Does your family roll their eyes at you?
anele_gw
8 years ago
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my poppy, hmmm(roll eyes)
Comments (16)Agree on the Safari Primrose, although this is my first year with the 'primrose' ones specifically. Can't wait to see that color. But I've had the Safari mix previously, and I do like the semi-double blooms. Yep, they'll go right through frost for you. Cosmos. I think I've recommended them to death, but I've got a shorter (30") "Gazebo" percolating in a few containers right now to replace the poopy poppies later on. They'll take that bed right through October here. My poppies are doing 'ok' despite the constant barrage of rain here. I think I'll end up pulling them out earlier than usual this year, simply because there are too many, and they are blooming shorter & smaller because of it. I'm going to pull out a lot of the soil in the bed this year, and replace it with some new compost and start over so they aren't as thick next year to make for a taller/better show. But they're still pretty...from far away. Just don't get up close & personal (ick!). I've had nasturtiums keel on me like that before, but I don't have an answer for you as to why. Perhaps the cutworm diagnosis was right. Zinnia will be fine til just about frost, too...keep them cut to keep the show going. Coreopsis and Blanketflower are also the last to go around my yard. Keep the coreopsis deadheaded...they'll get all stringy with dead blooms on you and go to seed, but they'll stick around for the duration....See Moredoes your family know about your friends?q
Comments (18)NEW PLAN: Didn't get to the address book yet, but I bought Christmas cards and I'm going to re-do it as I do the cards. There are enough empty pages in the back that I should pretty much make it through the alphabet. And I'm brave enough to admit I will probably staple the old pages together and throw them in a desk drawer in case I ever wonder what street grandma used to live on. Wow, Holly, your grandmother was definitely organized. I have often thought of writing my own obituary since my husband pays no attention to what I do once I walk out the door. P.S. Sometimes I have this tiny mean streak. One day as I was leaving the house, my husband asked where my meeting was that day. This is the same meeting I have attended on the 2nd Saturday of the month for 3 or 4 years, and he can never even remember the name of the organization. I knew he had NO CLUE, so I just said "same place as always" to see if he would admit he didn't even know what city I was driving to. He just said "Oh"....See MoreEye of round roast - how do you cook yours?
Comments (9)It's very lean, and thus easy to dry out when cooking. I like to use it for making jerky. If you’re trying to go low-carb, you need some snacks that are low-carb, tasty and satisfying. Beef jerky meets those criteria, but buying $4 bags of jerky will bankrupt you. If you have a dehydrator, you can make large quantities of jerky far more economically than buying it. If you don’t have a dehydrator, you can get cooling racks that fit a half-sheet pan, or vertical racks on which you hang the seasoned raw beef strips, which you then place in the oven at its lowest setting for several hours. (You’re drying this, not cooking it.) --Here's a basic recipe for beef jerky that I worked up and find to be quite tasty: Guinness Beef Jerky Marinade (This amount of marinade is sufficient for about 5 to 6 pounds of beef, which I find fill my Nesco dehydrator's eight trays fairly full) 5 to 6 lbs lean beef, sliced thinly--see Note 1 2 bottles (12-14 oz each) Guinness Stout 2 tablespoons kosher salt OR 3 to 4 tablespoons soy sauce--"see Note 2 2 tablespoons garlic powder 2-4 tablespoons hot stuff --see Note 3 optional: liquid smoke, 1 to 2 tbsp In a large bowl pour stout and add salt, whisking to dissolve salt and decarbonate the stout. Add the garlic powder and hot stuff and mix well. Put the beef strips in the marinade by handfuls, swirling around to make sure all surfaces have come in contact with the marinade. Place the beef in a nonreactive container (a stainless stockpot works fine), pour the remaining marinade over the beef, mix well and refrigerate for at least an hour (more is better--overnight is fine). If you have time, mix up the beef strips every so often in the marinade. Place the strips flat on the trays and dry to your desired amount of dryness. I prefer crisp to leathery, but do it however you want. Note 1: Before slicing the beef, trim all extra fat off the surface of the meat. I like to use round roast because it's very lean; whenever possible, slice the strips across the grain. Slicing it with the grain results in a stringy final product. Eye of round costs a little more, but is very lean and also is very easy to slice across the grain, and that yields a less stringy product. Don't use a fatty cut of meat because it won't dry as thoroughly and won't have the storage properties of a leaner cut. (The fat can turn rancid.) Note 2: I have found mushroom flavored soy sauce at an Asian market. It works great in this recipe. Note 3: For the hot stuff, cayenne works well; you have to judge for yourself how hot your particular cayenne pepper is. (Mass market cayenne from brands like McCormick is relatively mild; powdered chili peppers from a Mexican or Indian market will be much hotter.) If you’re unsure, go easy with the hot stuff. You can always sprinkle a little more hot stuff on the finished product if you wish. I have used chipotle powder with good results; 4 tablespoons in this recipe makes a quite hot product, and 2 tbsp makes a pleasantly zingy one. If you want something quite mild, use sweet Hungarian paprika which would make a product not at all hot but would still have a very good flavor. You can also use smoked Spanish paprika (‘pimenton’) which comes in three degrees of hotness (sweet, bittersweet & hot). If you use that, though, or chipotle powder, don’t use any additional smoke flavor. --Don't use a hot sauce that's vinegar based (like Tabasco or Sriracha)--the vinegar taste will be concentrated in the finished product. The finished product can be stored in plastic ziplock bags in the freezer, and can be moved to the fridge when you open one. I find that a quart ziplock bag holds one Nesco tray's worth of dried jerky. Note that this recipe does not contain any curing agents like nitrates or nitrites, so I can't vouch for what would happen if you left this jerky at room temperature for several days. Storing it this way, though, I've never had any of it go bad. That's partly because it tastes so good, a bag never lasts that long once I open one....See Moreeye rolls back
Comments (2)I'm not an eye doctor, but I do have some medical training concerning the eyes. I would suggest that you take Caleb to the pediatrician and get it checked out. He'll let you know if you need to go to the eyedoctor. It could be serious and might affect his vision for the rest of his life, even causing blindness in that eye and weak vision in his other eye from doing all the work. Also, have you considered having surgery to correct the ptosis on his left eye? Good luck, and I hope all goes well for little Caleb!...See Moreawm03
8 years agoanele_gw
8 years agolast modified: 8 years agoblfenton
8 years agolast modified: 8 years agoanele_gw
8 years agoanele_gw
8 years agoUser
8 years agokittymoonbeam
8 years agojudithn2003
8 years ago
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