Do you juice fast or water fast?
9 years ago
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fast sprouting seeds, too fast???
Comments (5)ssfkat, I am doing seeds for the first time in my life (pretty much newbie to ALL gardening except for house plants), and my seeds are doing the same thing. Some of them started sprouting in just a couple of days, to my great surprise and delight. I'm in California's Central Valley, and we've had some very lovely sunshine-y days and nighttime temps in the upper 30s and low 40s. I have the tray in our sleeping porch - LOTS of light and sunshine, with windows all around, and I can open one window up during the day. It's been getting really warm out there in the middle of the day, although we're supposed to get a cold storm tonight or tomorrow. My seeds are all from Seeds of Change, an organic mail order company, except for one row: lobelia, which I found at Lowe's and planted just the day after the others. It hasn't come up yet, but there's still plenty of time. I planted them all in one of those trays with plugs in them (composted bark fiber "inoculated with beneficial microorganisms") that I ordered from the same place. I keep telling myself "So far, so good", because I've been reading about "damping-off", etc., and realize that there are still a lot of things that could go wrong. Also we had a terrible and prolonged cold snap earlier this year, very unusual, so I feel like anything could happen weather-wise. Nevertheless, I got SO EXCITED when I saw them coming up! I have to restrain myself from going out there every hour on the hour to look at them. Hurrah for Spring!!...See MoreWhat would the temp be at night or How fast do you loss the heat?
Comments (8)There's been a lot of discussion on several threads on the topic of thermal mass, some of it very technical, some personal experiences. I'm going to leave it to the pros to go into it further here, if they so desire. Some people wish to try to keep a GH above freezing without auxiliary heat, I'm just looking to a) minimize my reliance on auxiliary heat and b) in the event of a power loss, give me a little extra time to get the backup going. It certainly didn't cost anything, though the dog misses having all those plastic bottles and jugs to chew up (I certainly don't mind not having to clean up the pieces from the floor!); the only other tension was when I needed the same type of containers for wintersowing ... but my kids gladly increased milk, juice and soda consumption to keep up with my needs. Besides, since I don't have a water line run out there yet, it's real handy for watering :-) I'm a pretty laid back gardener, hads, I love to experiment and don't mind pushing the boundaries a little sometimes, just for fun ... that's the whole point of this hobby ... if something works, good; if it doesn't, or one doesn't like it, then one doesn't do it. Easy. (But now there's a thought ... get a second, identical greenhouse to run as a control without the water next year.) Di...See Moredo you fast?
Comments (17)Again, instead of sleeping when the sun did, I stayed up most of the night, had a short sleep after that, then got up just in time to get a couple of things done, and feed the barn cats ... ... but no time to put food into my face, before I needed to leave to attend the ROMEOs group at church ... Retired Old Men Eating Out, they said. It used to be the Senior men's Coffee Hour, so I said that I thought that it should be ROMDO ( ... Drinking Out) - but that idea didn't even survive, let alone achieving anything like unanimous consent. Often they have muffins, squares, cookies, etc. but today ... nothing. Just coffee ... no fair. After the meeting, and clean-up (including waiting for the samitizer to heat up so that we could rinse our cups), plus some personal paper work, I visited the grocery, bought a litre of choc. milk (on "special") ... and drank part of it, on arrival back at the car. So I wasn't totally bereft of food (as sometimes) through until now (nearly 4). The choc. milk was all that I bought ... so I guess that some of us can visit the store on an empty stomach without coming out loaded down. I've never fasted for Lent ... I figure that it's sort of an artificial self-deprivement ... I'd rather put myself out to help someone, try to build a better community, or international relations, or something which I'd term more "useful". Haven't been much for "fast" cars, either - too expensive in relation to the value received. Have a great couple of days till weekend, all - and a lovely (still spring) weekend. ole joyful...See MoreLOOKING for: fast fast fast and healthy, please!
Comments (3)Well, heck I won't ban you for a minute never mind for life! I just posted to your other request, LOL, and I seem to be on a roll so I'll keep on posting over here with some chicken recipes :) Easy Baked Chicken 4 boneless skinless chicken breast halves Salt Ground pepper Garlic powder 4 T. mayonnaise 4 T. fresh shredded Parmesan cheese 1 c. fresh coarse bread crumbs (or packaged, or panko) Chopped parsley 1. Season chicken lightly with salt, pepper. 2. Combine mayonnaise, garlic powder and cheese. 3. Put chicken in baking dish and cover with the mixture. 5. Sprinkle with bread crumbs and top with parsley. Bake at 400 until juices run clear (about 15-20 minutes) Crispy Chicken Cutlets with Basil-Parsley Sauce Recipe courtesy Rachael Ray Recipe Summary Difficulty: Easy Prep Time: 18 minutes Cook Time: 15 minutes Yield: 4 servings 2 pounds chicken cutlets Salt and pepper 3 to 4 tablespoons all-purpose flour 1 cup Italian bread crumbs 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls 1 teaspoon crushed red pepper flakes 2 teaspoons poultry seasoning 1 clove garlic 1 (3-ounce) jar pine nuts (pignoli) 1 lemon, zested 2 eggs, beaten Olive oil, for shallow frying Basil- Parsley Sauce: 1 cup loosely packed basil leaves 1/2 cup loosely packed parsley leaves 1/2 lemon, juiced Salt and freshly ground black pepper 1/4 cup extra-virgin olive oil, eyeball it 1 Roma or plum tomato, seeded and finely chopped, for garnish Season the cutlets with salt and pepper on both sides turn lightly in flour. Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish. Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned. Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms. Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. (NOTE FROM WOODIE - IF THE CUTLETS SEEM TOO BOTHERSOME, JUST SERVE THE SAUCE OVER ANY PLAIN CUTLET - BAKED, BROILED OR SAUTEED.) CHICKEN SAVOY 2 1/2- to 3-pound chicken, cut into 6 pieces (two drumsticks, two thighs, two breasts with wings) 2 tablespoons finely chopped garlic 1 tablespoon dried oregano Salt and freshly ground pepper to taste 6 to 8 teaspoons grated Locatelli or other Pecorino Romano cheese 1/2 cup red wine vinegar (preferably 7% acidity) In a 10 1/2-inch cast iron skillet or other heavy, oven-proof pan, arrange the chicken pieces skin side down and so that they do not touch each other. Sprinkle the chicken with garlic, oregano, salt, pepper and grated cheese, in that order. Place chicken in a preheated 500-degree oven for 35 minutes. Remove from oven and pour on all the vinegar at once. It should sizzle. Return the chicken to the oven for another minute or so. Arrange chicken on a platter and pour on the sauce created by the vinegar. Serve immediately. (Woodie's Note: I don't really use 500 degrees because my smoke alarm will go off, so I usually do 450 for 40-45 minutes, depends on which chicken pieces I'm using - we like dark meat the best. I also think that I use more vinegar, I don't measure, just pour it on, and I use any kind of vinegar, balsamic or red wine, doesn't really matter.)...See More- 9 years ago
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