Anybody here heard of OLLI? (over 55 lifelong learning)
Bestyears
4 years ago
last modified: 4 years ago
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DLM2000-GW
4 years agoOutsidePlaying
4 years agolast modified: 4 years agoRelated Discussions
Medinilla magnifica - anybody grows this plant?
Comments (26)Toni I only grow 1 kiwi for 'ornamental' purpose. Know that you need 1 male for 6-9 female plants to get the fruit. Apparently fruit nurseries/catalogs usually list suitable 'partner'. You can try to ID if yours is male or female by looking at the flowers-I never tried so far. Here is the sketch I had in my notes: (you can't distinguish male from female plants until they bloom. The male flowers have stamens, and the female ones have carpels.) It takes 3-5yrs. to get the fruit. Yours is mature, so I would probably try to buy another one & see if it works (after trying to determine sex of the existing plant). Just make sure you keep the sex/name of the new one, so if it doesn't work, you know to look for another male/female. Did you have flowers on yours yet? I grew mine from the cutting I got abt. 7yrs. ago, where it was also grown as ornamentsl only. They need pruning similar to grapes. BUT, I am not the expert, maybe there is more info here on GW. The fig is kept outdoors thru the summer, it's in the pot. My friends are Italian, they gave me the young offspring 2 yrs. ago. So far I did not give it 'proper' conditions (should be dormant in winter-unless having a greenhouse?) It's not cold-hardy, know from their experience. I personally like taste of fruit a lot, just eat them from the tree, delish... I rooted numerous Ludisia cutting in the water like you. I am about to repot it, will take better pic after. I think I had lots of begginers luck so far. Was really excited about air-layering that palm! Kept the original trunk for about a yr. I had date palms sprouting in my compost heap couple of yrs. ago: after leaving pits in compost, I think they had just enough heat to survive the winter & to crack the seed shell. In spring there was about dozen palms all over the compost - I was amazed. I remember my mom trying to grow them from seed by cracking the shell with hammer, it worked for her couple of times. I don't have any animal babies, my daughter recently moved with her 2 dogs; kids always had dogs, cats and another pets around (incl. ferret & a corn snake), no birds so far. First was Doberman, lived 15 yrs; second was rescue Staffordshire Terrier lived for 16 yrs; now she has 2 that are 4...I think now I need little holiday. Rina...See Morefree (or cheap) 55 gallon drums needed
Comments (34)Kris, Let's see if somebody will start a new thread - but you can read all about the SBC product at the link below. What do you use to catch rainwater off your shed? Are you really limited to shed roof for runoff? The ground is the best source of rainwater catchment, particularly if you have a low-lying area of ground that holds water after a rain event. Digging a hole in the ground and installing a liner of any type is still the most efficient and cost-effective method. Robert Here is a link that might be useful: Quikwall SBC Info...See MoreHas anybody else ever had this to happen?
Comments (59)This happened to me years ago and although it’s an old thread, I wanted to comment in case it help anyone. I experienced the same symptoms as most on this thread- I went to see all kinds of specialists but when I finally went to my general doctor, he fixed me. Literally made a difference in 15 min. He is a general practitioner but also certified to do manipulations which is different than a chiropractor. He did tests to see if I may have MS or carpel tunnel. But those target specific fingers. He then made me stand up and checked my back. BOOM! I had three ribs out of place. Finally after 6+ months of my right hand tingling and bruising, I had an answer. Dislocated ribs sometimes don’t cause pain BUT if they pinch the right nerve, it can cause all the symptoms to your arm and fingers. Popped blood vessels etc. he adjusted me (again, different from a chiropractor) and within 15 min I felt relief in my arm hand and fingers. Now, anytime I feel tingling, I go see him and sure enough, my rib is out. People can displace ribs with a sneeze. Sometimes it causes pain and other times you can’t even tell. A miracle for me....See MoreAnybody have a foolproof yeast bread recipe?
Comments (20)I had heard about the NY Times bread recipe when it came out a few years ago, so googled it and found the following: Recipe: No-Knead Bread 3 cups all-purpose or bread flour, more for dusting teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf. From: Newsvine.com, here is a review, by someone, of this recipe: I pretty much followed the instructions to a "T" with some very minor adjustments stemming from comments that I read in other reviews. Friday Night, 7:00 PM: Mixed together bread flour, yeast (Fleischman's rapid rise), salt and water in a non-reactive bowl, covered with plastic wrap and placed the whole kit n' kaboodle in the oven, leaving it there overnight and through the next morning. Saturday Afternoon, 1:30 PM: Heavily dusted my work surface with flour, poured the dough onto the surface, heavily dusted the top of the dough with flour, and following Alton Brown's instructions for "punching down" dough, performed the wallet folding pattern three times. I let that rest covered with plastic wrap for fifteen minutes. Saturday Afternoon, 1:46PM: I rolled the dough into a "ball", and placed it on a sheet of heavily dusted parchment paper instead of a towel, and let it rise for 2 hours. *Note: the dough didn't really hold a ball shape, but rather looked more like an in-the-dough reincarnation of Jabba-the-Hut. Translated: it was little more than an amorphous blob, which I covered with a towel, nevertheless. I set the timer for two hours, over the course of which the dough spread moreso than rose. Saturday Afternoon, 3:16 PM: I placed my 5.5 qt. Le Creuset enamel coated cast iron Dutch Oven in the oven and preheated both to 450-degrees. Saturday Afternoon, 3:46 PM: When the timer went off signaling the expiration of the two hours, I carefully removed the very hot Dutch Oven and placed it on the counter. I dumped the dough blob from the parchment paper into the Dutch Oven and wearing oven mitts, covered the pot with aluminum foil, since the metal replacement knob that I ordered to replace the plastic one that came on the dutch oven lid -- and is only rated to 375 degrees -- had not yet arrived in the mail. My preference here would have been to use the lid that came with the pot. I baked the bread, covered (with foil) for 30 minutes, removed the foil and baked for anther 20. I then removed the pot from the oven and dumped the bread onto a wire rack where I let it cool for one hour before slicing. The bread turned out great, very crusty, very artisan. I will definitely make it again. The main thing is to remember to start it the night before, else there will not be enough time to develop the glutens and more complex flavors as fully as necessary to make for a great loaf of bread and still get the bread baked at a decent hour. The recipe can be found here: http://www.nytimes.com/2006/11/08/dining/081mrex.html...See Moredenali2007
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