Have you noticed lately on television advertisements they will refer to food using a noun as an adjective in a very annoying way? For instance there is an ad for Italian meal in a box, I think, that proclaims that it is "Restaurant Quality". Of course that begs the question; "What kind of restaurant are they alluding to?" Perhaps a commercial that is less ambiguous is the one that proclaims a foodstuff to be "Sit-Down Quality". I guess that rules out all those meals that you have to eat standing up like a Pinks Chili-Cheese Dog or a Philly Cheese Steak Wit'. In a really incorrigible abuse of the English language, not only does the noun become an adjective, but the noun becomes almost superfluous and meaningless. But hey, if its good enough for Madison Avenue its good enough for me.
Being the philistine that I am, I have latched on to Porn; as in Food Porn, and feel the urge to provide you with some Rose Porn. See - its that easy to turn a noun into an adjective!
There is a fabulous new rose with a somewhat limited availability that we call "Charity", which is a deliciously feminine pink hue with a fully double rosette. "Upskirting a ballerina in a tutu" provides a pale metaphor of the wonderful ruffled beauty of this rose, which is why the pictures are so necessary and illuminating. Charity does grow with some green calyceous growth in the center, which seems to be very fashionable at the moment, but not for everyone.. It has a strong resemblance to one of the classic garden roses of all time, the R. 'Fantin-Latour' a seminal rose in the history of flowers, but like many of the new generation of garden roses from David Austin developed for cutting, it has a vastly superior vase life than the famous Fantin-Latour. As if this is not enough, "Charity" also has a delightful light but lingering perfume altogether reminiscent of Yardley's English Lavender soap, and all in all, is an absolutely wonderful flower.
David Austin Roses, the breeder of this rose does not like it at all, due largely to the green protuberance in the center and will not be developing it for the cut flower market. Which seems to me to be rather a shame, as it is a modern masterpiece. We have an exclusive but limited supply of this rose, and I encourage to you to order it while still available.And hey, if you don't like the green cayceous material showing, you can do what I did in the last image and cut it off with some scissors.
What'sthe deal with all the David Austin roses I see in our boston flower exchange that have no scent? I thought one of the true delights of the Austin garden rose was fragrance. I find myself having to sniff every bunch, because I'm not paying extra if they don't also have fragrance.
ReplyDeleteSprout - The lowdown on the new generation of David Austin Roses specifically bred for cutting:
ReplyDeletePatience - White - Attractive perfume with peach notes
Miranda - Lilac-Pink - Good aroma, tea scents
Phoebe - Deep Pink - Light perfume
Rosalind - Lilac-Pink - delicate fragrance
Juliet - Light peach - awesome cup shape, fully double -NO PERFUME...great rose though
Darcey - Cherry Red - NO PERFUME - however, it is the only fully quartered double red rose that I know of with a decent vase life. This is a beautiful flower.
Bottom line - With respect to obtaining value for money, Patience is unbeatable for wedding bouquets, and the Juliet is stunning. For the dark pinks and mauves I would go with Yves Piaget every time. For light Pink the "Charity" showcased here is really delightful.
Remember, that garden roses that have been in refrigeration for several days will have the perfume extremely subdued. As a rule after a few hours hydrating in water at room temperature the essential oils in the rose petals will start to reveal their divine secrets.