Is there a practical answer or is this just woo-woo?
7 years ago
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- 7 years ago
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1st Post Woo Hoo!
Comments (21)Hi Mnkitty! Sam Kedem is from Israel. I asked him one time and he made me guess. I grow Reine des Violettes and Tradescant, among others. I don't do the Minnesota tip on any of them. Professor Roush is right--whether you bother with it or not depends on how much of the rose you want to survive. Most of the once-bloomers are quite hardy and don't need tipping anyway in our zone. I dump some leaves around the base of each one in fall if I get around to it. Austin roses, Bucks, HTs and Floribundas need a little more mulching to protect as much cane as possible. Don't remove the mulch until late April or so, when the leaves start to come out. Using fall leaves to mulch is easier than the Minnesota Tip but your roses stay shorter. Purple roses--I grow the Gallica 'Ombree Parfaite' and the HP 'Reine des Violettes' and they both do fine. 'Ombree Parfaite' makes a really attractive leafy shrub. I got mine from Pickering in Canada. I used to have the Floribunda 'Ebb Tide' and liked it a lot. It needs a good blanket of mulch/leaves, though, to make it through the winter. I gave it to a friend who loves purple roses, and she didn't protect it, so it died. Of course the hardiest, most fragrant and easiest roses for Minnesotans are the Rugosas. I have a lot of them, but no purple ones; I have Roseraie de l'Hay, which is sort of a crimson-purple, and wonderfully fragrant. There is also one called Purple Pavement you might check out (I don't have that one). I also grow 'Ann Endt'--very hardy and healthy shrub, very purple single flower. Good luck!...See MoreWoo-hoo! I made roux!
Comments (19)Once I learned how to make a roux in the microwave, I stopped doing it on the stovetop. You CAN burn it in the microwave if you don't pay attention, but the microwave process tends to be more forgiving. Here's how I do it: Before starting the roux, get all your vegetables cut up--celery, onion, green pepper. Have them ready, because you'll be using them to 'quench' the roux and stop the cooking. Take a large Pyrex glass measuring cup (say, 8 cups)--it needs to be about 3 or 4 times bigger than the volume of roux you're making. So if you're making a roux of 1 cup of oil and 1 cup of flour, an 8 cup measure is ideal. The timings I indicate are based on a roux of roughly 1 cup each of flour and oil, but you need to see how much energy your microwave has; a powerful microwave will, of course, cook things faster, so be on the lookout. And smaller amounts cook faster than larger amounts. In the glass measure, mix roughly equal parts of flour and vegetable oil (I use peanut). Place it uncovered in the microwave, and microwave on HIGH for 2 or 3 minutes. It'll bubble and foam. (What you're doing is driving off the water molecules which are attached to the starch molecules.) Remove the measure, stir up with a fork, and return to the microwave and nuke for a minute. Once it stops foaming, then you need to pay close attention to the degree of browning going on. Remove it, mix it up again. As it starts to brown, cut back on the period that you nuke it--so you may be nuking it for periods of 3 minutes to start, then one minute for a time or two or three, then thirty seconds, then 20 seconds, 10 seconds, etc. until you reach the desired level of brown-ness. Then, when it's as brown as you want it, remove the measure from the microwave and dump a good amount of the veggies in the roux. BE CAREFUL: it will release ungodly amounts of steam, and watch out for spatters; they don't call that stuff 'Cajun Napalm' for nothing. At this point, the coldness of the veggies (and the water content of the veggies) arrests the browning and it'll never get any browner. Mix up well, then add more veggies to get them coated. Add some stock to loosen it all up and tranfer the mixture to the gumbo pot. I never bother being really precise with the amount of oil simply because about 10 minutes before the gumbo is finished I use a ladle and degrease the whole mess. (If you're cooking a gumbo with sausage, it will release a good amount of oil as well, so you need to do that degreasing step anyway. Oh, and don't bother making gumbo with one of those low-fat turkey sausages. It'll taste like hot dogs. If you're not going to use good sausage like andouille or good kielbasa, you're better off omitting the sausage, IMHO.)...See MoreWoo Hoo!! Blue Angels here again in 8 days!!!
Comments (8)Oh, they're fantastic, aren't they? We saw them last year and want to see them again. The first day (Saturday) we sat in the crowds being drizzled and rained on and the organizers finally canceled the remainder of the show, including the Blue Angels. They announced in the Sunday paper that they'd honor everyone's tickets, so we went back (45 minute drive) and instead of joining the crowds again, we just put our chairs up in an airport field near the site and had the greatest wide-angled view of the show. We brought ear plugs for ourselves and a set of noise-canceling headphones for our 2-year-old and he sat on Daddy's shoulders had a fantastic time. We were able to get out of the parking lot quickly since we didn't have far to walk to our car and avoided the crowds that ended up waiting hours to leave. What a great time we had! Enjoy the show, Faron!...See MoreI Found My Marble! Woo-Hoo!
