dried onion mix
paulsmth2
6 years ago
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plllog
6 years agosherri1058
6 years agoRelated Discussions
Boug leaves dried after bare rooted repot in gritty mix...
Comments (10)Ohiofem: Thank you for your response. I appreciate the information. I have kept a pretty close eye on it and there are no pests. I have been watering regularly for the last week but as I mentioned in my first post it was clear that there were issues within the first 24hrs. I wasn't sure whether to treat this like I would like other repots and keep it partially shaded. Perhaps it was a poor choice but I opted to take it into full light. Josh: I realize that the gritty mix is effectively nutritionally bare but I had decided not to fertilize immediately after the repot in order to give the boug some recovery time. Now - two weeks on and bare of leaves - it probably would not be a good idea to give any nitrogen. Do you think a transplant fertilizer at this point would be helpful? What you've described with regards to the drainage layer is precisely what I've encountered. I repotted a ficus about 5 days ago and it also is drying unevenly. Considering that the ficus was healthy and its roots were minimally disturbed I opted to pull it and repot it sans pumice drainage layer. We'll see how it fares. Thanks again for your response. Al (tapla): Thanks for the information. I will try the wedge technique in the future. Just a couple of questions: 1) Is the Wedge technique for root reduction solely, or do you use this graduated approach for removing old soil as well (i.e. do you always bare root directly or do you go in segments when dealing with fibrous root systems)? 2) Regarding Watering: my Ficus has a relatively flat root system. The surface is drying quickly and the bottom of the pot stays moist. I am hoping that the removal of the drainage layer will help. When you are dealing with a shallow root system after repot you water more frequently, but does that mean you water less deeply (i.e. to avoid contributing to the slower draining soil at the base of the pot)? Thanks again to everyone who has responded so far. Regards, - JW...See MoreWhat to put in dried soup mix
Comments (5)Stacie if you have trouble finding any of your previous posts, like if they have slipped to page 2 or 3, you can just put your username in the search bar at the bottom of the page and it will pull them all up for you. I think Pixie Lou assumed that was your problem just as I did when I first read this one since it is almost a duplicate post. There was already discussion in that one about spices and bullion and dicing potatoes etc. ;) And then you can just add your further questions onto the existing post and it will get bumped back to the top. That way all the info is together in one place. Saves time for you as you don't have to re-type all the intro info and for us so we aren't just typing all the same replies over again. Ok? Dave...See MoreLawry's mix
Comments (15)Yes Lou, I do. I played violin for years. cbadcali, you didn't stir anything, I'm afraid I did that. Please don't go off and lurk, I believe I can speak for everyone in that the more the merrier. In forums, where often the written word can be more easily misunderstood than the spoken (no facial expressions, body language etc to ease the way), such things happen. Alexa, I am sorry if you took what I wrote personally, I had no intention to "drag you on the carpet", which is why I made a point of saying that I was sure you didn't mean to insult or sneer and that being familiar with your posts I am sure you are a nice person. If you go back and read what I wrote, you will find that many of the reasons I gave that someone might choose to use convenience foods have nothing to do with whether or not, "ANYONE could manage a simple recipe." I myself have been cooking entire meals, from scratch, with a great deal of pleasure since I was 9 years old, and am 48 now. I make my own bread, can my own jam, pickles, and various sauces, have a fair proficiency in a number of different cuisines, and use recipes for ideas, not guides. The head chef in the upscale restaurant I used to manage often sat down with me to discuss and plan the upcoming month's specials,and it was a rare menu that didn't feature at least one of my recipes. However, I buy Classico spaghetti sauce as a quickie base for a variety of dishes, use instant Dashi-no-moto instead of shaving a dried block of tuna to simmer with kelp for Japanese fish stock, keep jars of beef and chicken base in the fridge for when I run out of my own stock or just need a bit, and buy boxed pasta for when I don't want to muck about with making my own. I also sometimes use both garlic and onion powders (like Lou), though I always have garlic and onions on hand, as well as dried oregano, basil, chives, marjoram, mint, shiso, cilantro, parsley and thyme though I have fresh in my garden. Sometimes I'm in a hurry or don't feel like clipping, cleaning and chopping fresh, sometimes it's because the flavor I'm looking for requires the dried over the fresh. If I posted a question about Classico, noting that a particular sauce had a different flavor than it used, and asking if anyone could give me information about it, I would hardly like to receive a reply that started out, "I have to wonder why anyone would use a mix to make pasta sauce when it is so wasy to make form scratch", being that such does not answer the question I put, and moreover seems to imply (though as I said, I'm sure that wasn't your intention) that I'm either lazy or incompetent because I use a jarred sauce. Now, if you were unable to answer my question, but generously wanted to share your favorite recipe for pasta sauce, a less easily misconstrued lead in sentence might be something like, "I can't help you with your question about Classico, because I've never used it, but this is my favorite sauce recipe:" I hope I have made my intentions more clear, caliloo. I had no more intention to insult or attack you than you had to insult or attack cbadcali....See Morelooking for carmelized onion dip?
Comments (18)Here's one I created for my son's island themed graduation party. It was a hit so I thought I'd share it. Carmelized Maui Onion Dip 2 pints low fat sour cream 2 extra large Maui or Vidalia onions cut in half, sliced thin and rings separated 1 tbsp. Lawry Seasoned Salt 1 tsp. hot sauce PAM Heat a skillet over medium heat until hot. Spray hot skillet with PAM. Wipe out excess PAM. Put aside ½ cup of raw onions. Add half the remaining onions to the skillet, cook stirring constantly until carmelized. Remove onions from skillet and cool. Clean skillet and repeat cooking process with other half of onions. Add sour cream, hot sauce, salt and raw onion to blender, process on high until pureed. Add cooled, carmelized onions to blender and puree mixture. Chill dip. Serve with chips or crudities. I like the idea of adding sherry and will try it next time I make this....See Moredonna_in_sask
6 years agoUser
6 years agoAnnie Deighnaugh
6 years agopaulsmth2
6 years agoUser
6 years ago
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