Should I give up on the idea of inground citrus?
theniceguy
6 years ago
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John 9a
6 years agotheniceguy
6 years agoRelated Discussions
When should I give up on my broccoli??
Comments (8)Hmm I didn't know that about snow. Low is 30 on Saturday so it will be cold but not THAT cold. I was at walmart last night and checked out their plants. Broc and Cauli plants are only 1.69 each so that will be my back up. I guess I will give my own plants a week or so more. My cauli and broc are just so little still and aren't growing much. I guess I could always try again for fall with seeds. My tomatoes are starting to look great. Thicker stems, lots of leaves. They should be good to transplant by first weekend in May or last weekend in April. So that makes me happy. :)...See MoreI could scream. Should I give up?
Comments (45)The old adage "if you want something done right, do it yourself" rings very true here. I like the yellow stakes idea. Even if the mow/blow guys can't read, surely they know their colors - do not touch!!! The yard man who does the landscape care where I work clips the formosa azaleas like hedges - even after August when they have set their buds for next spring. I told my boss but he still does it, and there were no flowers this year. Duh! You grow up in Florida and don't know azaleas aren't hedges??? I've had my neighbor's "20-year old handyman/gardener" spray RU in the wind (my whole front yard of roses was downwind) and say "my uncle says it only kills grass". There's no cure for stupid. The builder of our subdivision (34 lots) did not want an HOA but after erecting a nice entrance sign for the subd name was told by the city that doing so required him to have an association (?!?!). So he went the minimally invasive route of a POA - Property Owners Association. In Florida anyway a POA may or may not apply even the few rules they have which are only meant to protect property values NOT dictate house color, yard plantings, etc. Our rules do say we must have grass in the front yard, but the board has not enforced that against me. :)) Invariably, there are errors in communication - especially between men and women (I won't say more, but I don't understand what's so hard about LISTENING). Funny thing - my bosses DH is a very verbal, non-mechanical, lawyer-educated but non practicing man who repeats EVERYTHING he says at least twice. At first I found it kind of aggravating, but then I came to appreciate the second chance to "get" his instructions and now wish everyone would "tell me twice". I'm more and more grateful for the toughness of OGRs. I hope hoovb's HOA Mons Tillier is on its way to recovery, and I hope luxrosa's 12" tall teas survived. I will be hugely impressed if they do. Sherry...See MoreReine des Violettes-should I give up?
Comments (27)Well,this thread has by now gotten out of hand,in the sense that it's not really talking about my specific issue anymore, which is OK, of course,but I think I better stop reading it since it's starting to frustrate me. My RdV is a very large,(6 or 7 feet tall) healthy plant,did defoliate with bspot this year, as have many other of my old roses (I'm trying to give up spraying entirely, and the weather has been less dry than usual...),literally, my only gripe with it was it's inability to produce a flush of flowers,it did plenty of buds which just dried out, or opened warped and aborted-looking, with only one or two good flowers. After digging it up,I am not surprised...and I think if anyone other than Ingrid had bothered to read my second post on the subject,they would not be either. If giving the thing decent conditions doesn't work, I'm sp-ing it; I don't want to do" penguins in the desert" either. I understand the thing about own-roots; I tried an own root Chateau de Clos Vougeot, clbg,and in three years it remained 8 inches tall. I decided to try it grafted, and my new one is growing enthusiastically. But I also had a total failure with a grafted Gloire de Dijon; maybe it just got too weakened by the fact that it was growing in overly poor soil for it's first couple years, and just never recovered.Both of the rugosas I tried were grafted,and both failed ( all that grew on Wild Edric was the rootstock). But I see no reason to jump to the conclusions that are being presented here! Kim's and Jeri's comments at the beginning were pertinent......See MoreShould I give up on this kitchen dream?
