I have to name several! Each, in its moment of perfection, is a rose to make one gasp and let the eye linger upon in pleasure. 'Better Times' is probably my favorite; the coloration and form of the flower, and the way the color of the foliage complements the flower's color, makes the opening of each blossom an event. Its sport-sibling 'Briarcliff' is splendid as well. The HMF photos don't really capture the purplish-blue tone of the magenta red of 'Better Times'; the wonderful moire effect of 'Briarcliff' can be detected in some of the HMF photos, though. 'Snowbird' is wonderful in every way. 'Peach Beauty' is impressively beautiful when opening and for a day or two after (it then gets forgivably blowsy). 'Marceline' has a perfection of form and elegance of coloration which is striking. The HMF pix don't quite capture it. 'Maman Lyly' is breathtaking in form, changing coloration, and fragrance. 'Chrysler Imperial' will always be my favorite red rose. The various Radiances, eh (shrugs), I used to be enthusiastic about them; now, not so much. I like them because they're tough, and because the various colors of the varieties complement each other beautifully (I have them all next to each other). The much-praised fragrance is rather too citrusy for me (same, to my nose, with 'La France'). For me, the best of them is the original, 'Radiance', with its attractive contrast of colors; and the color of 'Mrs. Charles J. Bell' is particularly beautiful when beside magenta and purplish-red roses (mine is near a 'Pergolese'). But, I ramble...

Natal~ Creole varieties of garlic are more suited to warmer climates aren't they, I wouldn't mind trying one although I don't know how well they'd grow up here. That's quite a nice selection of tomatoes you grow, I just grow Celebrity, haven't found an heirloom, open pollinated, determinate variety to take it's place yet. I'm slowly switching over to all heirloom varieties so I can keep my own seed. Christine~ Cherokee Purple tomatoes sound yummy, DH thinks tomatoes don't taste like tomatoes unless they're red LOL but, if I find the seed I just might try a plant. Treelover~ I'm going to plant some lettuce today, I save seed from a Croatian lettuce given to me some years back, it is now our favorite lettuce, it will germinate, grow a smidge sit throughout the winter and produce beautiful lettuce for us in march, replant more seed to come a little later. I grew white spanish onions from seed one year, they were so mild and almost sweet, yummy. Nancy~ If you don't find a source for different garlics besides Salt Spring Seeds I found another mail order source in BC that has an extensive list of garlic varieties. Glenda~ Darn varmints, I was waiting for a report on how good you montreal melon tasted, they're supposed to be sooooo good. I think I'd be sitting guard with a shot gun, what a disappointment :o(. Betty~ Granny Cantrell tomatoes are they a determinate or indeterminate tomato? They sound delicious, another I'd like to try. Still looking for a good one to replace the Celebrity I grow, being a hybrid saving seed is out. Annette

Here is a list of the older (better) Bond movies My favorite was Sean Connery with Timothy Dalton a close second 1.1 Dr. No 1.2 From Russia with Love 1.3 Goldfinger 1.4 Thunderball 1.5 You Only Live Twice 1.6 On Her Majesty's Secret Service 1.6.1 Blofeld's Angels of Death 1.7 Diamonds Are Forever 1.8 Live and Let Die 1.9 The Man with the Golden Gun 1.10 The Spy Who Loved Me 1.11 Moonraker 1.12 For Your Eyes Only 1.13 Octopussy 1.14 A View to a Kill 1.15 The Living Daylights 1.16 Licence to Kill 1.17 GoldenEye 1.18 Tomorrow Never Dies

Oh, how could I forget Sara Moulton, Alton Brown and the 2 Fat Ladies! Sara comes across as sincere, down to earth and neighbor-like. I like her cooking style but not a lot of her recipes. Alton Brown and the Two Fat Ladies have very few recipes I'd want to try, but find the shows very entertaining and often informative. Dotmom, Justin Wilson was at one of the sports shows many many years back and a friend and I went to wander around and of course see his show. Well, as it turned out he had JUST left the show as we got in there and wouldn't be back for about quite a few hours. I thought he'd at least be out signing autographs or something but that wasn't the case. We wandered around and waited. Debated about how long to stay but finally gave up. That close. About the only person I've really wanted to see in person. Thought it would be interesting to talk to him a few minutes if it was allowed. Sadly he's gone, but a few of his shows are on YouTube. The ones I saw on there I remember watching. Justin's measuring salt in his hand, throw in a little extra - just shows it's not a science. I got to the point I could smell something and tell if it needed salt. Some friends laughed at me when I measured with my hand and I said If Justin can do it, so can I and they said yeah right, so I took a measuring spoon and poured it in. 1 teaspoon exactly. He also got me using fresh ground pepper on garlic bread. And it are good, I garontee! I have a couple of his cookbooks. Received them as gifts. Not that I really needed them because I copied down a lot of his recipes that interested me. I still use them as a base for others. I just modify to suit my tastes. As a cook should. And I enjoyed his speech. Sort of a Cajun Norm Crosby. And unlike so many, he poked fun at himself rather than feigning offense at every opportunity. Refreshing. And the Two Fat Ladies were fun to watch. It was so obvious they didn't get along. Not sure how they got paired up. They'd snip at each other occasionally and was entertaining. I also like the way ALton Brown interjects some humor and, like America's Test Kitchen, include some of the science and why, for example, some cookies are soft and some are crunchy. One other I forgot is Nathalie Dupree. Again, the older shows were so far superior to those of today (and Alton & 2FL are old shows IMO)