Burn macaroni in the microwave....terrible smell
cbtexas
16 years ago
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lydia1959
16 years agoRelated Discussions
I went shopping for Drought Tolerant Plants...
Comments (19)* Carex hachijoensis, 'Evergold' (Evergold Japanese Sedge) Part sun - Morning light Only - cream and green grasslike leaves - mounding, clumping perennial - interesting swirling habit - great edging or groundcover - water usage -Semi-moist - Average size 16"-16" - Cold Hardiness (zone 5): -10 to -20 degrees F * Pennisetum setaceum, 'Rubrum' (Purple Fountain Grass) - Water - low, once established - Average size - 4-5 'X 4-5' - Cold Hardiness - (zone 9): 30 to 20 degrees F - requires excellent drainage * Juniperus horizontalis, 'Wiltonii' (Blue Rug Juniper) - 6 hours of full sun - water wise / deer resistant - Water - Low, once established - Average size - 1" X 6" (low and wide) - Cold hardiness: -20 to -30 degrees F - Note: deer resistant but not deer proof, depending upon scarcity of food. * Spirea X bumalda, 'Anthony Waterer' - (Flowering) - Full sun (6 hrs) - Compact deciduous shrub - New leaves are purplish red - bright red flowers - good filler or bank cover - Water - semi-moist - bloom time - Summer - Average size - 4' X 6' - Cold Hardiness: -30 to - 40 degrees F Not: Likes Sandy Soils * Spirea X bumulda, 'Goldmound' (Goldmound Spirea) - Full sun 6 hrs - low-growing, deciduous shrub - Pink blooms in late spring - Lovely golden, rounded foliage - Good for accent and shrub borders - Water: semi-moist - Average size: 3' X 4' - Cold hardiness: -30 to -40 degrees F * Chamaecyparis pisifera 'Sungold' (Sungold Threadleaf Falsecypress) - Water : Semi-moist - Average size: 3-5' to 4' - Cold hardiness: -20 to -30 degrees F Note: Mulch with 3-4 inches of bark chips to help keep roots cool in hot summer weather. So, there you have it! I have several 'fancy" spireas and all of them said "semi-moist" soil. All have gotten through every summer we've had so far, including this one. The key is mulching them thickly and watering them deeply. I set the hose to run slowly under them and allow the water to soak down deeply. Between these deep waterings, I water to keep the top mulch soil damp and help cool the topsoil. I consider these plants to be "Drought Tolerant" because even though they might need to be watered, they still grow well and look good through drought and high temps when many plants called "drought tolerant" burn up and look awful. It's a matter of perspective, I suppose. Shrubs do best here for me on the hilly prairies where summers and winters are both severe with lots of strong wind. (We have every- day winds like some of you experienced recently in the hurricane! When the wind gets up around 50-60 MPH you might hear someone say, "It's a bit windy today, ain't it." That's why we put our potato chips inside our sandwiches - so they don't blow away! (Hee hee hee) Springs and Falls are wonderful seasons here - moist and cool and that is when my gardens look their best. Even though Oklahoma is a relatively small state, there are 10 distinctly different Geological regions that cross the state diagonally from the northwest to the southeast. Altitudes range from nearly 4,000 ft above sea level in the highest region to 0 ft or sea level at our lowest point. Those 10 regions are so different. From desert lands and salt flats to woodland mountains and piney-wood forests; From prairie lands on flat lands or rolling hills to the hilly, rocky country with mixed wood forests. All distinctly different. Only two other states have that many geological regions: Texas and California. So, what it says on the tags vs what I KNOW will grow well here in my area of Oklahoma are not necessarily the same thing. Hope this clarifies things for all of you about my plant selections. Sorry again if it mislead any of you. ~Annie...See Moreveggie dishes
Comments (30)I hope everyone had a Happy Easter, Christie, this is the recipe that I made, "it was a big hit!" the only thing I did different was I used a chocolate graham cracker crust & I topped it with cool whip & drizzled hot fudge over the top & added resses cups cut into pieces on the top. yummmy No Bake Peanut Butter Pie "Creamy and delicious - melts in your mouth. This pie is a real crowd pleaser and it can be reduced fat ingredients." RECIPE RATING: This recipe has been rated 693 times with an average star rating of 4.8 Read Reviews (573) Review/Rate This Recipe PREP TIME 20 Min READY IN 2 Hrs 20 Min Original recipe yield 2 - 9 inch pies INGREDIENTS * 1 (8 ounce) package cream cheese * 1 1/2 cups confectioners' sugar * 1 cup peanut butter * 1 cup milk * 1 (16 ounce) package frozen whipped topping, thawed * 2 (9 inch) prepared graham cracker crusts DIRECTIONS Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm. lilly...See MoreEaster menu vegetable?
