Our new 4 legged addition
salonva
5 years ago
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salonva
5 years agoRelated Discussions
New Addition (New Trachycarpus Fortunei)
Comments (35)I posted this over in the Banana forum as well, but ill post it here too since it IS a new addition. If you want to try and ID it... go for it, but I think it very well just might be a grand nain after all. IF that in fact is the case, hes comin in for the winter. I already removed the largest pup, and he did have roots of his own. ****************** Ok, A small local neighborhood nursery and gift shop had a banana plant left over from this summer's plant stock. This guy was in a "display" arrangment, in the center of a large pot, with some sweet potato vines in with him draping over the sides. I asked if they would sell it to me, and they said sure, for $20.00. So I had them dig him out and plop him in a plan old plastic nursery pot just to transport him the few blocks home. There WAS actaully a tag in with him, and it says he is a Musa Grand Nain. I would like to know if anyone can verify this, or if it might be something else like a basjoo, or cavendish. He is loaded with pups, about 5 or 6, a couple of which are fairly big, maybe approaching 2 feet. The main reason I want to know is so I can determine how I am going to handle him for the winter. If its not a basjoo or other cold hardy (corm hardy here in my zone 8) I would like to know so I can figure out how to deal with him indoors for the winter. Here are the photos: This last photo below is of one of the large pup's leaves. They have the familliar dark sploches on them, that look like a deep redish to me. Also, in one of the photos above, you can see the pseudostem is fairly red in color. I did pull away 2 of the oldest, and very small leaves which revealed the more red part of the stem. Any ideas if this is in fact a grand nain? If it isnt, then what exactly do you think it is? It sure does look ALOT like my basjoo, but its alot smaller. It was grown in a smaller container so far this whole summer as well. My basjoo is in a gigantic pot, which is probably why hes gotten real good hight. Thanks for the help!...See MoreNewest 4 legged member
Comments (11)Oh my, he is so darned cute. You're right, blueiris, he'd be the perfect playmate for Dad's Zinger, the Devil Dog. Congratulations, cabogirl, on the new addition. I love it when people adopt the shelter dogs, I don't dare look or I'd have a dozen. Sigh. Annie...See MoreRECIPE: Looking 4 a good yummy recipe for chicken legs?
Comments (13)TEQUILA-GLAZED CHICKEN WITH JALAPENO 1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle 1 3/4 teaspoons coarse kosher salt 1/2 teaspoon dried crushed red pepper 1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken 1/3 cup orange juice or pineapple juice 1/4 cup gold or silver tequila 2 tablespoons (packed) golden brown sugar 2 tablespoons honey 1 to 2 red jalapeño chiles with seeds, finely chopped 1 shallot, minced Nonstick vegetable oil spray Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight. Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving. Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over. Bon Appétit, August 2007 Molly Stevens ====================================== Zesty Braised Chicken with Lemon and Capers 8 bone-in chicken thighs with skin (6 ounces each) Salt and freshly ground pepper All-purpose flour, for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 large peeled garlic cloves 1 1/2 cups Sauvignon Blanc 1 1/2 cups chicken stock, preferably homemade Four 1-inch strips of lemon zest 4 thyme sprigs 1 tablespoon capers, drained 1 bay leaf Preheat the oven to 350°. Season the chicken with salt and pepper and dust with flour. In a large ovenproof skillet, melt the butter in the oil. Add the chicken, skin side down, and cook over high heat, turning once, until browned, 12 to 14 minutes. Transfer the chicken to a large plate and pour off all but 1 tablespoon of the fat. Add the garlic to the skillet and cook over low heat until softened, about 5 minutes. Add the wine and boil over high heat until reduced by half, about 5 minutes. Add the stock, lemon zest, thyme, capers and bay leaf and bring to a boil. Return the chicken to the pan, skin side up. Transfer the skillet to the oven and braise for about 45 minutes, until the meat is tender. Return the skillet to the stove and boil until the sauce is slightly reduced, about 5 minutes. Discard the thyme, bay leaf and lemon zest, if desired, before serving....See MoreNew additions to our family (picture)
Comments (35)They are adorable!!! I wish our pound would have deals like that. Ours charge $75 dollars a pop, whether it is a cat or dog. We never have discounts at ours. I want to adopt 2 kitties but just haven't had the extra $$$ to spend right now. We just had to have our 16 year old kitty put down, just about broke my heart!!! Our other kittie is 15 and I swear he is going through a second kittenhood, he is into everything! We just came home to broken balls all over the wood floor from him swatting them off of the tree...the brat!!! So I guess my Max does need a couple buddies to snuggle and play with. You surely got you a cute pair of kittens!!! Deb...See Moresalonva
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