Oscar punch....
Annie Deighnaugh
2 years ago
last modified: 2 years ago
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Container Soils - Water Movement & Retention IV
Comments (150)Hi all, not sure I'd classify myself as a "grower" but I do dabble with my blue spruce. I have maybe a thousand I've grown from seed, ranging in size from 3" to 12" now, and still in 5" plugs. This fall I will transplant about 250 of the largest to 1 gal. pots and see how it goes (and move to 2 gal. next year, once I see how things develop. I've been researching soil-less container soils. I can buy Pro-Mix or the Sunshine Mix #4 but am concerned that the pH will be a bit high. I understand that in order for a blue spruce to be "blue" (at least for the 50% that have the ability to turn blue from the regular kaibab variety - although I have many "Majestica" that claim 90% will turn blue, and have some (claimed to be) "Misty Blue" which apparently were selected from the best of the Majestica orchard, but are no longer harvested) the pH should be about 5.5 or even less. I think both of the above pre-mixes have pH's greater than this. One mix I saw called for about 20% perlite, 20% vermiculite, 60% sphagnum peat moss, and 1/2 cup each of bone meal, blood meal, and dolomitic lime per 8 gallons of mix. I suspect that if I were to use this mix for blue spruce, I might eliminate vermiculite and reduce the lime to maybe 2 tablespoons? It looks from this thread that using primarily pine bark fines may be adviseable? I suppose I could also substitute turface for perlite although not sure I could find same. I don't know if I'd need any other additives like CRF? I'm hoping to keep costs down. It seems to me that I can mix my own soil for about 1/3rd less cost than pre-mix, unless I'm missing something? I have hundreds++ more blue spruce coming down the pipeline, so cost is important. Sorry for being so new at this. It was enjoyable planting the seeds (all outdoors, which was a challenge) but now a few years later I want to keep going with this, so am on to the potting stage. Any advise is helpful....See MoreSpiced Crab Apple Rings and other hard to find foods
Comments (18)jkom, that's funny, my mother loved pickled pigs feet, and their similar product, pickled pigs knuckles. The person who taught her to eat them? My Aunt Amy, whose real name was Yoshiko and who came to the States with my Uncle Chuck, he met her and married her while he was in the service stationed in Japan. I always liked liver, although I seemed to be an oddity among my friends for it. I still like liver with bacon and onions, although I seldom eat it now on the advice on my doctor. Peppi, all of those things are also available here, and none are considered particularly odd. In fact, Jiffy muffin mix is made here in Michigan, and I've always got canned salmon, canned sardines and canned smoked oysters in the pantry. I don't particularly like the oysters, but Elery loves them. I don't really like headcheese much either, truthfully, but I can get it and I've eaten it. Ashley still likes the Mrs. Grass' chicken noodle soup in a box as well as the Vienna sausages in a can. So, although I'll eat liver and headcheese, I think "non-dairy creamer" is weird, how can it be creamer, but be non-diary? I haven't figured out yet what exactly Cool Whip is, but my brother eats it frozen, like ice cream. Annie...See MoreLOOKING for: Share your Super Bowl Recipes!!
