Masks? What are you seeing if you go out?
maddielee
3 years ago
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Comments (6)"Woulda coulda shoulda" I always tell myself as I express a feeling of regret or second guessing upon watching all the Abies ever planted in my garden expire. The truth be known Abies is an alpine conifer. The hot humid Midwest summers will usually take most of them out. There are exceptions. Considering the unusual extreme hot conditions with drought an added adversary I would be surprised that any new plantings survived this year. I finally gave up and decided to go with cultivars that were better suited to with stand the extremes of summer weather in the central United States. If I were you I would want to know if anybody in your local area are growing Abies with long term success. If so consider another one. If success rate is marginal then I would consider Picea, Pinus, Cupressus, Cedrus as viable replacements. You obviously need a focal point conifer for that area as a replacement. Choose wisely. There are many in the above group that I mentioned especially in the omorika, orientalis species group. Sorry about your loss...yes it's a goner...get out the shovel. D...See MoreCan you help me figure out what is going on here?
Comments (6)Hi Julie, the task force website is very informative. I still wasn't sure if it was spring sickness or bugs. After reading that it seems it could go hand in hand. Upon further inspection I found a spider web at the base of that fan. Wonder if he set up camp there for a reason? In that link it seems that it starts as a fungal which leaves an opening for mites to enter. Not sure if spiders eat mites, but whatever he is eating he can call it home for as long as he likes. I've had a few others but they outgrew it MUCH quicker than this one. I wonder if it isn't caused by digging & dividing which allows a fungus to enter. They say it isn't as prevalent in the south & although they have tried to come to a conclusion on spraying for rust to see if that was a factor & apparently still spring sickness. BUT the folks I purchased plants from down there did a fungal soak before shipping them to me. Dakar I bought in the north where rust isn't an issue & know they wouldn't have soaked it in a fungicide. Since I've never dealt with rust I can't say whether the fungicide is used a systemic or not or if it could actually penetrate to the core of the crown. I kept records of where I got all my dls & will check when it gets light out to see which ones got it & where I got it from. I think the weirdest part about spring sickness is that it happens in sporadic years on the same plant. Now for those proliferations! I am so excited to try this & apparently both techniques work. From the AHS website you can link off to a Lee Pickles article describing both methods. Since I have 2 plants like the 1st pic, I will try 1 on the scape & 1 in water. Thanks for your help!...See MoreDo You Find When You Go Out To Eat...........?
Comments (16)DH and I always order the same pizza from our favorite place: Medium thin crust S.O.S. (sausage, onion, spinach). If I'm eating out I usually order something I'm not going to fuss over making at home. I like my own hamburgers, steaks, chops, chicken, etc. I'm a slow eater, and I can't eat much all at once, so those lunches of a cup of soup or small salad and half a sandwich (maybe egg or tuna salad on whole wheat) are *plenty* for me. I never have room for the 'sides' of slaw or fries or chips....See Morehow soon will you go OUT to eat?
Comments (41)I’ve been thinking about this a lot. While I don’t eat out much, I really value living in an area with a lot of restaurants just a short stroll away, and I do have my favorites even if I’m only at some of them every couple months. So I want to support their recovery. In Portland, restaurants and food culture is a important part of the city’s identity. So there’s been a lot of coverage of the industry’s plight. About half the restaurants have been offering takeout during the shutdown, while the others (usually the higher-end places) have been totally closed. Some high-profile, high-end places have already permanently closed, in part because they can’t do takeout and trying to operate at 50% capacity will lose so much money that, as one chef said, he’d be bankrupt in no time. I’m afraid many others will follow, because no-one expects restaurants to be able to operate at full capacity for the rest of this year and likely longer. But some have large enough dining rooms or outdoor seating to operate, and the building owners are realizing that getting only a fraction of normal rent is better than a vacant spot for the next couple years. The restaurant in the ground floor of my office building (“Clark Lewis”) is important to me, as a place to take clients, so I will start going there for a weekly lunch (sans clients) as soon as they reopen - unless they are crowded, in which case I’ll let others support their recovery :-). They have a large, long space, with rollup doors the whole length, and they are arranging tables to be far from each other and right by the open rollup doors - practically al fresco dining. They will also build a patio dining area in part of their parking area. I think they’ll do well, as spacious open-air dining is going to be in high demand - until September :-) My local Cuban restaurant (“Pambiche”) is tiny with tables jammed close, but also has outside seating. I’ll go there if I can sit outside. Otherwise, I’ll do takeout. They’ve been totally closed this whole time; the owner also owns the building, thank goodness. I don’t plan to dine in my local dumpling house (“Chins Kitchen”) but will continue doing takeout. My other go-to dumpling house (“Master Kongs”) may already be gone for good, I’m not sure. My local sushi place (“Bluefin Sushi”) might be okay if I can go when it’s pretty quiet, and sit by myself at the bar or a table in the corner - which is how I like to go there anyway. The other Asian places I go to (“HK Cafe”, “Ocean City”, “Pure Spice”) are dim sum houses, and that’s going to remain a takeout thing for me - no way I’m going to spend an hour in a room jam packed with diners calling out to circulating cart ladies. A couple pubs I frequent (“Laurelthirst”, “Moon And Six Pence”, “Migration Brewing”) will see me again as soon as they’re open. A good pub always has enough space for solitary imbibing, and some of these have outdoor seating. Anyway it doesn’t take long to down a pint. Their business will come back pretty quickly, I’d say. Granted their customers include plenty of middle aged and older persons, but there are enough 20-something customers (unconcerned and thirsty) to kickstart their restart. My favorite ramen place near my office (“Noranenko”) has closed permanently, a casualty of Covid. This leaves only a handful of lunch places by my office, and I’ll get takeout from them as soon as they reopen. All but one have been completely closed - if no-one is working in the area, there’s no lunch biz. I suspect the typical business district worker drone lunch market is going to be permanently shrunken, as “working from home” is proving efficient and popular with employees and managements. My office is in a sort of industrial-creative-digital area, a pretty hip but still-affordable area to locate an office. Apple is (or was? I’d guess they still will) going to take over an entire new building a few blocks from me. Since we were growing well, I’m hopeful we at least maintain now, and don’t become a “lunch desert”. TL-DR: I plan to “eat out” for dinner about 2x week and do takeout another 1-2X week once the “reopening” starts. This will be about a 500% increase in my dining out frequency :-)...See Moremama goose_gw zn6OH
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