Honestly, I have no idea how to do that - only option I see is "image link". It is a Christian herbalist group... a bit different from what we usually discuss here at Permies. I doubt most folks would be interested, and I probably shouldn't have posted, for modesty's sake alone. But, there is no delete option on Permies... so I guess it stands It was nice to be included and mentioned though
On a computer, there’s a print screen key after pressed, you can you can paste it to a word document then cut and paste into a post here. If you are on a tablet or phone, pressing the home key and the side key simultaneously takes a screen shot. Sorry am not near a computer to give you more comprehensive instructions. There are also free apps that you can download - search for “apps to copy screen displays”
A small country indeed, Ben gave me a bag of experimental biochar he made using spent grape seed pips in exchange for some stropharia rugosoannulata that he used to make a slurry to innoculent wood chips in the Hawea food forest.
Another one of the apple varieties mentioned in the Heritage food crops article is Hetlina that was available at Ben’s budding workshop. Unfortunately, although my graft took, a possum attacked the tree and chewed off the branch😔
would love to trade some of your Monty’s surprise for scions from our community garden orchard, have nine or ten apples from the SCES collection as well as a few peaches, apricots, plums of which several are stone grown from local trees - white free stone peach from Hawea via Ben Elms aka Dr Compost who demonstrated t budding at a workshop at the gardens, a Gibbston black boy peach aka blood peach, peche de vigne, Christmas plum, Roxburgh apricots, golden queen etc.
There is a pet cat in our town that regularly visits a local supermarket and helps himself to cat food from the shelves. He has his own fb page https://www.facebook.com/100015751752345/videos/442676419600746/ where people post photos and videos of his antics. He wanders into people's homes and tries to steal other cats' food and is a real character
Kevin Wilson wrote: The only thing I've ever used parchment paper for is lining fruit cake pans and making meringues, and I've switched the meringues to the dehydrator instead of the oven so use the fruit leather sheets for those.
I would never have thought to cook meringues in the dehydrator, makes perfect sense though. What temperature do you use and for how long? Have you tried baking a pavlova in the dehydrator? Would love to see a photo of your next batch of dehydrator meringues.
i bake with silicone mats that are designed for use on the bbq. Some are so large that they have to be cut in half to fit the various baking trays that we have. They get washed in hot soapy water, scrubbed if necessary and wiped with a tea towel before rolling up and storing in the drawer. Fortunately have never encountered any mould issues nor residual food or grease smells.
Living in NZ we are in the enviable position of being able to lead normal lives. That’s not to say that the economy hasn’t taken a huge beating. It will be good to be able to travel abroad and return to the country without having to go into quarantine for two weeks.
We only have four chickens and a banty rooster. Two blue orpingtons and two hylines that have been nicknamed little and big red. Can't tell apart the two orpingtons which is just as well because one is a freeloader, she's only just a year old and lays shell less or soft shelled eggs a couple of times a week. So long as she's healthy, we will let her get away with this as they are so cute and good natured.
They live in a caged area where their coop is and every morning, I let them out for 1/2 hour to wander about a fenced area while I walk the dog (the chickens are kept away from home in a community garden). We usually get three or four eggs every day. However, for the last couple of weeks, there's only been one or two eggs in the morning. It's summer in the southern hemisphere and I thought that due to the warmer weather, one of the hylines wasn't laying or perhaps she was laying later in the day and someone else was collecting the afternoon egg.
This morning, when I returned from the walk, little red was missing. Looked all around the grass and under the cabbages where she's hidden her eggs before several months ago and still no sign of her. Called again and she finally scurried out from under some long grass. Checked where she'd been hiding and found a clutch of 10 eggs that the little tart had hidden.
So much for hylines supposedly not being as broody.
Felt really guilty taking them and definitely will be cutting back all the grass this weekend.
A number of years ago, I made enquiries about growing jujube in Queenstown 45S 168E and I was given the following advice from someone who had grown them in Europe.
Cold is not a issue with Ziziphus jujuba. My one had tolerated -18°C for some days in a row in a quit young state without any damage!
The issue with Ziziphus jujuba is that you need a lot of heat degrees to get ripe fruits.
There is unfortunately no exact heat degrees specification in the scientific literature.
My guess is that they need at last 2000°C in the growing season to get fruits ripe.
That means for Central Otago (approx. average 1100°C) that you need a extra high quality sun trap or better a green house to grow them. My friends in the EU grow them in green houses to get the needed head degrees.
May Lotito wrote:Last few days I experimented with sewing furs. I restored one thrift store found fur coat, patching a big hole and replaced pockets and lining. Mostly done with hand sewing and the result was quite satisfying. I feel the coat is too dressy for grocery shopping but it is nice to wear when I feed chickens in the morning
I would love to see a photo of you wearing your fur coat feeding the chickens🥰 it may become another classic image like the photo of the late Duchess of Devonshire feeding her chickens in her red satin Balmain ball gown
Heather Olivia wrote:The foil trick does work, but I always struggle trying to crimp the little pieces onto the edge. If it's later in the baking, it's near impossible due to risk of burning fingers and half the time they fall off anyway (the foil bits, not the fingers), leaving a still burnt crust.
I use a foil strip around the lid of a cast iron dutch oven to improve the seal and the foil strip is kept and re -used. I double or triple fold the strip to make it sturdy enough for multiple uses and if the width isn't long enough, overlap the pieces before I fold and shape them to the circumference of the pot lid. This could be used on your pies and slipped around the edge of the pie crust once it's brown enough. The point of the V fold would be at the outer edge of the pie and the ends tuck into each other so need to crimp the foil. Hope that this makes sense. If not, I can post a photo when I get home later.
Phil Stevens wrote:Can't put my finger on the difference. Maybe it's something like the way certain people abhor cilantro.
English marmite is saltier, has a runnier consistency and none of the sweetness of NZ marmite which also has a more solid consistency. I haven’t eaten Vegemite for years so can’t compare the three. Theresa, when I first moved abroad my family use to send me care packages with jars of NZ marmite which my husband refused to eat so I relented and ate the British version. I have also developed a taste for Branston pickle which no matter how hard I try, I have never been able to replicate so we buy it.
Nick Kitchener wrote:"This is almost exactly what was done..."
They went the extra mile and stocked the shelters with marmite
Aussies eat Vegemite, Kiwis and Brits eat Marmite although the Kiwi version is closer to the Australian Vegemite😋 despite being born and raised in NZ, 33 years of marriage to a Brit means that we eat English marmite in our household although they aren’t allowed to call it marmite, instead it is sold as mymate.