One of the best ways to avoid using synthetic chemicals in your garden is to carefully select the roses you plant. The number of disease resistant roses entering the nursery trade is growing annually. In this presentation speaker Pat Shanley will share new varieties with the appeal of beloved traditional roses but the stamina to thrive in the Washington DC area climate.
After the presentation, stick around for 15 minutes to Jam with Jay. Bring a sweet to eat during this portion of our virtual gathering, while you chat informally with other participants. PRS member and former president Jay Jensen has created a recipe for a sweet that you can prepare in advance or you can make/purchase a favorite. Jay’s recipe is posted below. Whether it’s home made or ready made, please join us for the fellowship.
About Pat Shanley
Pat is the Founding and current Chairman of American Garden Rose Selections™ (AGRS™) - the national testing program for new rose varieties. She is also Past President of the American Rose Society (2015-2018). She is the founding and current president of the Manhattan Rose Society; Founding Chairman of the New York Metropolitan Rose Council (2009-2016); Founding Chairman of the Great Rosarians of the World™ East (GROW™) Award Lectureship (2009-2016). She is an ARS Horticultural Judge; ARS Arrangement Judge; ARS Master Rosarian; Recipient of the ARS New York District Silver Honor Medal, Outstanding Judge and Outstanding Consulting Rosarian Awards.
Pat is Past Vice Chairman of Queens Botanical Garden Board of Trustees, currently serving on their Advisory Board and the recipient of their highest award, the 2020 Rose Gala Award.
She is the co-editor and a contributing author of “The Sustainable Rose Garden - A Reader in Rose Culture” 2010, published by Newbury books, (an imprint of Casemate Publishers) which received the World Federation of Rose Societies Literary Award for 2012 and was accepted into the Library of Congress in July, 2017. She was the Guest Editor of the 2012 ARS Annual and Guest Co-editor of the 2018 ARS Annual.
Pat lives Glen Cove, NY, where she grows approximately 250 roses in her no-spray, sustainable garden.
Jay's Best Brownies
12 oz (3 sticks) unsalted butter
2 cups cocoa powder, sifted (natural, not Dutch processed)
6 large eggs
2 cups white sugar
2 cups light brown sugar
2 tablespoons vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
Preheat the oven to 350 degrees. Line a 9-by-13-inch pan with aluminum foil or parchment paper and spray with nonstick cooking oil spray.
Melt the butter in a medium saucepan over medium heat. Remove from the heat and add the cocoa powder, stirring to combine. Let cool slightly.
In a large bowl, whisk the eggs together, then add the sugars and vanilla extract, stirring to combine. Add the cooled butter-chocolate mixture, then fold in the flour and salt until just combined; do not overmix. Spread the batter evenly in the pan, making sure the corners are filled. Bake for 40-45 minutes until a crust forms on the surface and a toothpick inserted into the center comes out mostly clean. Transfer the pan to a wire rack; cool completely before cutting the brownies.
Makes 24 2 1/2 by 2-inch brownies.
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