We grew "Lundy Lane" and I found it to be a very lovely mostly-yellow Pernetiana. Its' foliage is a very light-medium green, and very attractive. One caveat: of all the Pernetiana roses I've grown it suffered the most badly from blackspot. I have an organic rose garden and never sprayed it with anything other than Cornell. It continued to bloom c. 3 weeks later in Autumn than my other Pernetiana roses, which also endeared it to me. For comparison, these are healthier Pernetiana roses for our area, near Oakland, California. I never needed to spray theses with anything: "Duquesa de Penaranda" the healthiest of all Pernetiana roses in our area. The climbing form is fantastic!!! "Soliel d'Or" "President Herbert Hoover" the most fragrant of the Pernetiana roses to my nose. "Gruss an Coberg" "Mari Dot" a fabulous Dot rose but very small on her own roots, I'd love it on rootstock. Luxrosa

This lamp is most likely one of the many versions of the popular Danish Modern/Mid Century Modern Tulip lamps. If you can find any identifying marks that allow you to link it to a specific designer then its value is generally much more than lamps without manufacturers mark. This version is not as ornate as many versions I have seen. Tulip lamp designs range from very simple to those featuring gracefully carved wood bases and ornate tulip shape glass globes. With proper research you may be able to identify the designer. Good luck in your search.

Here is a very streamlined version of how I like to do prime rib. It is from a very long-time chef. As for my methods these days I'll give you the condensed version of my methods, sans any recipe ingredients for a 3-4 Rib Roast. Sightly more time in the oven for larger roasts. * Season 24-48 hours in advance and air dry in refrigerator * No need to bring roast to Room Temperature. * Remove roast from Fridge and place directly into a oven set for 200-225* *Searing on stove or Browning in oven is optional but browning is not necessary. *. Roast bone side up for first half of roasting time, then flip and rotate roast and pan. *. Estimation of time from fridge to serving 5.5-7 hours. 3.5-5 hours Primary roasting with a 2 hour hold. The difference between 3.5 and 5 depends on the size of the Eye on the Roast from the source due to the different breeds of cattle available and purchased. * It really nothing more than placing the roast into the oven, flip and rotate hallway through and reducing the oven thermostat at the end of estimation of Primary Roasting time. Hold and ready to serve. If you have the patience to allow this to develop, you'll end up with a foolproof way to end up with an exceptional roast without fear of overcooking......the only requirement is the use of a Digital probe thermometer, which you obviously got covered.....but I have done this without the use of a thermometer and every roast has been exactly as expected with a finished result of Medium-Rare. I just realized I don't have a note about what temperature to turn the thermostat down to after the Primary Roasting time is completed. Have emailed the chef and hopefully he will respond to my query. Received a response form the chef; hope this helps. His method truly ends with a wonderfully delicious prime rib. My preferred Thermostat setting is 140* in a gas oven. More modern ELECTRIC oven go only as low as 170*. If that's the case, then simply place a WOODEN spoon between the door and oven to keep the door ajar. Assuming a Digital Probe Thermometer is being used, she can monitor any temperature rise. Should that happen, then she can just shut the oven off. Assuming the large roast is 4-7 Ribs she's going to need a minimum SEVEN hours using 225* . Planning on NINE hours to complete the task can only help, as it has an unintended benefit of holding the roast longer. I typically hold my roasts 2-5 hours Using SEVEN hours as the example: let's say she wants to serve dinner at 4:00PM. Deducting the TWO hour hold bring you to 2:00PM when you anticipate hitting the TARGET temperature and dropping the thermostat to 140-170*. The FIVE hours for Primary roasting from Fridge to Oven brings you down to 9:00AM when you need to get the roast into the oven. Getting back to NINE hours, all that means is if you get the roast into the

Hi Sue, I’ve only had mine for a year. It was a own root gallon size plant. There is a long growing season here in Georgia so roses put up really nice growth. She has stayed compact but she is still a baby. She has a pleasant round form. Relatively healthy. The blooms are a very pale yellow that do fade to white so if you want a more pure yellow I would look at the Poet’s Wife. Didn’t really detect much fragrance but again, a baby plant. First two pictures are the Poet’s Wife and third is Vanessa.