Overstated negative traits of various species...add your own
hairmetal4ever
8 years ago
last modified: 8 years ago
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8 years agowisconsitom
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Do you get sick of your garden?
Comments (56)Not really sick of gardening or tired of it even. In NY no problem to keep a garden running all summer and producing also! Here in NC we go through what I call summer mode. Pretty much everything will die off, stop growing or be eaten faster than I can realistically deal with the bugs. Yes, even the best organic cures will not deal with all issues. I work this into the summer gardening routine. When the July/August heat and dry spell hit I let nature do its thing. Most everything is finished with at lest its first crop by then anyway! Besides as others mentioned it is brutally hot/humid and just standing in the shade looking at the garden can make you lose 2 pounds per hour. By that time of year I can make do with two cherry tomato plants, one regular and one or two of whatever else is still producing something. Pick the best and healthiest ones and I will let them go with water, once or twice a week and little else. Yes, I am cruel and mean to my plants. In July you get one or two days where it is only in the 80Âs so I use them and till the whole mess. Looks pretty barren with one or two plants poking up in a large plot! About now it is cooling down again. I did a fast shallow till to get the little weeds and am planning to plan the fall garden. Two gardening seasons is one way to look at it. First year in NC I did try to keep everything growing all summer, not a pretty sight and a ton of work hand watering. I am trying to work with the cycles we have and besides, who wouldnÂt like to do spring planting twice in a year!...See Morewhat are your Top 5 Mango varieties?
Comments (132)this is my Florigon i got the seed from someone in Fla a couple of years ago. its growing very nicely, but is getting large for the container. it will go in ground in the spring. i am putting it close to the house on a south wall, in hopes it will last next winter. i havbe about 8 seedlings, most from Ataulfo/champagne from the store bought fruit, but, also have Neelum and Coconut cream. i will wait till those get larger, but a few of the Ataulfo are in ground, in hopes of a miracle that they survive this winter... if one does, there is a very good chance it will survive the next few winters, unless we get a really hard freeze which does happen every few years. the climate here is a bit strange... i would say out of a 10 year span, we will get 3 years of no freeze, ... another 3 or 4 of just hitting 29 to 32F, one or 2 hitting 27F and maybe one below that at 24 or 25F. i am thinking on those days i can build a box around it with a frost cloth. being near the house helps a lot with the bricks re-radiating heat at night. ... so ... to me, a seedling that can be 3 degrees F more hardy, can mean the world in the chance of getting fruit one day....See MoreAre your ears pierced? And when did you do it?
Comments (105)My ears aren't pierced but I'd like to explain my wifes experience for many years ago. She had her ears pierced in 1974 at which time ear piercing was not very popular, she had been thinking about it for a while and around the time of her 16th birthday, her mum suggested that if she went and had her ears pierced, her mum, would buy her some earrings. That decided it so she went to the local jeweller in Greenford, West of London and had to make an appointment to go back the following week to be pierced, that seems so strange now with ear piercing being immediately available. the man used a device called the Simplicity Ear Piercer which effectively pushed a needle through her lobes and then inserted hinged sleeper hoops into the holes. She had to keep the sleepers in for 6 weeks weeks turning them daily. After 6 weeks she took the sleepers out and tied to get in the earrings her mum had bought her. After half an hour of prodding and poking they would not go in and so she put the sleepers back for another two weeks and went and some some studs instead. Fast forward nearly ten years and I asked her one night if she still had her sleepers - to which she said no as they had broken, but asked me why i liked them particularly. I said because wearing them would make her look like she had just had her ears pierced. No more was said, and we went on holiday a few weeks later, having arrived at the resort she handed me a little brown envelope - and said 'present for you'. Inside was a new pair of hinged sleepers which she immediately let me put in her ears and wore them for the rest of the holiday. Wow. I have asked on a few occasions if she thought about having her ears re-pierced but she always said no, one hole was enough. So I got some spring loaded silver hoops and one night when i put these on her she said she would have another hole done. So far still only the one hole, but she did wear the spring hoops in public the other week and did look so good. Not sure where the earring/piercing fascination comes from as my mum did not have pierced ears and I did not have a sister, but just wanted to share this story...See MoreHelp me make my own flour, cracked grain etc.
