Perfect paint...are you out there?! PLEASE HELP.
Rachel
7 years ago
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Please help disgruntled roser pick perfect iris.
Comments (31)Irises cheaper than roses? I paid $60 for one of Barry Blyths new releases last year, and $50 for several others. (That's Aus dollars.) I bought the new release rose Red Pierre for $14 and I KNOW it will survive and will grow well for me, and show off it's bloom every year consistantly. The more common and popular roses can be bought for $6 to $8 bare rooted and I would pay that much for older varieties of iris. With close to 250 roses in my garden, I don't think they are going to make me poor, but at least the irises increase and can be shared, traded or sold. I haven't heard of japanese beetles, so perhaps we don't have it here. Nor do we have iris borer, thank heavens. With heavy clay loam soil my roses out perform the bearded irises by far, but I am finding that Spurias just love these conditions and siberians aren't far behind. In the dryer areas the pacific coast irises are thriving, and in the wet patches I grow versicolour, virginica, setosa, and 40 chromosome siberians. In the fernery and other shady spots my evansias are thriving. My I. unguicularis have amazed me with a wonderful, long lasting performance throughout the dreary winter months this year, and my species bearded irises are about to start up. Grandmothers rose - don't just settle for tall bearded irises. There are many other irises which may give you a far better show than the beardeds, and for a longer period of time....See MorePlease help me perfect this lemon drop pizza
Comments (6)The cheese contains a lot of water. What do you mean by "screaming hot"? In a home oven, you can only get to 500 degrees. Do you have a fan in the oven? That helps to dry things and circulate the hot air. Are you cooking on a stone, cast iron, carbon steel, or a baking sheet? All of that matters. If using one of the first three and if you've heated the hell out of them, maybe putting them under the broiler, your results will be different. But moving on - you have liquid in the cheese and liquid in the lemons, (including the peel) and then you add sugar which liquifies, except for the starchy part. I pretty much hate confectioner's sugar for anything and I'd leave that off. You can try boiling the thin lemon or orange or grapefruit or lime slices in a simple syrup until transluscent, then drying them a bit, then putting on the pizza and cooking on a super-heated steel under the broiler. My pizzas usually cook in around 2 minutes. That's NOT enough time to get rid of the moisture in the cheese if you use it. To do that, you'd have to use a cooler oven and bake longer, like 7 minutes or so, but then your cheese will have soaked into the dough. I'd forego the cheese - maybe crumble some goat cheese instead or use anything drier - even a good aged Provolone, and then do the lemons as suggested and sprinkle a bit of real sugar on them, which you can then crisp like a creme brulee. Only reason I know this works is because I make a tart like that once in a while, not using pizza dough however, and I finely mince some jalapenos or other hot peppers and sprinkle that with the oranges. I like the combo of sweet citrus and a bit of heat. Best of luck!...See MoreCan you help me perfect my layout please?
Comments (44)supermom.... thanks so much for the heads up. I'm right around Ft. Lauderdale but the door style won't work for me plus I want all drawers (where ever possible) for the lowers. It would be great to find something like that. I check craigslist daily and will start again with ebay. I know the chances of finding the door style I want in the configuration I need will be slim to none. But ones never knows.... I'm going to perfect a final drawing and then post. I'm going to need help to figure out what kind of lighting. Again... a little ahead of myself but if it took me this long to achieve a layout; who knows how long lighting will take! The electrical is one thing that we won't be doing any of the work on ourselves so I'd like to have as much as I can figured out so when we do have an electrician come in I can get a price for all the work at one time. You are all amazing! Thank you seems inadequate. Elyse...See MoreNew Kitchen Layout in the Works - Help me perfect it, please!
Comments (32)I understand you are looking for functionality feedback, but if you are at all desirous of having a bright and cheery kitchen you really might want to rethink your plan. You have not one single window in the kitchen and even though the dining room has floor to ceiling windows, that light/sun will not penetrate deep enough to be of real value because of the roof on your outdoor living area. And if the back of the house faces north, I promise you it will be very dark in your kitchen. You will need artificial light any time you are washing dishes or cooking etc. As far as function goes, I would want my stove much closer to my sink, so I would put the stove on the fridge wall and the fridge on the stove wall. As far as the negative comments regarding sitting at an island counter on stools....I absolutely LOVE my large kitchen island and we sit there ALL the time (on stools). We eat there, read there and do all sorts of work sitting at the island. We also have a large dining/breakfast area (16 x 16) surrounded by 12 windows and a nice window seat, but for our casual eating, the island gets the most use. Bottom line for me personally though is that I wouldn’t even consider a kitchen without windows.....too dark. But maybe bright and sunny is not a priority for you. We lived in a rental while our home was under construction and it was laid out in such a way that there were no windows in the kitchen and the attached family room (which faced north), even though it had large windows, afforded no appreciable light. It was always dark and dreary even on a sunny day....See MoreRachel
7 years agoAnnie Deighnaugh
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7 years agoAnnie Deighnaugh
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