Want to try to help with my eyelid annoyance?
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Just wanted to share my try at growing Aloe from seeds
Comments (18)You know, I think it was Nil who convinced me to add more pumice/perlite to my Aloe sowing mix. Seeing his results in pure pumice gave me confidence to use a lot more grit in the mix and I've been very happy with that. I can't manage pure pumice or even too gritty of a mix because I like to be able to take a day off sometimes or forget about watering a pot for a few days. I think it's all about finding the balance that works for your conditions/practices. About the "x"... I only put it in quotations to separate it from my sentence. It can just be an x.... (Aloe 'Fang' x). If you knew the other parent, you could add that name after the x. Yes, you should use the x when talking about them. Specifically the x means "crossed with", if you were going to say it out loud. Yes, you should probably do a liquid fert. I don't think the green balls are doing much for you. To get the most bang for my buck, I use a straight 20-20-20 water soluble fert in a 10% dilution. That means I only use 10% of the recommended ratio, making my fert 2-2-2. I have mine mixed up in a spray bottle at 4x strength so that all I have to do is squirt a little into each watering can. 4 squirts = 10%, 5 squirts = 12.5%, 6 squirts = 15%... (all very specific to my equipment) It took some careful math to set it up but I wrote down my formula and now it's very easy. Alright, good luck! PS, my name is Ryan but that's leaked information:)...See Morewant to try my hand at grafting hibiscus...
Comments (1)Hi Fern I use Psyche. It's the most cold tolerant of any garden variety I have ever grown. I have 20 or so in one gallon containers. Have something you would trade for one or two? randy...See MoreWant to try my hand at Eggplant Parmigian...
Comments (23)This recipe from Epicurious was outstanding. It's for a grilled eggplant parmigiana sub (really good bread makes a huge difference - I had fresh ciabatti rolls from a local bakery - when I bought bread from Trader Joe's it was good, but not as special). What I loved was that the eggplant was grilled - after brushing with olive oil - so it really cuts down on the oil, but didn't sacrifice in taste. It took some time and a number of steps (esp. to make the sauce by reducing actual tomatoes) - and seemed to my family to be a ridiculous amount of work for a sub - until they ate it. And even my daughter who doesn't like anything I make said, "that's pretty darned..delicious.) Here's the recipe: Grilled Eggplant Parmigiana Heros Gourmet : September 2009 by Ian Knauer This bravura sandwich stimulates all the senses. Grilling eggplant instead of frying it adds lightness and smoky complexity. Yield: Makes 4 sandwiches Active Time: 1 hr Total Time: 1 3/4 hr ingredients For tomato sauce: 1 1/2 pounds tomatoes, chopped 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 5 garlic cloves, chopped 1/4 teaspoon hot red pepper flakes 1/3 cup grated Parmigiano-Reggiano For eggplant heros: 4 (6-inch) hero or hoagie rolls, split 1/4 cup extra-virgin olive oil, divided 2 (1-pound) eggplants 1/2 pound thinly sliced provolone or fresh mozzarella, divided 1 cup basil leaves, chopped preparation Make tomato sauce: Pur�e tomatoes in a blender until very smooth. Heat oil in a 3-to 4-quart heavy saucepan over medium-high heat until it shimmers. Saut� onion and garlic with red pepper flakes until golden, about 4 minutes. Add tomato pur�e, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Remove from heat and stir in cheese. Make sandwiches: Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Brush cut side of rolls with 1 tablespoon oil total. Cut eggplants crosswise into 1/2-inch-thick slices. Brush both sides of slices with remaining 3 tablespoons oil and season with 1/2 teaspoon salt. Oil grill rack, then grill eggplant (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 6 to 8 minutes. Top eggplant (still on grill) evenly with half of sliced cheese, then grill, covered, until cheese begins to melt, about 30 seconds. Transfer eggplant with spatula to a large tray. Grill rolls (cut side only) until grill marks appear, about 1 minute, and transfer to tray. Transfer grilled rolls to 4 plates and spoon about 3 tablespoons tomato sauce onto each bottom piece. Top with eggplant, making 2 layers. Add remaining sauce, then top with basil and remaining cheese and close sandwiches. Read More http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Eggplant-Parmigiana-Heros-354972#ixzz1N32z9lgQ Lynn....See MoreWANTED: Help! I'm trying to start a seed-grown garden...
Comments (2)bij de KNNV kan je voor heel weinig allerlij inheemse planten zaadjes bestellen, bv via email. http://www.knnv.nl/...See More- last yearlast modified: last year
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