My DdB is not all that healthy. I love tea scented roses but this one isn't one of my favorites - Different noses for different folks I guess. I'd SP it and start over. No sense in trying to make a dud into a queen. Lots of the blooms on mine have few petals - I've never thought about it before - this used to be one of my favorite roses and I don't like semi-double blooms. I wonder if she has changed over time or if I just got lots of other roses that became my favorites. Might I suggest Bridesmaid instead? Better fragrance, more petals, same color. I don't even like pink but the fragrance is worth putting up with any color in my garden.

I must be one of its few fans. Mine is in an out of the way spot under some pines. I keep it cut to the area I want it in, and rarely deadhead. I enjoy the white blooms while they're there and ignore it the rest of the time - except it's always healthy. I like it, but I sure wouldn't put it in a prominent spot, either. It would be good trailing over a wall or in some other place where it just is a supporting player; it's not a prima donna, for sure. It's between a shasta doublefile viburnum and Madame Plantier. In the spring, the idea is that it will be a lovely white spot when all three are blooming. Mine is still blooming a little; I've cut it back once already this year. I don't mind thorny roses and I don't mind roses that don't constantly bloom. It has more of a "wild" look that I like in that area. Hope this helps a little. I do like this rose, but only in certain spots. I wish all my roses were this healthy :) Gean This is how it looked at the end of May while blooming. I cut it back after it bloomed. This is how it looks this morning; it is the plant in the middle. there are a few bloom on the end. Madame Plantier is on the left above the peony.

Stacy, this chicken dish is really good and is only about 30 minutes from start to serve. You could serve it over rice or orzo that you prepare in advance and just warm up. Creamy Tarragon Chicken From Fresh Market-Grand Rapids, MI 4 boneless, chicken breast halves Salt & pepper to taste 3T all purpose flour 2T olive oil 1T onion, finely chopped 1/4 c white Bordeaux wine (you could use any white wine) 1T fresh tarragon, chopped 1/4 c chicken broth 3T butter 1/4 c heavy cream Season the chicken breasts with salt & pepper, dredge in flour. Set aside chicken and remaining flour. In large sauté pan, heat olive oil over mediumh igh heat. Brown the chicken 2-3 minutes per side until golden brown. Set aside and keep warm. Add onion to pan and cook 1 minute. Pour wine into pan and increase heat to high. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on bottom of pan. Reduce heat to medium low and add reserved flour, stirring to form a thick roux. Stir in tarragon and broth. Return chicken to pan and cook until chicken is cooked through and juices run clear, about 10 minutes. Remove chicken to plates, add butter and cram to pan and heat through. Spoon sauce over chicken and serve. Joe's Seafood lasagne is rich, and super elegant. You can use any combination of seafood you like, really, and it can be made ahead. WHITE WINE SEAFOOD LASAGNA Makes 6 good portions; 8 for the smaller ones 2 pounds bay scallops 1/3 cup butter 1 cup green onion \-\- chopped 1 clove garlic \-\- minced 1/4 teaspoon thyme \-\- dried 1/3 cup all\-purpose flour 1 cup chicken broth \-\- regular strength 1 cup whipping cream 1/2 cup dry white wine 8 ounces lasagna noodles 1/2 pound crab meat \-\- cooked, shredded 1/2 pound swiss cheese \-\- shredded Rinse scallops well and drain; if using regular scallops, cut into 1/2\-inch pieces. Melt 1 tablespoon of the butter in a 12\- to 14\-inch frying pan. Add onion, garlic, and thyme; stir on medium\-high heat for 1 minute. Add scallops and cook, stirring often, until they are opaque in the center (cut to test), 2 to 3 minutes. Remove from heat and pour scallops into a large strainer positioned over a bowl; let drain 20 to 30 minutes. In the same frying pan, melt remaining butter on medium heat. Add flour and stir until it turns a light golden color. Remove from heat and smoothly mix in broth, cream, and wine. Return to high heat and bring to a boil, stirring. Set aside. Fill a 4 to 5\-quart pan 3/4 full with water and bring to boiling over high heat. Add lasagna noodles and boil, uncovered, until tender to bite, about 10 minutes; drain. Rinse lasagna with cold water until cool; drain again and set aside. Pour scallop juices into a 1\- to 1\-1/2\-quart pan and boil on high heat, uncovered, until reduced to about 2 tablespoons; stir near the end to keep juices from scorching. Mix juices and crab meat with cream sauce. Line the bottom of a 9\- by 12\-inch buttered baking pan or dish with 1/3 of the lasagna noodles. Spread noodles with 1/3 of the sauce, top with 1/3 of the scallops, then with 1/3 of the cheese. Repeat layers twice more, ending with cheese on top. Cover pan with a lid or foil; if made ahead, chill up to one day, then bring to room temperature. Bake lasagna in a 350 F oven for 20 minutes. Remove foil and bake until cheese is golden, about 20 minutes longer. Let stand 15 minutes before cutting; lift out portions with a wide spatula. Makes 12 servings as a first course, 6 as an entree. Posted by Joe (Gardenguru) Linda

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