Has anybody else ever had this to happen?
Judith
19 years ago
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tjerin
15 years agobdonaldson50_juno_com
14 years agoRelated Discussions
Has anybody else seen purple dragonflies?
Comments (16)I've had red, blue, gold dragonflies at, our creek in the country, near Marble Falls, Texas. I just saw a purple dragonfly at our creek, late this morning. It was so beautiful....I wished I had my camera but I didn't take it with me. I'll try to take a pic if it's still there...this afternoon!...See MoreHas anyone else had this happen before?
Comments (7)They look really good!!!! I just started trying to root roses a couple of years ago and I'm still trying to perfect my method. Out of curiosity, how long have them been in their pots? Tammy...See MoreAnybody here ever had the Camden Deli's chowder?
Comments (16)mudlady... you might give this a try. Jasper White makes the best chowder I have ever tasted and following this method it is easily reproduced at home. NEW ENGLAND FISH CHOWDER by Jasper White To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep flavors, luxurious texture, and generous chunks of fish, onion, and potato. New England Fish Chowder is easy to make, uses simple ingredients, and doesn’2equire you to be fussy or exact. After making this chowder a few times, you will begin to understand the Zen of chowder. 4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 2 tablespoons unsalted butter 2 medium onions (14 ounces), cut into 3/4-inch dice 6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon) 2 dried bay leaves 2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick 5 cups Strong Fish Stock, Traditional Fish Stock, Chicken Stock, or water (as a last resort) Kosher or sea salt and freshly ground black pepper 3 pounds skinless haddock or cod fillets, preferably over 1 inch thick, pinbones removed 1 1/2 cups heavy cream (or up to 2 cups if desired) For garnish 2 tablespoons chopped fresh Italian parsley 2 tablespoons minced fresh chives 1. Heat a 4- to 6-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. 2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned. 3. Add the potatoes and stock. If the stock doesn’#over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’4hickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). 4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld. 5. When ready to serve, reheat the chowder over low heat; don’,et it boil. Warm the cracklings in a low oven (200 °F) for a few minutes. 6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives....See MoreHas anyone ever had this happen to their Kalanchoe Tubiflora before?
Comments (8)I think this is just natural for this species, once they get a certain size, I believe they are trying to deposit all those babies in the soil. I've grown lots of these plants in full sun all day and they all seem to do it and you can't fight it, I've tried.... You might have some luck cutting the droopy stems off to encourage branching, and stick the cutting in the pot....See Morecgregore_hotmail_com
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