This question is a bit after the fact but I'll give it a shot. First some amazing photos! I especially liked the ones by Celeste and thought Apothecary's Rose was incredible. So here' my question for those of you grow single petal roses. Do they tend to be low growing? I have a two year old Fru Dag Hastrup that is growing and flowering very well. The only thing I'm not sure of is its habit. Literally one large limb is stretching out along the ground. Is that normal and can I do anything to encourage it to be more upright? Thank you and thanks for all the great photos. Kate

Here are a few of my favourite appetizers: These little cocktail toasts with goat cheese and toasted walnuts are easy and very tasty. Just put a dollop of warm goat cheese on a cocktail toast, top with a toasted walnut and drizzle with olive oil. This tuna pate is addictive. Tuna Pate ========= Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites. 2 (6 ounces) cans white tuna drained 1 cup butter 2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos) 1 to 2 teaspoons capers fresh lemon juice 2 to 3 drops tabasco salt and pepper Puree tuna and butter in processor Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco. Process on pulse until the capers and red peppers are finely minced. Taste and adjust seasoning. Pack into decorate serving bowl and cover and refrigerate. When ready to serve remove a bit early from fridge so that the pate has a change to soften just slightly. Serve with toasted pita triangles Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350�F until crisp and golden. Be careful not to burn. Remove and let cool. Serve triangles surrounding tuna pate OR a big batch of these Firecracker Shrimps? Firecracker Shrimp ================== Source: Week of Menus Blog 2 lbs of jumbo shrimp, legs removed, de-veined and butterflied (see step by step photos below) 1/4 cup of butter, softened (softer the better) 1/4 cup olive oil 1/4 cup chopped cilantro 1/4 cup chopped red pepper (red bell pepper is fine, but if you like SPICE, use a red chili pepper) 3 tablespoons of finely chopped garlic 1 tablespoon lime juice Sea salt and cayenne pepper(optional) for sprinkling Arrange oven rack so that it is closest to the heating element. Preheat oven to broil. Line sheet pan with foil. Place prepared shrimp evenly so that there is only a single layer and every shrimp will get maximum heat.

This is my late MIL's recipe for PUMPKIN CREAM ROLL 3 eggs 1 c sugar 2/3 c canned pumpkin (not pie mix) 1 t. lemon juice 3/4 c all-purpose flour 2 t. pumpkin pie spice or cinnamon 1 t. baking powder 1 c finely chopped nuts Confectionary sugar Filling: 1 package (8oz) cream cheese 4 T. butter 1 t. vanilla 1 c. confectionery sugar Beat eggs in a medium bowl. Gradually beat in sugar. Fold in pumpkin and lemon juice. Fold in dry ingredients. Pour into a well greased 10 x 15 inch jelly roll pan. Sprinkle with nuts. Bake at 375� F. fro 15 minutes. Quickly loosen sides with knife and turn out onto a thin towel. Generously sprinkle with confectioners sugar. Roll up, with towel, from wide side. Cool. Thoroughly cream together filling ingredients. Unroll cake and spread with filling. Lifting cake off towel, roll up like a jelly roll and wrap in foil. Refrigerate until chilled. Cut in 1/2" slices and serve. Will keep in refrigerator for several days. DD makes this a lot this time of year. DH loves it! Today is the first time I have tried making it. Of course I burnt my finger on the pan, but not bad. I had a hard time getting it to come off the pan. The center stuck. I sprayed my pan with cooking spray. It might be a better idea to actually grease the pan. The cake is cooling right now. I'll make the filling soon. Tami

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.