are H-Ts closing ... and Publix too?
5 years ago
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11.00pm NHC Advisory for those new to Florida
Comments (33)In addition to the usual (food, water, batteries), here's a few tips not mentioned above: - Have a fair amount of cash on hand (including some small bills). - Make copies of your insurance policy and other necessary documents and keep them in an accessible (preferably waterproof). I've scanned mine and emailed them to myself as well. - Make sure you have some non-electronic entertainment (books, games, cards) in case you're housebound without power for a while. - I'm sure everyone knows this, but take shelter well before, and do not go outside until well after the storm has passed - and even then, avoid moving around as much as possible. Many hurricane injuries occur immediately before and after the storm itself, as people rush their preparations or go outside to "tour" the damage. Alan...See MoreWorm Lecture
Comments (9)You may not be aware that Lumbricus rubellus is invasive and is threatening North American Forests. Quoting from: Invasive EarthwormsA Threat to North American Forests Plants & Gardens News : Volume 19, Number 1 : Spring 2004 by Niall Dunne http://www.bbg.org/gar2/topics/essays/2004su_worms.html "In 2002, Michael Gundale of Michigan Technological University published a report detailing how the epigeic bait and compost worm Lumbricus rubellus may be wiping out populations of the rare goblin fern, Botrychium mormo, and possibly other rare native plants too, in the Chippewa National Forest. Gundale credits the epigeic worm's destruction of mycorrhizal fungi in the soil as a reason for the goblin fern's decline. "John C. Maerz and colleagues from Cornell University have found strong evidence linking salamander decline in the hardwood forests of central New York and southeastern Pennsylvania to invasions by L. rubellus and Asian Amynthas species, among others. ..." "... With invasive earthworms wriggling amok in our forest soils, gardeners who use worms to decompose kitchen scraps and plant waste may want to take a closer look at what theyve got growing in their compost piles. Some of the traits that make worms ideal for vermicompostingsuch as high reproductive rate and adaptabilitymay also make them potentially successful invaders. "The worm predominantly sold for composting is the red wiggler or red tiger worm, Eisenia fetida. It has a rusty brown color with alternating yellow and maroon bands down the length of its body; a pigmentless membrane separates each segment. It grows up to three inches long and is highly prolific. Though the worm has established itself in the wild here, so far it has not been identified as a problem species. "Another popular compost species, the red worm, Lumbricus rubellus, is causing trouble, however, and should be avoided. It also grows up to three inches long and has a history of being confused with E. fetida. This worm is dark red to maroon, has a light yellow underside, and lacks striping between segments. "In The Earth Moved (Algonquin Books, 2004), a wonderful new book on earthworms by Amy Stewart, forest ecologist Cindy Hale advises worm composters to freeze their castings in air-tight bags for a least a week before adding them to garden soil, no matter what worms species they use. "It won't hurt the soil microbes, but it will kill all the worms."...See MoreGuest Bathroom Remodeling Do's and Don'ts, Mission Completed
Comments (28)Very welcoming, warm, and cozy! Kudos to your wife and you for the tile choices. I love the way you and/or your tiler chose to place the tiles. The floor tiles are fun, the way they form diamonds, instead of making random wavy directions. I also love the shower tiles in a vertical running bond pattern. Again, they were not randomly lain, the tiler gave some thought to direction of the flow of the grain. I especially like that you tiled to the ceiling. I admire the bits of shiny bling, especially the mirror. It is very pretty, balancing the masculine "rock" messages sent out by the dark tile on the floor right in front of the vanity. My DH and I will be turning our only full bath into a shower-only and it is just a bit bigger than your room. It is good to see that you, after giving up the master to her mom, can find a bit of luxury in your smaller guest bathroom!...See Moredo you ever get tired of ..food porn...please post yours too !
Comments (150)rhome, that sure is true. We all have our desire to share and help others get the most out of their new kitchens . It doesn't matter at all what the skill level, we can all learn and grow and enjoy. I see tons of talent everywhere I look and I keep looking even though I know I can't begin to make or don't want to make what others are able to do. I still love to look. I hope that everyone realizes that it is out of a sense of community spirit that we all post here long after our kitchens are "done", also I am not sure we are EVER done :) Here is part of what we did this afternoon. DH's fingers were still sore but he wanted cookies ! He has perfected his Italian Seed Cookies and wanted to make them. So here are some of the steps and the finished product. shaping the dough: place in water/toasted sesame seeds /parchment finished : These are almost exactly like the cookies from Brocato's bakery in NOLA. We just had 4 bags of them from SIL's visit and it sure was hard to tell the difference. The Brocato cookies are a tad sweeter but I like DH's best :) It has taken him years to get them perfect. He purchased ammonium carbonate as the rising agent and also twice bakes them. It makes all the difference. I wanted to show you Alto and Sax ! They are my starters. They are now about 2 yrs old. WOW do they love me LOL. Here are pics of them before and after feeding and then of the 2 breads I am in the process of making. It is a couple day thing to make bread with wild yeast starter so stay tuned to tomorrow . before feeding - fresh from fridge: after just 3 hrs: San Joaquin Sourdough auto lyse ( I let it set about 30 min) Polish Country Bread ( a light rye) auto lyse - Polish Dough is beaten in the KA mixer for 4 min on speed 2 and then let to rest 40 min. Then you do 2 stretch and folds. Rest 40 min and again. Then rise 2 hrs or so and bake. in KA: First way to do stretch and fold - pat flat : fold like a letter: Here is another way to do S and F. In the bowl with a spatula. Do 30 turns with the spatula around and around quickly bringing the dough up and over a little each turn. Do this every 30 min X 3 times. You will be amazed at the strength the dough acquires with a small amount of work. Here are pics DH took :) Tomorrow I will show the finishing touches and the final product. Hope everyone has a lovely Summer Friday night. c...See More- 5 years ago
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