"Putting up" stuff in the summer!
jim_1 (Zone 5B)
8 years ago
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bob_cville
8 years agoRelated Discussions
Easiest way to put up shade cloth?
Comments (4)If you can get 1/2 inch PVC tubing in 20 foot lengths, you can make a hoop over a 4 foot wide bed that's roughly eight feet high in the center. Shove four rods of rebar thin enough to go inside the tubing and long enough to get a firm hammering into the ground with a foot or so sticking up. A couple of bent nails or electrical conduit 2-hole clamps can help with steadiness by "attaching" the rebar to raised bed sides if necessary. Slide the tubing down over the rebar. Don't worry about roots. You can put up hoops in parallel like a Conestoga wagon or cross them in an X. You can also put up plastic tubing "poles", which means straight sections that don't hoop back down; they will be more flexible. How's your wind, and are you comfortable putting large sails into the wind? I was given a hot tip for edged and grommeted shade cloth: Harbor Freight. They also have scads of cheap clamps or you could use those huge binder clips! Also remember, you don't have to shade all the plants if some are in the shade of others. Here is a link that might be useful: Harbor Freight...See MoreWhat have you put up in 2007, part 4
Comments (131)I just made the BEST recipe for my book club last week, using chili sauce, for shrimp dip. The book was " Long Journey Home" About a Afrian Boy that found his home land at war at age 12. It is a quick good read. We make recipes around the theme of the book, so I googled African recipes. I found great recipes, but the best was the one I'm going to share with you. The first night I used the sauce as a dip for cold shrimp the next night I made a hot dish sauting the shrimp, aspargus, pineapple and the sauce and severed over rice. It is going to be my new, favorite company dish. 1 pound fresh or frozen jumbo shrimp (16 to 20) 4 stalks celery Red Dip (recipe follows) Pink dip (recipe follows) Red Dip: 2 tablespoons Red Pepper Paste(recipe follows) 1 cup chili sauce Pink Dip: 2 tablespoons Red Pepper Paste (recipe follows) 2/3 cup mayonnaise or salad dressing 1 tablespoon lemon juice Red Pepper Paste: 1/4 cup dry red wine 1 tsp. cayenne pepper 3/4 tsp. salt 1/4 tsp. ground ginger 1/8 tsp. cardamom 1/8 tsp. ground coriander 1/8 tsp. ground nutmeg 1/8 tsp. ground cloves 1/8 tsp. ground cinnamon 1/8 tsp. ground allspice 1/8 tsp. black pepper 1/8 of a medium onion 1 small clove garlic 1/4 cup paprika Directions: 1. Clean shrimp and cook according to package directions; refrigerate. Cut celery into sticks. Refrigerate in cold water. 2. Prepare dips. Serve in bowls with shrimp and celery. Red Dip: Mix all ingredients. Makes about 1 cup. Pink Dip: Mix all ingredients. Makes about 3/4 cup. Red Pepper Paste: 1. Measure 2 tablespoons wine and remaining ingredients except paprika into blender container; cover. Blend until smooth, scraping sides of blender frequently. With remaining wine, wash spices down sides of blender. 2. Heat paprika in saucepan 1 minute. Add spice mixture in small amounts, stirring until smooth. Cook unitl hot, about 3 minutes, stirring occasionally. Cool. Red and Pink Dips can be prepared 48 hours in advance. Store covered in refrigerator. I would use food processor instead of blender. It was hard to scrape the sides of the blender! * didn't like the pink sauce as well. Next time I will make this sauce using the chili recipe on this posting....See MoreA Survey: When Do You Put Up Your Christmas/Holiday Decorations??
Comments (42)Small town life sounds good to me. As does living in the country. We had a few acres when I had horses and other animals back in the 60s and 70's. Phoenix is soooo big, too much traffic, and I hate driving even if it didn't cause my leg to go on the warpath. I was born in a small town, in Ala. I don't really going places alone either, and won't go out at night except to family gatherings at one of my kids. I'm waiting the arrival of my toile plates I just bought. Tho heaven knows what I can find to do with them, but will try just because of all the support I've gotten here. Any table settings I do will be just for ONE, maybe two if you're lucky. LOL. I'm going to be a one-trick pony, sorry about that. I just can't do full tables for many reasons. I've been 'planning' my Christmas decor. Really planning this year. Thought it might take some of the load off me being so over-whelmed with it when I go to unpacking a zillion things in the middle of the floor while telling two cats NOT to help me. A zillion times! One sleepless night I started plotting different places to put things this year. I want my newly begun collection of Nutcrackers (started last year) pretty much together. But I think the purple one should go with the Santa. And I have two golf Santas and two golf Nutcrackers that should stay together. Last year they were with my two other special Nutcrackers, a policeman and a fireman. These have a lot of meaning! I'm going to put my Village in the antique china cabinet in my entry hall this time I think, instead of Painted Pony Cabinet in familyroom. Tho I still have to move over a 100 statues from BOTH. I was thinking of putting Xmas horses and reindeer in the pony cabinet. I have quite a few of both now. Anyway, its fun to mentally decorate. It also doesn't wear me out or hurt my body. LOL. I think I'll start my Village next week in fact. First I have to make room for all those dog statues to safely go on closet shelves for the next two months! Ugh. hugs, Karen...See MoreWhat have you put up 2016
Comments (200)Jack, I'm just using up the last handful of cloves that I kept "fresh", and they're just starting to sprout, so I need to use them up.... Right now I'm running with a Hereford/Highland cross, and I'm happy with that. The calves are born small but grow quickly and happily graze on brush and weeds along with their pasture. Mine are all grass fed and grass finished, and eat only that which is grown on the farm here. Well, not exactly, they all love the Little Debbie powdered sugar donuts the grandkids feed them as treats, but other than that it's grass and hay, LOL. We butcher at about 18 months, so it's really "baby beef", and my animals have acres of pasture to roam around in and just be cows. No feed lots, no crowded spaces, the barn is open but they seldom go inside unless they are escaping summer's heat. When it's time, Dallas comes to the farm and they are killed as quickly and humanely as possible. They are born on the place and never leave it, no trailers or strange places. They are not pets, (well, except old Red Cow, she's 16) but they are friendly and docile and I can handle them myself. They'd follow me off the edge of the earth for a powdered sugar donut, LOL. I have neighbors who are old farmers and they swore I'd never get an animal from birth to 1,000 pounds in 18 months on just hay and pasture, but a couple of them have now switched to grass fed because they can sell them for more money. I'm happy that you are buying beef from a neighbor, keep the little guys in business! And I mean little, right now I have 6 head of cattle. (grin) And so, I just canned 5 quarts of sirloin chunks and 3 quarts of stock. That'll be the last of my preserving until next year, as I have our family Christmas celebration on Sunday, complete with a 7 rib standing rib roast, homegrown. So, no time for canning, we'll need a new 2017 posting! A very Happy and Healthy New Year to all my friends here... Annie...See Morecaflowerluver
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