New Thread for April Week 3
hazelinok
18 days ago
Featured Answer
Sort by:Oldest
Comments (75)
Related Discussions
SS Daily Support - April 3 to April 9
Comments (36)LOL!! I can poof my hips plenty, but it's the un-poofing that has me stumped! LOL!!! Dee--only if there is a red Swingline Stapler involved! (Did you ever see the movie "office Space"? I can relate to Milton, although my stapler is in more of a kitchen-y setting!) Tikanas, I remember you asked about me and that stapler--here ya go--the infamous chicy story--- Several years ago, some smarty-pants posted the following recipe: ROAST STICKY CHICKEN 4 tsp salt 1 tsp cayenne pepper 1 tsp thyme tsp garlic powder 2 tsp paprika 1 tsp onion powder 1 tsp white pepper ½ C chopped onion 1 large roasting chicy In a small bowl, thoroughly combine all the spices. Remove giblets from the chicy; clean the cavity well, and pat dry with paper towels. Rub the spice mixture into the chicy, both inside and out, making sure it is evenly distributed and rubbed deep down into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to cook chicy, put in a crock-pot and do not add any liquid. As the cooking process goes on, it will produce its own juices. Cook on low 8 to 10 hours, and it will be falling off the bone tender. Sounds simple, right? I got a wild hair one Friday to fix it, and then cook it the next day. So, after work, I went to the grocery (no list, mind you, just reliance on my mighty memory! SNORT!) and proceeded to run amuck. I couldnÂt remember just what spice I had, and when I got a good look at the prices, I decided that I had all the ones that were required, and so I just bought a fresh chicy. Got home, got comfortable, Rog was at work, and all was right with the world. UntilÂ..I got to looking for the spices, and realized to my horror that I was missing a great deal of what I needed. Hmmmm get dressed and go back to the store, or improvise? Improvise, it is! No cayenne? I got FrankÂs Hot Sauce. Thyme? DonÂt need no stinkin thyme! I got oregano! Garlic powder?? Please. I got the real thing. White pepper---ahhhhÂ. I do have that. UmmmÂ. No, I donÂt. I do have an empty can in the cabinet, but I donÂt think that counts. So, I improvised, substituted and down-right lied. Got all the spice together, and then started to mess with my fresh chicy, that I paid more for than my stupid car. As I am pulling out the giblet bag, I noticed that it was hard and cold. Not good, as fresh anything should not be partially frozen. As it reposed on the counter, and I was contemplating on whether I should get the bourbon or tequila out (for me), the d@mned chicy tried to make a run for it and slid off the counter. Onto the dirt and grime, decimated frozen peas, and lots of cat hair that make up the daily mess of my kitchen floor. Freakin greatÂnow IÂm gonna hafta shave the d@mned thing before I can use the rub. I pick it up and throw it into the sink, spreading unimaginable gunk everywhere, wash and dry it, nail it to the counter, and start to apply the rub. Lemme tell yaÂthis ainÂt as easy as it sounds. Nothing like massaging a cold, dead chicy, and getting the impression that it actually likes itÂewwwww! And I donÂt know what they mean by "Large Roasting Chicy". What the h3ll is that?? Mine was 6 pounds, and the rub didnÂt seem to cover it like I thought it should. So, into the galleon sized Zip-Lock bag it goes. No, wait. The d@mned chicy is too big and when I try to shove it in the bag, the rub is getting shoved into the grooves of the sealing part, and itÂs not staying on the chicken. H3LL! LetÂs try this again, and dig outta the grooves as much rub as I can, and smear it on the chicy. DidnÂt work this time, either. (Note: Albert Einstein once said that the definition of insanity was doing the same thing over and over again and expecting different results. Case in point.) I cuss and I fuss, and I finally got the chicy in the bag (BARELY!!), and now, the Zip Lock wonÂt lock. Too much rub in the grooves, and nothing, short of dynamite, will clear it out. OK. IÂm tired, IÂve killed the kitchen, I have spice rub and cat hair all over my face and arms (where they stuck in the chicken juice). I donÂt care anymore. I will be in the local mental facility tomorrow anyway, so why do I care about tomorrowÂs dinner? The chicken won. The rub won. The d@mned Zip Lock (that wonÂt) bag won. They had, until I remembered my stapler. My handy dandy, will staple anything, always there for me, stapler. With a maniacal laugh and a smile that would put the Joker to shame, I dug it out of the drawer, and proceeded to staple that d@mned bag **shut**. I was a staplin fool, and I only stopped when I ran out of staples. IÂm sure the neighbors were wondering what was going on as I told the bagged chicy "IÂll get you, my pretty, and your d@mned rub, too!" along with the sounds of out of control stapling. I did eventually get some cheap wine and take a bubblebath, after showering off the remnants of the chicy. Rog saw the poor creature stuffed in the fridge, and wisely chose not to say anything until the next day. The chicy was very good, however, but every time I see a galleon sized Zip lock bag, I get an irresistible urge to staple something. Now, aren't you sorry you asked???? LOLOL!!! Hugs, Maddie...See MoreApril 2018, Week 3, Is Winter Over Yet?
