Do they just not write ‘em like they used to?
Cindy Warren Fialka
2 years ago
last modified: 2 years ago
Featured Answer
Sort by:Oldest
Comments (34)
woodnymph2_gw
2 years agoUser
2 years agoRelated Discussions
If you can't beat em....just eat 'em
Comments (9)A lot of the fear of this is just cultural. I'm sure our ancestors prior to the discovery of the first pesticides, arsenic compounds in the 19th century, ate a LOT of wormy fruit, either directly or indirectly in processed form, and didn't give it much second thought. And, I'm sure that in many poor countries around the world, it's still the norm, not the exception, to have to eat things untreated with pesticides. Most of those people no doubt also just "eat around" the parts that are too damaged to be edible. They probably turn the bad stuff into food indirectly by feeding it to chickens, pigs, goats, or whatever which then provides a human food source. And, of course, there are many cultures around the world that directly eat and enjoy insects. Aborigines in Australia ate many, many kinds of insects. In Thailand, giant water bugs, dipped in batter and deep fried, are a gourmet delicacy and are becoming very expensive, the supply being limited due to overharvesting, pesticide runoff, etc. I also recently saw an episode of Rick Bayliss' PBS series 'Mexico One Plate at a Time' where he was in a very exclusive restaurant in Mexico city that was serving fried grasshoppers. Really, any time you eat most commercially processed foods of plant origin, such as breads, juices, etc., you are getting trace amounts of insect proteins. The federal government sets allowable levels of insect matter in all kinds of foodstuffs. "Zero" just isn't realistically attainable in a cost-effective way. Here is a link to an FDA publication which shows the allowable level of contamination of various types of things in certain foods. Some of it may be higher than many people know -- for example, 4% of cocoa beans can be infested and still be sold in the US food trade. Canned tomatoes can have no more than 2 fruit fly larvae per 500 gram (slightly larger than a pound) can. Ground nutmeg can have no more than 100 insect fragments per 10 grams. Here is a link that might be useful: FDA guide to allowable contamination levels in food....See MoreAlafalfa pellets. Anyone use em? How do you use em?
Comments (18)I remember finding a recipe on rose forum...Lets me see if I can find it now.. Here is one post I kept: Angela, I do what Pete does, just put a cup or so of alfalfa pellets under the mulch and close in to the base of the plant, and then soak with a little water. But, to get to your question, a good recipe to start off with is probably the original recipe for alfalfa tea, as described by Howard Walters, the Rosarian Rambler, in an ARS article: "Alfalfa tea is a great spring or fall potion that doesn't interfere with normal seasonal processes. Alfalfa tea releases a growth hormone that makes everything work better. Just add 10 to 12 cups of alfalfa meal or pellets to a 32-gallon plastic garbage can (with a lid), add water, stir and steep for four or five days, stirring occasionally. You may also "fortify" with 2 cups of Epsom salts, 1/2 cup of Sequestrene® (chelated iron, now called Sprint 330) or your favorite trace element elixir. The tea will start to smell in about three days. Keep the lid ON. Use about a gallon of mix on large rose bushes, 1/3 that much on mini's. And keep the water going. When you get to the bottom of the barrel, add water to fill it up again! One load of meal or pellets will brew up two barrels full, but add more fortifiers for the second barrel. You'll see greener growth and stronger stems within a week." I stir the "witch brew" almost every day...Keep it or 3-7 days, and then water everything with it- other plants besides roses will appreciate the "potion". Gardeners from upnorth recommend using it a few times a year, but I use it here a lot more often. I like to put a trashcan out in the rain, so it gets filled up. Then, add the pellets and wait for it to brew. Hope it helps :) Olya...See MoreGriddle vs. Grill on a range... like 'em? How do you use them?
