tom olofsson

I have been warned to avoid wild cherry wood. The smoke is toxic and can potentially contaminate the soil.

I want to grow my own berries as a "hedge" against inflation.

I started a couple of varieties of potatoes and sweet potatoes indoors. I have a ton of fruit flies. I have tried traps and vinegar in a bowl with a drop of soap to drown them. Nothing is working. Is there anything I can safely spray to knock down the population (of flies).

tom o.

Lynn, congrats on finishing your book.

tom o.

Very well done. I am not, at this time, a builder. I am an end user. I am happy to find a viable rocket mass heater that is almost plug n play. Thanks for bringing it to market.

Mark Brunnr wrote:Here's an example made from dimensional lumber which is very sturdy, with the intent of cutting a lot of smaller pieces at once. If the width is a bit less than the length you use in your stove, then you can place pieces which are 4 times that length on it, cut off a length from either end at once, then cut up through the middle and the pieces will have minimal if any pinch on the bar.

How much did it cost to build?
Oh', about a sawbuck.

paul wheaton wrote:check out this sawbuck (of sorts)

This is my favorite.

Stephen Barstow wrote:OK, the picture shows another salad which I made for the regional newspaper in June, the second picture showing all flowers and colourful leaves assembled for decorating the salad. The link is to all the plants assembled (there are over 100) and if you hover with your mouse you will see the names in Norwegian and the scientific name...

http://www.thinglink.com/scene/536181539210264576

Here's a list of ones I can see in the salad:
Lady's Mantle (Alchemilla)
Lilium monadelphum
Violas
Claytonia sibirica (Siberian spring beauty)
Dandelion
Tulip
Dame's Violet
Viviparous bistort
Scorzonera
Numerous Alliums (onions)
Aquilegia barnebyi
Bunias oreintalis (Turkish Rocket)
etc...

Your salads are beautiful. I started eating flowers as a prank at a high school dance. I tossed a couple of petals from my date's (now my wife) corsage into my mouth. I was surprised at how sweet they were. I tried some from each of the girls at our table. I found rose petals to be too bitter for my taste. Carnations are my favorite. Not likely a problem here but I caution against those with artificial colors.

I had presumed it was because the manufacturers started using corn syrup in place of sugar. I checked a jar of fruit spread which is made with sugar. It bore the same refrigeration warning. It may be that they are not using as much sugar as in the "old days" (likr the 1960s).

This discussion is super interesting to me. I am of the opinion that baking is one of those things that just happens. I do not understand the science behind it. I know that I can not do it. Finding out there is a way to short cut a key ingredient absolutely baffles me. Thanks for sharing your knowledge and experience.