It’s another give away! Only this time it’s rice bags.
kathyg_in_mi
last year
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It´s all about pruning and training of those lanky roses
Comments (64)I have a question about Gertrude Jekyll. I pruned mine after its last flush to about 2-2.5ft and it looked pretty tidy for about two weeks It's since put out a couple of basals and new growth that has to be 5ft at least at this point. Gertrude Jekyll on 8/2/16 Gertrude Jekyll 8 days later As you can see, my GT is looking kind of gangly - Clearly I didn't prune it hard enough! My question is is it necessary to wait until after the cane blooms to cut it down? This is sitting out in front of a window at my apartment, and is kind of an eye sore to look at, plus, I don't want to draw unwanted attention. If it helps to know, I'm in NC zone 7b. AKA humid and hot!...See MoreIt’s already July
Comments (80)I have been enjoying everyone's posts here and as always I'm super impressed at the dedication those of you in the colder areas have growing citrus in containers. I'm lucky to be able to grow a lot of citrus in-ground but I don't have to keep such a close eye on my growing conditions. Your potted soil conditions can have huge moisture and nutrient swings in a few days yet y'all still grow some gorgeous trees, and not just trees but loaded with fruit! I'll share some new developments in my yard. This avocado came up from a seed I tossed, with other compostables, under my kumquat tree. It came up in the fall and grew all winter and spring. Winter was so mild I only covered the avocado a couple of nights. Another kumquat on the right and a Moro blood orange on the left I'm soooo happy the blood orange is finally making fruit! It's loaded this year and here is a closeup. Here is a young Peter's honey fig grown from a cutting Laura LaRosa shared a couple of years ago when she was pruning one of hers back. I'm hoping to keep training it to be a single, upright habit, unlike a Celeste in the far background which is multi-trunked and sprawled like figs typically do. Also in the far background are a bunch of mature, seed-grown Ponderosa lemons. A scrubby, sprawly, Meyer lemon I haven't figured out how to train upward. It traded a fig tree for it and this poor Meyer had been in a pot and cut back so long it had a massive trunk for its height and no real organized upward trunk. It's producing nicely now so I'm enjoying the lemons. It's actually doing better than I expected it would in this low spot in my yard that is subject to standing water. And lastly, not citrus but several fun plants in a 10'x10' raised planter, aloe along the left, a young Japanese plum in the center, and a bunch of edible ginger (looks like tall grass) growing around the Japanese plum. None of these are citrus but edible ginger and citrus go hand-in-hand in lots of recipes. My favorite is ginger ale. It gets about a cup of lemon juice and a half cup of grated ginger root per gallon of finished ginger ale....See MoreIt’s a good thing I like the color green…
Comments (28)At least we have a decent weekend lined up....Fri, Sat and Sunday, sunny and warmish (high 60's)!! I live surrounded by woods and not very much direct sun. But there are a lot of shrubs blooming now......the last of the pieris, rhododendrons, doublefile viburnum and choisya are all going strong. Ditto the dogwoods. Just a few early perennials - lupines, species iris and geums. And my collection of Japanese maples in their multicolored spring finery! Heat is definitely still on here as it is firmly in the 40's at night and chilly!!...See MoreIt’s Time to Think About Thanksgiving Menus
Comments (51)While we don't have much variation year to year, I do love the meal. We do our turkey on the grill and have for the last 20+ yr. It is amazingly moist and flavorful. No sweet potato casserole, just baked sweet potatoes (my preference). There is always green bean casserole though and roasted brussels sprouts (this recipe sometimes changes) .. also corn. I make creamed onions-- I can't really eat more than a bite because of the milk but it's a very old family recipe and it seems only I can get the thickness and garlic-white pepper-black pepper ratio just right. I don't care for our stuffing-- it's boring and just not worth the carbs/calories. I also usually pass on the mashed potatoes though they are delicious. I load up on the veggies. I am sure many of you will cringe but most of us like cranberry sauce from the can lol ... but we also have my Aunt Ruthie's cranberry walnut salad. The gravy has a wonderful taste from the charcoal grill .. and some of us like it with the roasted onions, carrots and celery included. It used to be a treat my dad would save just for me (the veggie lover) but now my sister and a few others love it too. Of course there are breads and rolls. We don't do appetizers -- it's just too much food. We do start with bloody marys in the morning as I help sister prep and cook.. then move on to cocktails or champagne by afternoon when guests start arriving. There are always MANY pies. I very much dislike pumpkin pie and rarely have room or desire for dessert but the selection is mind numbing. Always a peanut butter pie and usually a couple of apple pies, blueberry, raspberry .. I like a pumpkin roll but don't make one every year. A very traditional, not-so-fancy meal. If I could change it at all ... it wouldn't be much. I'd make a more interesting and flavorful stuffing and add something with wild rice. I'd love a soup too but logistically, it wouldn't work well. PS. It is getting harder and harder to get the onions for the creamed onions. We have tried fresh pearl onions, frozen but the absolute best are Aunt Nellie's Holland-Style onions in a jar. I just ordered 6 jars! I don't know if the recipe is swedish or ukraine (i should research it) but it is from that side of the family. Dad loved them and some of the rest of us like them-- but they are a prized leftover because they are great to add to soups....See Morekathyg_in_mi
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