Anticipation...(cue Carly Simon here)
annie1992
4 years ago
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lindac92
4 years agoCA Kate z9
4 years agoRelated Discussions
The Big Harvest Has Begun Here
Comments (19)Steve, The weather has been completely against us gardeners all year long, so I am not surprised your garden's productivity has suffered. At least there is the fall to look forward to. It's been in the upper 90s here this week so no new tomatoes are setting even though there are some blooms. Tomorrow and Sunday are supposed to be cooler (mid-80s here, I think), so some fruit might set. Keep your fingers crossed. My beans have not been very productive either, and the tomatoes are a mixed bag--some are productive and some aren't. Ilene, I HAD a food processor until about 4 o'clock this afternoon, when it broke. Maybe it is time for a new food processor since we've had this one about 22 or 23 years. I DID wear googles ($1.98 at Wal-Mart and a GREAT investment) for the first time today, and hardly teared up at all. It was wonderful. After the food processor broke, I finished that batch by hand. Did about 25 pounds, but have gobs and gobs left to go. I'll probably do a big batch on Sunday afternoon or on Monday. NO work in the garden or kitchen for me tomorrow because Kristine and I are going shopping. Since she is working at a job several counties away this summer, we've hardly spent any time together, so I am looking forward to our girls' day out. I think we are going to go to Dallas and make a day out of it. The stores down there have a LOT of summer clearance sales going on.....gotta make room for all those fall clothes, even though it stays hot here until October or November! She needs to get some new stuff before she goes back to college in mid-August. Before I started on the onions, I cut 300 cherry, grape, and currant tomatoes in half and put them in the new oven, set on dehydrator mode. It is so much quieter than using my old dehydrator. I also made a pot of garden-fresh green beans and new potatoes, and even had some fresh-from-the-garden onion in the main dish of chicken and rice. So, it's been a "garden day", but in the kitchen, dealing with the produce. It was too hot to spend much time in the garden. I might try to pick tomatoes early tomorrow--about 6 or 7 a.m.--before it gets too hot. Oh, and y'all, for lunch I ate a tomato. One tomato. It was a BIG tomato though--12 oz. of wonderful, sweet, juicy goodness. It was a Valena Pink and was so big that just one slice was as large as a slice of bread. That big tomato was six slices. Just me, the tomato, a glass of tea, and a salt shaker. Yum yum. In size and texture (thick and beefy, very meaty, not too many seeds) it reminded of Radiator Charlier's Mortgage Lifter or Brandywine. The flavor was not as good as Brandywine, but it was very, very good. The corn is silking this week, but since I started it late (after the last of the late freezes), I am not expecting much. Most of the deer-nibbled okra and peppers have regrown and are blooming, so maybe they'll start producing soon. (The pepper plants had lots of peppers before he ate them all.) Dawn...See MoreFamous people you have met or known
Comments (61)As a 9 year old kid in Elk City, OK in 1950, I met Tim Holt, Fuzzy Knight & Randolph Scott who were some of my favorite cowboy movie stars that made personal appearances at a local movie theatre. And, during our town's 50th. anniversary in 1951 I met & shook hands with Jess Willard who had been the Heavyweight Boxing Champion of the World, 1915-1919. He lived in my hometown during the early days & helped lay the bricks that paved Broadway St. and are still there and "in use" now in 2006! Moving ahead several years and after I had moved to PA...my wife & I saw Richard M. Nixon as he arrived by helicopter and dined at the then-famous Bookbinder's Restaurant in Philadelphia one evening while we were eating dinner there also. Then later, during the mid-1970's, we saw "The Duke" John Wayne in New York City getting out of his limousine and greeting the gathering crowd at Rockefeller Center. Guess that's about it... LarryD...See MoreTomatoes are here!
Comments (84)Silvia, I've been off line and two-three nights straight cleaning my computer's hard drive to make it like the day I originally bought it since it was infiltrated about a week or more ago. Your wonderful scenes remind me of how beautiful the world is and how much I'd like to be on one of those beaches! I was joking about the Monte Carlo, for me every trip is a gamble when growing tomatoes. Like children they don't do well without farmcare. I hope you didn't have any losses while you were gallivanting around paradise. I have some Michael Pollan, the tomato variety that is ... maybe you want to trade a few ;-) Thanks goodness I have no weakness for Xocolatl to go with my Tomatl, the chocolate shop looks like a room from the palace at Versailles. Well, since it's my job LOL, I'd say the Coeur de Boeuf de Nice heirloom is simply an heirloom that was developed in Liguria and recently found its way to Nice where it caught on as one farmer's favorite. variety: Canestrino is from the Italian, "Little Basket", right? 15 Euro for a tomato plant sounds awfully expensive even if it is a dwarf bearing maters in those tiny pots. But they look so cute! The pics are so fine ... you've got something for everyone ;-) My favorite is the one from the mountain looking down by the statue. That's where my terrace would be! Great job with customs. It's so good to hear that there is still a little bit of fun left in international travel! wormgirl, I harvested my second Orange Russian two days ago and it was great, though unfortunately very few seeds when it was time to do what we do from a massive great tomato! It was really, really a triple sweetheart of a tomato! 13.1 ounces, which is great for an OR117! And just to show the equivalence, take a look at all the tomatoes I had to harvest today in the sweltering heat to make something similar to yesterday's treat! Lunch (all of them!) Cheers everyone! (and my dreams of a Mediterranean capri blue coast tonight) PC...See MoreMy hairdresser called - yippee - I have an appointment!
Comments (50)I finally got up the nerve to go this week to the spa. I originally set up an appointment for a mani/pedi one day and waxing the next day. But the more I thought about it, the more I didn’t want that much exposure. All of my appointments are scheduled to be the first of the day. The protocols seems to be the same as most of you have experienced: stay in the car, everyone wearing masks, etc. The spa usually has flavored water and a dish of nuts and/or crackers. They’ve stopped that. They also ask that you leave as much as possible in the car. Bring in no food or drinks. They are scheduling a 15 minute buffer between clients to allow time for adequate sanitizing. I cancelled the mani/pedi and just got an acrylic dip on a nail that splits. The manicurist had certain tools that could be sterilized. The buffers could not be sterilized so she would have to just throw them away. I suggested that she give those to me and I would save them and she could use them on me the next time. Also, the acrylic dip is a natural color that she uses only for me. The waxing was interesting. Legs were done as normal but with both of us wearing masks. Face was interesting. The esthetician would pull my mask up or down depending on where she was working. Week after next, I get a hair cut. 👏 I’m letting the color grow off, so I’m going to get a very short pixie cut. I have an appointment for a cut only, no blow dry, no color. The stylist and I will discuss what, if any, coloring needs to be done to make the transition from medium warm brown to whatever color my hair is going to be when it isn’t colored. I’m having a hard time telling. Apparently, my hair grows very slowly. My last cut was Feb 26 and I have less than an inch of roots. Next on my list is getting a massage. The massage therapist I go to has always seemed very conscientious about cleanliness, so I don’t expect that her standards have fallen. But it is a solid hour of being in a small room with someone, even though we will both be wearing masks. It is going to take me a while to get okay with that....See MoreJohn Liu
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