Rambling roses recommendations for a long stretch of fence
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2 years ago
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The new garden - long, rambling and a bit sad.
Comments (26)I'm sorry about your Otto. I loved your tales of his exploits...reminded me of one of the episodes of All Creatures Great and Small with the cat who showed up at any and all functions where people gathered - a true social butterfly who just wouldn't stay at home. In our rural area, the biggest danger to cats are the coyotes. After losing 4 cats in a row, my late DH went out and adopted an entire litter - 4 female kittens. His theory was we might end up with one or two lasting a while. Well, here I am 14 years later with all 4, and a bunch of more scaredy cats you'd never find. They're terrified of everything and always have been. My 5th cat is a free spirit much like your Otto. I adopted him from a co-worker who told tales of this cat sleeping out on the warm pavement of the road despite cars driving over the top of him (tires straddling him, luckily!) We thought a quieter setting might help him survive and so it has - he's just turned 9. He is aggravating as all get out sometimes, but his antics are never boring. I guess what I'm saying is give me the Bon Vivant any day over one afraid of its own shadow. Otto used up all his lives in a fast and furious fashion, but he sounded like he surely had a passion for life. I know how you must miss him. I second the suggestion of telling "the kiddies" to get out and get their own patch of earth to design and plant. I don't believe gardening by committee can be successful; I'd have no trouble telling them where to get off, LOL. I hope the new garden turns out to be something you love....See MoreRecommend suitable rose for long hedge
Comments (11)I am with the Rugosa crowd. Our very first roses were for a long rugosa rose hedge. Since then we've added almost 100 roses to our garden, half of them DA. We live in the city and are out of room, but still want more roses. Many times we have contemplated replacing the humble rugosa rose hedge so we could plant "better" roses. But we never do. There is just something about the rugosas that is endearing. The foliage is very attractive, they bloom by the millions, the coloring is wonderful, and they never need any attention except some pruning. Hard to beat! We bought our hedge from Greenwood Nursery. We have otherwise never purchased anything from them, but I think they are the place to go for your hedge. I have posted the link, but I believe they have their summer option up now. In the winter (and perhaps fall) you can order for spring these roses in tiny bare-root bundles (smaller than bands). I believe they sell them in bundles of 12 or 24. This makes them extremely economical. The only caveat is the little roses are a bit fragile (no rose I know of except a rugosa could be shipped this small), so you must get them in (planted) very early in the year (late March/early April) in a normal year for them to survive (they ship them dormant). They also make a lot of suckers, so you'll have plenty of roses to give away as they mature. We have taken to planting them in sidewalk strips, -thats how hardy these roses are. Here is a link that might be useful: Greenwood Nursery...See MoreQ's for West Coast gardeners: Big roses for the fence
Comments (18)John, nice to hear from you. It's been a while since I've seen you post. I would prefer to use old roses as much as possible, but I'm not a stickler for it. Old-fashioned modern roses are fine as well. I have in the past grown a number of the Romantica roses only to find them glaringly modern looking when placed with genuine old roses. Pierre de Ronsard is the exception, and I think it was added to the Romantica collection after the fact. I do like your suggestion of Marechal Niel. I have heard that it sometimes lacks vigor on its own roots. Did you find the Chamblee's clone to have that problem? HoovB, I'd love to add Gloire de Dijon, if one can be found that is vigorous and healthy. Do you have a particular source to recommend? Aimee and I both want to know. Pamela, several of your suggestions sound appealing, especially Apricot Glow and Jacotte. I wonder if someone from a PM-prone area could post their experiences with these two. Yes, I am tempted! Kstrong, I used to grow Royal Sunset, but while it had good resistance, here it lacked the vigor I want. Masha, I'll take a look at Collette. I don't know that I've ever seen it grown. BBoy, that is too bad about Cornelia. It was one I was considering. I'll only be planting two climber/ramblers and a big shrub, already chosen. I want to leave lots of room for paths, as Campanula pointed out to me. The area I'm planting slopes uphill, so I'll get the layering effect easily and the paths should disappear from notice. As a bonus, I have two pomegranate bushes in that area, and their blooms are a wonderful coppery orange. I didn't plan it that way, but they ought to look great there. There is also a ham radio tower, but that's another story. I've gardened around it so long that I have trouble imagining having a garden without a tower or two. I've come to think of it as sculpture. I know that is how Tom regards it! Rosefolly...See Morenow THIS is good steak (long, rambling thoughts)
Comments (19)"I can’t understand why people are so emotional about sous vide. You seem emotional about it, too, no? :) " Possible. I try not to. Because there is no mystery and no excitement to the science of temperature control. It’s not a new invention, and it is just plain cooking with control heating. Very boring stuff. Funny it can get people very upset that I cook meat with electronic temperature control instead of poking with my fingers. Take a look below a PM I got recently in another cooking forum from a chef: [““You sir, are a belittling, know it all, think your better than everybody else, piece of trash. ------- You are ignorant, arrogant, and aren't worth a peas weight in food knowledge. Your a foodie hipster.-------Congratulations on your little home cooking competition wins. Your dishes look atrocious and wouldn't even be found and on a 1M star menu. Your technique and style bogus and outrageous.------- Get lost on your other forum where immersion circulators and SV are all buzz. Hippie. Good day sir.”] “I think any negative emotions are in part a reaction to the seeming fanatacism of some. “ Frankly, I don’t know which side is more fanatic. Each time all I said my dinner was cooked sous vide, a ton of people will immediately blame me for taking over the cooking world. “You're right, meat isn't smart, on the inside it does not know what the external heat source is. BUT, meat reacts differently to heat over time, hence so much discussion about cooking times. So while technically it may be true that you cannot overcook a steak in a SV bath, I'm here to say that in my experience a naturally "good" steak starts to go south with times stretching past what is needed to bring the core to temp.” And you are not wrong in your statement above. But why would anyone cook a steak longer than necessary? SV does not mean long cooking. It means by controlling precise temperature, if the kind of meat requires longer cooking time, you will not be over cooking it in the SV method. “An aside, the notion of saving money because the steak retains more water doesn't fly with me. Water is cheap. I don't think you can value the water loss at $10/lb or $20/lb or whatever. You're not going to be more full because you ingested a tablespoon or two of water. The question really becomes whether the water retention is beneficial to the final cooked product.” I am very confused. I hope you are not saying meat shrinkage is not a bad thing to meat texture. “In the case of our modern day pork chop, I'll say yes. In the case of a prime steak, I'm not sure. “ When you have a nice prime steak, SV will not take any longer than other cooking methods. But tell me do you have a way to cook London Broil into tender steak using any normal method? I am not talking about cutting the meat thinly across grain kind of tender, I am talking about tender as in butter tender. Well, that takes me 48 hours in the SV cooker. Do you have a way to cook brisket medium (cheap select grade, not prime) fork tender ? I just had pulled brisket tonight, fork tender. It took 72 hours. Good luck with you steaks. A billion people have enjoyed a billion steaks cooked the normal way. No doubt another billion for sure will be done the same way and enjoyed the same way. dcarch...See MoreSS SS
2 years agoT Y
2 years agochris209 (LI, NY Z7a)
2 years agolast modified: 2 years agoStephanie, 9b inland SoCal
2 years agolast modified: 2 years agoStephanie, 9b inland SoCal
2 years agoerasmus_gw
2 years agoT Y
2 years agoT Y
2 years agoVaporvac Z6-OhioRiverValley
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2 years agolast modified: 2 years agonoseometer...(7A, SZ10, Albuquerque)
2 years agoT Y
2 years agoStephanie, 9b inland SoCal
2 years agolast modified: 2 years ago
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