Maybe its ME.......
4 years ago
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- 4 years agolast modified: 4 years ago
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Maybe its just me
Comments (5)Same thing happened to me at the John Hancock tower in Chicago. It happens everywhere. Sucks. Kids I chaperone don't do that. So it doesn't have to happen all over. Used to be when I corrected my son in public, friends and family would say, "That's ok". And I would say, "No. It's not ok" [he needs to be polite]. I wish people wouldn't say that. Worse, then they'd quip kids will be kids. UGH! No wonder kids do what the do when people give them excuses for bad behavior. There is a time and a place for everything. I will say, the Vanderbilt's money have left a grand legacy. If nothing else, a medical center built from the ground up with programs funded by their endowment. The endowment still stands and still funds research and education. Just one thing? This is where Blalock and Thomas began the journey to corrective heart surgery. If nothing else. But there is much much more! Sorry for the digression. I happen to be a healthcare administrator at Vanderbilt, so I have a deep love (big grin!) for this place....See MoreMaybe it's just me but I just don't dig Julia Child
Comments (13)Zyperiris, I grow about 30 Of the Austin roses over here near Seattle. Mine were going downhill over time until in frustration I build two raised beds elevated 16" and filled them with 3-way garden mix and compost. In the 2 years since they have greatly improved in health and vigor! The only one I Can think of that I got rid of was a pale pink one that grew very tall and always balled from the moisture...will think of the name soon I hope (Geofrey someone?). Oh yes, I put my beloved Abraham Darby in a back corner because he just DID NOT show off well on the arbor down the center of my garden. His foliage was ugly and the flowers never last long then hang like old gray tissue. But when he is gorgeous he is phenomenal, and adore his pink grapefruit scent! At my previous house he climbed up into a flowering crabapple and was a traffic stopper! Jude the Obscure has done fabulous in the raised bed. and his color is much more yellow then when growing in our native soil. William Morris is a MONSTER...He wants to be at least 8' by 8' even when cut back hard! And the flowers do not last at all as cut flowers nor to they have a fragrance...but he sure is pretty when in bloom! Queen of Sweden is coming along now in her 3rd year. Munstead Woods...I Am WILD about the flowers on this one! Its one of my newest. Love Tamora, Sharifa Asma for their fragrances. Lady of Shallot and Lady Emma HAmilton were both pretty this year for first bloom then dropped their leaves and are regrowing them now. THey are both still settling in.So is Claire Austin. Her stems are pretty droopy still, but the white flowers are beautiful. I think in another year or two she will be a favorite. Graham Thomas, Teasing Georgia, And Windrush are other beauties for me. I really love Windrush when she blooms. I got rid of Othello this year...loved the fragrance but they nearly always had Vegetative centers and diseased leaves. I have other older ones I have lost the names to (Probably all pink ones) and especially since moving them wonder what the heck I have! Oh yes, I can comment on James Galway. I put him on a back fence and kind of ignored him and then am struck by the beauty of the roses when they bloom. THey shade from pale on the outside petals to deep rose in the middle...a lovely effect. Ugly leaves though. I do not spray any of my roses unless Hubby hits them with copper spray when he does the peach tree in late winter...didn't happen this year. Some have diseased leaves but are not planted in prominant positions. I visit them, enjoy their flowers and then move on. Benjamon Britton is another one who's flowers light up the landscape, a lovely deep coral raspberry. CHarles Darwin look a bit like yellow kleenex drooping on the branches. NOt sure it will be a keeper for me...maybe one more year to prove its worth....See MoreLeaves spotting Yellow.
Comments (1)I would take the plant over to the mom so she can see what it looks like and ask her what she thinks the problem might be. Without seeing the plant we can only speculate on the possible problem....See MoreWusthof: love it/hate it
Comments (14)dcarch, I agree with some of your points if we are talking about the usual "steel" sold in most shops, which is a rough grooved rod. Those so-called steels are in fact meant to "sharpen" meaning to remove metal. They do it terribly. I used my kids' microscope once to examine a kitchen knife edge as I did different things to it. I found out that the grooved rods actually tear the blade's edge into a jagged shape, sort of like a saw. You cannot see this with the naked eye, but you can feel it. Take a knife you don't care much about. It is easier to do this if it is a fairly soft steel, like a Victorinox. Run your finger along the edge, not applying enough pressure to cut yourself, and note how smooth it feels. Then go at it vigorously with a grooved rod type of "steel". Now run your finger along the edge. You will feel a slight roughness. Those are the jaggies torn by the grooved rod. When you first use that knife, it will cut effectively, as the jagged edge works just like a saw. But the jaggies are soon torn off. Again, you can only see that in the microscope. I think I was using 100X. The blade then ceases to cut well. And you reach for the grooved rod again. A smooth rod, which is what I consider an actual steel, does not tear jaggies into the edge, at least none visible at 100X, and not as far as my fingertip can feel. But an edge that feels like it to has recently dulled, can be restored to keen again, with the rather gentle use of the smooth rod. Much gentler than the pressure you exert to grind a new edge using a whetstone. If the smooth rod is not grinding away metal - as the microscope seems to show and as the gentleness of our steeling would suggest - how is it making a seemingly dull edge feel sharp again? That is, I believe, the edge re-alignment that I mentioned. Note that all my experience is with Western knives. Victorinox, Wusthof, Henkels, etc. I have never owned a genuine Japanese knife with the much harder steel that they use. Though I sure hope to, someday. I know it is considered absolutely verboten to use a steel on a Japanese blade. I don't know why, not having personal experience, though I have theories (e.g. ruining the single-bevel geometry of some Japanese blades). I have sharpened a genuine Japanese knife once, for a friend. She asked me to sharpen a whole bunch of knives. She has dozens of knives, all thrown together in a big drawer, the fine ones with the cheap ones, all as dull as can be. Really sad. I used my waterstone on that knife, got it very sharp though I'm sure not nearly as sharp as it could have been, and wrapped it up in paper before replacing it at the very back of the drawer. It took several hours to sharpen a couple dozen of her 40 or 50 knives. I gave her a Chef's Choice after that. Stropping - I don't do it, and didn't study it under the microscope. I'd guess it is simply polishing the edge a bit. After you sharpen a blade on even a very fine whetstone, under the microscope you see a pattern of diagonal furrows on the bevel of the edge, that show how you ground the bevel on the stone. Those furrows continue all the way to the edge itself. So the V-shaped cutting edge has a very slight micro-level serration. If you want to polish out that serration, I would suspect stropping could help do that. But I don't mind the micro-serration. Here is something fun. My son's science class will have an electron microscope for a few months. I have no idea how good it will be, or how a middle school classroom gets loaned such an instrument. The science teacher asked for parent volunteers to be trained on the electron microscope and to then supervise kids. Naturally, I have signed up. He said we could use it on our own too. If it is able to give a useful picture of a knife edge, I'm bringing a whole quiver of knives in different stages of sharpening, steeling, and even stropping....See More- 4 years ago
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