Inflamed thumb
Jane
7 years ago
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Color in the garden: white
Comments (28)It has been really fun reading all these comments: I'm glad so many people shared their ideas! Please note that I never said I didn't like white! I love white flowers, and have quite a weakness for white roses--'Mme. Plantier', 'Mme. Jules Bouché', 'Mme. Hardy', loving them for their great purity, coolness, and refinement. It was the question of how to use them that I was commenting on. White goes wonderfully well with cool colors, as in Alicia's photos above, and as in linrose's first photo (and all your photos are beautiful!). I love white in dark places and at dusk, as others have said: I used to have a stand of mostly white foxglove in the shade of my apple tree which was quite wonderful, and for a long time white was the only color I could tolerate in hyacinths--I still can't stomach the red violet kinds. I love pale narcissus, pale magnolias, mature pear trees with their massive white bloom. I like impure whites, along with other pale colored roses, to relieve the heaviness of more strongly colored varieties; I just think the balancing act requires a nice judgement which I don't always observe in gardens. I've certainly thought before, in a theoretical fashion, about how to design a white garden: the delicate and varied whites of roses would be wonderful with various deep greens of box and yew, and with the silver and steel and blue hues of mediterranean aromatic plant foliage. But there are ways to use white well and other ways that, for me at least, don't work, and that's what I focused on. About the Rosa foetida. Luanne, your roses are absolutely gorgeous, but I don't think they'd work: it's pure vs. impure colors again. Nor white. I like Jeri's combination too, but R. foetida is far brighter, far more intense, than the yellow rose in the picture. My own idea would be the same...what? hue? of yellow but paler, like in the paint store when you use the same combination and ratio of pigments but at lesser intensity. Same for the green; and in a different visual arrangment: that is, stripes versus the blobs of the roses, like an iris with variegated foliage, or perhaps a perennial with tiny blooms dotted through its foliage. Or a small woody plant with variegated leaves. Or one with a basal rosette and flower spikes. In violation of my own stated theory that pure and impure colors don't mix, I'm tempted to try a companion plant with pale flowers of yellowish cream--I can't quite visualize the color, but the thought is lurking. It's almost February! Spring is getting closer!! Thanks to everyone for sharing their thoughts. Melissa...See MoreHow to treat the stings of sting nettles
Comments (31)I tried most remedies, but nothing seemed to work. After 6 hours of still experiencing the sting, trying to ignore the pain, I began to read about my recent purchase of ecloths. Zappo. A light bulb went off! I rubbed an ecloth over my fingers about 20 times, then repeated this. The sting disappeared nearly instantaneously! Note that an ecloth is not the same as a microfiber cloth....See MoreI am tired of food restrictions
Comments (30)My dad is super picky, but he loves beets, carrots and squash, all of which can sub rather easily for potatoes and are great roasted. Turnips are good roasted too, they aren't as bitter that way. I also love rutabagas, lightly steamed and then mashed with salt, butter and lots of pepper. You might try rutabaga on your family. They look ugly as sin in the grocery store, but just take a sharp knife, peel away the ugliness to reveal the peachy goodness underneath, steam in a pot with a small amount of boiling water (DON'T OVERCOOK), then drain, mash with small amount of butter and season to taste. If you don't overcook them they have a mild flavor. My dad likes the frozen mashed butternut squash as a side dish, and like I said, he's the world's pickiest eater so if he'll eat it it must be tolerable to most. I find it insipid and like my butternut squash peeled and roasted. But being of northern European descent, there's hardly a root vegetable I'm not enamoured with. I even like parsnips. Here's another recipe you can make and keep the leftovers for reheating and to add to other dishes. Roasted Root Vegetables - from my friend Bev. B. Feel free to leave out veggies you don't like, just sub more of the ones you do like. 2 lb. carrots - peeled and chunked 3 turnips - chunked 2-3 sweet potatoes (recipe calls for white ones but I like both kinds roasted. As far as I know, sweet potatoes are not in the nightshade family, but if I'm wrong, leave out. If you want to use them, peel and chunk) 1 med. rutabaga (or butternut squash, or both), peeled and chunked 4-8 parsnips, peeled and chunked 1 lg. yellow or red onion, cut into large chunks 3 med. beets (optional) Either steam and rinse under cold water to peel, or just peel with a veg. peeler. Cut into chunks. As to the size of the "chunks" about 1" square is the smallest I would go with. Mine are about 2 inches. Depends on your taste for the presentation. I like my chunks bite sized, but you can do this with bigger chunks that then need to be cut up to eat. Because the beets bleed and stain the other veggies, do them in a separate small pan. Sauce: 1 cup lowfat chicken broth (or veggie broth. can use less) 1/4 cup olive oil 2 tsp. ground rosemary 1 tsp. sugar or maple syrup (I think I use more like 1 TBLSP, but that's because I also use some balsamic vinegar in the sauce). Mix together until blended. I also add 1 TBLSP tamari, some sea salt to taste, and ground pepper. Also sometimes 1 TBLSP red wine or a splash of balsamic vinegar. Place veggies in a 9x13 inch roasting pan (or larger). Pour sauce over veggies and stir to mix. Frankly, I don't mix up the sauce separately. I chunk up the veggies, put them in my steel roaster, dump the sauce ingredients over them, and then stir them to mix before putting in the oven. I've made these in pyrex baking dishes and nonstick coated aluminum pans too. My steel roaster is the best but the others are still good. Roast at 375 degrees uncovered for 1 hour. Check after 30 min. stir if veggies are drying out. Check again after 1 hour, may need to go a little longer if veggies are not done. Stir occasionally to redistribute the sauce. Don't stir too much though, or your veggies will turn to mush. Can cover with foil at the end if it is drying out too much, and/or add a little water. This freezes pretty good. Can use these veggies later in salads or casseroles or soups....See MoreLump in throat connected to kidney disease?
Comments (6)Sunday 27th July 2008. Emma has been like her old self today...even chasing my friends cat round the living room! 2 weeks ago the cat would have been able to walk all over her and Emma would not have raised an eyebrow!She has also got her appetite back well. It's lovely to see,but then she is on 250mg X 2 daily of Synulox Anti Bio's for 3 weeks(this is the end of her 1st week)I wonder why the vet (I will ask him tomorrow)why the Anti Bio's for so long and so much.My reason is that he may think that there may be an underlying infection causing the Kidney problem?I didn't realize the extent of the course until I arrived home,I thought it may be for her teeth? as she had them cleaned & 1 x extaction.Course seems too long for that though. The reason I ask about lumps being connected to Kidney disease is that....in my research, it stated that dogs with Kidney problems can get mouth & Oesophagus ulcers due to high Nitrogen in system. I have put Emma on a Prescription diet(which she's not impressed with & turned her nose up at initially) plus some cooked fresh chicken mixed in to tempt her,she has eaten most.......so far. Re the lump...originally before closer examination,vet treated her for throat infection due to redness(inflamation)in throat.If canerous,would there be inflamation,does anyone know,? ..I thought unlikely....See More
Jane
7 years agoJane
7 years agolast modified: 7 years ago
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