Comments (6)My hubby and I don't watch the game, he does love the commercials though, my 23 year old daughter and her 3 roommates are hosting a pot luck super bowl party for at least 30 people. She called me yesterday to ask for the recipes for the following. All to be their food offerings for the day and evening. She no doupt will be tripling or more the recipes for their party. Orange and sweet potato stew (from woman's world magazine) chinese chicken wings (from boston globe) Kraft chicken wings Mom's banana bread Pound cake (printed in Ann lander's many years ago) Hershey's deep dish brownies Mom's floating Island punch (from betty crocker) ORANGE AND SWEET POTATO BEEF STEW SERVES 6 INGREDIENTS 1 orange 1 1/2 pounds beff stew meat cut into 2 inch cubes 2 tablespoons all-purpose flour 1 tablespoon oil 1 onion chopped 2 tablespoons curry powder 1 can (14 1/2 oz) low sodium beef broth 1 cup chopped pitted prunes 2 pounds sweet potatoes, peeled and cut into 2 inch cubes 1 cup frozen peas, thawed 1/2 cup chopped cilantro or parsley using a vegetable peeler, remove zest, withoug white pith, from all over orange. Halve orange and reserve juice. Coat beef with flour. In large pot, heat oil over mediium heat. Add beer; cook, stirring occasionally, until browned, 3-5 minutes. Add onion, and curry. Cook until onion is softened, 2-3 minutes. Stir in broth, prunes, and reserved zest in strips and juice. Bring to a boil; cover and cook over medium heat stirring occasionally, 1 hour. Add potates; cook until meat and potatoes are tender, 45-60 minutes. Stir in peas and cilantro or parsely. Remove zest and serve. My changes. I added several peeled russet potates with the sweet potatoes. Also added fresh green beans and sliced white mushrooms about half way through the cooking time for the potates and only used 1/2 teaspoon of curry. I also thinned the thick sauce with added orange juice. CHINESE CHICKEN WINGS ALSO CALLED SILVER SPOON WINGS MAKES HORS D'OEVRES FOR 6-8 PEOPLE. INGREDIENTS 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineappe juice 1 teaspoon grated fresh ginger 1/2 teaspoon garlic powder 2-3 pounds chicken wings, cut at the joints, tips discarded. Combine sugar, water, soy sauce, ginger and garlic powder. Stir until sugar is disolved and set aside. Place chicken wings in large ziploc bag. Pour in marinade and seal. Marinate wings at least one full day, 2 days is even better, turning bag several times to mix. Preheat oven to 350 degrees. Lift wings from marinade and place on cookie sheet lined with aluminum foil and sprayed with cooking spray. Bake 40 minutes or until tender, basting twice with remaining marinade. Can be eaten hot or cold. KRAFT MARINATED CHICKEN WINGS MAKES 36 APPETIZERS INGREDIENTS 1 1/2 dozen chicken wings disjointed 1 8 ounce bottle kraft catalina salad dressing 1/4 cup low sodium soy sauce 2 teaspoons minced ginger Mix marinate and set aside. put chicken wings in ziploc bag. Pour marinade in and seal. marinate wings several hours or over night. Place wings on broiler pan and broil 15-20 minutes, brushing with marinade once. Turn wings once during cooking. Serve with horseraddich sauce. Both wing recipes can be made the day before and reheated in a microwave or oven. Stew is easy to make the day of MOM'S BANANA BREAD MAKES 1 LOAF. BE SURE TO FOLLOW THE DIRECTIONS EXACTLY OR THE BREAD WILL NOT COME OUT LIGHT AND AIRY, MORE LIKE A CAKE. INGREDIENTS 2 CUPS FLOUR 1 TEASPOON BAKING SODA 2 MEDIUM BANANAS MASHED 1/2 CUP UNSALTED MARGARINE SOFTENED 1 CUP SUGAR 2 EGGS 1/4 TEASPOON VANILLA 1/4 CUP WATER OPTIONAL TO ADD 1/2 CUP FINELY CUT UP DATES 1/2 CUP FINELY CHOPPED WALNUTS Preheat oven to 350 degrees In large bowl, cream margarine and sugar. beat in eggs one at a time until light and fluffy. Stir in vanilla and mashed bananas. Add flour, baking soda and mix just till blended. Add water and mix till blended. Stir in dates and/or walnuts if using. Turn into a loaf pan greased or sprayed with pam and bake 65-70 minutes or until toothpick comes out clean in center. Cool about 10 minutes, then remove from pan. Tastes wonderful when still warm PPUND CAKE FROM ANN LANDERS MAKES 2 LOAVES PREHEAT OVEN TO 275 DEGREES BAKE ABOUT 1 HOUR AND 45 MINUTES BE SURE TO USE AND EXTREMELY LARGE MIXING BOWL INGREDIENTS 3 sticks unsalted margarine or butter 3 cups sugar 5 large eggs 3 cups flour 1 teaspoon vanilla 1/2 teaspoon lemon