Comments (108)Nancy, Listen to Rebecca because she speaks the truth about goldfinches. We feed them all winter and have dozens and dozens and dozens of them. We buy the finch seed in huge bags and it still lasts no time at all. I think we had 6 or 7 goldfinch feeders this past winter and I was filling up some of them daily. For such small birds, they eat a ton of food each. Lisa, Did you see Neil's post this afternoon or evening about the live oaks he planted and Barbara Bush's funeral? It was pretty stunning. I wonder how amazed he was when he realized the trees he was looking at on TV during funeral coverage were trees he himself planted decades ago? Kim, I agree with you about the shocking truth about 'organic' strawberries....and many other organic things. When they came out with the National Organic Program all those years ago, a lot of us were disgusted by some of the things they decided to allow....and it is a joke that the foods can be called organic. The only way for us to really know we are eating healthy food is to grow our own and not use that stuff on it, or buy at local markets from folks who don't use those things either. IN order for that to happen, you have to get to know your local farmer/market grower and be able to ask them how they grow the food they are selling. I've always said I prefer to eat food which hasn't been sprayed with anything---including many common and popular organic products. Just because a food is labeled organic doesn't mean it hasn't been sprayed with stuff that we don't want our food sprayed with.....and just because a pesticide, herbicide, fungicide or miticide is labeled organic doesn't necessarily mean it is better for us or safer than one that is synthetic. There are plenty of organic gardening products I never have used and never will use. Never, ever, ever. The advantage of growing our own is that we can decline to use all those things. There are many kinds of greenhouse watering systems available. I don't know if they're too pricey for a small grower to purchase and use---there's everything available from misting systems to irrigation booms to drip lines or flood systems. Maybe you can put a pressure reducer on the hose so it would be usable. For ants indoors, Terro ant bait traps are the best and I believe they contain just borax and sugar. To keep ants out, we spray around the foundation of the house with peppermint soap or an orange oil spray made from Medina orange oil and water (gotta keep the orange oil off plants thought as it can burn them). The peppermint soap (we use Dr. Bronner's) disrupts the scent trail so that ants cannot follow a scent trail left by previous ants. The orange oil either kills them (if you spray them directly or they walk into the liquid just after you sprayed it) by dissolving their exoskeleton. That's what we used to keep ants out of the sunroom when Chris' tropical birds lived there because he didn't want to use chemicals around the birds. For some reason, orange oil didn't bother the birds, but he was very careful about using it inside the room. He preferred to spray outdoors if he could find where they were getting into the room. Orange oil is an old organic remedy for fire ants---you add it to Garrett Juice to make a mound drench. It even was in one of the original organic fire ant products back in probably the 1990s---a mound drench called Citrex. It works on all ants, but I don't really worry about ants or use it unless they're coming indoors. We can peacefully coexist with most ants outdoors, but once they try to come into the house, they are not our friends any more. I am too tired to write more. I'll try to be up early to start the Week 4 thread. I feel like the whole month of April has dragged by in a blur of freezing nights and wildfires. At least the rain adds a different twist to it all. Dawn...See MoreMarch 2021 Week 5/ April week 1
Comments (71)Lynn, you know... I grew up C of C too. As did Rick (HU). I still attend one...and am actually employed by one. It's not accepted by other C of C really because we're not so...C of C'ish. The one I am at is very, very near where you live. (I remember you telling me your general area.) I had a similar experience growing up. Sort of. My parents and people near me were NOT so hardcore with the "we don't know the true date of Christ's birth and it is wrong to celebrate it on a date that is not in the scripture." Of course you're familiar with the whole "speak where the Bible speaks, be silent where the Bible is silent" thing they had going back then. Some still do. My family celebrated these holidays as mostly a fun, family time. However, our C of C celebrates it all now. (I could ramble on about this, but won't. SO much to say.) Rick (HU) is like you. He left that behind a long time ago. I think the difference is my family (and people near me) weren't so strict. Y'all's people were. And that will make thinking people run far away. And...to prove the point that I'm not strict C of C, I'm enjoying a glass of wine RIGHT now. And coming up with an Easter lesson for my littles tomorrow morning. Sorry. That had nothing to do with gardening. I was just checking in....but had to chime in. I'm late to post on the Saturday night, so it's doubtful Lynn will even see this before the next week's thread will be created....See MoreApril 2021 Week 3
