Sorry about the title. My fingers were typing and my mind was somewhere else. It should have read "container gardening in hyponex"

Ted

Wow...my first reaction was, "Container Gardening In Containers? That's absurd!" lol...to mess with ya. Then, I saw some damn beautiful flowers! Keep it up, dude & send me some seeds. ;-)

On another note, i'll link this up in my Hyponex Experiment if you don't mind. =)

Speaking of Hyponex Experiment, it progresses nicely! First flower opened a few days ago (and has not fallen off yet)...

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Peace - Steve

Steve,

Thanks,

Sure use them any way you want. You can even download them and print them out. Then run the prints through your shredder and add the shredded prints to your compost pile. I hear plants make good compost.

Peace to you.

Ted

Wow!! Ted, your flowers are beautiful!!! What is the one with purple flowers in the first two pics and the orange flowers in the third one? That one looks like a succulent of some sort??

You and Steve have the touch with flowers. I've only been planting veggies, but you guys are getting me motivated to branch out a bit! :)

hahaha...flower picture compost...interesting. ;-) I bet the color ink would hurt the plants...lol.

Ragtimegal,

Thanks, but the flowers belong to the wife. I grow the food and she makes things pretty. Gotta satisfy all the senses. I do mix the dirt for her flowers. I do have to brag a little by saying I am a slightly above average photographer. You know, composition and all that stuff.

ooooohhhhh yes, The flowers. The purple trailing blooms belong to a plant called "New Wonder". It is an Australian plant which simply loves heat and full sun. It is very, very draught tolerant, so its okay if you forget to water it for a couple of days. The succulent with the orange blooms is common Pursalane or pigweed. It is available in many colors and is also heat and draught tolerant. If you like pursalane, it is great. It does reseed prolifically and seems to be able to almost grow on a concrete slab. We tend to reuse a lot of our soil each year simply by remixing it and returning it to the containers. All of our soil has pursalane seed in it and it regrows. Wild pursalane is also edible, I don't know about domesticated pursalane. Pursalane also seems to attract a lot of ants. The blooms appear to have a sweet nectar which some ants find irresistable. The ants are what we used to call sugar ants and don't seem to hurt anything. Feel free to ask any questions.

Ted

When I said in my previous post that the wife does the flower gardening, I wasnÂt being entirely honest. I enjoy growing the flowers that are most finicky about their environment. I grow the Geraniums, Gerber DaisyÂs, Hibiscus; and a few others. Some people may say " what does he mean about finicky, I grow those all the time". Okay, congratulations! For me, they are finicky. I especially love the Gerber DaisyÂs, but none of mine are in full bloom yet, hence no photos. I also like the Hibiscus because it lives and blooms with enthusiasm when properly cared for. It sets a beautiful bloom or blooms in the morning, enjoys the day fully with the bloom wide open; and then in the evening, the bloom closes and drops from the plant by morning. A day well lived.
Enjoy
Ted

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What I want to know is, when is the cookout??? ;-)

Anytime Steve :), I also cook some mean ribs and brisket. I make my own sauce. Our grown daughter and son once threatened me that if I died without having written my sauce recipe down, they would dig me up and kill me again. The daughter later spent a day with me following me around the kitchen and writing as I made a batch of sauce. I didn't tell her that I had the recipe written down. I just enjoyed having her spend the day with me.

Ted

hahaha...cool. =) My daughter likes to help make my bbq sauces. I let her do most things, except the grinders cuz she can't grind the spices too well (she's only 3...almost 4 years old). I have a base sauce recipe that I add a few extra/different ingredients to each time (hint: seedless blackberry jam/spread...mmmmmm). I'd love to know what kind of cut you use for your brisket. I get it all the time at Famous Dave's & have never actually made some myself. I usually put my sauce on some Boston Butt cooked slowed in the crockpot or some boneless country style ribs. =) I'm moving into a townhome in less than 2 weeks & a grill is at the top of the list, so i'll keep you posted. ;-)

Peace - Steve

You definitely have the magic touch for container gardening! Lovely blooms.

Don't be embarrassed about the title error. I've done the same thing myself--so wrapped up in getting the text right that checking the title gets forgotten. Thanks for taking the time to share the pix.

Okay Steve, please do.
I just use the standard brisket. It is cut from the stomach area. It is thick on one end and thin on the other. It usually has a thick layer of fat on one side and a fairly thick layer of fat inside the brisket. Most briskets weigh 7 to 10 lbs. depending on how big the cow was and how much it is trimmed before you get it.

In California, they use a cut called tritip. Cooks up just like brisket, but it is a whole lot leaner. No one even knows what tritip is if you ask for it in Texas.

I also slow smoke a lot of pork shoulder roasts (bone in) and then smoked turkey for family and friends at Thanksgiving and Christmas. Best tasting strong smoke flavor = mesquite, best tasting mild smoke flavor = apple wood.

Ted