Jill I just looked at 'Girona' which is from viintagegardens, and which is in bloom this week and the inner petals are yellow with the outer petals pink., its' usual colors. I've never seen peachy tones on this rose. The reverse of ' Etoille de Feu' is a distinct Turkey red. If it isn't Brandy, might you post a photo of the reverse sides of the petals? Thanks, Lux.

Rather than use a stake with a tag attached, I ended up using black plastic "gutter guard" screening. I make a circle around the base of the rose using UV cable ties to close the loop. I then attach the label to the cutter guard. The picture below may help make it clear. https://picasaweb.google.com/HAKuska/HenrySRoses#slideshow/5070748980103566482 I feel that this worked better than a stake as I had the same problem that seil had: "My problem with tags that stick in the soil and not tied to the rose is that they seem to disappear on me." I suspect that deer or other "critters" dislodged the stakes. Here is a link that might be useful: picture of use of cutter guard

Buche De Noel 3/4 cup cake flour 1/2 tsp baking powder 1/2 tsp salt 5 eggs, separated 1 cup granulated sugar, divided 1 tsp vanilla 1/2 cup powdered sugar 1 cup semisweet chocolate chips 3/4 cup heavy cream 1 tbsp rum Cocoa Frosting (recipe follows) White Chocolate Curls 2 tsp unsweetened cocoa powder Preheat oven to 375oF. Grease 15/1/2 x 10 1/2 jelly-roll pan; lined with parchment paper greased again. Mix flour, baking powder and salt in small bowl and combine. Beat egg yolks and 2/3 cup granulated sugar in separate small bowl with mixer on high speed until thick and lemon in color; beat in vanilla and set aside. Beat egg whites in clean large bowl using clean beaters with mixer on high speed until foamy. Gradually beat n remaining 1/3 cup granulated sugar, 1 tbsp at a time, until stiff peaks form. Fold flour into egg yolk mixture. Fold flour/egg yolk mixture into egg white mixture until evenly incorporated. Spread mixture into prepared pan. Bake 12 to 15 minutes or until cake springs back when lightly touched with finger. Meanwhile, lightly sift powdered sugar over clean dish towel. Loosen warm cake from edges of pan with spatula; invert onto prepared towel. Remove pan; carefully peel off parchment paper. Gently roll cake in towel from short end, jelly-roll style. Let rolled cake cool completely on wire rack. For chocolate filling, place chocolate chips and cream in heavy, 1 qt saucepan. Heat over low heat until chocolate is melted, stirring frequently. Pour into small bowl; site in rum. Cover and refrigerate about 1 1/2 hours or until filling is of spreading consistency, stirring occasionally. Prepare cocoa frosting and white chocolate curls; refrigerate until ready to use. Unroll cake; remove towel. Spread cake with chilled chocolate filling to within 1/2 inch of edge;reroll cake. Spread Cocoa Frosting on cake roll. Garnish with white chocolate curls. Sprinkle with cocoa. Makes 12 slices. Cocoa Frosting 1 cup heavy cream 2 Tbsp unsweetened dutch processed cocoa powder, sifted 1/2 cup powdered sugar, sifted 1 tsp vanilla Beat cream, cocoa, sugar and vanilla with mixer at medium speed until soft peaks form. Do not over beat. Refrigerate until ready to use. From: "Holiday Celebrations Cookbook" I've made this several times and got raves. Linda

So I have to do it in two hitches -- wouldn't let me post picture AND recipe: Strawberry Hazelnut Rolled Pavlova...adapted from a recipe in Bon Appetit Magazine 1 cup egg whites (7-8 whites) 1 tablespoon lemon juice 2 cups superfine sugar 2 teaspoons cornstarch 1/2 cup hazelnuts, chopped 1-1/2 cups chilled whipping cream 2 tablespoons sugar 1 teaspoon vanilla Preheat oven to 300 degrees. Line 18x12x1 inch baking sheet with buttered parchment paper. Using electric mixer beat egg whites and lemon juice in large bowl to soft peaks. Gradually beat in 2 cups sugar and cornstarch. Continue beating until stiff peaks form. Spread meringue in prepared baking sheet, smooth top. Sprinkle hazelnuts over the meringue. Bake until the top is pale golden brown but center is still soft, 30-40 minutes. Let meringue cool for 10 minutes, then tip it onto a tea towel, paper side up. Carefully remove paper. Use a small knife to loosen edges if necessary. If it tears a bit don’t worry about it. You won’t notice it when the cake is rolled. Combine chilled whipping cream, sugar and vanilla. Beat until thick. The cake is sweet so you can leave out the sugar if you prefer. Let cake cool for 20-30 minutes. Spread with whipped cream, sprinkle with fresh fruit and roll up starting at the short end. If the meringue cracks, don’t worry. Refrigerate for 3-4 hours before serving. Slice with a sharp serrated knife. The crust doesn’t remain crisp for too long, especially when the roll is refrigerated. What does happen is the meringue absorbs moisture from the whipped cream and becomes even lighter in texture.