extract or l teaspoon grated lemon rind 1/2 teaspoon almond extract 7/8 cup gingerale, or lemon-lime soda Cream margarin until light. Cream in sugar and beat until light and fluffy. Beat in eggs one at a time. Beat in 1 up flour and extracts and a little gingerale. Continue adding flour and gengerale until all ingredients are used. Pour into 2 greased and floured or sprayed with pam, loaf pans. Bake 1 hour and 45 minutes until toothpick stuck in center comes out dry and sides shrink from pan. Let cool in pan. This was always my kids favorite and would prefer this pound cake to a birthday cake every year. HERSHEY'S DEEP DISH BROWNIES FROM THE HERSHEY'S KITCHEN Preheat oven to 350 degrees INGREDIENTS 3/4 cup unsalted butter or margarine 1 1/2 cups sugar 1 1/2 teaspoon vanilla 3 eggs 3/4 cup unsifted all-purpose flour 1/2 cup Hershey's cocoa 1/2 teaspoon baking powder blend melted butter or margarine, sugar and vanilla in a mixing bowl. Add eggs. beat well with spoon. Combine flour, cocoa, baking powder; gradually add to egg mixture until well blended. Spread in grease or sprayed with cooking spray, 8 inch square pan. Bake for 40-45 minutes or until brownie begins to pull away from edges of pan. Cool and cut into squares. Tastes really good when served still a little warm MARDI GRAS PUNCH MAKES 14 SERVINGS, ABOUT 1 CUP EACH INGREDIENTS 1 6 ounce can frozen orange juice thawed 1 6 ounce can frozen lemonade thawed 1 quart apple juice 2 quarts or 1 2 liter bottle gingerale raspberry sherbet orange sherbet lime sherbet lemon sherbet in lage punch bowl, stir together concentrates and apple juice. Stir in giner ale; scoop balls of sherbet into punch. You can also add ice cubes to keep cold. My changes. I freeze fruit, such as blueberries, pieces of strawberries and grapes in with ice cubes. Then add to the punch with the sherbet. As the sherbet starts to melt in leaves a foam on the top of the punch which adds to the taste. Hope you try some or all of these. They are all easy to double, triple etc for a large crowd...See MorePuppy!
Comments (76)Anele, Thanks for the extra photos. He's really adorable. Kudos to you for doing all your research and being responsible and careful with little Kevin. When I got my Frenchie puppy I was SO nervous about everything. It felt like such a huge responsibility. I was terrified of reporting to his breeder that I had messed him up.I did the same as you, puppy playtime and then basic obedience classes with a great instructor. He's a great little dog and it was worth all of the effort. We often have the same problem with people allowing their dogs to run right up to him when we're walking on the beach. I was warned that oftentimes other dogs don't "read" bulldogs well because they don't have a tail and Oscar has bad dog manners. We keep him on a long leash on the beach and just keep walking when other dogs approach. If the dog seems OK, we might allow a quick hello, but we just keep walking. In NH, there is a gorgeous German Shepherd (one of the ones from the Monks at New Skete) who the owner lets run loose. He's sneaky. Comes up from behind and tries to get to our dog and my elderly Lab nephew. Mostly the Lab, he seems intimidated by Oscar. I've spoken to the owner, but he's just an ass and insists the dog is "under his control". I've spoken to the PD, as there are leash laws and they want me to call next time the dog is out without the owner. It's a small town and they knew exactly what I was talking about. Sorry, got off on a tangent...as far as the nipping at clothes, this is what worked for us. Whenever Oscar would nip or bite at clothes or fingers we'd immediately gasp really loudly and stand, pulling our arms in and turning our back on him. Whatever game or training came immediately to an end. Toys went away. It worked surprisingly well. Even now if we're wrestling or something and he accidentally nips his face just changes and he sits. A similar strategy works when he growls as well. He has a tendency to growl at DD and other people he thinks are "lower" than him. (She gets SO mad that at 22 she is less important than the dog..haha). Depending on how he's acting a growl might find him in his crate for a little time out as well. That's what works for us. I'm sure there are a ton of differing opinions....See Morearkansas girl
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Zalco/bring back Sophie!