I’d like to add that ponytails do better in an unglazed terracotta pot than plastic or the like. It helps them dry out. Mine also loves Jobe’s palm fertilizer sticks. ALSO they will often branch after being cut down to the trunk, mine has four big branches and looks awesome.
I'd agree with "the story of tea" by Heisses. It's very informative, well-written, and can serve as an excellent reference book. I also started with Kakuzo's "The Book of Tea" and it's very specific. I'd say save it for last!
I did a bunch of green tomatoes from our garden this year, they've been my favorite ferment so far, delicious as a tangy topper for chili and other tomato/meat dishes we've done.
So green tomatoes are good for pickling too? That's good to know, I have some sitting on my plants, but I don't think they'll have time to ripen before the first frost.
I have unglazed ones and each time I'm done with fermenting, I wash them without soap and then dry for an hour in the oven. So I'd also like to know if the hassle is worth it!!
We have a Lakeland terrier. She’s a fantastic little dog with big dog energy and attitude. She was well socialised and is now maybe a little too social 😂. She loves kids and other dogs. They have a wire coat which is different and requires at least twice a year stripping to keep at its best. She’s extremely intelligent but what comes with that is that they have a mind of their own. I don’t fully trust her off leash as she has a high prey drive so recall is out the window if she sees a squirrel etc. she will happily walk for miles or cuddle on the sofa. She’s very easy going and adaptable. Honestly, they are a fantastic yet rarer breed
I also have a Lakeland! He was somewhat crazy when he was young (which puppy isn't), but now that he's two he calmed down. He understands many commands, only sometimes chooses not to obey. He has a VERY strong hunting instinct, so recall is hard, but on the terrier scale I'd say he's a very good dog.
Awesome work! No school provided, so I will go with mine (Ikenobo Ikebana teacher). Going verbose so you can google the terms. Remember I really love it! If I didn’t, I wouldn’t take all that time typing on my phone :) good job!
I have now digested your post and I let me say again that I really appreciate your thorough feedback. I learned a lot! I'm only not sure I understand the mizugiwa - is it because the container is just a vase I found on my shelf?
many many thanks again. it makes sense. I put the tai so low because I do not own a kenzan and wanted to cover the wire that kept the flowers together, but I understand that it is a violation of aesthetic principle for some schools.
So I really like the plot and the genre, I think that the main leads are great too, but somehow the acting of the rest of the gang leaves much to be desired. It feels like they are all paper cutouts and the director forgot to work with them. It's really putting me off of the whole drama.
High quality tea - the scent is reminiscent of gyokuro, but it does not have the umami bitterness that gyokuro does. It is very light flavor, fresh and vegetal. I found descriptions of the tea as 'floral', but it does not really have the floral sweetness, much less the smell. The color is bright green and yellow - really a pleasure to look at. The taste is very even, does not vary much across brewings. For the last one I actually tried overbrewing it on purpose and it is very resistant to overbrewing! I'd say it's very forgiving for such a high quality tea.
I know that an orchid (regular phal) should get a little bit chilly to start a flower spike and flowers. I'm thinking about popping my orchid outside when the weather is about stable 50 degrees F. But what is really bothering me is that I don't know for how long it should be chilly. How long does it take an orchid to understand it's feeling cold??
That's what I do! Well, in my garage anyway so it's protected from the insanely aggressive squirrels in my yard. I just put it in there at night for about a week in the fall, then usually a spike follows.
Here to commiserate as well. Five TT openings in my field this year, managed to secure two campus visits, and zero offers. I understand the need for resilience, etc., but it doesn't change the fact that I'll be graduating without a job.
That sounds like quite an achievement though - two campus visits before even graduating. I know that it doesn't help much, but keep it up! What field are you in?
Thanks. In a non-English lit field. I know what you mean about looking on the bright side, but it's hard to do so when TT openings are so, so few in my field for any given year. It was an unexpectedly plentiful year this year and I think that's why I wanted it more.
the brand is Pordamsa, in their Roca series. I think you can find it in some stores online if you search for 'jug'. the brand caters mostly to professional chefs and this particular piece is for sauces etc.
thank you :) I mentioned it in another reply, but the fairness cup used to be originally a saucer (though never used and bought with an eye to complete this tea set).
Wow, beautiful!! Are the red ones ripened on the vine or on table? I’m going back and forth on whether to pick mine early.
On the vine. What's the difference?
what varieties they are they ? They look great.
sun gold, early girl, and beefsteak :)
Any update on this?
We had to move, so we left it for the next tenant years ago...
Did it ever bloom, do you know?
no, I doubt it. it was a lot of work to keep it alive as it was and I don't think the new tenants were all that interested in indoor gardening.
I feel personally attacked :D
I’d like to add that ponytails do better in an unglazed terracotta pot than plastic or the like. It helps them dry out. Mine also loves Jobe’s palm fertilizer sticks. ALSO they will often branch after being cut down to the trunk, mine has four big branches and looks awesome.
pics!
these basically don’t ever actually die
lol, ok, now we wait then.
Cepf nailed it. Take anything you read with big dose of cultural context and a pinch of salt.
