S.O.S.- Help Me Save This Hot Pool Mess!
Merris Delane
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help me save my Meyer lemon
Comments (15)Hello, if I may? I suspect you are oeverwatering your plants since you said that the sun hasn't been out to much lately, and it is planted in such a big pot, that teh foliage is just about gone, and that you use your finger method that will never reach to the bottom root zone of your tree. As Al suggested, the dowel method is a much safer way to check for moisture than the finger for this reason. If it is being weakend by poor cultural habits, then the next worst thing is how attractive it looks and tastes in such a weaken state to several pests. I would use a magnfying glass and check for mites for sure, since not only over watering can cause severe leaf loss, but so too those buggers and possibly mealy at the same time. Is there any way you can take a picture of that plant and teh white fuzzy pest? What kind of mix are you using that allows you to water that much almost every week, especially this time of the year? Also because your tree is defoliating, I can't even see how it can take up water that quick in such a short amount of time. If it is planted in a bagged mix, in a container that size, I would think more than a week to dry out, no? It sounds like a circle of issues all tied together and one needs to be adressed asap with the other root problems to follow. As for insectical sops, well those never worked for me. Also you should be able to get all surfaces, now that you said that your tree is practically defoliated. Maybe a good horticultural oil or kneem? I hope all works well for you. "Al" is certainly the one to work with along with a few others when it comes to trees. He has saved me a many trees and I have learned so much from him.;-) Mike...See MoreHELP!!! My Hot sauce is to hot. What to do?
Comments (20)There is a Carolina Cayenne listed above(developed in the U.S.A. 100,000-125,000)that gets in the range the add says. When I grew it ,it was hotter than regular Cayenne but I only grew it once. There are probably tons of hybrids/developed cayenne types out there that are in all different heat ranges. I was refering to Cayenne in general. Maybe it was my growing conditions but in general , I don't think Cayenne peppers pack that much heat. I haven't grown them in a while. I use mostly C.Chinense,Baccatums and Pubescens for my powders and rubs heat. Annuums I use mostly for flavor.Especially Chile Negro , Poblano and Cascabel. For short intense bursts of heat a lot of the Frutescens do the trick. I grow a lot of Pubescens too. They'll fool you though. They have all 3 kinds of Caspaicin in them so they feel hotter than they are. They hit up all the receptors in your mouth. I'm more into using several types of peppers to blend together to get the taste and heat i want. I'm growing several strains of 7 Pot,Trinidad Scorpion ,Nagas and Bhuts this year with a couple seasoning type peppers to mellow them out. I guess if the growers are using a similar strain to the Carolina Cayenne type for their powder it could reach up to 125,000 units. I've just never had a Cayenne that I thaught was anything to write home about as far as heat goes. I did like yellow Cayenne better than the other ones for taste when I grew them a few years back. I've grown several different ones.Regular assorted Cayennes,Long Slim,Long red,Yellow,Carolina,Thomas Jefferson,African,Purple,Super,Orange,Golden,Turkish,Picante,Portugal,Processing and sweet....See MoreS.O.S How do I do thanksgiving?
Comments (34)If you do have it, the cooking is easy. One or two days before 1. Set the table the day before. Get all serving pieces and utensils ready, for each dish. Put them out. Napkins, glasses, stemware and decor if applicable, daughter's stuff. salt/pepper/condiments. Guests won't feel deprived if they dont have pickles(unless it's that strange person....) 2. Clear an area to serve dessert, even if plating in the kitchen. Keep dessert area near the coffee/tea area. Serving pieces and plates ready. Have coffee/tea making stuff ready, near the dessert area. Have sugar and creamer bowls ready for service. Use lemons? have a plate/knife, have it out. Dessert teaspoons/forks? put them out here. 3. Disposables are fine in my book. Fifty years ago I used sterling, china and crystal. Then silverplate. Then various potteries and stoneware with stainless utensils. Wood, chrome, stainless, etc serving pieces. Now I use disposables for appet and desserts, and I don't give a hoot. (70 yrs old now) And I love tablescaping. I have a ton of stuff. Very personal here. If you only have energy or desire for disposables, don't be affected by critical snobs. I love good stuff, but I love good people more-and I surely care more about the people. 4. I roast a turkey breast and dark meat pieces. Everyone's favorites. Use the time guides on the packaged turkey and/or in reliable books or reliable on line sources. 5. I don't stuff the turkey anymore but do stuffing in a casserole/or baking pan. No toxins from turkey juices-which can be simulated, taste-wise, by butter, stock, water and spices. Not the toxins! Packaged stuffing stuff is great. If you add celery/onions/nuts/family faves/ cut the celery/onions, etc the day before-which is two days before tg? Wrap in cheap fold over sandwich bags, double wrapped to contain smells. The single most important roadblock to a successful tg day, is an inadequately defrosted turkey. This has been mentioned often before. Depending on size, at least, three,four or five days of defrosting. You can't do anything with a partially frozen turkey. Keep it simple, less sides. Not 4 cranberry recipes to keep everyone happy. Guests will love 7 starches, but will respect 3 plant dishes. What do you want, love or respect. Well, that's pretty drastic, No, hunnybun, no need to choose between love and respect. I am getting crazed. To be continued....See MoreHow to cook s-o-s?
Comments (35)Funny how everyone has a different recipe..must be where we are from! I'm from the midwest and grew up with SOS made with dried beef in the little jars. I also soak it with water to remove some of the salt. I don't have a recipe either but heres what I do... Melt 1 stick of margarine, tear up beef and stir in the melted margarine, sprinkle flour over beef, just enough to make it pastey, add a little onion, then pour milk in the pan, stirring til gravylike, adding more milk as needed. Then I slice up hard boiled eggs, maybe 4, stir into gravy and a bit before serving, I add some Velveeta cheese. My family will not eat it with out the cheese! I always serve it over toast, but have served it with chow mein noodles! MMMMMM good!...See MoreMerris Delane
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