Is everyone living on Facebook?
8 years ago
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If everyone in the world lived like you...
Comments (11)I calculate I produce at least fifty percent of the food we consume. I bought one new outfit this year and that was because my son was getting married and I didn't have time to make one. I recycle everything our county will accept. We have a ceramic lined, thermal mass hot water heater and it only charges once a day in off hours. Our water and sewage never see a public plant. Our food wastes are composted. We seldom ever eat out. I cook nearly everything "from scratch". We have retrofitted our home for energy efficiency after having an energy audit done. I have a home based business and don't commute and my husband is retired. I replaced incandescent lighting a decade ago and when we installed central heat went to a zoned system and keep our stats off or as low as comfortable. I pay attention to food items so that when I buy, it comes from as local sources as I can find and I seldom buy food "out of season". As each appliance dies, it's replaced with one having an energy star label. I still rank at 3.8. The biggest reasons are that my state produces its electrical energy from coal, a fossil fuel. There's not much I can do about that, save put up a windmill. I also live in what used to be considered a large home. That automatically shot me up a gazillion points. They don't take into consideration it's stood for two hundred years with very little raw materials consumed toward housing for two centuries. Nor do they consider it was made from the clay on our property, and the foundation was lain from the stone on our property, and the beams and joists were from trees felled on our property to make room to build a house. They don't take into consideration we may only heat part of it at a time or we don't even own an air conditioner. We don't have a home theater, a hot tub, or a jacuzzi. We do have low flow everthings. I even pull up most of my water with a hand pump, bypassing the plumbing. No, I will not go out and build an outhouse where one used to stand. I still like to play those games, because they raise consciousness. But to be really valid it would take an extremely long survey and a lot less of poking things into neat little holes. Aside from my dishwasher I need for my heavy canning and actually it uses less water than a sink, my computer because I don't watch television nor suscribe to a newspaper and a car because there isn't any public transportation here to speak of and the last time I tried to ride a horse to the post office some nuts drove me off the road, you could almost call me Luddite....See MoreWhere is Everyone Who Lives Here?
Comments (31)Hi Lindie, I'm Tiffany. I visit gardenweb most days, but not always this particular forum. Just depends on my mood and time available. I'm in AL, just north of FL, moved here in 07 from OH and absolutely love it. Nobody is in a hurry, and there's something blooming all year. We often spend Saturdays or Sundays at the beach, or swimming in a nearby cold spring or spring-fed lake. We like camping, inviting tons of people over for a BBQ, exploring dirt roads to see what we can see, fishing, drive-in movies, canoeing, sitting around the fire - ours or somebody else's, kites... I've been to most states east of the Mississippi, Canada, Europe, but am also a homebody most of the time. I also like gardening (obviously,) cooking, cross-stitch and the gridded/geometric art associated with it, occasionally rearranging my seashell collection, reading about any type of fiction and non-fiction from areas of interest, driving my car on a beautiful day when time doesn't matter, watching the sun set, scrabble, and dancing if nobody is looking. I used to like skiing but there is no snow here, and hiking but am too afraid of encountering a poisonous snake to do that here. My daughter went to college this year, about an hour away, and I miss her but am glad she's doing well and having fun. I've met a very nice man here and am totally in love with him and his dog, and they moved in with my son and I earlier this year. He's smart, funny, fixes things, and does cool stuff like making a fire pit, bat house, tilling up a veggie patch, and mowing with the bag so the grass and leaves can go in the compost and on the beds. The fenced-in yard, central air, much bigger kitchen, and much more light from windows are why we decided on my house instead of his. There are a ton of lizards, skinks, squirrels, birds, and geckos that live here, an occasional armadillo, and various neighborhood cats and dogs that come to the yard to visit our dog. We've had a few hummingbirds and a ton of butterflies this year, they are always visiting the zinnias, lantana, basil, and plumbago. About a year before I met him, my oven quit working right - it would come on but not turn off when it reached the desired temp, it just kept getting hotter and hotter. Since I hardly ever used it, and 3 of the stove burners still worked, I didn't try to have it fixed or replaced. I was already much more of a toaster oven user, especially in the summer, when the thought of turning on anything that would create so much more heat is just unbearable! When he moved in here, his oven was one of the benefits (major or minor, depending on time of day and what I cooked for dinner - LOL!) It's just a basic one with coiled electric burners and it has a self-cleaning feature but hopefully that would never be needed. There's no dishwasher here, besides me, so it's rare that I would cook any meal without foil. And I've always lined my ovens with foil, and always put a sheet of it or a baking......See MoreIs it just me or does everyone look to have a magazine home?
Comments (151)"Let's face it, the "magazine homes" are occupied by the wealthy, it's hard to compete if that's your inclination." Hmmmmm...I'd say that may have been true before but in this day and age of blogging and sites like Apartment Therapy, there seem to be (to me, at least) lot of homes that are truly photogenic that are tiny or well appointed or very cleverly decorated utilizing a relatively small budget. My mom has always had a talent for decorating--I would say her home is pretty much always "photo ready" and much of it is from garage sales, refurbished, or even recycled curbside throwaways. Her sisters have equally beautifully decorated homes. I also enjoy the challenge of creating an asthetically pleasing home while staying within a budget. I would say the shared common denominator is a talent for finding objects that mesh well to form a kind of cohesive theme as opposed to simply having an unlimited budget to purchase the latest trends. Some of it is the ability to see and replicate patterns that tie rooms together. I can look at my mom's home and see how she uses what she has to tie in the view of her gardens (that my dad has worked so hard on) that we can all see from her living room windows and bring that into her home. It can be a kind of "tuning into your environment" in a kind of unconscious way (did I use that word correctly? Lol) that a lot of people lack. That being said, decorating is simply the ability to arrange objects in a pleasing manner. There are many talents I would kill to have; the trick is to enjoy the ones you are blessed with....See MoreChristmas dinner invitation via Facebook???
Comments (43)Dances, here is the recipe from Serious Eats. Works great. Ingredients 1 standing rib roast (prime rib), 3-12 pounds (see note above) Kosher salt or Lawry's seasoning. Freshly ground black pepper Chopped fresh rosemary Procedures Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare or 135°F for medium. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours. In a 200°F oven, this will take 3 1/2 to 4 hours. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes, and up to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F) 10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately. You can trim the fat off either before roasting, but I do not recommend it. Trim it off after if it really bothers....See More- 8 years ago
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