As mentioned more than once here, I have trouble growing many modern roses. Austins a total failure. HT's same. One reason I grow more Kordes is I've had more success with them. And lately I've tried some Tantau's. They so far also seem better. The rose in question that immediately reponded to iron chelate is Bernstein Rose, a deep yellow small floribunda. Very bushy. Newly planted and growing nicely when it suddenly stopped growing. Reversed that soon after the Bonide. I also put it on another rose that has been malingering for years, Orange Triumph. And a couple of others. My iron level is 7#'s per acre. Down from an earlier level of 19. Could it be that many of my roses start out well use the available iron then begin a slow decline? Anyway it's worth a try with ferrous sulfate. Thanks for the tip on Agway! Will also do more mulching with compost of which I have bed after bed back in the woods. Even with Kordes I have several supposedly great that malinger or even from the start refuse to grow. Sparrieshoop and Lichtkonigin Lucia for example. Sympathie has had only one bloom after a couple of years. Old roses seem much better. Enfant de France planted this spring is a real winner. We'll see how it does next year. Baltimore Belle around since 1843 is a also great even though only a once bloomer. Some old Gallicas same. And of course Rugosas.

Quite lovely & fun. I envy you working w/ circles & drunkards quarters like that, I'm still too chicken. Good for you, really nicely done. Oh yes, the outdoors pic really shows the colors quite differently. TFS.

We bought a marble slab for the fireplace surround. Then I used some of it to make built in slides in the bookshelves to use instead of end tables. Then we used part of the slab for the counter top on the built ins in the study. And I designed a pedestal for "this man who flies" for my foyer which used up much of the rest. They can make very heavy cheese boards, but please don't use them as cutting surfaces as they will dull your knives. You can also have them made into table tops...like a coffee table or end table, but make sure the base is very strong. On a metal base, they'd be good for outdoor applications. I suppose you could have them cut in an arch shape to make a demi-lune table or shelf for the end of a hallway or a small space. You might have them cut a slab and put felt on the bottom to use as a boot tray if you have wood floors by your door. You might have it cut into squares that can be placed decoratively in a walk way leading to the house...maybe squares on a diagonal or maybe cut as hexagons. Just some ideas off the top of my head.

For one or two people it's often difficult to make a meal that is "just enough". I like the idea of cook once, eat twice or more. It makes sense both on time and energy savings. Many things taste better the second day. There's times I made a turkey breast and a meatloaf at the same time. (Two Nescos, no waiting! Or is it Nescoes?) Then had leftovers for a week or so. Freeze some, alternate days, make other things and not a lot of labor saved a lot of labor down the road. I have a cousin who claims to not eat leftovers. Personally I think it's another attention-grabbing tactic. Fact is, I've seen him eat leftovers a lot! I don't understand the aversion to it. Perhaps there are some who weren't able to prepare or have leftovers prepared to be tasty. But that's just an issue of education. Some can't cook a first-time meal that is palatable, but I digress. I wish someone who truly won't eat leftovers can explain why. I'd really like to understand the reasoning. The one point is there are many dishes (that assumably the "Leftover Defamation League" WILL eat) are actually "leftovers" by definition. Stuffing/dressing comes to mind. So do pot pies. Shredded or "pulled" meats are actually leftovers when you consider you cook it, then cool it, prep it and heat it. "Twice baked" potatoes. Lasagna would technically be a "leftover". Any prepared food (frozen entrees, etc) reheated is a "leftover". The list goes on. A lot of foods you get in a restaurant would qualify as "leftovers" since it's pre-cooked and reheated or re-served. Wanna get technical? If you go back for "seconds" on any meal, it's technically "leftovers"! So 'splain it to me Lucy! Inquiring minds want to know! This reminded me of a story back in my youth-er days. We were having some leftovers. Ma had heated up some leftover mashed potatoes, and my dad goes Wow, for some reason the mashed potatoes are always so much hotter when heated up than when first made! I had to chuckle. Uh Dad, think about it. Mashed potatoes come out of boiling water. Temp? 212°F +/-. Leftover going into the cast iron pan and heated can be what, 300° or ??? I just chuckle when I think of that day. Really sticks in my mind.