German Grits
brownthumbia
14 years ago
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teresa_nc7
14 years agoannie1992
14 years agoRelated Discussions
There was this bird in the middle of the road...
Comments (15)The critters that wind up in the middle of the road can be funny or infuriating and other times down right terrifying. We have had several strings on this forum about frog and toad crossings and many of us have had to brake a little too fast when the headlights reveal a startled deer or two. (Have you heard about the deer in Colorado that have figured out the traffic signals? I've seen them.) On the same road where I acquired Birdy I had to get out of the car and herd a gaggle of geese marching mostly down the yellow line. Hey Horton, if you were missing a squadron, at least they were on Airport Road headed for the north-south runway. Another time I wound up chasing cows wandering along the same stretch. I've often wondered if I got them in the correct barnyard. You know it's really hard rounding up cows while wearing high heels, especially when there is a bull on the other side of the barb wire. Your turn. Sandy...See MoreFAQ version 1.0
Comments (15)Up, up and not away!...See MoreFAQ Version 3.0
Comments (7)Jodik says: The coir might look dry on top, but down in the center of the pot, it could be quite moisture-laden! I have found it helpful to insert little wooden skewers carefully into the soil to about root level, and leave them there... I take them out and press them against my cheek to test for dampness... if they feel at all damp, I wait to water... but if the skewer comes out dry, it's time to water. My coir is 4" deep in a closed pot. I put the skewer to the bottom of the pot. When I take it out how many inches of bone dry top "soil" should there be before it's time to water again? Is it 1", 2" or 4"? I just went 10 days without water and only 1" of the top was dry so am I supposed to water this direct sun pot once every two weeks or so to avoid over watering, really? And how much water for my 6" closed pot? I had been watering 1 1/2 cup or so once a week and my plant was fine but I'm now worried that was too much so I'm re-evaluating. I know what conventional wisdom says (water deep, not shallow) but that advice doesn't seem to apply to my situation. Also how long should it be before I see new leaf growth in the summer time (first season outside)? My 18 month old Red Lion so far has only grown new leaves once a year. At potting and at dormancy end....See MoreGerman above ground sweet potato recipes
Comments (24)You know, I think our traditional Thanksgiving meal is about as close as we get to indigenous food, right? The wild turkeys were here when the first Puritans arrived. The native Americans were raising corn and squash and beans, I think, and sunflowers as well, which was a major vegetable protein source for them via the seeds which are easy to preserve. Cranberries are native in some parts of the country, and so is wild rice. So, all those ingredients are more or less indigenous American foods. Maybe one problem is that our nation is so large geographicaly, so we do have more regionalized "America food" depending on what foods are readily available in each region instead of a well-known "American" cuisine. For example, if you grew up in Boston, you might argue that lobster and Boston baked beans are true American cuisine, but if you grew up in Georgia or South Carolina, maybe you'd insist it was barbeque, baked beans, cornbread and grits. I was thinking about what kind of native food a forager would find growing naturally here in Oklahoma....there's wild game, of course, and wild blackberries and wild grapes here in southern OK, and some of you probably have wild huckleberries or currants in some eastern parts of the state that we don't have here. Here in southern OK, we have the wild prickley pears (you can make jelly from them) and native pecans and walnuts, and persimmons. There's also several kinds of wild plums, and you can fish in the Red River for catfish. Dorothy, I think I am going to grow peanuts next year so we can make our own peanut butter without all the additives. I remember having a Mr. Peanut machine when I was a little kid....you put the peanuts in his hat and turned the handle and got peanut butter (a peanut paste probably would be a better description). It was simple, so it seems like it'd be simple to make homemade peanut butter in the food processor or blender. Carol, I love all those old Southern Living recipe books...they are my kind of cooking! Another great cookbook full of old-style southern cooking is Fannie Flagg's Original Whistle Stop Cafe Cookbook, which came out at about the same time that her book, Fried Green Tomatoes at the Whistle Stop Cafe, was made into the movie of the same name. If my grandmother and southern aunts had written a cookbook of the foods they prepared their entire lives, it would have been very, very similar to Fannie Flagg's cookbook. Dawn...See Morelindac
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