Does this sound okay to you?
8 years ago
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Potting Soil
Comments (4)I, too, agree... perlite. Vermiculite has a tendency to hold way too much moisture. It might also be a good idea to kind of sift out the dust that often comes with perlite, so you're left with pieces that will actually help instead of hinder....See Morehow does this sound to you?
Comments (19)I can't tell you how appreciative I am for Pidge's comment. (Is the sentence I just wrote grammatically correct? Did I make any spelling errors? I haven't a clue.) Some of us struggle in this way as we try our best to communicate using only the written word. Not all of us excel in this area. In fact, for some of us, it's a liability. I have been blessed over the years that so many here at the GP, like Pidge, understand this about me and don't critique what I write although they easily could. They have graciously applied Ruth Ann's rule of thumb that most of the time it is more important to be kind than to be correct. I acknowledge that it is very human of us all to notice mistakes that people make. How we react to those mistakes, is a personal choice. -I have considered myself one of the lucky ones that I am able to compute addition, subtraction, division, multiplication, fractions,percentages,algebra, and square footage in my head quite quickly and accurately. -I am simply unable to look at any wallpaper installation without seeing the slightest flaw. -The majority of mysteries or who-done-its I read or watch are less enjoyable for me because I have the tendency to figure out the guilty party too early in the story. Unfortunately, I figured out Kevin Spacey was the bad guy in the movie "The Usual Suspects" in the first ten minutes of the movie and it was supposed to have such a great twist. One can easily conclude that I can't get enough of M. Night Shyamlan's movies,lol. I make these above points because we all have our assets and liabilities. I personally believe that these differences in all of us are beneficial rather than harmful. As a whole, I decided to comment on this thread because of the harm it causes some that are less than perfect in their writing abilities. Some people are more insecure than others over their writing and stern critical comments about writing , in my opinion, can only harm us as a whole. There are people out there that could offer a solution to a problem that we inquiry about. There are people who could uplift you with a compassionate word when you're feeling low. There are people who warm our hearts with their honest, forthright tragedies and victories. There are people who won't contribute any of the wonderful additions to this place because of their fear of being criticized over their lack of commanding the English language. We only have text here to communicate. That's it, nothing else. This is why it's important, if we don't want miss out on the benefits, to avoid threads such as these. We don't seem able to get through here without having these threads at least six times annually. It saddens me every time I open one. Because we only have text here to communicate with others, I ask you to consider that a contributor who is flawed in their writing isn't intending to be extremely sloppy, ignorant or displaying complete self-centeredness. Instead, consider that they have a liability where you have an asset. I am so thankful for the kindness, love and friendship I have received here over so many years because of the wonderful people that have made the personal choice to muddle through my flawed text. I'm sure they have sighed, shook their heads, squinted and had to grab their Ovaltine Decoder Ring in order to grasp what I try to convey to them, lol. They have kindly reminded me that I have assets other than writing that has been a gift to them. My has cup runneth over because they personally chose to be kind instead of correct. ~di...See Moredoes this menu sound okay?
Comments (27)CHICKEN CORDON BLEU CASSEROLE 2.0 3 cups of chicken from 3 skinless bone in, skin on chicken breasts, poached then shredded ¾ cups cubed ham (~1/4 lb deli ham sliced thick) 4 cups cooked elbows; cooked al dente, and drained Spinach — 1/2 box fresh, stems removed and chopped CHEESE SAUCE: 6 tablespoons unsalted butter 1/4 cup all-purpose flour 3 cup whole milk ½ c half and half 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/2 teaspoon garlic paste 1/4 teaspoon salt (add more to taste) 1 1/2 cups shredded Swiss cheese, (~6 ounces) 1/2 cup grated Parmesan cheese Preheat oven to 350 degrees Toss cooked pasta with butter and layer into casseroles (see #3 below) For the cheese sauce: In a saucepan, melt the butter over medium heat. Sprinkle the flour on top and cook 1-2 minutes or until the mixture gets dry. Whisk in the milk slowly. Add the mustard, lemon juice, garlic and salt. Simmer for 3-5 minutes whisking constantly until mixture thickens. Remove from heat and stir in the Swiss and Parmesan cheese. Taste and add more salt if needed. Assemble into mini loaf pans ½ cup pasta 3T sauce ¼ c chicken ⅓ c spinach, not packed 1 heaping T ham ⅓ c sauce Parm - dusting Cook 10 mins at 375 then broil just till brown YIELD - 10 mini loaf pans...See Moredoes this look okay to you?
Comments (3)Wrinkles that could catch water on the way down should be cut and patched. I only use housewrap on garage walls with no windows, as openings are very often mis-handled. Some builders prefer extruded tongue and groove polystyrene with taped seams....See More- 8 years ago
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Elizabeth