Milkman powdered milk is coming back!
jenn
12 years ago
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grainlady_ks
12 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years agoRelated Discussions
Have your 'newer, colored' echinacea come back this year?
Comments (24)I put in mail order Fragrant Angel and After Midnight around May 19th. Both have stems that can't hold the tallest flower so first flowers on both didn't bloom. Were planted with Bonide transplant shock solution dosed twice at 7 day intervals. Ten days later lightly fed with dry organic watered in well. Have kept them watered since but not doing well. Found white powdery glop on stem and leaf juncture below tallest flower on After Midnight. That was same stem where last tallest flower keeled over and died at stem bend. Cut off entire stem down to base of plant. Fragrant Angel has same problem holding unopened flower on weak main stem. Since they're right next to each other maybe there's something in my amended clay soil that's doing them in. Two Liatris Ligulistylis from same mail order place developed black spot day after I got them. Was told by vendor to either spray with chemical or with nonfat milk/water solution and/or vinegar/water solution. I went the chemical route but one was yanked today since roots were dead. Second one looks like it's going same route. Found nursery about 40 minutes from here that carries Ligulistylis so I'll hike out there next week and get two more. These Liatris were behind the two echinacea that aren't doing well. Don't know if that's coincidence or not. Seems whatever deer/rabbits/groundhogs/moles don't eat above or below ground is either being overtaken by hungry bugs/insects or spots/powder. Thought I was at least "safe" with Blue Globe Thistle. Someone ate all the nice new growth of middle leaves out of 3 plants. What a bummer of a first attempt at gardening. Gardeners must have a higher level of tolerance for "nature" than I seem to have! On the bright side the Echinacea Kim's Knee High in the front garden is full of blooms. Someone ate the first two but must not have noticed the 11 new blooms. I suspect the part sun position of the two echinaceas that aren't faring well could be a big part of the problem. Write ups on both say they can take part sun but doesn't seem to be the case. Don't have any sunnier places on father's property to relocate them and other things in back of butterfly garden that I think need more sun. Just one tree would have to be felled and a second pruned a little to give me the sun those plants need. Unfortunately, it's a perfectly healthy tree and doesn't seem right to cut down a healthy tree. I'd do it in a flash, though, if my father agreed. His fig tree doesn't produce ripened fruit because of shade from same tree so maybe there's a chance....See MoreCan I regrigerate whole cream powered milk?
Comments (10)Teresa and Strawberryhill - thanks for the lovely welcome! Yes, I am from Israel, where falafel is the most popular street food. So popular it is that other foods keep finding their way into the pita, including some unlikely ones such as the Wiener schnitzel (though admittedly in its cheap form made from chicken breast). I'm attaching a link to The Hummus Blog - a delightful and amusing site with recipes for both falafel and hummus (two great ways to consume chickpeas). I certainly remember the hilarious Worst Dish thread. My own worst dish was the spinach patties I made when I was 14. The spinach leaves were so fresh, so green, so clean, so NATURAL, that it didn't even occur to me they should be swished in a bowl of water and rinsed. Throughout the magical process of cooking, my little sister hung round and watched me with the utmost admiration, so I rewarded her with the very first patty to come out of the frying pan. She took a bite and spat it out, complaining it was full of sand. I tried a patty myself and realized she was right, upon which I stared very hard into her eyes(she's one of the most suggestible people I know) and told her chickens routinely swallow tiny little stones to improve their digestion, so a few grains of sand couldn't do her any harm and might even do her good. Then I offered her a fresh patty and she took another bite, spat it out, turned round and fled the kitchen (though she did slink back for bread and marge as I was scraping the mess into the bin). Here is a link that might be useful: The Hummus Blog...See MoreMilk in Bags
Comments (56)The square cartons, just shy of or just over 3", that our milk comes in are flat cardboard base ... but they are coated with some kind of plastic, for those of you that don't like plastic. Plus ... what are almost all of your jugs made of? The 2-litre cartons usually cost about 3/4 of the price of the 4-litre bags. And, Cynic ... yes, a Canadian gallon is heavier (larger, too). We used to say that 4 Imperial gal. of gas were about equivalent to 5 gal. U.S. (wine measure, I think it was called). It takes about 3.85 litres of milk (or anything else, for that matter) to equal 1 gal. U.S. ... but about 4.55 of those same litres to make 1 gal. cdn. But we buy gas in litres, also. The larger bags that hold the three smaller bags (that aren't pigmented) have a pigment that will reduce the amount of light that gets to the milk. Having found that, exccept in some parts of winter, milk that sits in the sunlight for any length of time soon gets rather distasteful, I long ago decided not to treat it like that. The closer of the large bag is a small square of rather rigid plastic with a hole in the middle that's partially open to one side ... like the closers on a bread bag, but heavier: much less finagling than using twist ties. ole joyful...See MoreUsing water instead of milk in bread recipe
Comments (5)Lars -- I have two Pullman pans and I used any number of enriched bread recipes in them as long as I weighed the amount of dough I put in the pans to equal the amount suitable for each loaf. The small pan I have is designed to make about a 1-pound loaf (a recipe calling for about 3-3-1/4 c. of flour) and the large Pullman pan is designed to make about a 2-pound loaf (or a recipe calling for about 4-5 cups of flour), so follow the amount of flour and weight of the dough, and you should be fine. The bread made in a Pullman pan is intended to have a very close-grained texture so you can easily slice it into thin slices, so enriching ingredients like milk and butter work well. Recipes that include potato or potato water will also work in a Pullman pan if you want to reduce the amount of milk. I even used 100% white whole wheat flour breads in them. By baking 100% whole wheat bread in a Pullman pan, the loaf is not very dark due to using white wheat flour, and the shape of the loaf was a way to "trick" people into not realizing it was a loaf of homemade bread. And yes, there are people who think homemade bread is "icky". I often made a large Pullman pan loaf when we had weekend guests. I went many years without purchasing commercial loaves of bread thanks to my Pullman pans. I wouldn't increase the amount of yeast just because you are using whole wheat flour. Don't go by the amount of time the loaf needs to rise before placing the lid on it in the recipe, set a timer for 10-minutes or so less than the time suggested for placing the lid on and check the dough at that time to see when it reaches just below the lip of the pan. Dough will raise according to the moisture in the loaf, the age of the yeast, and the ambient temperature and moisture level - it can't tell time - EVER! You really need to stay on top of this time in the developing loaf - so check early and often, especially if you add more yeast. And be sure to initially form a flat dough log so it will eventually fill the pan nicely as a flat, not domed, loaf. King Arthur TIP: If you make a point to remember which way the lid slides on and off before you put the pan in the oven, you'll save yourself some aggravation of tugging the hot lid the wrong way when it's ready to come off). Hope that helps you out.... :-) -Grainlady...See MoreLars
9 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years agoshambo
9 years agolast modified: 9 years agodonna_loomis
9 years agolast modified: 9 years ago
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