Courtesy on the road
joyfulguy
8 years ago
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bossyvossy
8 years agojoyfulguy
8 years agoRelated Discussions
Garden Events - Even in Tucson!
Comments (2)From today's Arizona Daily Star (Caliente section): "PLANT SALES IN FULL-ON FALL BLOOM Botanical Gardens, Tohono Chul, master gardeners await you By Elena Stauffer SPECIAL TO THE ARIZONA DAILY STAR The city's heavy-hitters of arid-adapted plants are gearing up for October sales..." at the following link. Here is a link that might be useful: Botanical Gardens, Tohono Chul, master gardeners await you...See Morea problem with local nurseries
Comments (17)I've had pretty good luck with the few nurseries I've tried. Usually the prices are so much higher, I just go to the end of season sales, but when I can't find a plant I really want, then I go to the nurseries. Perhaps part of the problem is that many people probably like plants, which is why they start a nursery...however, people buy plants and that's how you stay in business. Raising beautiful plants would be only half the challenge...you have to be able to sell them. I'm sure there's a lot of frustration, when people like myself compare their prices to the big box stores...but that's going to happen. Like any business, you have to be able to work with people and explain why these plants are superior, better quality, better choices, whatever...and taking the time to help people with their gardens would be something that might bring them back repeatedly, even if prices are a little higher. There's usually a better selection, too. This year, I've had great luck with Northland Rosarium, very nice customer service and beautiful roses. They even offer classes about roses! Some other nurseries I've tried haven't had such nice customer service, but still adequate. However, another nursery I went to with my mom had beautiful plants (and I bought some) but we would have stayed longer if an employee had not been using the VERY loud leaf blower right by the building. He was out there at least 20 minutes, (we even asked the employees at the register if he would be much longer, but they didn't seem to get a clue) so my mom and I grabbed a few plants and left. There may have been some great plants out there, but we couldn't take the noise. Seems they could do that type of thing BEFORE they open...but that's just me :)...See MoreCourtesy on the roads
Comments (19)In this province it's against the law to block an intersection while waiting at a red light ... but quite a few ignore that rule. I don't know about a fairly heavily used entry, as from a shopping plaza ... but quite a few of us say that it's only common courtesy to leave a space, for traffic to turn left to go in the opposite direction to that which you're going. The issue that deters many, though, is the fact that quite a few will turn right into the empty space, ahead of you ... and you were on the road before they were, so should get priority. Oh, well ... you win a few ... and you lose a few! Sometimes when I hold a door into a store open for someone coming just behind me and they thank me, I say,"You're welcome ... and I figure that, being retired ... I have more time than you do!". ole joyfuelled ... who doesn't have much gas to spare...See MoreI'll Share My Recipes if you Share Yours May 2
Comments (3)Grilled Lemon Prosciutto Scallops Courtesy Matt Dunigan/Road Grill YIELD: 6 Servings Ingredients  18 Large scallops beard removed  2 teaspoons garlic  9 pieces of prosciutto very thinly sliced  4 lemons cut in wedges  Olive oil  Pepper to taste  6 bamboo skewers soaked in cool water for 30 minutes Directions 1. Preheat barbeque for direct grilling to 450-475°F (230-240°C). 2. Remove the mussel attached to the scallop if itÂs not already done by your fish monger. 3. Line a tray with paper towel, place scallops on the tray and pat dry. By removing any excess moisture the scallops will sear and crisp up on the outside instead of steam on the grill. 4. Sprinkle scallops with garlic and pepper. 5. Slice the prosciutto in half lengthwise. Wrap the scallop with prosciutto around the edge, (so it looks like a drum) leaving the top and bottom exposed. 6. Skewer wrapped scallops through the sides and alternate scallops through the lemon wedges (3 scallops per skewer and 2 lemon wedges). 7. Drizzle evenly with olive oil. 8. Place scallops on the grill. Slide tin foil under exposed skewers handles to prevent the wood from burning. 9. Cook scallops for 2 minutes per side. Or until bacon is crisp and lemons are charred. Remove scallops from the grill. To serve, drizzle with the charred lemons for flavor....See MoreJasdip
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