Comments (44)"Because Asparagus causes an order (odor) when going to the potty (was that delicate enough?) I'm concerned, as the hostess, that I should not afflict this on my guests." As this act is (usually) performed in private, I can't see as how it would be a problem to anyone. It doesn't leave a lingering, offensives body odor, As garlic does. Now that is a whole 'nother story! It seems people will consume copious amounts of it, in public and privately, And reek of it for days. Are they concerned about the effect on people around them? Is it something people consider when preparing meals for guests? I often wonder about that when reading some of the recipes posted on this forum. Many really do seem to like to pile on the garlic! Oh yes, I know it is supposed to be good for you, And I can see why. Eat much of it, And on one will ever get close enough for you to contract any illness from them! :>) Rusty...See MoreI'll share my recipes if you share yours 2/23 - 3/1/14
Comments (23)I also have a Jambalaya recipe that I concocted several years ago at a family gathering. I think there were 20 some people there, so the recipe as I've recorded it is rather large. (with nearly 7 lbs of meat!) I prefer it done this way, with the rice prepared separately, rather than cooking the rice with the rest of the dish, since if there are leftovers the rice absorbs all of the liquid, making the rice gluey and the rest of the dish dry. Also since several members of the group didn't want it too spicy, the amount of red pepper, cayenne pepper and tobasco were much less than I would otherwise have used, but adding tobasco after it is served works very well. JAMBALAYA 2 lb Chicken Breast (3/4" cubes) 1 lb Honey Ham (1/2" dice) 1 lb Hot-Italian Sausage (de-skinned and broken into pieces) 2/3 lb Andouille-style smoked sausage 2 lb uncooked shrimp (cleaned, de-shelled, and de-tailed, cut into thirds) 2 large sweet yellow onions chopped into 3/4" square pieces 2 red bell peppers (remove stems, seeds and membranes and cut into 1" by 1" pieces) 2 yellow bell peppers 4 cups of rice 2 large cans diced tomatoes 1 15 oz can tomato paste Olive oil 10 cloves garlic 2 tsp red pepper flakes 1/2 tsp black pepper blend (ground) 1/4 tsp cayenne pepper 4 shakes Tobasco sauce 1 tsp thyme 1 tbsp chopped parsley In one large pan, cook onion in olive oil, add thyme and 3 cloves of garlic (chopped) until onion starts to turn translucent, then add bell peppers and cook another 10 minutes or so. In a different large pan, cook chicken and hot Italian sausage until both are lightly browned and mostly cooked. Empty both pans into large pot. Stir in tomatoes (including water from tomato cans) and the tomato paste. Bring to a low boil and reduce heat to a simmer and stir well. In the chicken pan, cook Andouille and ham over medium heat for 10 minutes, then add to large pot. Crush remaining garlic and other spices except parsley into large pot to suit taste. Cook rice separately while continuing to simmer large pot. When rice is done, remove large pot from heat and add shrimp stirring until it is cooked. Serve over rice, adding tobasco to taste, top with a pinch of parsley....See MoreChemocurl zn5b/6a Indiana
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