It's much too easy for me to be relative :-/
palimpsest
6 years ago
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Fun2BHere
6 years agoOakley
6 years agoRelated Discussions
It's not easy being me
Comments (8)Daisies don't like to be messed with, they love little water & to be forgotten. If they wilt & fall over, water them.Mine are called" Alaska"they smell! I don't remember the ones back home having a weird smell. We used to bring them in & I'd sit right in front of several in a vase while the couple of drops of food color in the water changed the white flowers to red(pink), blue, green or yellow, probably for mom's bridge club tables!! Don't think I would have sat there if they smelled lousy. Do some not smell? I'd get rid of mine & get those! Jan...See MoreGE Harmony TL HE washer: too little water, too much suds
Comments (19)I have a LG waveforce washer which is based on the GE harmony, both made by LG. Ive had it for just over a month, though I havent experienced dry clothes or excesive sudsing in my machine (rock hard Water here) I can tell you this much. Your machine senses the load by how much resistance there is when it first starts and the impeller moves back and forth. The more resistance, them more water it will use to fill the load. I can and have used my cotton/normal cycle for sheets, but I do perfer to use my Bulky/beding cycle for it. It uses more water, and the sheets move around more "freely" As far as your water being soft, yes keep decreasing the detergent amount till you get the suds under control or changed detergents. I know if I add STTP to my wash, I can turn out some major suds, at least when I had a FL, making cool whip was not a problem LOL. Currently I can use Regular Tide, not HE lavender scent with no sudsing issue. Im sure my rock hard water has much to do with that. Plus al of tide Normal detergents do have a suds surpressor in them as stated on the tide website. I am more on a powder kick these days, it smells better and seems to work the same. I mainly use Tide and gain HE Recently Tried the new Wisk HE, works as good, smells decent, not too heavy and cheaper too. Persil rules though for cleaning performance and a truely clean rinse, but you gotta pay for it, not everyone cup of tea. I hope this helps you out some and keep us posted...See MoreRelatively easy to grow cold-hardy fruit?
Comments (4)I'm in the same boat. Read my experience: http://forums.gardenweb.com/discussions/3841604/my-backyard-planting-experience-part-2-zone-4a-b-quebec-canada For your trees I would consider planting semi or full size trees and keep them small with summer pruning. You want vigor for our short growing seasons and cold winters. I would plant 1 pear, 1 apple, 1 plum + one other (or a 2nd of the same). I have not had plums yet (this year, fingers crossed) so I am not sure what their disease resistance is like. If bad disease I would do a 2nd pear/apple, if not bad I would do a 2nd plum because I love home grown plums more than apples/pears. Then once your trees start getting some good scaffolds graft on 3-4 or even more (I am up to 10+ on some trees) different varieties to each tree. This will take care of cross pollination AND if you pick your varieties right you can spread your harvest from beginning August to Sept/Oct. Also you get say 10-20 lbs of each variety x 4 different varieties over 3-4 months instead of 80 lbs of one variety over 2 weeks. From what I have read here are the varieties I would suggest. Pear rootstock OHxF87: Harvest Queen - early Summer Crisp - early Harrow Sweet - Mid/late Others? Patten, Lucious, Seckel, Julienne, Patten, ect. Plum rootstock Mustang or Myrobalan (on paper Mustang better) Fruit depends if you like Japanese/hybrid (bags of juicy meat) or european (meatier). Can graft both on same tree. Based on how my trees have been growing Superior is the most vigorous so I would probably buy a mustang-superior or myrobalan-superior tree then graft later. Black Ice - hybrid - Early Superior - hyprid - Early Paterson Pride - Mid/late Green Gage - European - Mid Toka - Hybrid - Mid (main pollinator) Petite de la Sour Mont Royal - European - Late? Others: Waneta, Mirabelle, Kahinta, ect. Apple rootstock Bud118 or Antonovka Williams pride - early Pristine - early Crimson Crisp - mid (tasted - awesome) Liberty - mid (tasted - good) Goldrush - late These are all disease resistant. Will still want to bag them though. Others: Redfree, Sweet 16, Ashmeads Kernel, Calville Blanc d'hiver, , Minnesota #447, Zeestar. Blueberries: just don't do well on my heavy clay. Better to plant Titania black currents. Make AWESOME jam/syrups (needs sugar). Blackberries: Don't do well on my heavy clay + cold winter. The canes always die back so never get fruit. Also they send out roots like crazy and grow like weeds, I consider them invasive - do not recommend. Can try Poorman gooseberry - very tasty. For planting your trees, if your ground gets standing water due to the clay try to get a mound say 12-16" high x 5 feet wide and plant your tree in the middle. Buy bare-root not potted. Dig your hole into the clay wide enough to spread out the roots. DO NOT AMEND (add better soil/compost) into the clay hole. Plant so that your graft union is 2-4" ABOVE the ground. If you have 12-16" of soil on top of your clay then the graft union needs to be 2-4" above that level. Cover the mound with some bark mulch to keep weeds down and from drying out but keep around 1 foot clear around your tree to avoid rotting the trunk. Paint your trunks in late fall to avoid sunscald in winter. Wrap trunks to protect from deer/rabbits/mice. Good-luck...See Morewhen is too much too much
Comments (17)Clarification: I meant that most American recipes use too little of the spices called for--really like the authors are being stingy--not that they need to call for more spices. H B, I'm glad to give you a laugh, but I've actually been there when making small, low heat sauces. :) Re combos of many flavors, I do like a lot of them, like the Italian spaghetti sauce I grew up making, Indian and Mexican food, etc. Mr. Rao talks about how his mom removed "everything unnecessary") from each sauce. That leaves a clean, fresh, simple flavor and makes it possible to distinguish one cooked down tomato sauce from the next, however, for depth and richness, my own is the best with all its components making a harmonious whole. Both answers are "right"--it just depends on what you want it to taste like in the end and they're all good. Re meat: I was taught that good meat (the opposite of the half rotten medieval stuff Linda mentioned that needs exotic spices to cover the stank) doesn't need any spices at all. Broiled or grilled naked with a little finishing salt is all. I also like meats with good sauces, because I like sauces, but it doesn't require it, and if the sauce is hiding the flavor of the meat it's too much. Chicken needs more to be entertaining, but flavorwise, it can be fine on its own as well....See Morepalimpsest
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