Can talking about something make it worse? Nyquil Chicken
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Newbie Here: Can We Talk About Raised Bed Planters?
Comments (5)Hi Lynn, love your adobe look walls in the front and your view in the back is wonderful. I'm glad you plan on preserving your view in the back and think it's great that you're thinking of water conservation. Since you're close to Santa Fe I hope you've been to High Country Gardens/Santa Fe greenhouse. I've been buying plants mail order from them for fifteen years and I understand they have some great waterwise landscaping at thier store in Santa Fe. In this month(Sept.) issue of Sunset magazine there is a Santa Fe landscape with adobe walls and a planter against the wall like what you are talking about. It does have a lot of plants in the ground also but it is a great backyard landscape by Wilder Landscaping. Your idea of all raised planters sounds very attractive and ambitious. I know you where conscerned about the heat situation with all that masonry. All your walls would act as a heat sink collecting the warmth during the day and then radiating it out at night. You would have cooler temperatures in the mornings from the walls and warmer temperatures at night. About the planters using less water I can't get around this idea. Planters because they are exposed to the hot summer air on the sides as well as from overhead actually heat up the soil more than in ground plantings. This makes them use more water not less. Of course you are talking about other issues too such as ease of planting and not having to deal with your rocky soil. Mulch is a great way to help keep soil cooler and use less water, rock mulch for more deserty type plants and organic mulch for others. And your shade trees will really cool things off for you too. If you use plants well adapted to your area you could really keep your water use down and not have to feel like you need all the planters....See MoreCan we please talk about groundcover?
Comments (42)Although a lot of the plants mentioned come under the heading of groundcover (covers the ground), to me the definition of groundcover means plant it and let it go with no maintenance. Plants like geraniums, dianthus, bleeding heart, and other similar ones mentioned require some maintenance. After the first blooms of geraniums if the foliage is ratty, I cut it down to generate fresh growth. I think of that type of plant as "front of the border" or "edger". If I had a large swath of "groundcover" on a bank for example, I would not want the huge job of deadheading it, let alone, cutting it back. Full fledged "groundcover" should not require deadheading. Well, on 2nd thought, I do deadhead my ajuga, only because it is in a small well contained patch between the patio and garage door and is very visible. I have a hill covered with wintercreeper amongs trees and shrubs. It is pretty large. zero maintenance is the only realistic possibility (unless one can hire gardeners to do huge tasks!! LOL). I guess the type of groundcover to use is affected by the amount of ground it needs to cover. I thought of another "groundcover" that is actually a shrub. Russian Cypress. Microbiota decussata. A nice alternative to junipers, the classic groundcover, but unlike junipers, RC can take some shade. not green in winter... bronze/grey. I have a few scattered about and they add nice texture to mixed beds. Not really appropriate for exclusively perennial beds. I think they can get as wide as 8' or so. Mine are about 4' wide after 3 years....See MoreWhile I’m at it, can we talk about cast iron frying pans?
Comments (63)We do the majority of our cooking in cast iron. We have 2 pans that were my husband’s grandmother’s. And 2 newer pieces we bought. My husband is a freak about them. The newer ones we seasoned when we first got them. Vegetable oil or canola oil and bake in the oven. Then use a lot! I have the lodge scrapers and use those and super hot water to clean. No soap. Maybe once in a while if I feel like it really needs a cleaning. When I do that I tell my husband because he will dry it and then wipe it down with some oil, his favorite now is coconut. My son and daughter are already making noises about who inherits what pan lol....See MoreCan we talk about binders and fillers?
Comments (28)The binder is supposed to keep them together in flipping. If you can see, feel or taste the binder, there's too much. One reason why people make crab cakes with little stands of crab you can't really sink your teeth into is that there's a lot of that stuff when you break down a crab, and it's perfectly good, tasty crab meat, but inelegant to eat or serve. There's only so much bisque or chowder to put it in, That leaves ”salad” (mayo and crunchies), salad (greens+), ”crab butter” on toast, and crab cakes. Being a bit facetious, but crab cakes is the big winner in the what's for dinner category. And the kicker is it's a lot easier to bind if you have the objectionably small scraps. Of course, you can also make your big lumps into little scraps by over handling. :) I've had professionally made, big crab cakes with large pieces of crab, crusted like a croquette, but thickly, and presumably deep fried. They're beautifully shaped and uniform, as much as handmade food can be, and fall apart once they're opened. I presume the binder was mostly that thick crust, possibly because binding the big lumps without using too much glue and paste, is really hard! I looked around a little and found a similar thread in a chef's forum. Nothing said that hasn't been said here, leaning to more egg/mayo, less crumbs. Two novel binders: Raw shrimp (much less expensive than crab), in the FP (eggwhite optional) and processed into glue (that's all protein). The other was rice krispies soaked in milk then the liquid squeezed out, leaving paste. This last was considered the best by the poster but “Toasted rice cereal (rice, sugar, salt, malt flavor), corn syrup, fructose, vegetable oil (soybean and palm oil with TBHQ for freshness), sugar, corn syrup solids. Contains 2% or less of vegetable glycerin, dextrose, gelatin, natural and artificial flavors (contains milk), salt, DATEM, acetylated monoglycerides, soy lecithin, BHT for freshness.”...See Morearcy_gw
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