store bought vs. homemade pavers
castorp
18 years ago
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garden_witch
18 years agocastorp
18 years agoRelated Discussions
garden safe brand fungicide3 vs homemade neem spray
Comments (4)Neem oil is excellent for the prevention and control of several common fungal disorders, kimmsr. Ydfz, there are a few problems associated with making your own recipes with "straight " neem. The commercial product is formulated with emulsifiers and stabilizers that enable us to mix the product into a solution that is perfectly sprayable. Plus, there are DIRECTIONS on the label! No one should use something without knowing the mixing rates, precautions inherent with the product, what plants might be injured by its use, what kinds of pests or pathogens it will control, how to apply it, store it. Not only are you to likely be disappointed in the performance of your recipe, but it could be an expensive experiment. Neem won't be helpful for everything, and as with any product used as a pesticide, we should only apply as needed at the right time to get the most benefit with the least collateral damage. Fungicidal products work best as part of a balanced Integrated Pest Management program which includes plant selection for resistance, smart 'housekeeping ' practices, and maintaining the healthiest plants and soil system possible. So, tell us what kinds of plants you're wanting to protect....and from what? :-)...See MoreCost Benefit Analysis Store Bought Bread vs Homemade
Comments (37)After reading these horribly high prices for flour I went out this morning and purchased 50-pounds of wheat to add to my already sizable stash. Kansas wheat is not looking all that good, especially in the western part of the state where they have been in a drought. With rising fuel prices, we can only look forward to higher prices for wheat and flour - and everything they are used in. FYI - Wheat has a nearly indefinite shelf-life while commercial bleached and unbleached flour will keep 6-12 months at room temperature (double that if frozen). I use wheat for making wheat sprouts, wheatgrass, cooked wheat berries, farina, flakes, "wheat meat", bulgar and cracked wheat - and oh, yes, flour. I ran across a book recently - "No Wheat Grinder Wheat Recipes" by Cindi Van Bibber. A great little collection of recipes you can use whole wheat berries in even if you don't have a grain mill. Cooked wheat berries are mixed in the blender to use in recipes like: No Flour Muffins, Cornbread, Brownies, Meatloaf, Biscuits, Meatballs, and hubby's favorite - Peanut Butter Cookies. A great little book for anyone wanting to use whole wheat but who doesn't have a grain mill. I've included the link below for anyone interested. I like to "cook" a large batch of wheat in my Thermal Cooker and then bag it in 2-cup amounts and keep it in the freezer. Lots of uses for cooked wheat, as well as all the recipes in the little cookbook. -Grainlady Here is a link that might be useful: Cindi's Lifestyle Treasures...See MoreNeed info paver brick patio vs cement, draining, etc
Comments (4)Hi Mangomoon, I'm not an expert in this stuff but i did build 2 concrete paver walkways a few years ago. Here's what I remember from my research back then and my experience. "Traditional" brick is made from clay. Good for walls and fireplaces but has some drawbacks for walkways and patios. One thing is that they can chip pretty easily. Modern "pavers" are made from concrete and are designed for strength and durability as walkways and patios. They are available in many different shapes, sizes and colors, even "brick" look-a-likes. There are many manufacturers and costs vary widely. Poured concrete is a relatively inexpensive way to create a patio or walkway but doesn't offer many design options. However, one can add color to concrete and there are concrete "stamps" that can be used to create a faux stone or brick look. Bricks and concrete pavers are usually installed on a base of sand and gravel. Sand is usually used to fill the gaps between joints. As such, they do allow some water permeability. Still, it is recommended that the project be gently sloped to allow water to run-off away from the nearest building structure. This will be more critical with poured concrete. Heat retention will depend largely on the color chosen. Lighter will be cooler. I'd be surprised of there is much of a difference between similarly colored bricks or concrete but I don't know for sure. I think brick and concrete will have the same "hardness". The skill level required to build a simple square patio with pavers isn't too high. It is more physically demanding than anything else. And, most of the work is in the base preparation. i.e. excavating, getting it level, put in a gravel base, then put in a level sand base. Indeed, the better the base preparation, the better the final job. If you use a concrete paver, installation is easy. If you don't have to make any cuts, no special tools are required. I'd suggest looking at some of the manufacturer sites for concrete pavers, if you think you might like to go that way. I used Unilock brand (others are Bolduc, Belgard, Nicolock...just Google "interlocking pavers"). Good luck......See MoreWhat's your definition of homemade?
Comments (50)Funny, I had coffee with a friend today who is 20 years older then me (70's) and doesn't bake. She even had her oven removed from her kitchen so she could add more cabinet space. She uses her microwave/convection oven to cook meat, etc. She says she doesn't need the calories and can find good enough baked goods at the grocery store or bakery for when they want a treat. So maybe it is a matter of taste. DH can really tell the difference between my homemade pies and ones I have made using canned fillings and frozen crust or when I just baked a frozen one. He says the canned filling ones and frozen ones are way too sweet and mushy. He really loves my half butter half Crisco pie crust with fresh apples and very little sugar. And he says he can also tell the difference between my cakes (muffins, cupcakes) from scratch and box ones. Maybe because I use WW pastry flour for my baked goods which gives it more flavor. He says cakes from box mixes have an artifical flavor.(???) And I am another one who hates bakery cakes or at least most bakeries. They taste like straw and the frosting is way too sweet. Clare...See MoreKelly_Slocum
18 years agogarden_witch
18 years agocastorp
18 years agononacook
18 years agowyoming_wonder
13 years agoswamptribe
13 years ago
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