Which rug is your fav?
bobavaspaniel
5 years ago
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pandtkendall
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How'd you get your GW Name and your fav. Tufa project
Comments (54)When I was a kid[many years ago]I used to make mudpies. Loved to play in the dirt,climb rocks,ride wild horses.Was sort of a tomboy,no girls in my neighborhood. In jr. highschool they used to call me witch.Don't know why. Now it seems I'm doing a second childhood, playing in the mud.I like these results much better.My favorite project is, like sarasaid,the one I'm currently working. This one is a water feature.It is a sphere[two bowls,mortared together.with a cut out].Mounted on a pedestal cast from the same bowl mold.The pedestal has 4 semicircles cut out so it has legs, these legs have been fortilied to provide the strength to support the sphere. It will be painted black inside,hold water,with glass 'rocks' at the bottom and a floating candle in it. I have great hopes for it. Don't know if I should paint the outside or not. I'm still trying to learn my son's camera so I can't post pictures, maybe one day I can....See MoreYour fav heirloom tomato
Comments (37)Here's a yummy way of using up all those extra tomatoes. "Shakshuka" is a sort of breakfast or light supper dish, consisting of eggs poached in a thick, spicy tomato sauce. It originated in North Africa ( Morocco, Algeria, Tunisia) and has become part of the local folk culture. There are as many variations as there are cooks (lol). Here's mine: SHAKSHUKA 4 large juicy tomatoes 1 large onion, chopped 1 sweet red pepper (bell pepper?) 2 cloves garlic (optional) 4 eggs olive oil salt and pepper to taste. (we like our food hot and spicy, so I add 1/2 teaspoonful of "Arissa" - a hot Moroccan condiment, but you can use a few drops of Tabasco sauce instead). Brown onion and garlic in a large skillet. Add chopped up tomatoes and pepper. Cover and simmer until vegetables are soft and have produced some liquid.(about 15 minutes) Add salt, pepper and hot condiment, according to taste. Break eggs carefully over the sauce and simmer uncovered for a few minutes, until whites begin to set. Remove from flame, return lid to skillet, and set aside for a few more minutes. Serve with plenty of fresh white bread to sop up the sauce. Serves four....See MoreWhich Yard Long Bean is your fav & why??
Comments (4)"Chinese Red Noodle" is one of the best-tasting yardlongs that I have grown... plus, it is very attractive. Unlike purple snap beans, the purple-red color is _not_ lost in cooking. The pods are a little shorter than most yardlongs. They have a firm texture when cooked. However, the vines seem to need more heat than most of those that I have grown, which unless you are a coastal Zone 7, should not be a problem. It freezes well. "Taiwan Black" was extremely vigorous, bore early & heavily, and had impressively long pods... many actually becoming "yard long" when mature. At harvest stage, they are very light green, slender, and got second looks by everyone who saw them. But I was not impressed by its flavor, which was very mild in comparison with other yardlongs. The pods also developed fiber very quickly, so they needed to be harvested very young (when they were "only" 24" long!), on a daily basis during warm weather. "Liana" is heavy-bearing, and very early. The pods are dark green, and have the true "asparagus bean" flavor when cooked lightly (as all yardlongs should be). This is probably the easiest & most reliable yardlong. My other favorites are either heirlooms, or foreign commercial varieties... all from the Philippines. One of these is a purple-podded variety with slender pods nearly as long as "Taiwan Black". I grew it when I lived in San Diego, and it is my all-time favorite for flavor... it was even crunchy, sweet, & nut-like raw. But it is also tropical & daylength-sensitive, so it can only be grown in a few areas of the U.S. Unfortunately, Wisconsin is not one of them. :-( I'm still looking for a tropical grower to keep the seed alive for me. Two commercial varieties from the Philippines did surprisingly well here in Wisconsin, given their tropical origins (many tropical varieties are daylength-sensitive). "Galante" and "Sierra Madre" are both mid-season DTM, and are described in much greater detail (including photos) in the link below. They have many good qualities, and it would not surprise me if one or both of them becomes a commercial variety here. Here is a link that might be useful: Asparagus Beans...See MoreRecommend your FAV clematis....
Comments (19)Marilu, thanks for sharing photos of your lovely Marmori and Silmakivi they are absolutely beautiful. I have a few, all but the Blue Bells stressed out during the 2 weeks of heat-wave we had (even with protective plants to keep their feet cool. Bellarosa - I was searching for an enthusiastic grower of a vine for my newly erected arbor when I ran into your Sweet Autumn photos and she won my heart! I chance to find one late in the season and in a very sad state - they gave her to me for next to nothing - to add insult to her sad state, I even accidentally broke the only stem that showed some life - I set her in, at the foot of the arbor anyway and true to her nature, as read from the SA thread, climb she did, & branched out too!!! A few days after, another local nursery just got a new shipment of very young ones - not knowing if my first one would bounce from the accident, I brought home one of them and after a week in the ground buds started showing and very soon, the most delightful blossoms opened with beautiful & gentle, jasmine like scent!!! Again thanks for sharing your photos and thoughts. She is my favorite!...See MoreMrs. S
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