Yes...here it is: "Faron's Fashion-Police"!! ;-)
Faron79
9 years ago
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9 years agoMoonshadow
9 years agolast modified: 9 years agoRelated Discussions
a question about lawn topsoil
Comments (5)My guess would be that you have a compacted subsoil, not an absence of topsoil. There is a big difference, but, let's just presume you have the compacted subsoil problem. There are many ways to solve it. Some plough it up mechanically to loosen it. Fast and effective, but requires a lawn re-do. Others aerate and try to get the additional air and water to start penetrating and loosening up the subsoil. My recommendation is that you look for DChall's threads on deep watering with a soaker hose. This can be especially helpful when the subsoil is clay. You can start out with one of those products that helps water penetrate the soil if you want to get things going a little better and faster. MY personal suggestion is to add compost topdressing to make sure you have good microherd in your soil and to feed the soil. Then use organic fertilizers. Water deeply and infrequently and with Dchall's procedures periodically. Mulch mow to return organic matter to the soil.When you get some organic matter and microbes and earthworms and water in your subsoil you will have much happier grass on top. Its the whole approach that will help. And, it will take a little time. The more you do it, the better it will get....See MoreDinner Roll Survey
Comments (14)This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F....See MoreFrench Ticking -is it a trend?
Comments (17)Ticking, linen, Belgian, white washed furniture is having its moment right now. Just as the recent popularity of Hollywood Regency (kelly wearstler redo Billy Haines, Jonathan Adler, etc.) I think we got a bit tired of all the glam & bling-bling and run to the sombre soothing world of Belgian decor. I went to visit some LA furniture store and see a lot of linen, burlap in a Belgian store, linen stripe & ticking in a French store, and white linen in a British & European store. So yes, here in LA ticking can be considered trendy, but only if it's in linen :-D I think Ralph Lauren made ticking popular many years ago. He used ticking in almost every one of his collection, though back then it was cotton & not linen....See MoreChinoiserie Chairs are Done. Yes. You Read That Right.
Comments (60)Ksla and Lyban both said what I was thinking. I think the reason the chairs (and yes they are STUNNING) do not fit as well in your elegant dining room is bc it is so elegant. Your chandelier is so beautiful and like an exquisite diamond ring. The chairs are also very elegant but in a different more casual way. I think the chandy and the chairs are what are fighting in the room. Hope this is not being too harsh. Just my thoughts. You have a great eye so I am sure whatever you decide in the end will look fab!!!...See MoreAnnie Deighnaugh
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Annie Deighnaugh