Comments (40)Do you want an island or a kitchen table in kitchen? A kitchen table is more classic English country, but then it also presupposes/denotes a kitchen that is open and welcoming, to family at mealtimes, to neighbors who stop by for tea and conversation, for friends for a casual dinner. I have gas and love it. I grew up with a 1920s gas stove in a NYC preware apartment, and for the past 25 years have cooked on a 1950s O'Keefe & Merritt range which I loved. We have a Bluestar in the new house : ) ; I'd always dreamed of an Aga, but I looked into it and it just wasn't practical for us, unfortunately. I'm happiest in the kitchen on a cold Canadian day with an enameled Dutch oven on the range bubbling away. Yes, I mean a true scullery; however, I would like a few of my appliances in there as well. By true scullery, this is where you will do all the cleaning and washing up? So sink and dishwasher, and dish/glassware storage nearby in the pantry/scullery? Think about how you prepare and eat meals and all the paths you and others will need to walk as you move food, dishes, glasses, etc. around the kitchen, between the refrigerator, range, sink, etc. And which appliances? If you mean the microwave, toaster, slow cooker, second/additional/back-up fridge and/or freezer, that would definitely work. I have a (new) refrigerator in my new kitchen, and the plan for the walk-in pantry around the corner is to have a full upright all-fridge next to a full upright all-freezer. Right now the pantry has our old spare fridge and our older upright freezer while we replenish the $ supply : ) . But if you're talking about the one and only fridge and the only oven(s) as in the first photo above, along with the dishwasher and the (main) clean-up sink, that's a very inefficient and dysfunctional set-up and I would suggest some long and considered thought. What might seem doable now, esp in favor of a "cute" set-up, will likely become increasingly less so once you've been married for a while, as you get older, and with a busier family life whether you are two people or five. You're basically also setting up a kitchen behind a kitchen, so what else would be in the "main" kitchen besides the range on display? I think it's possible to have the look you want but with a much more efficient layout, where you'll be able to cook and move about your kitchen virtually without thought. But that means a lot of thought at the front end : ) . From Marcolo's old post which I recommended above, ["Looking for layout help? Memorize this first"[(https://www.houzz.com/discussions/looking-for-layout-help-memorize-this-first-dsvw-vd~2699918): (Original comment to which Marcolo was replying: This is about being able to look at a layout and seeing in one second whether the fridge, sink and prep space are in the right place.) Repeat after me: Ice. Water. Stone. Fire. Say it again: Ice. Water. Stone. Fire. In that order. Got it? I've been away only about a year or so, and just look at the fine mess you've gotten yourselves into. Stoves stuck between sinks and fridges. Islands sticking out like J-wow's backside. Dishwashers next to ranges. Cats sleeping with dogs. "I'm not suuuuure why I need a prep sink." Enough! Ice. Water. Stone. Fire. Remember it. That's the recipe for every home-cooked meal ever made. Every one. Of course I'm not talking about baloney sandwiches or nuked chicken fingers. I mean, meals you actually cook. I don't care if you're making hamburgers, spag bol, shumai, boiled dinner, mac & cheese, or fish puking up its own tail (Ever see that? It's called en colere, it's completely gross yet strangely cool)--you're following the same four-word recipe. ICE. This is your fridge or freezer. Your pantry. Your stolen shopping cart full of cat food. The un-insulated back porch where your grandmother stores that stuff she uses to make that stuff you like. Wherever you store your uncooked food--that's Ice. It all starts here. WATER. You start a cooked meal by taking food out of Ice and bringing it to Water. Water is the sink you use to prep. There, you wash the food. Maybe you mix it with water. At minimum, you rinse your hands and utensils. At least, if you want to stay alive, you do. There was a woman here a couple of years ago who insisted she never used water to prep. She doesn't post anymore, because dysentery. STONE. Then you bring the food to Stone. As in, you know, granite, soapstone, marble. Or wood. Or formica, or whatever else your prep surface might be. You chop, you julienne, you trim, you pull little wriggling things out of your broccoli and show them to your annoying niece until she screams and leaves you the hell alone in the kitchen finally. Whatever. While you are doing this, you frequently bop back and forth between Stone and Water, as you clean your hands or rinse the wrigglers off your knife. The NKBA says this bit of Stone should be a minimum of 36" wide by 24" deep. But you really want bigger. FIRE. Next it's on to Fire--your range, oven, cooktop, whatever. Obvious. This is where the magic happens. You sear a steak, bake a pie, or watch a soufflé rise to fluffy heaven until your damn niece comes storming back into the kitchen slamming doors. Anyway. So, are you doing a layout? Memorize this recipe first. Because this is the primary order you will be working in your new kitchen. Set it up so you don't have to backtrack fifty times a day every time you cook. Also, do not make yourself dodge people getting glasses out of the dishwasher, or rinsing off whatever the hell they got on their hands which, P.S., they already wiped all over your upholstery. Make sure you have clear, unobstructed lines between Ice, Water, Stone and Fire. What? No, that doesn't mean they all need to line up in a row. They're usually in a triangle of some sort, though not always. This is why we may recommend a prep sink for you. It's not because we get a commission on them, although we frikking well deserve one at this point. It's because in your particular layout, your main sink is not located where it needs to be. It may cross paths with other kitchen invaders. Or it simply fails to follow the order Ice-Water-Stone-Fire in a really glaring and inefficient way. Ice. Water. Stone. Fire. Now you know the recipe. Go make something with it....See Moreponcirusguy6b452xx
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6 years agolast modified: 6 years agotheniceguy
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6 years agoponcirusguy6b452xx
6 years agotheniceguy
6 years agolast modified: 6 years agotheniceguy
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6 years ago
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