I love green- Can you have too many rooms painted green
12 years ago
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- 12 years ago
- 12 years ago
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How many times can you transplant green onions?
Comments (8)bsn, I direct seed in the ground. I find I get more uniform bulbing. I start them underneath hoops or a coldframe and remove structure after frost danger passes. Here's a pic from last year, I'm warming ground under the glazing and I have two separate structures to protect from frost in the image: At the very far end of the bed are some black hoops, under which is some lettuce and spinach, likely planted in Feb or so. Pic taken on the Ides of March. I'm a little behind this year as I was out of town, but this weekend I'll start warming the soil then toward the end of next week I'll sow. Dan...See MoreToo many greens?
Comments (12)I have been picking up grounds from a coffee shop on my way to/from work 4-5 times a week for many months. Over the winter I simply stockpiled the 5 lb. buckets since I didnt' want to deal with them in cold/snowy weather. So I had over 100 buckets to empty and use in the spring. The filters are in with the grounds (I wanted the whole process to be as easy as possible for the coffee shop) and I used them up in a couple of ways. At first I just dumped the buckets on the vegetable garden beds and spread them out, picking out the filters. Then I came up with the idea of putting my compost screen over the wheelbarrow and dumping the buckets into that, removing the filters and smashing the little espresso lumps. I've been mixing the grounds with shredded leaves (found an electric leaf shredder on a local swap site!) and using the mix as mulch over flower beds. I also stockpiled them in a plastic garbage can with a lid when I wanted to free up some buckets to bring back to the shop. I never dry out the grounds--completely unrealistic with this volume. Many were moldy after sitting there for months, but I don't think that's a problem. I don't recall there was a smell issue. I don't think you can have too many. I pick up an average of 15-20 buckets a week, and have been able to use them all. Autumn is coming with its abundance of leaves, and coffee grounds balance them nicely....See MoreI'm back! Living Room decisions - plate rail & green paint!
Comments (13)Hi Nutmegxo. I see why you're attracted to those last pictures. The fresh colors & nice workmanship make those rooms seem very attractive. However, you say that your house is a center hall Colonial, and those wall treatments derive from Mission and Arts & Crafts style house of the early 1900s, where the whole idea was to create a completely different--a more modern--feel than the Colonial houses of the century before. Oh, sure, you can mix styles all up--people do it all the time--but while a mix of different furniture styles in a single house can work out just fine, a mix of architectural feaures cobbled together from different styles in different centuries isn't often a success, especially when, as in a center hall plan, each room is clearly visible from the other. Normal size doorways with doors that close allow you to sneak the odd painted room into a house full of stained wood, or add an Art Deco bathroom to a Tudor manse, but the typical broad doorways in Colonial Revival houses make using different architectural styles in adjacent rooms a dicier proposition. That's the thinking behind some of the posters' suggestion above. Let's take a closer look at that blue room you posted. Pretty colors, that's for sure. But there are a few things that show somebody missed the bus. One of the things that bothers me is that the door looks like a generic six-panel door out of the Big Box store. These days, six-panel doors are as ubiquitous as were hollow-core slab doors when I was growing up in the 196Os, and like those doors, these are often used where they don't belong. A six-panel door in a modern house or contemporary condo is every bit as out-of-place as a slab door in a Federal style house, and just because they're easy to find (and some people see them as 'nicer' than cheap hollow core doors) doesn't make them suitable. Even if we assume that whever combined a door style from 1760 with a wall treatment from 1900 knew exactly what they were doing--and I'm not at all sure that's the case--they still missed an opportunity to do it well. Look at the door's cross-member. Now look at the upper horizontal on the wall. How hard would it have been to raise that wall molding four inches so it would align with the lines of the door? Or, if instead of painting the door all white, they really wanted to feature the [mismatched] door, why didn't they space the wall's moldings to match the panels on the door? Doing that could have allowed the blue to flow unbroken across the door's lower panels, better integrating the door into the overall look of the room. But instead of going to the hassle of finding a more approriate period-style door--either a five-panel model with stacked horizontals, or a three-panel model with one square panel above two vertical panels--or, if this wall treatment is new, adjusting it to match the door's proportions, they just took the easy no-thought middle course, buying & hanging a generic door with little thought given to how to better relate it to the other features in the room. Those kind of details are the things that, thought about early enough in the process, can make a a huge difference in the final results, and they often cost no more than doing things the same way everybody else does them and coming up with the same predictable results. Good design isn't about money, it's about thinking. But these days, all it takes is a pretty coat of paint to make a lot of people think a room is well-designed. M....See MoreCan green tomatoes be too green to use?
Comments (6)They do go through a pale color on their way from green to red. They also get softer. Once the greenest green has faded to that whitish color, they're not far from ripening. They will actually continue to ripen on their own at that point. And they will still be flavorful. The skin is still smooth, just pale in color. Sun scald looks like a lesion and has a rougher texture. Reminds me of being blistered from sunburn when I was young and didn't know any better. Doesn't sound like what you have. I found this summer that the greenest hardest tomatoes were easiest to process when shredding for relishes. The ones that were past that greenest stage turning pale into pinkish were softer and had to be diced with a knife instead of being processed on the grater. You want solid bits, after all, not sauce. For relishes and mincemeats, especially....See MoreRelated Professionals
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