Don't Like This Ad, Either
9 years ago
last modified: 9 years ago
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- 9 years agolast modified: 9 years ago
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I don't know what is wrong with my plants either! (pics inclded)
Comments (6)The fungus spends the winter in infected plant debris in or on the soil where it can survive at least one and perhaps several years. It can also be seed borne. New spores are produced the following season. The spores are transported by water, wind, insects, other animals including man, and machinery. Once the initial infections have occurred, they become the most important source of new spore production and are responsible for rapid disease spread. A thick mulch indeed does help against splashback and also serves to keep moisture in. A good organic mulch will also decompose and compost in place. Compost makes for healthier plants which are better at fighting off diseases. In fall I clean-up as best I can by removing all plant material. I use a straw mulch and remove that as well and place into the compost pile. I then lasagna compost with a mix of grass clippings, shredded leaves and new compost on top. I plant right through that in spring and then straw mulch again....See MoreWANTED: Condiments -like? Don't like? Want to try?
Comments (38)In general, I don't like condiments that are sweet, and that includes ketchup, although I use it on a rare occasion. I especially dislike sweet mustards (although I love all other mustards) and I also dislike sweet pickles and sweet BBQ sauce. Don't like Miracle Whip either. What I do like: tangy mustards, Thai curry paste, wasabi, horseradish, chili sauce (without tomato), Mexican salsas (red and green), and most complex spice mixes that are not sweet. I generally omit cinnamon and nutmeg in spice mixes, or else greatly reduce the amount of those spices, which is one reason I make my own Thai curry paste - and omit the cinnamon altogether. I like all vinegars, even the sweet Balsamic ones, and so there is a bit of a contradiction there. Sweet is okay if it is balanced with sour, but I tend to prefer tart, bitter, and spicy. It takes me over a year to go through a 5 pound bag of sugar, and I tend to use that up mostly at Christmas time. I like fruits for desserts, and I use preserves on occasion, but not on a regular basis. I do make my own fig preserves and give most of it away. The only chocolate I eat is bittersweet, but then I can't eat milk chocolate anyway. Lars...See More8 ft. ceilings...don't like either choice
Comments (21)I guess it's personal choice but I think it actually makes a room look bigger to go up to the ceiling! Here are some choices you should have: 1. Use 30" uppers with crown molding (lots of open space above) 2. Use 36" uppers; fill with 2pc crown molding (6" high) 3. Use 39" uppers; fill with one or two pc. crown molding (3" high) A 2 pc. molding is preferred due to unlevel ceilings and floors...gives more wiggle room 4. Go custom and use whatever height uppers and crown you wish. I'm not a big fan of 42" uppers all the way to the ceiling, unless it's in a modern/contemporary designed kitchen (ie. slab doors). But even then, you need a shadow line or small molding at the top, usually. Honestly though, if your cabinet (maker?) or designer couldn't help you with these simple options, you might start looking at other cabinet people....See MoreI don't get it...colors I don't like
Comments (6)It reminded me of Jonathan Adler..a very colorful guy in all senses..rather, him saying in one of his books he doesn't like neutrals-unless they're from nature, like clay, or yarn, or stone, or wood, or.. When in nature-whatever it might be-we're deeply touched by very different settings ..I don't know why but let's pretend that's because there's invisible hand of the Master that put it all together, and we don't know another worlds, not yet, so we are touched by ours. When in home-if one can get one seventieth of that Master's touch..it changes our general connotations. Because there's texture, variation, light, all this, yes-plus something made by hand, taking this natural things, clay and wood, etc, and working on them, and loving them while working. Simple things-yet they all get to sing. I know this because for example I also have variated terracotta tile in the bath-and it's less variated, just three colors..and it's textured custom too..and we were there when the guys from the shop were working on color and texture , working on samples, showing them to us..we waited with them, we were witnesses to that process, and you see the real excitement and passion that goes into creating and playing with things like that. (they liked the pallette themselves and made a sample of it for the store, and called it "April's". lol) And this excitement, passion and patience is what probably makes what was clay and wood shine under that light. It brings together what they are-natural materials-and what people with passion and patience wished them to be, and got them to be. So. That's why I love my grays and my browns.. Even though my house is pretty colorful-no one will call it neutral It's true, they remind me some scenes from my childhood which I percieve as happy. And all sorts of things. The juxtaposition. Of course I prefer certain grays and certain browns, that's normal. For example I love mostly very warm grays. And (surprize) mostly warm browns)) But also because some of them, I witnessed to be made, I knew them to be painstaikingly made, or I knew nobody made it, it was created like that- and I was just lucky to spot it, like a piece of gray marble with golden rusty streaks..and it makes it a bit more magical. Sense of discovery can come in many shapes. It can be quiet and subdued. And nothing we generaly like even maybe. Yet it still will be a sense of discovery. I would love to do truly neutral room one day, just like a challenge even. yet I'm afraid I wouldn't be able to pull it off.....See More- 9 years ago
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