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Plant Thieves (Durham): Interesting Story in the N&O
Comments (6)One thought is to use those motion-detecting sprinklers! Wouldn't that give thieves a surprise to be suddenly drenched! And you can also crowd in barberry plants and other prickery types that might slow them down. What a shame to have to worry about this sort of thing. I've been amazed to see how many of my neighbors have unplanted things sitting in their front yards. Hopefully none of them have been stolen yet. Another idea: Put out a sign that says: THIS YARD PROTECTED BY LARGE RAT SNAKES! That would be true in my case. I have 2 of them prowling around. :oD...See MoreRecipe Share
Comments (88)Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often....See MoreFAN CLUB: Books over 500 pages
Comments (34)Thank you all for sharing! So many of you have mentioned excellent books that I had not mentioned. The Historian, for example. Others, like Kristin Lavransdatter, I still want to read, have gone through the trouble to buy, and look at them every now and again as they wait patiently on my shelf. Frieda, I have read Collapse and found it hard to put down. That book formed the basis for many side books into the societies mentioned therein. I have Guns, Germs, and Steel; see note in above paragraph re: books waiting patiently. As for 1491, I KNOW I read it. I remember bits of it, but cannot find it listed in my book journal. I have searched back to 2001 and found nothing. This is odd as I find a perverse sort of satisfaction logging a book into my journal. I also read Tony Horwitz's A Voyage Long and Strange (only 445 pages)which covers a bit of the same ground, but I do not believe I am confusing the two books. annpan, your post made my laugh. You've been robbed! Love it! I recently read the new Elizabeth George book. Most of her Lynley titles are doorstops. But I cannot truly put any of them on a "fan club" list. They were okay, some better than others, but nothing I truly remember, nothing that was thought-provoking. And this last one felt choppy, disconnected, and just plain "off". PAM...See MoreThe day of reckoning is here!! I fit them all in ...barely!
Comments (63)Oh boy, no.. Yes, only the ones that are actively growing or when they start to look yellow and I know it's from a pH issue.I am a bit lazy about it though this time of the year through winter and they don't react that badly.......Basically, those I keep warm and actively growing))) Laura, fertilizing your trees would be a bit tricky for me and takes on a whole new dimension....I have never given them that much light or had such a beautiful set up as yours..Your trees may LOVE it there and continue to grow and thrive all winter. You are giving them lots of heat and light! I would consider fertilizing at least a very weak amount, and if you notice spindly growth coming on or mites, pull back right away to nothing....I would be cautious and yet watchful.. All plants need food if 'actively' growing...You will be the best judge of that. If I had my houseplants under strong lights and a good sunny window, I would fertilize them but watch them closely.....See MoreFunkyart
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