Picked up 2 Lilacs yesterday, that I've never heard of before.
ilovemytrees
7 years ago
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What can you tell me about these roses I've never heard of?
Comments (23)I have Coquette des Blanches, Magenta and Taischa. CdB is a very beautiful rose. Not white as advertised though. More of a pale pink but as you can see from Jeri's pic that doesn't detract from the attractiveness of the bloom. Fragrance is sweet and pervasive. Now if you want pure white then plant Boule de Neige. Magenta and Taischa have both been disappointing. Each is on their forth year own root and have yet to top 1 foot. I'm not kidding. If I didn't know better I'd think they were miniatures. Magenta's flower are sort ho-hum for a mauve rose. I guess having REINE DES VIOLETTES has spoiled me. The dusky mauve color is rather "flat" in my opinion. As soon as I find the time she is getting replaced by PRETTY JESSICA. TAISCHA on-the-other-hand has flowers that make my jaw drop. They are so beautiful it is impossible to describe adequately but I shall try. Tightly quartered in the middle but with a starry outline in the outer petals, a flower formation that reminds me of some of the older Tea roses. Color is this gorgous shade of lilac. Yes real true "lilac", not mauve nor cool pink or lavender. I define lilac as an equal mix of clear pink and lavender. The fragrance is identical to Sterling Silver. Absolutely stratospheric in both strength and complexity. If she doesn't do better this summer then I'm going to move her to a pot so I can provide maximum coddling. Some roses have flowers that are so beautiful that they are worth diva treatment. Taischa is one of those roses. The picture in the link below is very true to the actual rose. The few flowers I've gotten from Taischa have looked just like the rose in the pic, but only about half the size. Here is a link that might be useful: TAISCHA at HelpMeFind Roses...See MorePicked up 2 plants today...okay, one for the wife.
Comments (15)I picked up 2 plants myself today. Not Aji Lemon, Not Bhut, not even a pepper plant. I picked up 2 Yarrow plants. Mark my word... I will conquer the pests with mother nature! Was real nice to see that Armstrong's had a bit of variety on the superhot front -- they had Bhuts, Scorps, Caribbean Red, and many other. Nice to see HOT hot finally going mainstream. I give credit to the younger generation! Thanks all you 20-30 somethings! Your choices in music suck, but thanks for the heat! ;) Kevin...See MoreNever, Ever Heard Of This Problem Before! Help!!!
Comments (40)can you run this, see link Then this http://www.bleepingcomputer.com/download/junkware-removal-tool/ Anyway you can run Malwarebytes http://www.bleepingcomputer.com/download/malwarebytes-anti-malware/ Here is a link that might be useful: adwcleaner...See MoreKitchen confessional ... I've never made ...
Comments (50)I have been working on my pie crusts for years now and I think I'm finally starting to get fairly consistent good results. I went through a phase, a few years ago, where my crusts were embarrassingly tough. Fortunately, I seem to have worked my way out of that phase and my crusts are now usually tender and flaky. I use the Crisco recipe. I measure out the flour and Crisco (and the bit of salt) into a bowl and then put that in the freezer for 30 min before cutting in the Crisco with a device that I believe is called a pastry blender (but which has always been called a "pie crust maker" in my family). Then, I gently mix in ice water, a tbsp at a time, with a fork. When it looks like there's enough water that things will hold together (probably less wet than you'd expect...just wet enough to hold things together), I gently form a ball (minimal handling), just gathering most of the bits together into my hands and pressing gently together. Then, I wrap the ball tightly with saran wrap, gently squishing it into disc shape during the wrapping process. I put my crusts into the refrigerator to rest, usually overnight. I've come to believe that resting them in the refrigerator is absolutely crucial. After they've rested, I gently roll them out, lightly flouring things as needed to prevent sticking. Most of my pie crusts are turning out fairly well now. Before I started resting the crusts in the refrigerator before rolling them out, some of my crusts were very tough. I have never tried pre-baking the bottom crust for a cooked pie. I usually do bake my pies for longer than the recipe calls for, though, to avoid undercooked bottom crusts. I do cover the edges, to prevent them from getting overdone. I keep a close eye on pies during baking and I usually also end up putting a loose sheet of foil over the entire pie at some point, to prevent overbrowning of the top crust. Cherry pie is my favorite! :-) The next time I make one, I am going to try those TJ cherries. Edited for swypos. :-)...See Moreilovemytrees
7 years agolast modified: 7 years agobluesanne
7 years agoilovemytrees
7 years agolast modified: 7 years agoilovemytrees
7 years agolast modified: 7 years ago
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mad_gallica (z5 Eastern NY)