If this longan doesn't bear next year, I'm getting rid of it.
junkyardgirl
15 years ago
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tony_k_orlando
15 years agowatermelon7
15 years agoRelated Discussions
I can't get ahead... plans for next year
Comments (23)I have bad soil, half your garden size, and it greatly improved for things not effected by juglone, squash, corn, melons, etc. You wouldn't believe the size difference of the year before, so I'll always compost or at least throw leaves all over garden area. All you have to do is dump bags of leaves about a foot or two high over the whole garden area, maybe mow them to speed up decomposition, and you will have given your garden lots of great leaf mold, plus you already have your manure. I think the manure could be new because it can age all year before you throw it down. I wouldn't waste the manure until about a month or 2 before planting, or maybe even half at the end of the year, save the other half at the beginning, but some in the middle of the year too. I've got beds for next year, waiting to put them in, but I'm waiting for the leaves to fall and looking into local pastures for manure. I couldn't give advice on weeds being I'm going to plant some good weeds over the area until the beds are in. Try ragweed, dandelion with the flowers pruned off, yellow dock, and a few other deep rooted types of weeds that bring nutrients to the top of the soil. They will make good compost....See MoreLooking for dinnerware that doesn't get grey cutlery marks
Comments (63)I’ve used Gorham Melonbud 18/10 flatware for the last 26 years. It has left TONS of gray marks on our 1) expensive Mikasa stoneware, 2) Target Threshold porcelain, and now 3) Mikasa bone china. The only surface this 18/10 flatware hasn’t destroyed is a newer set of 4 Target Threshold porcelain salad plates that I bought to replace some of the original set that broke. Got others in that style thinking I’d found the perfect match … nope, only those 4 can defend against the Melonbud. I’m giving up. It must be the flatware but that goes against everything out there that says 18/10 is the “hardest” and shouldn’t leave marks. Might switch to plastic, lol. ;0)...See MoreRoses I'm thinking of getting rid of
Comments (80)Vaporvac & Carol - Thanks! Yes, I'd love to keep it - wasn't very fond of it the first year but it has been fantastic this year. The blooms don't last long but rebloom is great and the fragrance wafts through the garden. Bees love it, too. I had thought of putting Princess Anne in front of it (was sent this one incorrectly this year, too - grrrr) but I'm not crazy about it - maybe with time as was the case w/ Corvedale ;) However, Vaporvac, you made me think of Tranquillity and Lichfield Angel - both I have seen and like, maybe Tranquillity a bit more because I can detect and like the fragrance more. I'll try one of these out - thanks again!...See MoreDoes anyone HAVE induction and doesn't like it?
Comments (87)My brother has an induction cooktop that I really hate. It's a 5+ year old Siemens/Bosch model. The touch interface is super annoying when cooking food that needs precise temperature control. I recently had the chance to try it extensively, and I always find myself furiously stabbing at the controls trying to make adjustments that inevitably take way too long. And while it has 17 or 18 power levels, that still doesn't feel sufficiently fine grained. Nonetheless, for his upcoming kitchen remodel, I am recommending he get another induction range. Overall, induction has a lot going for it and the lack of a good user interface isn't an intrinsic problem with the heating technology as such. There certainly are manufacturers that make ranges with knobs. In my brother's case, it's likely going to be a LaCanche, as that range overall is a great fit for him. There is one remaining issue though, that would keep me (but not my brother) from buying induction. I have now had the chance to use a wok on his current induction top. And despite trying to give it the benefit of the doubt, I have come to the conclusion that flat-bottom woks simply don't work. The heat distribution is all wrong, and the wok spetula can't follow the shape of the wok. While it certainly is nice that the induction top has plenty of power, I either burn food in the wok or sauté instead of stir fry; often I do both at the same time. A round-bottom wok handles very differently and has a much saner heat distribution with the hot spot in the center. As a result, I much prefer my Bluestar gas range for wok cooking. It's effortless with a good burner and a good wok. Supposedly, there now are special induction burners compatible with round-bottom woks. But I don't have any first-hand experience, yet. So, maybe, that would change my opinion. I am also a little concerned that some of these burners are only compatible with one manufacturer-provided wok. That could be rather limiting. Until these things have been sorted out, if you need wok cooking, stick with gas. For everything else, induction is a serious contender....See Morejunkyardgirl
15 years agohappy_fl_gardener; 9a, near DeLand
15 years agofawnridge (Ricky)
15 years agohappy_fl_gardener; 9a, near DeLand
15 years agotony_k_orlando
15 years agojunkyardgirl
15 years agopuglvr1
15 years agogatormomx2
15 years agowatermelon7
15 years agotony_k_orlando
15 years agotony_k_orlando
15 years agohappy_fl_gardener; 9a, near DeLand
15 years agosannadanielle
5 months ago
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