is golden. Check after the first 6 or 7 minutes and if the pastry is rising up, flatten gently with a fork. Remove from oven and let cool on a rack. Lower the temperature to 350°F Filling Beat the cream cheese with sugar until soft and creamy. Add the eggs and continue to beat. Beat in melted white chocolate,cream and vanilla. Decorate tart shell with raspberries. Slowly pour the cream cheese filling around the berries. Bake for approximately 25 to 30 minutes or until the filling is set. Let cool on rack. May be decorated with melted chocolate. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Cake ============== Raspberry Cake 1985 Canadian Living Magazine 1/2 cup butter 1 cup sugar 2 eggs 1/2 teaspoon vanilla 2 cups flour 1 1/2 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 cup raspberries . Heat Oven to 350°F In a bowl Sift flour, baking powder, soda and salt. In another bowl Beat butter and sugar until creamy and add eggs. Beat well. Add vanilla. Mix in flour and add sour cream. Fold in Raspberries. Pour into 9 inch spring form pan and bake for 35 to 40 minutes or until done. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry and Hazelnut Torte ============================ Source: Patty 1 1/4 cup flour 7 tablespoons sugar 1/2 cup hazelnuts finely chopped 6 tablespoons butter 1 1/2 cup fresh raspberries 1 1/4 cup whipping cream 2 to 3 tablespoons Kirsch or liqueur of choice. (Grand Marnier) . Rub butter into flour until it resembles crumbs. Add 4 tablespoons of the sugar and the nuts and knead into a firm dough. Divide into two 7 inch cirles and pat on to a parchment covered baking sheet. Bake at 275°F until golden brown. Let cool Sprinkle raspberries with remaining sugar. Whip the cream until stiff and flavour with liqueur Spread two thirds of the cream on circle and top with most of the fruit Place remaining circle on top and add remaining cream and raspberries. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Meringue =================== Source: Patty Frozen Meringue Mousse with Raspberry Sauce Meringue 4 egg whites 1/4 teaspoon cream of tartar 1/4 teasponn salt 1 cup sugar 1/2 teaspoon vanilla Mousse 2 cups whipping cream 1/4 cup icing sugar (powder sugar) 1/4 cup Grand Marnier Raspberry sauce 4 cups fresh Raspberries 1/3 cup water 1/2 cup sugar (optional 1 or 2 tablespoons Liqueur) . Grease two baking sheets Or cover baking pan with Parchment. Beat egg whites and add cream of tartar, salt, and gradually beat in sugar. Beat until Stiff and sugar as been dissolved. Add Vanilla. Divide into two equal rounds 1/2 inch thick on the two baking sheets. Bake one hour at 250°F. Do not let brown. Whip cream with sugar and add Grand Marnier. Break up meringues into bite size pieces and fold into cream mixture. cream Pack into 9 inch lightly greased spring form pan. Freeze overnight. Raspberry Sauce Place raspberries and water in food processor or blender and purée until very smooth.Pour puree into a strainer and drain over a bowl, pressing to remove seeds. Mix in sugar. Whisk in liquor if using. Cover and refrigerate until ready to use. To serve: Remove from Freezer and let sit 10 minutes. Remove from Pan and decorate with whipped cream and raspberries. Slice and serve drizzled with Raspberry sauce. Home Cookin Chapter: Recipes From Thibeault's Table Raspberry Scones ================ 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar . Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries. Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.