I miss David Letterman
11 years ago
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Any gardens I shouldn't miss in South Carolina?
Comments (5)The garden in Orangeburg is a huge collection of modern roses and a really good place to see how roses make it through a hot summer (not much applicable to your garden, but really useful for some of us). Hampton Park is a Noisette Study Garden and still has noisettes, although not as large as I'd expect them to be. And there is a rose trail through Charleston. Google may find it, or a call to the visitor's bureau. For large noisettes, the RiverBank Zoo and Botanical Garden in Columbia SC has a great collection of REALLY BIG roses as well as a lovely formal water garden where I wouldn't mind being a contented frog. In Asheville NC, (on your way and not that far from the Interstate) there is a no spray garden at the American Red Cross (Take the northern interstate through town, the Merriman exit, US 25, go north until you see an Atlanta Bread restaurant, and turn right just before Atlanta Bread, Red Cross will be on your right. I think you might enjoy seeing the rugosas there as well as the huge Mermaid on their fence....See MoreQuestion About Miss Alice & Sister Elizabeth - David Austins
Comments (10)I have a potted Princess Alexandra and have been very pleased with it. It is an excellent grower and I really like the blooms. I am making a trip to Chamblees and think Sharifa Asma would be perfect, so plan to get one. I put Pink Peace elsewhere, so that's out of the mix. I may include some noisettes or pink polyanthas in amongst these. I wasn't crazy about Miss Alice, too small for this bed, so do have it growing in a pot, which it seems to like. I had an Englands Rose which I liked very much, but after summer hit [and in Texas, the heat isn't for sissies], it declined and finally died this year. I think it would do well with afternoon shade, which that bed didn't get. Sister Elizabeth isn't thrilling me in this spot - I am beginning to realize that many of the Austins, at least for me, just don't thrive in all day sun in our Texas heat - I have a spot behind my horse barn that gets shade after 2 or 3pm - they seem to like it better there. I am rethinking where I put these roses, and may move Sister Elizabeth back there later in the fall. No photos yet, but will post some when I get them. I do appreciate all the advice! Judith...See MoreIkea Kitchens. Am I missing something?
Comments (84)Caryscott, thanks for the info on Canac! Wow, I'm so relieved I didn't actually go ahead with this line - wouldn't have even gotten the one-year warranty on them! LOL! Just to add my two cents to this thread, I ended up getting Kraftmaid cabinets (from an independent dealer, who's given me terrific pricing and service). I considered Ikea, but I'm not really into the "Italian" kitchen look, I needed design help, and I don't think I would have been able to get the size customizations I needed for my tiny galley kitchen. (One side of my kitchen has 19" reduced depth base cabinets.) I had actually wanted frameless in order to maximize usable space, but couldn't find a frameless line with a finish I liked. I finally went with Kraftmaid even though it was framed because their Ginger Glaze finish was the one that attracted me over and over again when I went to look at cabinets. (I was much more inflexible about certain details like finish color than I ever dreamed I'd be - learned a lot about myself in this renovation!) Anyway, I'm happy with the quality of the Kraftmaid cabinets. I got to inspect them in quite a lot of detail due to the problems and duration of my kitchen renovation, so I have some idea what the quality difference might be between them and a high end cabinet line. But for the money I paid, I think they're quite good. I'm sure - I *know* - Ikea would have been much less money, but it wouldn't have done what I needed it to. For those for whom it works - that's fantastic. I have a friend at work who did his ultra-modern kitchen using Ikea boxes and custom doors. It looks gorgeous. There's no single right answer for everyone. :-) Oh, and I love Target too! Got my bamboo silverware organizer there - they were the only place that had one that would fit my very shallow depth drawers, it was *beautifully* constructed (better than the expensive ones I saw), and it was cheap. Can't ask for more!...See MoreDavid...No way can I catch up ;-) but...
Comments (14)Chutney? I really like this one, but I love crystallized ginger and the "hot" spices: Peach Ginger Chutney 4-5 Half Pints 3 1/2 lbs peaches, diced (about 7 large) 1 large onion, minced 1 yellow pepper, diced 1 hot red pepper, diced 1/2 cup crystallized ginger, chopped (candied ginger) 2 cups cider vinegar 3 cups sugar 1 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground mace Prepare fruit and vegetables. Put in heavy saucepan and add remaining ingredients. Bring to a boil, stirring constantly. Turn heat to a simmer, cook until desired consistency. Ladle into hot jars leaving 1/2 inch headspace. Wipe rims and seal. Process in a water bath canner for 10 mins. this conserve was good and pretty with the bits of cherry. Be careful, though, have a big pan. When you add the rum, it becomes a volcano! Peach Conserve with Rum 2 pints 3 tablespoons orange rind, slivered 2/3 cup orange pulp, chopped and seeded (about 1 medium) 1/2 cup light rum 2 cups peaches, peeled,pitted and chopped (about 3 large) 3/4 cup pineapple, crushed 1/4-1/2 cup maraschino cherries, chopped 3 tablespoons lime juice 6 1/2 cups sugar 1/2 teaspoon salt 1/2 teaspoon ginger 1/4 teaspoon mace Combine orange peel and pulp with just enough water to cover in a small saucepan. Cook until peel is tender; set aside. Put opened container of rum in hot water; set aside. Combine reserved orange mixture with peaches, pineapple, cherries and lime juice in a large saucepot. Add sugar and spices, stirring until sugar dissolves. Cook almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Stir in hot rum. Ladle hot conserve into hot sterilized jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. Finally, a good peach salsa, although the next time I'd cut down the onion and add more hot pepper instead: Peach Salsa Recipe 8 1/2 pints 6 cups chopped peaches (about 3 pounds) 3 large fresh tomatoes 1 1/2 cups chopped red onions 4 medium jalapeno peppers, seeded and finely chopped 1 large sweet red pepper, seeded and finely chopped 1/2 cup finely chopped cilantro 1/2 cup white vinegar 2 tablespoons liquid honey 3 cloves garlic, finely chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper Blanch peaches, cool in cold water, peel, pit and chop to measure 6 cups. Blanch tomatoes and cool with cold water, peel, remove seeds and cut into chunks. In a large stainless or enamel cooking pot, combine peaches, tomatoes, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey, garlic, cumin and cayenne pepper. Bring to a boil, and cook for about 5 minutes, stirring frequently. Adjust seasonings to taste. Add more cayenne pepper if you desire a spicier taste. Ladle salsa into hot jars to within 1/4 inch of top for headspace. Remove air bubbles by sliding a rubber spatula between the glass and salsa, wipe rims and add 2 piece lids, process for 10 minutes. Now, truthfully, my favorite peach salsa recipe I got from katieC, but it's at home. Annie...See More- 11 years ago
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