Anyone else get painful skin splits on fingers?
13 years ago
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- 13 years ago
- 13 years ago
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anyone else getting nervous about frost/freezing?
Comments (25)Just got the following from emai list of Tony Avent at Plant Delights Nursery in NC - should be helpful: Dear PDN'ers: Greetings from Plant Delights, where after two weeks of late spring weather, we have once again plunged back into the grip of winter. For nurserymen, it is the month of April that results in the most premature grey hair accompanied by high blood pressure due to the worry about late spring frosts. After two weeks of temperatures in the 80's, a cold front has once again gripped our area, with predictions of five consecutive nights of freezing temperatures and lows of 24-26 degrees F, which will shatter our old low temperature records for most of those dates. Wheres global warming when you really need it? Since we havent uncovered the overwintering greenhouses yet, the containerized nursery plants are fine, other than causing some heating bills that we could have done without. Our primary concerns are for plants in the display garden, where some arisaemas are in full flower and early hostas are in full leaf. Our crew has spent over 24 man hours covering tender vegetation with spun-bound polyester frost fabric (Im glad nursery folks never got the memo that polyester went out of fashion). Frost cloth is made for this purpose and can offer several degrees of protection for tender plants in just such a situation. The key to how much damage we will see is a combination of how cold the temperatures drop and how long they stay there. Typically, frost clothes can offer protection down to about 27 degrees F, but below that, cold injury could still occur. There is also the issue of trees and shrubs that have already developed spring growth. While these are virtually impossible to protect with frost cloth, they can be very sensitive to frost damage. Japanese maples are one of many trees that are particularly sensitive and can be killed outright by late spring freezes when they are at a susceptible stage of growth. In such cases, there are really only two options for protection. One is the application of irrigation, which, while the water is freezing actually releases heat that protects the plants. This technique is most commonly used on field grown crops such as strawberries. The downside is that water must be applied at the proper rate and the application must continue continuously until the temperatures rise above freezing. The other option is to rent kerosene space heaters and simply heat up the night air around the plant. This is similar to the smudge pots that are used in Florida orange orchards when frosts are imminent. These heaters can usually be rented from stores who specialize in the rental of construction equipment. If you would like to know more of the technical details about water application to protect plants, the following NCSU website is quite useful: http://www.smallfruits.org/Weather/frost_freeze.htm ....See MoreSoup Recipes for Owie Brain (Or Anyone Else Who Wants Them)
Comments (9)I always cook my chicken/turkey bones a second time after removing the meat and storing it away. I keep the first broth in the fridge in quart-sized freezer containers, but I only fill each half way because I want to mix the second stock into the first before I pack it for the freezer. People are always surprised to see what nice broth you can get from just the bones, skin and gristle. Sometimes I will add water to the bones again after draining them, and stir this around. If the water starts looking like chicken stock, I'll cook the bones again. When I'm finished with the bones, they are soft and will collapse to a sort of a paste when you pinch them between your fingertips. I smush this stuff and bury it in my garden. I have to do it when the dog isn't watching though, and set something on top of it for a few days. I love my crockpot, too! I've never looked into what it costs to run it. I also have one of those big electric roasters that I always cook my Thanksgiving turkey in (and later use it to simmer the bones for broth) and Dawn, if you want something that cooks up a huge amount, you need that! But it would be hard to carry to a fire, now that I think about it. And I do save bits and tads of things. I don't like mixing my meats together so I will usually put them in wide-mouthed tapered pint canning jars and label them as to whether they are poultry, beef or pork. Sometimes I will make up a "tv dinner" if we have maybe one serving left of something, and put it in the freezer for later. I collect the liquids from canned vegetables and bits and pieces of veggies like tomatoes, celery, asparagus and outer cabbage leaves, in a plastic coffee jug in the freezer. When it's full I thaw it out, add add whatever I think it needs more of. Usually this is chicken or beef, some broth, and maybe a jar of canned tomatoes. A chopped onion. Add a can of mixed veggies from the store or a part of a bag of frozen. Actually I prefer the canned as it has potatoes in it. Heat all this up, add enough cornstarch to give it a nice smooth consistency. DH has a sensitive stomach so I don't spice it up. Just salt and pepper. If I'm feeding kids I add a little sugar, unless there's lots of liquid from canned corn in that batch. Yum....See MoreNumb painful hands, fingers?
Comments (4)No its not arthritis, I think its carpel tunnel. Not allergic to meds, this has been going on for 40 yrs! No swelling in hands or feet either. The Dr's seem to go with the Carpel tunnel, no one ever gets down to what it is. I know its getting worse but usually its not as bad in the winter....See MorePellet Tube Smoker in Gas Grill Review for ann_t, or anyone else
Comments (23)2Many, I was thinking about how to use the 12" tube for shorter smokes. First thought was to loosely crumple some aluminum foil and stuff in as a space filler and then add pellets to fill. (Except getting foil out would be a bit of a pain.). Thinking that a partial loose fill might cause the pellets to burn too fast? After I ended up with that huge 40# bag of pellets decided not to worry about it; I'll just fill it up and let 'er burn out past the time I remove the food. With pricier pellets, yeh, I'd try conserving the fuel. Course this then strengthens the argument for adding a 6" tube...for shorter smokes and adding part way thru longer smokes. Then again, I was pondering last night why something like a tomato paste can or two with a bunch of holes punched in it wouldn't work... (from a brand with a removable paper label.) Pulled a couple of chicken halves out of the freezer last night. Going to brine overnight and smoke 'em tomorrow. Thinking I'll try to confine the smoke a bit better with the chicken going on what you learned with your bird. I bought the chicken already halved (was in the reduced 'Use today or freeze' bin--perfect, I thought for experiments!) so the halves may be a little more receptive to smoke than a whole bird? Also, more prone to drying out but brining ought to help offset that... This is actually kinda' fun to do. Needed that cause I get burned out on cooking!...See More- 13 years ago
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