Carrie, I have a few of these. Chrysler Imperial was one of my first roses and it really does have fairly good blackpot resistance in my garden. Keeps most of it's leaves. Huge blooms that are very fragrant. I love it. William R. Smith is a favorite. The blooms are large for a Tea and beautiful. The bush is huge. Seriously. He doesn't seem to mind some pruning. I try to keep him at about 6-7 feet. He would easily be 8-10 feet if I let him go. Gets some BS here but keeps most of his foliage and regrows the leaves he loses. Mme. Jules Bouche is new to me so I can't really give you an assessment yet. So far, the blooms are very pretty, a few blackspot leaves. Mrs. Charles Bell takes a while to get established on her own roots but she really took off last year and has formed a beautiful bush that was over 5 ft tall this year. The rebloom and number of blooms increases as she gets established. Blooms are a pretty peachy pink color and of course she is fragrant. Again, some blackspot but keeps most of her foliage. CdB is only 3 years in my garden from a small band and she is over 5 ft and blooms a lot. She was fairly clean all year but started dropping leaves and having blackspot problems this fall. Still has a fair amount of foliage and has a really nice fragrance. Gloire won't keep a leaf here. I have two plants, one grafted and one ownroot. I'm glad she does well for you. I've seen BdO but not grown it, and it is beautiful! Carol

jessica There are more tomatoes on either side of the stunted plant, though planted about 3 feet away. I've been searching the internet off and on all day, and the only other thing that describes some of it is "tomato curly top viroid", whatever THAT is. But I must admit that none of these rather esoteric IDs make me any more sure than not knowing a THING! Anyway, I'm going to remove the plant tomorrow and replant a Rutgers there. And yes, I'll check the roots, too. I don't think it's nematodes in this clay soil, but who knows? I have six of the Rutgers I was planning to plant later in another spot. I'll plant the new Cuostralee with the five remaining Rutgers in the new spot. I really wonder how many of us have plants languish or die and despite all our research, we cannot determine why. This is the first time in all my years of gardening that I've had a set-out tomato plant fail. It's really frustrating.

Native plant to eastern North American and on the endangered list in the state of Maine. It is not a showy plant but anything with pinkish flowers that blooms in June/July in the woods is welcome. Hope yours survived the transplant, it needs shade and moist soil. Here is a link that might be useful:

Turmeric root is generally sold fresh in the few markets that carry it. Most often, it is sold in dry, powder form. It is mostly used as a coloring agent, not for flavor. It colors things a bright yellow, and is the reason some curries are that color. Since it doesn't really impart much flavor, you could use the dry without worrying too much about quantities. A little goes a long way, if a recipe calls for an inch piece of root, I would start with an eighth to quarter tspn and go from there. A warning note...the yellow dye is quite strong, and can stain anything from rubber spatulas to hands to counters. Be careful with it. Yes, most things can be bleached clean, but some things take some time to lose the color. The rubber bands surrounding orthodontic braces will turn bright green, and it doesn't wear off. Candlenuts are an oily nut used in Indonesian foods, and are difficult to find. You can substitute macadamia nuts (a close substitute) or Brazil nuts, which are three times as big, so adjust amounts accordingly. You can also use raw cashews or almonds...I'd use about 2 cashews per candlenut called for. Dried shrimp paste is available in most Asian markets. It's quite strong and smells it. I can't really think of a substitute, but I suppose if I was really stuck, I'd try soaking dried shrimp, and then making a puree with it using enough soy sauce to get the puree going. Don't be put off by the smell, it won't make the dish taste/smell like that if you use the amount called for. Lemon grass is generally about as long as celery, and most recipes call for just the white part, which is usually about the bottom third of the whole stalk. Don't worry about the waste, because the rest of the stalk can be used to simmer a nice lemony flavor into soups or teas and then removed. Some dishes will call for large pieces to be simmered and then removed, you can use the green part of the stalk for that as well. The dried lemongrass you can sometimes find is so inferior that you'd be better off substituting lemon or lime juice (I have used a combo of both to best effect)as it is really fit for nothing except brewing into tea. You can freeze lemon grass, so if you find an Asian market that carries it (or decide to plant some of your own) that is a help.