How is your county doing?
6 years ago
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Susan, your YCSM is a county record
Comments (5)Wow - I love those owlet moths, too! So cool. Now, I just need to find some catacolas. They seem to be the trend right now - locating and finding them. John did a fine job on the Oklahoma database, and I put him in contact with Bill Oehlke who is in the process of establishing catacola records on a state-by-state basis. John gave him permission to use his info on his website. Sandy, for some reason I cannot locate the Okla. Leps discussion forum. Can you give me a link? So cool to have the record for Oklahoma county. I've already posted a few sphinx moths for new county records. But seems like we are experiencing a flux of new state and county records this year. You need to come walk thru my backyard again. All kinds of moths around. Earlier this year I saw what looked like a Faithful Beauty in my yard. It is the only one that matches the description. I didn't get a photo, darn it! They are usually only found on the gulf coast. Are they stunning! Nothing else completely matches the moth I saw, except the FB. Susan Here is a link that might be useful: Faithful Beauty Moth...See MoreAjusting to the indoors! What do yours do? How do they do?
Comments (10)You know? It is very interesting to see how everyone's trees adjust once the colder temps come along. It seems the majority of us exposing our trees to a comfortable cooler temp, whether in cold rooms, cool greenhouses, or in temps lower than the dry heated 70 or above house temps has better results during the winter. It seems that those of us that are storing them at cool temps for the short term are pretty much happy with this. I can tell you that when I was using lights and exposing my trees to very warm temps with the heat on, I was dealing with spindly growth and pests on a continual basis. It was so bad one year, that I threw them all out into a snowstorm, but one. Ryan, your observence of your trees doing better with shade makes a lot of sense. With very warm temps and limited sunlight, mine would always drop their leaves. The only way they would hold on was to give 12 or more hours of artificial light all winter, but then came other issues. Now with no lights and much cooler temps, they do well with just very little sunlight. I once accidently turned the heat on which kept temps way above the 70's by day in one room, and within that same week, many of my tree sshed leaves drastically. Eric, thanks, you are right. All I want to do is leave them out as long as I can too. I too fertilize heavily until last month, then lighten it a bit for the rest of the winter until Feb. Fab, every year my trees do the same. The mix takes it's time to dry out for about a month, and then they start responding to indoors again. They will take up water at a much faster rate. I really think trees know when they are comfortable with their new surroundings. Bugs!!! Bla....I hope you don't have to deal with them this winter! Very interesting to see how your trees respond once brought inside. Thanks to all of you for sharing. Mike...See Moreyour favorite nursery in denton county
Comments (4)Happy Birthday to you! As of last summer Lantana's is still open. Oh there 's that Farmer's Market at Garden Ridge and 35 they had some good looking stuff last weekend. Hartwells' on 35 in Lewisville is good to check out from time to time. Though they're not in Denton County I've been thinking a lot about going back to see Marshall Grain and see what they've got on hand. (I need another nursery trip like I need a hole in my head!) There's also Mike's on 114 in South Lake and of course Blooming Colors....See MoreHow do you do your bread making?
Comments (13)Thanks for all the answers, folks: I'm glad to hear from other bakers! Of all the breads I hear about here, plllog's are the ones that speak to me most. But, although, if I really set about it with determination and a decent financial investment, I might be able to get the tools and supplies necessary to make bread as I see described here, I'm not willing to do that. I live in the country in Italy, and 98% of my groceries come from our small local supermarket. There is no Costco. No Whole Foods. I have no store that offers rye flour, grain berries, molasses, bran, wheat germ, reasonably priced oatmeal, or a host of other ingredients for baking standard in the U.S. I don't like to drive, I don't like to run around, I'm reluctant to add to our terrible air pollution, and gas costs about $7 a gallon. Add to this the absolutely horrible dis-service offered by our post office-affiliated package delivery company, which, after my last traumatic experience, caused me to swear that I would never again order by mail anything that would have to be delivered through them (there are other couriers, if one has a choice). So I work with what I have. This suits me, from a philosophical and practical standpoint, and while it's likely possible to make better bread, mine makes me happy. I've gotten used to the fresh yeast, which is reliable, and I have a fair variety of recipes I've worked out. The last one was potato and buckwheat (I was able to find buckwheat flour again, thank goodness!) and it turned out really tasty. That one was majority whole grain, simply because I had run out of white, and that improved it. Plllog's comments make me think, again, about how much I could learn about bread baking. The "soaker" is new to me. Who knows, this may stimulate me to some modest experimentation. Like Annie, if I want substantial nourishing bread, I have to make it myself. The Italian bread is good with a bowl of beans and broth but it just doesn't work as standalone food. Add to this that Italians don't really eat breakfast, so there's not much of an offering of sturdy food for the start of the day. I think my tolerance of grain-based foods has diminished as I've grown older, and it may be that baking with a sponge, and adding a variety of ingredients improves the digestibility of my breads. My diet is relatively low in cereals--I eat them regularly, but in much smaller amounts than when I was younger--and I mostly eat bread as the centerpiece of breakfast. It powers me up! in the most satisfactory way. Today is the potato and buckwheat bread--we're on our last loaf; I'll have to make more. There's a non-sweet almond bread in the freezer, made with milk, olive oil, and lots of almonds. If it gets cold enough I might even want to try a sweet bread. I made one last year with raisins, fennel, and orange juice and peel that I remember as being good. The basic dough of that one was similar to that of the almond bread, made with milk and oil. The loaves made with fats don't need butter. All my breads are part whole-grain, usually one third, though I may try upping that in some cases....See More- 6 years ago
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