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- Description: Christian Louboutin | red bottom shoes on sale : New Products - Christian Louboutin, Christian Louboutin Shoes, Red Botoom Shoes
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- Created On: Aug 20, 2012
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User Comments:
1. | Jul 7, 2013
I had a topsy turvy tomato (with a nice bush veriaty of tomato) growing, but I'm too short to reach the wooden beam above my porch, so I hung it from a Comand hook on my houter wall.. The hook broke and my plant was killed int he fall . Planter is fine though, I wanna try again, but maybe a neighbor can help me get the proper hook up in the beam.
2. | May 31, 2013
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3. | May 31, 2013
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4. | May 26, 2013
Seeing your image of the cosmos made me rezliae I didn't plant any yet this year how did that happen? I need to go see if I have seed in my box or if I need to get some when I am out later. What would summer be without some happy colorful cosmos?Enjoyed seeing your garden this week.
5. | May 24, 2013
Great question, Deb! There are a few tiigmrnms I would avoid in stock, and they're all for different reasons (you're correct that bitterness is one). Here goes! Avoid anything in the cabbage family (broccoli, cauliflower, brussel sprouts) these fellows tend to get bitter when boiled. Cabbage tiigmrnms are better used raw or roasted (roasting gives them a very pleasant sweet-roasty flavor). Root vegetables: I avoid beets because of their overwhelming color and radishes because of their overwhelming flavor, anything else that is a root is pretty much fair game. Strongly flavored herbs can be overwhelming (think rosemary, oregano, sage and their relatives). Trimmings from these herbs can be used to add a distinct herbal flavor(if that's what you want), but wait until your boiling is done and add the herb scraps to infuse for a few minutes. Also avoid peels from any above-ground veggies like squash, cucumbers and eggplant. The skin of these vegetables (well, fruit but that's a whole different discussion) can be bitter, but more importantly they don't have much positive flavor to contribute. If you scrape the seeds and pulp out of your squash or cucumbers, though, those tasty scraps can definitely be added to your broth mix.
6. | May 24, 2013
Great question, Deb! There are a few tiigmrnms I would avoid in stock, and they're all for different reasons (you're correct that bitterness is one). Here goes! Avoid anything in the cabbage family (broccoli, cauliflower, brussel sprouts) these fellows tend to get bitter when boiled. Cabbage tiigmrnms are better used raw or roasted (roasting gives them a very pleasant sweet-roasty flavor). Root vegetables: I avoid beets because of their overwhelming color and radishes because of their overwhelming flavor, anything else that is a root is pretty much fair game. Strongly flavored herbs can be overwhelming (think rosemary, oregano, sage and their relatives). Trimmings from these herbs can be used to add a distinct herbal flavor(if that's what you want), but wait until your boiling is done and add the herb scraps to infuse for a few minutes. Also avoid peels from any above-ground veggies like squash, cucumbers and eggplant. The skin of these vegetables (well, fruit but that's a whole different discussion) can be bitter, but more importantly they don't have much positive flavor to contribute. If you scrape the seeds and pulp out of your squash or cucumbers, though, those tasty scraps can definitely be added to your broth mix.
7. | May 22, 2013
I will be putting this dazzling ingisht to good use in no time.