Comments (62)HJ - petunia is a possibility especially if the true leaves have a fuzziness to them. I always struggle to ID petunias at first. They’re always one that I see come up and let grow because my brain says “this is something.” I’m not sure though until one day I look at them and facepalm for not realizing they’re petunias. As you all know, I have tomatoes in the ground. My lows are not forecast as low as some other areas but it’s going to be a close call. I’ll come back and add pictures of how we’ve covered my raised tomato beds because Houzz crashes for me when I try to add pics. I have a wireless thermometer in one of the beds and with nothing but a tarp, the temp is staying about 5° higher than the outdoor temp. Knock on wood that should be enough to keep them above freezing. Everything else is in my house so it looks more like plants live here than humans but I think Kim wins because I can only imagine in the tinyhouse! Larry, I’m impressed with your sweet potatoes. I might have a few slips ready in May but generally dont have “enough” until early June. I grow Red Delight which I understand is the same as Diane. I got 3 varieties from Taggerts garden center in Hennessy maybe 5 years ago. This was one and had been my most consistent performer. I’ve tried other varieties with not much luck so I will probably just continue with this one. My daughter is rooting a slip from one of the varieties that I got from my organic farmer friend that have sprouted in the pantry. She doesn’t remember which bag it came off of though so I don’t know which of the 3 varieties it is that he grows. The kiddo and I are struggling to start some Neptunia lutes (yellow puff) seeds. It’s the thornless native sensitive plant. Someone on the Oklahoma Native Plant group linked me to a research paper on how to start them. I guess the nursery trade is interested. It found scarification produced the best results. Our initial run at it didn’t work and we only have 9 seeds. So last night we tried a few treatments with 5 of the remaining seeds. The tests when we nicked with a knife or scratched with a nail file then soaked in water overnight seem the most promising. both had expanded from soaking up water. The research paper said that imbibing was the challenge with germinating these seeds so I’m crossing my fingers that we might have made some progress with this round. Compost Awareness Week is coming up - the first full week in May and as the state coordinator, I’m feeling like a slacker. Doing much was limited this year due to covid but its always easy to wish you’d done more. I was able to reach out to someone at OSU who I met just before COVID last year. She’ll be able to distribute posters to all 77 county extension offices. I’ll run those up to Stillwater on Thursday afternoon. That’s really all I’ve done this year though - pass out posters. Of course, the thought of being in Stillwater meant Bustani’s is calling. I was able to get an appt but I need absolutely nothing! We’ll see what I leave with. ;) speaking of needing nothing, I continue adding requests in the spring fling thread but have no idea where I’ll put most of what I’m getting. Where’s the “who are we? Gardeners! What do we want? More plants! Where will we put them? We don’t know!” meme when you need it! Have a great day and best of luck weathering the freezes!...See Morehazelinok
14 days agohazelinok
14 days agoslowpoke_gardener
14 days agohazelinok
14 days agohazelinok
13 days agoAmyinOwasso/zone 6b
13 days agoslowpoke_gardener
13 days agohazelinok
13 days agolast modified: 13 days agoLynn Dollar
12 days agohazelinok
12 days agoLynn Dollar
12 days agoLynn Dollar
12 days agoKim Reiss
12 days agoslowpoke_gardener
12 days agoKim Reiss
12 days agoNancy RW (zone 7)
12 days agoLynn Dollar
12 days agoslowpoke_gardener
12 days agoKim Reiss
12 days agohazelinok
12 days agoLynn Dollar
12 days agohazelinok
12 days agolast modified: 11 days agoslowpoke_gardener
11 days agoLynn Dollar
11 days agolast modified: 11 days agoLynn Dollar
11 days ago
Related Stories
KITCHEN DESIGNNew This Week: 3 Modern Kitchens With Something Special
Looking to make your kitchen feel unique? Look to these spaces for inspiration for tile, style and more
Full StoryKITCHEN DESIGNNew This Week: 3 Handsome Wood-and-White Kitchens
Wood brings warmth to kitchens in colder regions, while white walls and countertops keep things bright
Full StoryKITCHEN DESIGNNew This Week: 3 Woodsy Kitchens That Welcome You In
Wood tones, stone floors and lots of blue create a warm, stylish departure from the all-white kitchen
Full StoryWHITE KITCHENSNew This Week: 3 Gorgeous White-and-Gray Kitchens
Look to this cool palette for a bright yet serene atmosphere
Full StoryBATHROOM DESIGNNew This Week: 3 Spacious and Stylish Dream Bathrooms
These spaces enjoy roomy layouts, elegant finishes and picturesque views
Full StoryDINING ROOMSNew This Week: 3 Dining Rooms That Embrace Simplicity
These stripped-down dining rooms have simple furnishings and soothing white palettes to minimize mealtime distractions
Full StoryLAUNDRY ROOMSNew This Week: 3 Fun Laundry Room Styles to Consider
If you’re looking to take your space from tired to inspired, these projects can offer inspiration
Full StoryKITCHEN CABINETSNew This Week: 3 Modern Kitchens That Rock Warm Wood Cabinets
Looking for an alternative to bright white? Walnut cabinetry offers the perfect tone to warm things up
Full StoryWHITE KITCHENSNew This Week: 3 Gorgeous White-and-Wood Kitchens
See how large and small helpings of wood can warm up white kitchen cabinetry
Full StoryKITCHEN DESIGNKitchen Remodel Costs: 3 Budgets, 3 Kitchens
What you can expect from a kitchen remodel with a budget from $20,000 to $100,000
Full Story
AmyinOwasso/zone 6b