How is your county doing?
jim_1 (Zone 5B)
3 years ago
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chisue
3 years agolast modified: 3 years agoElmer J Fudd
3 years agolast modified: 3 years agoRelated Discussions
where do you buy your mulch in Orange county?
Comments (5)Thanks, I called them and they said they don't have pine bark fines but game me a lead where to get them. Still searching. :) I've called a few places it's like looking for a needle in a hay stack. Plenty down south, not around here. I might switch to triple shredded pine bark. I need the fines to grow out container plants. LOTS of container plants. I started my own nursery a few years ago and now it's time to pot things up. wanna help? lol :) Laura...See MoreDoes Your County Offer Free Compost?
Comments (11)cxjr25, do you know more about city of miami mulch? I've been told that they can't give away tree clipping mulch here because of an ordinance to prevent mulch that has invasive seeds in it spreading around. (I've asked landscapers with chippers if I could have some, and that was the response I got.) But if the city has a mulch program, I'd love to know about it! I spend too much on mulch, and I'd so much rather use local "waste" mulch. Susannah...See MoreWho 'checks things' if your county does not do permits
Comments (12)As if the lack of permits & inspections is not bad enough, in some regions there is absolutely no required certification for some contractors. By example; In the state of Ohio a Commercial & Residential Plumber is required to complete a 4 year state approved apprenticeship and take a written exam to receive a "Plumbers License", but if one wants to work solely on single family or multi-family residential structures that do not exceed 3 stories in height or have more than 4 living units they can get a limited "Residential Plumbing License" directly from the county or municipality where they intend to work. To make matters even worse, in many counties and municipalities they simply do not have a licensing procedure whatsoever, and sadly, in those areas that do require a "Residential License" the procedure is at best a joke. In many cities one can go to the courthouse and declare they want to be a "Residential Plumber". The will then be required to produce a state tax number, a liability insurance policy and if they intend to hire 4 or more people they must have a workmans comp insurance policy, then pay a flat fee in the order of $125/annum and voila', they are a "Residential Plumber". The truth of the matter is that many of those people have absolutely no prior experience or training and most wouldn't know the plumbing code from the morse code, but who cares, the city doesn't require any permits or inspections anyway. Many cities have adopted a permit program, but are they really intent on checking your home for proper installation or safety? The answer here is NO. If the truth was told they have adopted permits and inspections for two reasons: 1. The permits & Inspection fees are a cash cow for the city. 2. When your new construction, remodel or addition is completed the inspector can flag the tax assessors office to come and upgrade your assessment for tax purposes. In recent years, as a result of the shake up in the banking industry in regions where they do not have strong code enforcement many banks have now hired their own code inspectors and they will not write a mortgage until the structure is signed off by their inspector. If you live in a region where they do not have good code enforcement I would suggest you discuss your concern with your banker and they may have an inspector that will work with you. The downside of using the banks inspector is that many GC's and subs will argue that the banks inspector does not have the authority to require changes. To that I would respond, if your work doesn't pass the bank inspector, I get no mortgage, and if I get no mortgage you get no money, simple as that....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 MoreWalnutCreek Zone 7b/8a
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