Question re "Wolf Hall."
10 years ago
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question re the 'ivy question.'...
Comments (33)Yard - my initial question presupposed that, since I don't remember reading anything in English sources about dire effects on trees etc., there must be some reason for that in terms of something different there than here (e.g. pests of some sort or other unidentified conditions...) It was probably misleading of me to use the word garden when I was interested in the bigger picture also - although I did also wonder about it in gardens too... (Bahia and Ink's input helped answer that question, as well as a recent post on GW that included comments from an English gardener on controlling ivy in the garden - she does much the same things as I do to control the ivy coming from my neighbours...) It just occurred to me to check the RHS web site re ivy. Interesting... While this doesn't explain why the ivy would be more damaging in areas of North America, it's interesting to see the English perspective on it: "Just how harmful is ivy? Here are some facts that will help you decide; - Ivy growing on trees is often thought to be a serious problem, endangering the health of even very large trees. However, its presence on the trunk is not damaging and where it grows into the crowns this is usually only because the trees are already in decline or are diseased and slowly dying - If the branch canopy becomes thin and allows sufficient light to enter, the ivy will develop into its arboreal form. Fraxinus (ash), a naturally thin, open-crowned tree may suffer heavy infestation, and for this reason ivy on ash trees is often controlled - When trees grown for their stem or bark, such as birch and some acers, keep the stems or trunks free from ivy - On other trees, ivy can be allowed to grow on the trunk, although one problem with very old or damaged trees is that the ivy may hide cavities which, in time, could gradually enlarge and possibly affect stability - Ivy is not a parasite; the short, root-like growths which form along climbing stems are for support only. Its own root system below ground supplies it with water and nutrients and is unlikely to be strongly competitive with the trees on which it is growing - Ivy has much wildlife value. As ground cover in woodland, ivy greatly lessens the effect of frost, enabling birds and woodland creatures to forage in leaf litter during bitter spells. Growing on trees, it provides hiding, roosting, hibernating and nesting places for various animals, birds and insects (including butterflies), particularly during the winter months and in areas where there are few other evergreens. Note: If you are concerned about an old or diseased tree, always seek professional advice from an arboriculturist or tree surgeon." Their recommendation on how to control it when it is an unwanted groundcover and you don't want to use chemicals: "Dig up all stems and woody roots. This may be difficult on heavy soils or where vegetation is very dense. Where the site is not needed for planting, an alternative control method is to clear away all top growth before laying weed-control fabric and a 10-15cm (4-6in) deep layer of bark mulch. Leave in place for at least two growing seasons." I would bet that a big part of the problem here is likely due to the greater presence of evergreen conifers here that are not evolved to live with evergreen vines. I'm not sure about the PNW, but most forest vines here are deciduous, so are likely less stressful on the trees when they climb on an evergreen conifer. And I wonder if the local bird populations have developed a strong preference for this 'exotic' food source... :-) Note that the RHS info only seems to be talking about deciduous trees and makes reference to ivy having value particularly in the absence of evergreen trees. So I think the the difference in the type of trees in forests between here and there is very much likely to be a key factor in how ivy performs in the environment here relative to there....See MoreRe: Specific Questions Re: Damping off, h2o2, & bottom watering
Comments (2)It wasn't deleted. It was there all the time. You were just looking at a page from your computer cache. In the future all you have to do is refresh your page and you can see it....See MorePossible discussion of Wolf Hall?
Comments (18)Well, I've actually spent money on an ebook copy for my Sony Reader, and I'm about half-way through a re-read. The book is a brick, and I was concerned for my wrists. Also, now it's won the Booker, my first edition is worth rather more money, so I'd rather not read that particular copy again! It looks like we'll have a goodly collection for the first - I'll start to think about a few questions to get us started....See MoreQuestion for Chloebud re gravy
Comments (13)It's done, chilling in the fridge to be frozen downstairs in the morning. Dishwasher is running and the pot is soaking. No minions, but I was determined not to let it go any longer. And went astray. I posted about making the base in What's For Dinner because it was all the cooking happening. So, it ended up very brown, and very gelatinous (collagen, as wings are known for), and very tasty. So...than I wandered off the program. :) I was skimming, but the fat was soft and had all that turkey taste I was looking for, and I was trying to think why, other than maybe color, I was supposed to skim off all the fat then stir in butter, so I eyeballed about the same amount of fat remaining as the butter. Left on my own, I'd use arrowroot starch rather than flour, but the flour taste is normal for T'Day, and I wasn't trying to totally go off page, but I also couldn't understand why I'd want to thin the gravy while thickening, so I lightly zapped some of the base and added some of the flour to that, but then as it was heating I thought maybe I needed to use more of the flour and didn't do a good enough job whisking it and made lumps. Grrr. But it was also showing that there was enough body, so I just strained out the lumps, whisking them as I was ladling the gravy into the containers, so lumps out, some flour in. That worked great. The gravy is plenty thick and gravyish, and it's really good. The S&P I used on the wings roasting was just right and didn't require adjustment. I kind of love that it's brown rather than the ubiquitous gray, now that it tastes turkeyish. It isn't that slap your face turkey flavor. Just pleasantly matching the turkey dinner. The triple batch came to 3 quarts, as planned. Thank-you, again, Chloebud! and Happy Thanksgiving!...See More- 10 years ago
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