Can we talk about fragrance?
10 years ago
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- 10 years ago
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Can we please talk about groundcover?
Comments (42)Although a lot of the plants mentioned come under the heading of groundcover (covers the ground), to me the definition of groundcover means plant it and let it go with no maintenance. Plants like geraniums, dianthus, bleeding heart, and other similar ones mentioned require some maintenance. After the first blooms of geraniums if the foliage is ratty, I cut it down to generate fresh growth. I think of that type of plant as "front of the border" or "edger". If I had a large swath of "groundcover" on a bank for example, I would not want the huge job of deadheading it, let alone, cutting it back. Full fledged "groundcover" should not require deadheading. Well, on 2nd thought, I do deadhead my ajuga, only because it is in a small well contained patch between the patio and garage door and is very visible. I have a hill covered with wintercreeper amongs trees and shrubs. It is pretty large. zero maintenance is the only realistic possibility (unless one can hire gardeners to do huge tasks!! LOL). I guess the type of groundcover to use is affected by the amount of ground it needs to cover. I thought of another "groundcover" that is actually a shrub. Russian Cypress. Microbiota decussata. A nice alternative to junipers, the classic groundcover, but unlike junipers, RC can take some shade. not green in winter... bronze/grey. I have a few scattered about and they add nice texture to mixed beds. Not really appropriate for exclusively perennial beds. I think they can get as wide as 8' or so. Mine are about 4' wide after 3 years....See MoreCan we talk about my kitchen -Update 2/15 I have a clear vision now!
Comments (30)Called the cabinet person today to start the ball rolling. Backstory is I live in the quintessential 'tiny town' and of course the one place that sells cabinets in a 40 mile radius the kitchen person not only worked with the former owners(who didnt ultimately choose her plan), but the kitchen they ripped out was also designed by her because our house belonged to her mother-in-law at one time. Gotta love small towns :) :) Now she and I need to find a mutually agreeable time to meet, oh and she lives 'down the road a piece' from me. I do actually know her and her husband, but at first on our call she didnt connect my name. When she asked for the address, I said, "Next door to Josie(AKA the MIL) and she said "OOOOHHH, the old farmhouse." I really had a design epiphany. I was totally uninspired by the idea of adding some painted cabinetry. Then I thought about mixing dark stained tones with light stained tones, did some googling for inspiration and my heart started singing. Finally! This kitchen has really been bugging me since we moved in. I still havent really decided on the 18 or 24" DW but either way I will replace the sink cab. Minimally, I will replace the sink cabinet, the pantry cabinet, the back of the island with panels to match the new cabinetry. I think I need to incorporate the new cabinetry in a couple of places to make the design cohesive and not jibberjabber. Maximally, I would replace whole island but that seems so unnecessary. More excitement, I have always wanted a plate rack and I am getting one! Here are some mockups I threw together....See MoreCan we talk about binders and fillers?
Comments (28)The binder is supposed to keep them together in flipping. If you can see, feel or taste the binder, there's too much. One reason why people make crab cakes with little stands of crab you can't really sink your teeth into is that there's a lot of that stuff when you break down a crab, and it's perfectly good, tasty crab meat, but inelegant to eat or serve. There's only so much bisque or chowder to put it in, That leaves ”salad” (mayo and crunchies), salad (greens+), ”crab butter” on toast, and crab cakes. Being a bit facetious, but crab cakes is the big winner in the what's for dinner category. And the kicker is it's a lot easier to bind if you have the objectionably small scraps. Of course, you can also make your big lumps into little scraps by over handling. :) I've had professionally made, big crab cakes with large pieces of crab, crusted like a croquette, but thickly, and presumably deep fried. They're beautifully shaped and uniform, as much as handmade food can be, and fall apart once they're opened. I presume the binder was mostly that thick crust, possibly because binding the big lumps without using too much glue and paste, is really hard! I looked around a little and found a similar thread in a chef's forum. Nothing said that hasn't been said here, leaning to more egg/mayo, less crumbs. Two novel binders: Raw shrimp (much less expensive than crab), in the FP (eggwhite optional) and processed into glue (that's all protein). The other was rice krispies soaked in milk then the liquid squeezed out, leaving paste. This last was considered the best by the poster but “Toasted rice cereal (rice, sugar, salt, malt flavor), corn syrup, fructose, vegetable oil (soybean and palm oil with TBHQ for freshness), sugar, corn syrup solids. Contains 2% or less of vegetable glycerin, dextrose, gelatin, natural and artificial flavors (contains milk), salt, DATEM, acetylated monoglycerides, soy lecithin, BHT for freshness.”...See MoreUPDATE— Can we talk about painted (nonwhite) wainscoting/beadboard?
Comments (70)Finally done! Remind me next time that I don’t really like to paint. But I am happy with how it turned out! This color does not photograph well at all. I had to play with filters on my phone, and this is as close as I could get. IRL it is lighter and a little less pink. I decided to leave the baseboard and window/door trim white....See MoreRelated Professionals
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ingrid_vc so. CA zone 9