I’ve had BIG probs with Blogger. I now have a new address
http://orchid40-valsobsession-orchid40.blogspot.com
What’s been happening???
Faint Praise was the first of the new ones to open, followed by Gaelic Jig, G’Day Mate, Boudoir, Babylon Queen and Pond Lily.
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they sound like the names of race horses.
very nice tho’…..and you are obviously inspired by them every morning.
….. and those stupid looking blackbirds – they’ll nest anywhere.LOL.
Well done Orchid!
I couldn’t see the bright rose you mentioned though.
orchid40 said:
I’ve had BIG probs with Blogger. I now have a new addresshttp://orchid40-valsobsession-orchid40.blogspot.com
Beautiful Iris O40 and roses.
Happy Potter said:
Well done Orchid!I couldn’t see the bright rose you mentioned though.
Brass Band or something wasn’t it?
Dinetta said:
Yes, it’s Brass band.
Happy Potter said:
Well done Orchid!I couldn’t see the bright rose you mentioned though.
Brass Band or something wasn’t it?
Here tis
Ohh nice! I can see what you mean by bright now.
The name fits!
orchid40 said:
Here tis
Wow I can see the brass in it from here LOL!!
What’s a good “hippy” rose, Orchid? as in produces quality rose-hips…
Dinetta said:
What’s a good “hippy” rose, Orchid? as in produces quality rose-hips…
Not sure, Dinetta, but I’ll find out for you.
Dinetta said:
What’s a good “hippy” rose, Orchid? as in produces quality rose-hips…
The best I have ever seen were wild roses of unknown origin, and if memory serves the dog rose is supposed to produce a good hip.
Here is something for the daring amonst us, I have never tried this recipe so let me know if you have a go :)
Rhodomel – Rose mead
Batch size: 5 gallons
Ingredients
15 lbs honey
5 pints loosely packed rose petals
1.25 tsp citric acid
2.5 tsp tannin
5 tsp yeast nutrient
1 package champagne yeast
filtered water
Instructions
Boil honey and 5 quarts water for 10 minutes, skimming off foam. Place petals, citric acid, and tannin in a brewing bucket and pour in the hot honey mixture. Add water to make 5.5 gallons. When the must is at room temperature, add nutrient, sprinkle the yeast on top of the must (without mixing), and fit the fermentation lock. After 7-10 days, strain out flowers and transfer the must into a carboy. Re-fit the lock and ferment until clear. Rack as necessary, bottle and age – preferably for at least a year, this stuff gets better over time.
Using a light flavoured honey (like alfalfa) will reduce the chance of the rose flavour being over powered, and (as long as the honey is not too dark) using only red and pink flowers will give the mead a pink tinge.