A couple questions and an ID
Jessica Smith
8 years ago
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Jessica Smith
8 years agoRelated Discussions
Jade ID and a couple of questions
Comments (8)Hey Josh, good to hear from you. The leaves are regular sized I'd say, but I don't have many jades to compare it to. I made sure I put it back in the sun. I'd really like to see the red increase on the leaves. Either way, it's a pretty plant. This winter I'm putting it in my study which is a south-facing room with a sky light. It gets the best light in the house, even if it ends up being taken over by plants! Jojo, enjoy the sun for me! My family lives in Arizona and I often miss it. I agree about the sun though, I saw a beautiful (and huge) portulacaria afra outside a restaurant when I was in Phoenix last month that was beginning to show the effects of too much sun. One has to be careful!...See MoreA couple for ID, please?
Comments (11)Thankyou so much for the help in id'ing the blooms. The red one is definitely more red than orange,okbt. It always looks so lovely against the backdrop of the deeper green of our hedge. The bloom on the first photo is small, as well as the one in the last photo...maybe four inches? The scape is about 3ft in height, with the leaves being much more slender than the Kwanso and my Strawberry Candy dl. Actually, these photos were taken last summer, as I am awaiting more blooms as the first couple were drenched in a heavy downpour yesterday so I posted last years' photos. I think I used my Nikon D70 for these photos, msrose. The one that is possibly the Little Business or Pardon Me, I actually have two plants that I always thought were the same. However, upon looking at my photos from last summer, the two have a slightly different shape to the blooms, and now I wonder if they are different. I will post a photo of the second plant tomorrow. Thankyou so much, again! Since discovering this forum and seeing so many beautiful blooms, I think it will be very difficult for me to accept that my tiny yard cannot possible fit much more, but gosh, my interest in daylilies has taken on a whole new dimension! ;) Thanks again....See MoreRecent posts regarding Kefir enticed me
Comments (3)Congratulations, and welcome to the world of kefir!!! The kind of milk you use is up to you. The grains I received were from a gal who's family ran a large dairy in Eastern Kansas, so they were grains that had only been used in raw milk. Since I do home food storage (I haven't purchased liquid commercial milk from a grocery store since 1981), I use reconstituted powdered milk - and have all the years I've made kefir (over a decade). No transition period.... Occasionally I'll have some 1/2 & 1/2 or whipping cream on hand and I'll add a little of it to the milk for a richer/thicker curd. I can also get a thicker curd by using more milk powder, but I think the grains "like" the additional fat provided by the 1/2 & 1/2 and whipping cream occasionally. I also use reconstituted powdered coconut milk for coconut kefir (you can also used canned coconut milk or make your own with unsweetened coconut and water - blended and strained). Occasionally when I get extra grains I'll make a batch or two with cider or 100% grape juice - but the grains don't thrive more than a few non-milk batches. I've also made it with raw goats milk, but not very often. It's not budget-friendly. Kefir can have a cleansing effect and your body will let you know how much is "enough", or too much. We only consume 2 servings of dairy each day, and the morning kefir counts as one of them. I use it in a smoothie-type mixture every morning. I also use it as a substitute for buttermilk in cooking/baking. Drain the curd and it's my substitute for plain yogurt, cream cheese, and sour cream - as needed. Where you will notice a difference in taste is when the temperature fluctuates. I personally prefer the more mild-tasting kefir fermented in cool winter temperatures (ambient temperature in our kitchen doesn't usually get above 64-degrees F in the winter), compared to the more sour/tart kefir made when the temperature is much warmer, but I use it all year and make it about every 4-5 days. It your kefir gets "gritty", that means the temperature is too warm for fermenting. The warmer the temperature, the faster it ferments. Sometimes in as little as 9-12-hours. My favorite is coconut milk kefir, but I only make it once a month, or so. It makes a nice add-in to orange or pineapple/orange juice, or used in desserts, and great topped with granola for breakfast or a snack. -Grainlady...See MoreQs because I'm still new to this - a long one
Comments (2)My daughter is away to college (her first year) and my BF is missing her. When he said that the first time it did shock me. We take our relationship very slowly, our children are grown and we do not really spend time all together. Plus he is the one who is recently divorced so there is a big reason to take things slow. For me knowing that he actually missed my daughter was a surprise (pleasant). It is normal that he was surprised with your attachment to his son. And it is normal that you are missing his son. It is just my opinion. I am not SM, but my exH and I were divorced since our daughter was very young and we have experiences with step situations and dating other people etc. What you described sounds pretty normal to me....See MoreJessica Smith
8 years agorina_Ontario,Canada 5a
8 years agolast modified: 8 years agoJessica Smith thanked rina_Ontario,Canada 5aJessica Smith
8 years ago
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