Comments (83)Thank you all for your heartwarming words about Ruffin and the enormous milestone he reached today. My two angels are in bed (I also have a 3.5 year-old) and as I think about today, a date I'll remember forever (or until my brain gives out!), I just feel incredible warm fuzzies about his standing unaided and that step. The marble slabs / house remodel? Don't care. Doesn't matter. My sweet little button standing? I'm on top of the world!!! And you all totally understand. Thank you!!! Thank you, louisianapurchase, for telling me about your children and the work you did with your older son to help him overcome his fine motor issues. I just love hearing stories like yours -- I love hearing that children can and do get better. And thank you for writing that St. John (my older son) reminds you of your younger son! That's a nice compliment. mnhockeymom, holy cow that is remarkable about your son! Honestly, these medical professionals can scare the living daylights out of you (at least they have me with their earlier [mis]diagnoses of Ruffin) and to have heard the word "fatal" about one of your babies must have been incredibly frightening. I am so grateful your son is fine, healthy and "normal" for his age. When it comes to the health and welfare of our children, the world is a small place for people who care about children. I feel like holding hands with all the involved parents and singing "Kumbaya." I know it sounds goofy, but I just feel so connected to the other loving, concerned caregivers out there. I'm excited your countertops still give you a thrill -- since I am following your lead that'll hopefully be me later this year! katmandu -- I just have to tell you how much I like you! I'm so glad you joined GW. You wrote exactly what I'm feeling -- that Ruffin's steps are really all which matter to me. The countertops will be nice and the way this all happened (the rude lady, the "switched" slabs) was wrong, but keeping it in perspective, doesn't matter! Thank you, too, for telling me about when your children started walking. It is really helpful to my psyche to know that "normal" children (without delays / special needs) can and do start walking throughout their second year of life. Now about the marble: do keep it in mind when it's your turn. If it hadn't been for GWers who'd written out what to do for slab countertops (taking photos of your slabs as you pick them, being there when the templates are made, insisting on being there for the templates to be applied to the slabs and taking more pictures) I wouldn't have had the "proof" to both show others I was right as well as assuage myself! If I had to do it again you can bet I'd say to the first guy (with whom Ruffin and I selected our slabs): "Are you absolutely sure THESE are the slabs I'm going to get? Because THESE are the only slabs I want!" and then I'd check the claim tickets and make sure the numbers there matched up with the slabs I want. vwhippiechick -- reading your note brought (more) tears to my eyes! Bless you for all the incredible good you've given people. You truly are a miracle worker. I love (and I really mean "love" with my heart, not just a throw-away euphemism) all of Ruffin's therapists (physical, occupational and speech): these women, on a weekly basis, are vastly improving the quality of all of our lives (Ruffin's, mine, my older son's and my husband). You really are a miracle worker! You are 100% right -- marble? My little boy is improving!!! Your families are lucky to have you. Mindi -- you are so sweet. Thank you for your supportive words and advice. I loved reading your note, and a fine man like your son is exactly what this world needs! Yours is a kitchen I am going to be closely following -- you have such a fabulous aesthetic and with that marble -- that marble! -- it is going to be stunning. From an earlier note of yours, I want to say I can totally relate to your wardrobe: I pretty much live in black (don't feel comfortable in white -- I am incredibly fair and feel white washes me out, like a walking block of tofu!) and love "architectural" clothes (my mainstays are BabetteSF and Yohji, although since living covered by snot and cracker crumbs I wear more Eileen Fisher because I can wash it at home!). I think I'd love poking through your closet .... Ah Robin -- my virtual hand-holder. You give so much to so many of us here on GW. How are you? I worry that you don't receive as much as you give, and I don't want you feeling depleted. You are too valuable. You're too important to me! You have seen me go through it all -- beating myself up for yelling at my children, losing our beloved kitten (since, gratefully, found), getting a puppy (she's great!), these silly slabs, and now something wonderful: Ruffin! I'm so happy I could share something positive with you, friend. And thank you for the encouraging words about our kitchen. Listen, if my kitchen looks 1/88th as good as your kitchen then we'll be one lucky family! Maybe by virtual osmosis your good taste will rub off on me .... Hopefully the next time I post about our kitchen it will be to share pictures of things falling into place (doors / drawer fronts on, countertop installed, backsplash installed, appliances in / panels applied, and maybe one day, the whole kitchen done!). To a one, Thank You. -Brooke...See More- 7 years ago
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