Help me replace my stupid swiffer, please.
sunnyco
19 years ago
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hannah
19 years agoweed30 St. Louis
19 years agoRelated Discussions
please don't think me stupid
Comments (2)If you scroll all the way down there is a link that says member pages. You should find what you need to update your lists...See MoreDAYLILIES--Please..a stupid answer to my stupid question??
Comments (5)Hi! Just a quick note on planting times for daylilies..I have had a lot of luck with planting in the Fall also; it's a great time to get good deals at the garden centers, and also works out well when I need to divide and transplant, as I'm not so busy as in the Spring! Just do the usual cutting-back of the foliage, and be sure they get enough moisture before the ground freezes. The plants should be well-established by Spring, and you should get flowers, depending on the size of the scape. I have ordered online with success, but my favorite place to visit locally (I live between Rochester and Buffalo)is a place in Shelby called Cottage Gardens. They have a website also; just Google them..Happy gardening!...See MoreHELP ! Will a Speed Oven Enable me to Replace My Toaster Oven?
Comments (1)We have a 240 wall version Advantium, & it can do all the grilled cheese, pizza, etc. stuff, much better than a toaster oven. There is no preheat with Advantium speedcooking. You will need a real toaster for toast; we bought a Braun....See MoreI lost my artichoke dip recipe. Help me replace it
Comments (17)I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips....See MoreCallahanDVM
19 years agosunnyco
19 years agojeanskitchen
19 years agocupajoe
19 years agoMatildaS
19 years agojeanskitchen
19 years agojosieber54
6 years agomargeetx
4 years ago
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