Anyone have a recipe for TP?
6 years ago
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- 6 years ago
- 6 years ago
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Does anyone have a home made ground hog repellant recipe?
Comments (15)Those ***!!**#*@!!! woodchucks! I have found a method that has worked for two days/ 24 hrs…first, six SONAR solor powered pegs that give off sonar waves when something is within several feet, AND, second, a flashing SOLAR powered light in our garden! I make certain it is blinking at dusk and into the night. All this is behind a triple fenced garden - the fence buried six inches around perimeter, the main grid 5’foot fence + chicken wire over that, and deer netting to extend to 8-feet height )… great to keep out the deer but ineffective for woodchucks ( since our village has declared a moritorium on the coyotes that used to run about the woods here eating the woodchucks, I believe.) Anyway, my husband works tirelessly on our wonderful garden, only to see the small plants get eaten up in the night! I have seen a family of woodchucks descending the hill several homes away, the triplets small enough to get into our garden. Now they are bigger and cannot get through the fence, but can borrow under… Bottom line, TRY the SOLAR FLASHing light found on Amazon. So far , so good…our row of green beans has survived, as have the squash and tomato plants. we aren't allowed to shoot anything in our Ohio town, although we are tempted to invite our Montana relatives with 22,s to visit! ….or get another wonderful Dog! Sign me, ”Mad as a Hornet”...See MoreAnyone have a recipe for Jelly from my Pindo Palm?
Comments (21)Wow, just found this forum. I've been making Pindo Palm Jelly for 4 years now. On you tube find Pindo Palm Jelly 1 and Pindo Palm Jelly 2. This is the recipe I follow. This year my tree has been very fruitful...4 "fronds" full of fruit, ripening slowly enough for me to keep up. This last one made 5 tall jars of 6 cups liquid each to use for jelly making. My pectin for three batches did not set up despite being in date so I was looking for directions how to fix it. I have 23 half pint jars to redo and 4 pints. Huge sigh, I've worked so hard already. First year I've had this problem. I love the jelly and give most of it away. So tomorrow a trip to the store for bottled lemon juice and then begin again....See MoreAnyone have a pear ginger muffin recipe they like?
Comments (7)This is yummy and I am sure you can make in muffin cups....just pay attention to the cooking time. I would test with a toothpick after 12 minutes....depending of course on how large your muffin tins are. Cake: • 1/2 Cup shortening • 1/2 tsp. salt • 1 1/2 Cups brown sugar, packed • 1 egg • 2 tsp. PURE VANILLA EXTRACT • 1 tsp. baking soda • 1 Cup buttermilk • 2 Cups flour, sifted • 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes Topping: • 1/4 Cup CINNAMON SUGAR • 2 TB. CRYSTALLIZED GINGER, finely chopped Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and VANILLA; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the CINNAMON SUGAR and chopped CRYSTALLIZED GINGER. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean....See MoreAnyone have a good cocktail sauce recipe?
Comments (13)I had no doubt the red cocktail sauce recipe was wanted. Most common across the US states. Coastal Eastern seaside towns like where i grew up, French style and remoulade is more common. Especially the deep south around NewOrleans. It isn't fancy, just a creamy version using a bit of mayo. Often creme fraise, sour cream, greek yogurt, or simply mayo. Similarly my small beachside boardwalk makes British fish-n-chips. Malt vinegar, homemade tatere sauce spiced and a bit pink in color. If you want ketchup, red cocktail sauce, or white tarter sauce you get the tiny Kraft packets. No judgement at all. Heavy summer tourism where some are not familiar with the local desires. One boardwalk town an hour south has no fish-n-chips, just 'french fries' and malt vinegar is in small plastic packets. My childhood home, where my parents are, and extended family, has a small retail seafood monger shop, ---they are a huge retail fisherman opperation suppling the entire east coast...one small retail shelf of fish fry, oyster crackers, hot sauces, and a small variety of cocktail sauces. Mostly 'French style'. Hence my desire to share my family preferences---both sauces. I make my own but Mom stocks the far right horseradish remoulade....See More- 6 years ago
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fawnridge (Ricky)