quite a few years ago, someone posted a stain remover recipe
OklaMoni
5 years ago
last modified: 5 years ago
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Anybody on here from say 10 years ago?
Comments (79)The text is pale gray, the tiny headings that say 'Garden Forum Garden Topics Garden Junk' that you might use to navigate are pale green. You probably missed that altogether, it is so hard to see. The improvements are that you don't have to use code any more to insert a photo or make your type bold. There is a tiny line at the bottom of this page where you should be able to switch off the emails -- tiny green letters: Click to switch off notifications. We can go or we can stay....See MoreQuite A Year For Plums and Peaches
Comments (22)Hi Ada, I don't spray anything and that has worked out well for us. Our trees are about 10 years old and the only thing that has impacted their performance is freezing weather or hail/wind that knocks small fruit off the plants. I don't grow apples so can't advise you very well there, but you should google and read about what you need to do to prevent cedar apple rust. If you want to read about an organic or low-spray program for peaches (nectarines are treated the same), check out the ATTRA guide linked below. Good luck, Dawn Here is a link that might be useful: ATTRA Organic/Low-Spray Program...See MoreWhy would someone have a secret recipe?
Comments (95)Amylou, absolutely, and on all counts. You just made me think a lot, so I wanted to acknowledge that. Thank-you! In my own cooking, if I'm using a recipe more for proportions or timing or some particular methodology, but have a thorough grasp of what it is and how it gets there, I will sometimes change it on the fly. If it sounds good, but is really new, I always make it as close to the original at least one time before I start messing with it. How can you know what it is if you don't taste it? My mother says the secret to cooking is knowing how to eat. Like the Ranch dressing example. It's not that hard to make Ranch dressing from scratch, and if you don't have any buttermilk, you can thin down mayonnaise with vinegar and/or lemon juice and make a decent substitute, but if you don't put in enough acid, a lot of herbs, garlic, and pepper and a boatload of salt it's not going to have any flavor! Nothing like the commercial stuff. Do you think it's learned helplessness? Like the otherwise loved one who takes the spoon so you can go to the bathroom, but only kind of slides it around without really stirring or getting the bottom so you won't ask for help again?...See Morerecipes for post oral surgery/dental implant
Comments (34)Thanks, Lee! I've been very happy with my almost immediate recovery, as I was expecting something much worse. Since I have no pain, I tend to forget that I just got the implant, and so I have to remind myself to be careful. I had a sandwich for lunch, and I hope bread crumbs didn't get stuck back there. I rinsed out my mouth very well. I make bean burritos frequently and always have the ingredients to make my bean dip recipe. I used up the last of the tahini making the hummus (which I expect to go fast), and so I'll have to remember to pick some up at the next Arab or Lebanese market I go to. We need more lavash, but I can get that anywhere. The tahini is much cheaper at the Lebanese market. Annie, Kevin and I both have mouth guards to wear at night, and I never ground my teeth until fairly recently. I do notice myself doing it when I'm working intensely on a furniture model. I'll make a note not to make popcorn, but that gets stuck in my teeth even when they are normal! I might make some Avgolemono soup with Greek meatballs - I have frozen ground turkey I could defrost, but I need to use up the poached chicken meat first, I think. Of course I could freeze that and defrost the other. Lars...See MoreMiMi
5 years agoyeonassky
5 years agolast modified: 5 years agojtc
5 years agolaceyvail 6A, WV
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5 years agolast modified: 5 years agoElmer J Fudd
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5 years agoOklaMoni
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5 years ago
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