Why Do I Grow Salads? What Am I Doing Wrong?
Artist-FKA-Novice Zone 7B GA
3 years ago
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ken_adrian Adrian MI cold Z5
3 years agolast modified: 3 years agoArtist-FKA-Novice Zone 7B GA
3 years agoRelated Discussions
What variety of Calathea is this? (And what am I doing wrong?!)
Comments (7)I have a grow light bulb in a floor lamp with an adjustable arm. It's over several plants and I'm never quit sure how long to leave it on or exactly where to point it. Right now I have it pointed at the white wall above and behind the plants figuring the light will will reflect and disseminate indirectly onto the plants. I leave it on only a few hours because they also get a very small amount of indirect, low light from and; window across the room and the fluorescent lights in the next room. I do wonder if the temperature is part of my problem with her and also my ivies, perhaps. Water could also be associated, I have heard that tap water left sitting at room temp awhile before watering clears the chemicals. I store my water in closed milk cartons a good while before use. I dunno if that makes any difference or not. ~ken_adrian... You said, "grow lights should be 2 to 4 inches"... What did you mean by that? 2-4 inch bulbs? 2-4 inches over plant? That is not the permanent position. I didn't post my zone because all my plants are indoor, but I live in VA. Thanks everyone for the advice and welcomes. I will check out that site, Carol23....See MoreWhat Am I Doing Wrong with Dill
Comments (21)I got the dill brochure from the county extension agent. It recommends sowing seed as soon as all danger of spring frost has passed (that would be after mid-April here) and resowing every two to three weeks through mid-summer. The instructions come from the University of Minnesotta. How useful would they be in our climate? Could you really sow dill here in midsummer and expect anything? It also says dill needs 6 to 8 hours of direct sunlight or can be grown indoors under 12 hours of flourescent light. ggg, I think you need to write the extension agency brochure for dill. You seem to be the only one having success....See MoreWhy do you grow hostas in pot? Here's why I do
Comments (11)I grow mine in pots as a temporary means until I am both satisfied with where I want them to live in the garden and also the soil where they will be planted is decent enough to not stall any progress they might be making. It sort of gives me a flexible buffer so I donâÂÂt feel pressured or rushed to get them in the ground. I also pot them up to allow me the opportunity to âÂÂbabyâ them, if need be. There is a down side to that though. Sometimes I fuss too much and I know if I just left them alone they would be fine. But, I am still so new to hostas that I feel like I would be a bad parent, throwing them straight out into the wild unknown that I call my front yard. I want to tame the jungle before I let the kids out to play. That sounds corny, but you get the point. :p I think the biggest perk though is when they are in pots I can take the whole plant and plunk it in the garden where I think I might like to place it permanently. Once I have a plant anchored I will then plan around it, and slowly the garden grows. I have tried to sit down and map out an entire bed, but I always end up more frustrated than satisfied. I need to SEE them and the other plants around it to know if itâÂÂs a good fit. Plus, I can leave them in the spot in the garden while still in the pot to test out sunlight and wind. If they end up blanching or breaking I know it might not be the best place for permanency. Ludi...See MoreWill I ever figure out chicken breast?...What am I doing wrong?
Comments (43)I just cooked chicken breasts to take to our church to be made into pounds and pounds of chicken salad for our Christmas fundraiser. Here's the method I used...it worked perfectly. How To Cook Moist & Tender Chicken Breasts Every Time What You Need Ingredients 1 to 4 boneless skinless chicken breasts, of similar size Salt and freshly ground black pepper 1 tablespoon olive oil, unsalted butter, or combination of both Equipment Heavy Mason jar or wide drinking glass Wide (10-inch) sauté pan with lid Tongs or spatula Instructions Flatten the chicken breasts: Pound the chicken breasts to an even thickness with the bottom of a wide jar or glass. You can also (carefully!) use the handle of a heavy chef's knife. Season the chicken breasts: Lightly salt and pepper the chicken breasts. Prepare the pan: Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil (or butter, if using). Swirl the pan so it is lightly covered with the olive oil. Cook the chicken breasts for 1 minute without moving: Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Flip the chicken breasts: Then flip each chicken breast over. Turn the heat down to low: Turn the heat to low. Cover the pan and cook on low for 10 minutes. Cover with a tight-fitting lid. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek. Turn off the heat and let sit for an additional 10 minutes: After 10 minutes have elapsed, turn off the heat. (If you have an electric stove, remove the pan from the heat.) Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek. Remove lid and take temperature: After the 10 minutes are up, take the lid off, and your chicken is done. Make sure there is no pink in the middle of the chicken breasts. If you want to be absolutely sure it is cooked, you can use an instant-read thermometer to check (the chicken should be at least 165°F). Slice and eat. Store any leftovers in a covered container in the refrigerator. Here is a link that might be useful: How to cook moist, tender chicken breasts every time...See MoreArtist-FKA-Novice Zone 7B GA
3 years agoUser
3 years agoArtist-FKA-Novice Zone 7B GA
3 years agolast modified: 3 years agoUser
3 years ago
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