I'd agree with "the story of tea" by Heisses. It's very informative, well-written, and can serve as an excellent reference book. I also started with Kakuzo's "The Book of Tea" and it's very specific. I'd say save it for last!
I like my Zojirushi thermos. I tried several cheaper ones before, but this one is by far the best and does keep hot for a long time.
Spike
OMG!!!
For future reference, you can tell because there is a growth beginning to rip through the sheath.
I see that now, thanks :)
I did a bunch of green tomatoes from our garden this year, they've been my favorite ferment so far, delicious as a tangy topper for chili and other tomato/meat dishes we've done.
So green tomatoes are good for pickling too? That's good to know, I have some sitting on my plants, but I don't think they'll have time to ripen before the first frost.
They are not fermented (boiling, salt and vinegar kill all fermentation bacteria), they are pickled then. Thanks for the recipe anyways.
I always get confused, thanks.
I have unglazed ones and each time I'm done with fermenting, I wash them without soap and then dry for an hour in the oven. So I'd also like to know if the hassle is worth it!!
We have a Lakeland terrier. She’s a fantastic little dog with big dog energy and attitude. She was well socialised and is now maybe a little too social 😂. She loves kids and other dogs. They have a wire coat which is different and requires at least twice a year stripping to keep at its best. She’s extremely intelligent but what comes with that is that they have a mind of their own. I don’t fully trust her off leash as she has a high prey drive so recall is out the window if she sees a squirrel etc. she will happily walk for miles or cuddle on the sofa. She’s very easy going and adaptable. Honestly, they are a fantastic yet rarer breed
I also have a Lakeland! He was somewhat crazy when he was young (which puppy isn't), but now that he's two he calmed down. He understands many commands, only sometimes chooses not to obey. He has a VERY strong hunting instinct, so recall is hard, but on the terrier scale I'd say he's a very good dog.
Love it a lot
Thank you 😊
Awesome work! No school provided, so I will go with mine (Ikenobo Ikebana teacher). Going verbose so you can google the terms. Remember I really love it! If I didn’t, I wouldn’t take all that time typing on my phone :) good job!
I have now digested your post and I let me say again that I really appreciate your thorough feedback. I learned a lot! I'm only not sure I understand the mizugiwa - is it because the container is just a vase I found on my shelf?
The Mizugiwa is the water line. Your vase doesn’t have visible water per se, but the principle still applies.
many many thanks again. it makes sense. I put the tai so low because I do not own a kenzan and wanted to cover the wire that kept the flowers together, but I understand that it is a violation of aesthetic principle for some schools.
So I really like the plot and the genre, I think that the main leads are great too, but somehow the acting of the rest of the gang leaves much to be desired. It feels like they are all paper cutouts and the director forgot to work with them. It's really putting me off of the whole drama.
thank you so much, everyone. it seems the problem was too much sun, too hot, and planted in pots. I also did not neglect them all that much, haha.
High quality tea - the scent is reminiscent of gyokuro, but it does not have the umami bitterness that gyokuro does. It is very light flavor, fresh and vegetal. I found descriptions of the tea as 'floral', but it does not really have the floral sweetness, much less the smell. The color is bright green and yellow - really a pleasure to look at. The taste is very even, does not vary much across brewings. For the last one I actually tried overbrewing it on purpose and it is very resistant to overbrewing! I'd say it's very forgiving for such a high quality tea.
Which vendor?
Adagio tea. Thoughts on that?
How do you know when to harvest shishitos? they just stay green... I'm growing them for the first time this year.
Fertilized with calmag?
Not crazy. I'll give them my egg shells too!
Not ice cold. Forgot to mention that.
Whoops.
This is absolutely not enough exercise for a young dog. He's trying to get his energy out somehow, hence the biting.
I know that an orchid (regular phal) should get a little bit chilly to start a flower spike and flowers. I'm thinking about popping my orchid outside when the weather is about stable 50 degrees F. But what is really bothering me is that I don't know for how long it should be chilly. How long does it take an orchid to understand it's feeling cold??
That's what I do! Well, in my garage anyway so it's protected from the insanely aggressive squirrels in my yard. I just put it in there at night for about a week in the fall, then usually a spike follows.
Awesome, thank you!
Here to commiserate as well. Five TT openings in my field this year, managed to secure two campus visits, and zero offers. I understand the need for resilience, etc., but it doesn't change the fact that I'll be graduating without a job.
That sounds like quite an achievement though - two campus visits before even graduating. I know that it doesn't help much, but keep it up! What field are you in?
Thanks. In a non-English lit field. I know what you mean about looking on the bright side, but it's hard to do so when TT openings are so, so few in my field for any given year. It was an unexpectedly plentiful year this year and I think that's why I wanted it more.
Oh yeah, that feels very familiar. especially about the unexpected cornucopia.
Please tell us where you got that sharing cup! It's beautiful.
the brand is Pordamsa, in their Roca series. I think you can find it in some stores online if you search for 'jug'. the brand caters mostly to professional chefs and this particular piece is for sauces etc.
Beautiful gong dao bei!
thank you :) I mentioned it in another reply, but the fairness cup used to be originally a saucer (though never used and bought with an eye to complete this tea set).