Wow...now that's gutsy...growing roses in a place where the early bloomers flower at the end of May. There's a lot of information in that article for people who want to grow roses in a cold climate. Speaking as the Zone 8 wimp I am, I'm impressed, by the article and by the attitude. Melissa

Is this what you're looking for? (link below) The Compleat Squash: A Passionate Grower's Guide to Pumpkins, Squashes, and Gourds by Amy Goldman CDN $40.60 They also have Melons for the Passionate Grower by Amy Goldman CDN $25.87 Here is a link that might be useful: The Compleat Squash by Amy Goldman

Thanks, Plllog and Lindac. I apologize for that overly long unfocused post. I was cooking (or had plans to cook) the duck and parts is several directions. I removed the duck breast with skin and fat on. These were the last thingsI prepared. I scored the skin and pa fried them in a hot pan, skin side down in a bit of garlic-thyme-sale gris favored duck fat. I let the skin get very crisp, the turned the breast halves. I made a sweet-tart cherry sauce for the and put some of the filtered thyme-salt-garlic fat on roasted potato. They were heavenly. I cooked them medium-med rare. The chopped carcass including wings, thighs and legs I oven roasted after marinating dry in garlic, gray salt and thyme for 48 hours. I washed marinade off, patted dry and put in a slow oven in a Le Creuset Dutch oven, no cover because I wanted the skin to crisp. Hours later, fragrant, but skin did not crisp. Meat seemed salty and tough. I did get about 1.5 Cups of delicious fat which I filtered and set aside. I made stock from the bones. I couldn’t get the skin to crisp. The stock is heavenly. Oh, and the filtered duck broth gelatin (solid when cold) was fantastic. I ate a few spoonfuls, and included the remainder in the broth-stock pot. It was my first duck cooking experiment and I read too much, was exhausted and tried to go in too many directions at once, and took too much time. The many good cooks here would have tossed me and the duck out of their kitchens, I’m sure. This weekend I’ll visit my duck loving friend and maybe get more thoughts. I’ll take the frozen liver and some fat with me. I bought a few “spare” ducks (freezer), so one of these days I will try the recommended Inna Gartner recipe, and also a Peking Duck recipe — air compressor or sports ball pump technique to separate the skin from the fat. I wish I could give you a taste of those duck breasts with crisp skin — so delicious. Oh, and the flavor of the duck fat reminded me so much of the batches of roasted prime woodland mushrooms I used to make — chanterelles, optimum boletes, and select russulas. Now I’m off to snack on leftover duck and to make Char Siu. Have a good weekend, everyone. edit - typos Note: I cannot get this to publish to the CF; I am trying again. ??? Anyone see this?

Contact was made and my husband will go pick out roses. Now this is going to be interesting. He will not (cannot) equal my buy at a Park Seed summer day of 110 bareroot roses. (a dollar a plant). But we have spaces for thirty or forty. He really wants to reestablish the hedge of Graham Stewart Thomases that we had (and that were the flowers carried at one niece's wedding by eight brides maids). He says he's even willing to spray them. And so many others that we have loved. Tamora Again! Belle Story didn't make it through winter. We miss her. James Galway is the perfect rose for one spot, but I lost it to RRD. I may, make that will, grow it there again and surround it with compositae flowers and the beneficials that like them. Heck, maybe we expand my three plants of Tess of the durberville to a hedle because they are so magnificent in fall backlit by sunlight. So he'll be getting a list from me and we'll see how many he decides we need to fill in. Now to order replacements for the irrigation system.