I am having horrible doubts about this (again)
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Am I a horrible gardner b/c the blooms fell off?
Comments (3)Hi, pink. Tell them only plastic orchids don't drop the flowers when they're thru blooming. The best advice I can give you, if you really want to learn to grow orchids, is to buy a good beginners book like Ortho's All About Orchids....See MoreR U Canning Anything? I Am Staying Busy in this Horrible Heat (3
Comments (43)In the last few years I've mostly been making jams and jellies, Ana's raspberry vinegar and Annie's strawberry rhubarb jelly are a couple of my favorites. I'm definitely going to try Natals Berry Berry Hot Pepper Jelly, it looks soooooo good. I freeze more than I can nowadays, always used a water bath when I did can so that limited what I could put up. I used to do a lot of peaches, pears, cherries and plums, they taste way better than what you can buy, especially peaches. We've got a propane burner (for want of a better name) which we take out and fire up outside either in the courtyard or lathhouse where it's cool and do any water bath canning there, no need to steam up the kitchen. Annette...See MoreI thought I had it figured out but now I am doubting myself.
Comments (7)Thanks everyone for your input! I like the idea of adding in a color or two into each of the rooms to give them some interest. Because I consider decorating my house kind of a hobby of mine, I want that to be reflected in the actual decor. I don't want people to walk in and say of course her rooms are put together, she only used one color. Does that make any sense? Perhaps I care too much what other people MIGHT think when they come into my home. My husband and my little girl feel at home, thats what matters! But just so you get a better idea of what I am talking about, I will post some pictures after I am feeling better. I have the flu right now and the house doesn't look quite photo-ready!!...See MoreI thought I knew about powdered milk, now I have to think again..
Comments (4)Instant milk powder is a larger grain because it's puffed-up with air and is designed to be reconstituted in cold water - hence the INSTANT aspect. Non-instant requires warm/hot water to reconstitute. As Linda pointed out, that was the cause of your mixing problems. If a recipe calls for NON-instant powdered milk and all you have is INSTANT, you need to run the dry instant powder through a blender or food processor to make a fine powder BEFORE you measure it for a substitute for non-instant. There is just too much air in instant milk to use measure-for-measure for non-instant. Important to note... Because of so much air in instant dry milk, you may need as much as 50% more to equal the same amount as non-instant. So choose carefully and figure the amount of reconstituted milk each brand makes. It takes more instant milk than non-instant to make the same amount of milk. In my long history of using dry milk products exclusively (over 28-years) instant non-fat dry milk is rarely a bargain over non-instant because they never make as much reconstituted milk. Brands vary in taste, texture and what works in certain recipes the best, and because of that I keep 5 brands of dry milk and whey-based milk substitutes in storage (instant and non-instant). One brand of instant non-fat dry milk powder has nearly half the weight in a #10 can, and another 2/3 as much as my non-instant whey-based milk substitutes - so you nearly always get half as many servings with instant dry milk products than non-instant. If you are using powdered milk products with young children, you will want to include some dry whole milk products since children require the additional fat for brain development. -Grainlady...See MoreRelated Professionals
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