Comments (14)Lalitha- Sorry, I don't have any experience with, or information about, the mills you are inquiring about. One rule-of-thumb I can share: stones grind finer than steel burrs, and an impact mill the finest flour of all, and that's about all I can help you with; other than a great respect for German workmanship and they are indeed very handsome mills. The price would be my biggest deterrent. Even though I have a couple stone mills, I also keep extra stones for the mills because they can chip, flake and break (check for stones and grit in your grains/seeds/beans before adding them to the mill hopper), or glaze over from too much moisture in your grains/seeds/beans. The stones are also made from a variety of things, including man-made "stone". When using a stone mill, you may need to mill the grain on a coarse setting, and then run the flour through again on a finer setting in order to get the fine flour (especially necessary for making cakes and a fine-crumb for yeast/naturally-leavened breads. How an impact mill works: "Impact grinders use rows of 'blades' placed in circular rows on metal wheels. One wheel turns and the other wheel is stationary, like the stone grinder. But this is where the similarity ends. The two wheels are aligned so that the rows of blades intermesh, running extremely close, yet never touching the blades on the opposite wheel. The rotating wheel turns at several thousand RPM. As grain is fed into the center of the fixed wheel, the interaction between the two wheels `impacts' the grain and pulverizes it [Grainlady note: the grain "explodes" rather than being crushed] into fine flour as the grain works its way to the outside of the wheels." For REAL sandwich bread--- I would suggest purchasing a Pullman (Pain de Mie) Pan (a square pan with a lid). This pan will allow you to make that crustless, close-grained bread that will help you transition from commercial sandwich bread to homemade. A close-grain crumb is what you want in order to be able to cut thin slices, hold moist spreads (without dripping through a hole), and still be able to hold together to eat out-of-hand. That's the more-or-less "technical" characteristics for sandwich bread. A more open crumb is best used for toast. All those lovely places to hold melted butter and jam. I have a 1-pound Pullman Pan (perfect for hubby and me), and a 2-pound for when the house is full of family visiting. Another tip for making a fine-crumb bread is to add the fat early during mixing. The fat coats the gluten, similar to making short-crust pastry. If you want a more open crumb (as well as more loft), add the fat late in mixing, after the gluten has developed. For making 100% whole wheat bread (or multi-grain where one of the grains is wheat), I suggest using hard (spring or winter) white wheat over red wheat. White wheat flour has a mild flavor and lighter color and is less acidic-tasting than the flavor associated with "whole wheat bread" made with red wheat varieties. White wheat has the same plant traits and nutrition as red wheat varieties, it's just missing the genes for the bran color. There are three genes that make up the bran color. Early varieties of red wheat (such as Turkey Red) had all three genes and are very dark in color (bran, flour and finished product) and a strong "whole wheat" taste. Most of today's varieties of red wheat have one or two of those genes, while white wheat has none. I use and store both red and white varieties of wheat. Step back a generation or two and use a sponge method over the quicker straight (or direct) dough method. You'll find you get a finer texture. The "wait" gives the bran in the wholegrain flour time to soften (the hard sharp shreds of bran can actually cut the gluten strands), and you'll get a high-rising loaf of bread. According to "CookWise": "Researchers suggest that an ideal standing period is 2-1/2 hours." I typically use an overnight sponge with 100% wholegrain flour works well to lighten the bread. If I'm in a hurry, I use a 2-1/2 hour sponge with good results. I also add 1/4 t. ascorbic acid per loaf to counteract the negative effects from Glutathione (found in wheat germ) on gluten-development. This will help prevent baking those squatty loaves of 100% whole wheat bread. -Grainlady Here is a link that might be useful: King Arthur Flour - Pullman Pan...See Moreedlincoln
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