Prayers please? (2nd try)
5 years ago
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Trashed Lawn - Where do I start? 2nd try
Comments (32)Follow up - I went through all the steps. Lime, potassium sulfate, de-thatch with a verti-seeder and straw blankets where necessary to control erosion (if we ever get and rain again). To help build up the organics, I used spent beer mash from my friend's micro-brewery. Since it's wet it isn't really easy to spread around. I mostly flung it with a shovel, so the coverage isn't real even. It smelled kind of funny for a couple of days, but doesn't seem to have hurt anything. I may do another application in the early spring. I used a blend in the front yard and mostly tall fescue in the back shady yard. Water, water, water and more watering. Watering 6,000 sq feet in a royal pain in the arse! I just couldn't do the recommended thrice per day, but I usually got two waterings in, until things started sprouting. By far, the best water came on too few occasions from Mother Nature. She really knows how to soak the yard evenly. Low and behold, the dirt is now covered with green grass (and a few weeds) it looks great and we are pretty pleased with the results. I have mowed it once (at the tallest setting) and may mow toward the end of November to mulch the leaves. Click o the link below to see where I am now. Here is a link that might be useful: My most recent post about winter prep & weeds...See MoreMy babies (2nd try)
Comments (25)Heehee, the first new pic is the same hideous Adenium that in the earlier pics I 'found' its caudex! (Just shows that even if you think a seedling is ugly now, it may turn into something beautiful like this! Although I didn't think it was ugly at the time!)I think I chopped the top of it the next day after the pic was taken. My Adeniums seem to have branched with out any help but I think I took the top off most when they where about 2-3 months old, but only did about six to try and judge what was the best option, (to chop or not). As for my results, I'd say that the side branches grow faster and larger if you remove the middle one and when they are the age mine are they look nicer because they are more even. I will try and find some pics that show this. In summer I watered them everyday as they dried out everyday (I had them in full outdoor sun), and fertilized them with liquid cacti and succulent food once a week. Otherwise I don't know what made them branch, but the ones I raise from seed myself often branch quite early. Please remember that although I have done a lot of online research into growing Adeniums my oldest is just over a year old so I am no expert! Thanks deanie and kaktuskris, I've put a lot of effort in to my babies so its nice to have them admired :P. And deanie your babies will get there, I have no doubt yours will be just as nice! I couldn't find any pics that show good chopped/non chopped Adenium examples but here are some group photo's anyway that might be interesting to some :P. I haven't chopped the top off any of the younger ones (except for a few that had mites earlier) as it is winter here now. Eeeppppp, its so exciting sharing these pics with people all around the world whole love adeniums just like me!!! And I love seeing other people photo's too. So post away everyone!...See More2nd try w/sink layout? Pls help!
Comments (11)In option 2, I think the the 1" noted next to the sink is the architect's shorthand to indicate the 12 inches required on either side of corner to allow for the 36" cabinet required for corner cabinet to accommodate a 3 bin rotary trash recycle. (I will try to post link to it) http://www.specialtysupplies.com/rotary-corner-recycling-center-p-3601.html I agree with edlakin & others that we could certainly put trash in island. My thought is to have a small trash under sink for the somewhat messy stuff that doesn't go in disposal & to have bigger trash+recycle in the outer corner of island- that way kids & guests don't have to come into main work area of kitchen just to throw something in trash. DH woke up this am saying he thinks corner sink will be a pain b/c when standing at sink w/dishwasher open you will have to turn a bit behind yourself to load dishwasher. So now he wants to lean towards option 2. Quick discussion w/architect last night, he said we could steal some from the pantry desk area to widen aisle to better accommodate dining/seating area but not so sure I want o go there. No way to have it all huh? Thanks again for the advice so far & any else you have to offer before we meet w/architect at noon!...See MoreTrailrunner, recipe please :-) (2nd try)
Comments (15)Hi C! Sorry it took me so long to type out the chard recipe. I love this recipe. Even my 5 and 1 y.o.s scarf it up. We got chard in our farm share box many times this year so we ate it often. Swiss Chard Gratin Butter a gratin dish and coat with 2-3 T bread crumbs. Prep chard: Cut 1 pound chard into 1 1/2" pieces. (Split leaves through the ribs if stems are 1" thick or more.) Wash in deep basin of cold water. Drain but don't dry. Heat 1T olive oil in Dutch oven. Cook 1 finely chopped shallot and 2 cloves minced garlic about one minute until soft, but not browned. Add chard and sprinkle with 1/2t salt. Cover tightly and steam 2-3 minutes until chard is wilted to half the original volume. Remove lid and cook, turning with tongs, until water has evaporated, 3-5 mins. Season with pepper. Sauce: Melt 2T butter over medium heat. Whisk in 2T flour until it bubbles and lightens. Whisk in 1 1/2c milk, 1/4t salt, and 2 fresh bay leaves (or 1 dried) and continue whisking until it boils and thickens. Reduce to low and simmer 2 mins. Stir in 2T chopped fresh oregano, 2t chopped thyme, and 1/2c grated Gruyere. Remove bay leaves. Stir sauce into chard. Check for seasoning. Spoon into gratin dish. Sprinkle with 1/4c bread crumbs, then 1/2c grated Gruyere. Bake at 400 until bubbly and top is browned, 25-35 mins. Serve hot! -------- I didn't get a chance to make your pasta yet. I ended up using my Sungolds on black bean enchiladas with tomatillo salsa as our farm share box had tomatillos that week. Do you like fava beans? I've got a great recipe for a spread for bruschetta....See More- 5 years ago
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RustyOriginal Author