Comments (24)I had the 48" DCS in my last house. Overall we weren't impressed with the DCS, it needed service a couple of times in the first couple of years (we lived with it for 4). However, the griddle was great, we loved it. It was great for pancakes, toasted sandwiches and reheating pizza! We had the grill, but as vegans didn't use it much, maybe for veggie burgers etc. It did work well and seemed to get as hot as needed. I recently bought the 44" Aga Legacy for my real Victorian remodel. SOOOO unhappy with it that my awesome dealer (Yale Appliance in Boston) offered to take it back (long story). We picked out a 48" Monogram with the griddle today to replace it. We are very lucky that we can move a cabinet and fit the 48" in. I was sold on the Monogram by the chef who works at Yale. He is beyond knowledgable and has no incentive to sell me anything. He pointed out lots of features the Monogram has over the Viking, Wolf etc. I was also shopping ovens, and the size and rolling shelves of the Monogram sealed the deal. GE took the brand back from DCS and really put a lot of thought and engineering into the brand....See MoreDo you like 'em hard or soft?
Comments (20)Bwahahahhaaa! Kat, you soooo funnneeeee! LOL I thought you were talking eggs too. Eggs I like firm, fruit I like softer. Not mushy but definitely not firm or green. I don't like any green on bananas or they taste too tart and "fuzzy". So Kat, how do you like your boiled eggs? :-)...See MoreFlo Mangan
2 years agoCindy Warren Fialka
2 years agosheri_z6
2 years agoCarolyn Newlen
2 years agoFlo Mangan
2 years agoRedRyder
2 years agoRosefolly
2 years agoCindy Warren Fialka
2 years agoannpanagain
2 years agovee_new
2 years agolast modified: 2 years agoyoyobon_gw
2 years agoannpanagain
2 years agolast modified: 2 years agoRedRyder
2 years agomsmeow
2 years agoCarolyn Newlen
2 years agoCindy Warren Fialka
2 years agolast modified: 2 years agoannpanagain
2 years agolast modified: 2 years agoyoyobon_gw
2 years agolast modified: 2 years agomsmeow
2 years agoyoyobon_gw
2 years agolast modified: 2 years agowoodnymph2_gw
2 years agoKath
2 years agoCindy Warren Fialka
2 years agolast modified: 2 years agoRedRyder
2 years agoCindy Warren Fialka
2 years agolast modified: 2 years agoannpanagain
2 years agoyoyobon_gw
2 years agolast modified: 2 years agowoodnymph2_gw
2 years agoRedRyder
2 years agokathy_t
2 years agomsmeow
2 years ago
Related Stories
KITCHEN DESIGNHang 'Em or Hide 'Em: 10 Stylish Ways to Store Pots and Pans
Keep cookware neat and at the ready with racks, drawers and creative storage solutions
Full StoryCOLORGoing Bold With Just Enough Color
Using color with restraint inside and outside can be far more effective than a less subtle approach
Full StoryMORE ROOMSLong, Cold Winter Days—Bring 'em On!
13 Inspiring Ways to Make Good Use of Nesting Season
Full StoryGREEN BUILDINGHouzz Call: What Have You Salvaged for Home Use?
If your floors, furniture, exterior materials or other home elements have a past life, we'd like to hear the story
Full StoryDREAM SPACESJust a Few Things for the Dream-Home Wish List
A sunken hot tub, dedicated game room, tree house, hidden wine cellar and more. Which of these home luxuries would you like best?
Full StoryLIFEIt’s National Novel Writing Month. How to Set Up Your Space
There’s nothing like a deadline to get creative sparks to fly. The right workspace (and coffee station) helps too
Full StoryDECORATING GUIDESDo You Have a Signature Color? Here's How to Find and Use It
You don't need a TV show or legendary brand to play style maven at home — you just need a color of your own
Full StoryORGANIZINGMood Makers: Boost Your Home's Usefulness and Beauty
You can add storage, organizing and cooking assets without sacrificing an ounce of style these days — just follow these tips from a pro
Full StoryDECORATING GUIDES10 Wall Writings That Look on the Bright Side
Words have power, and these use it for good with wall typography that encourages, uplifts and humors
Full Story
reader_in_transit