Anne Miller

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since Mar 19, 2016
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We manage a 40 acre wildlife area of the Texas Hill Country in the Edwards Plateau at about 3030 ft above sea level. The region is notable for its karst topography and tall rugged hills of limestone. The terrain throughout the region is punctuated by a thin layer of topsoil and a large number of exposed rocks and boulders, making the region very dry and prone to flash flooding. Native vegetation in the region includes various yucca, prickly pear cactus, native grasses and wildflowers. The predominant trees in the region are Ashe Juniper, Shin Oak and Texas Live Oak. Soil is alkaline consisting of caliche and clay.
USDA Zone 8a
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Recent posts by Anne Miller

Thanks, Robert for the reply.

I looked at the box a little better and it said the rice was parboiled so I guess that is why it did not look like regular brown rice.

There are three different quinoa so I assume they are white, red, and black.  After adding the water yesterday the quinoa was a little plumper though the rice was still crunchy after the overnight soak.

I cooked it today for another 30 minutes and the quinoa looks a little more like what I remember seeing previously. The rice was almost mush.  The box said it was lemon flavor though I didn't taste lemon.

I learned something new at least with this experience.
14 hours ago
Rose, thanks for sharing your experience with the ‘portable soup’ recipe.  I had never heard of it and love the idea!

Leigh, thanks for explaining about gelatine.  I never thought of making it at home. I thought it came from hooves.

I remember reading several years ago about a product that the pioneers on wagon trains carried with them that was the forerunner of the bullion cubes. I tried to find what it was called and found it here:

http://www.oregonpioneers.com/FoodChoices.htm

The biscuits resembled a light colored cake and were packed in airtight casks or tin cannisters. Both meat biscuits and portable soup were forerunners of today's bouillon cube.



It was the Meat Biscuits.  I bet they were some sort of dehydrated product.

Thanks again for the interesting topic.
16 hours ago
I am not sure what is available in Denmark as far as a financial investment so I will suggest what is available in the US.

For a gift that is that large, I would ask for a CD which is a "Certificate of Deposit" as these earn interest. Or an IRA which is an "Individual Retirement Account" that does not earn interest but has tax advantages.

I know financial investments a rather dull so here is another suggestion:

Maybe a romantic getaway weekend for you and your spouse or maybe you and your mother could have a weekend getaway. I feel this might fall in that price range if traveling close to home and staying at Airbnb or an Vrbo.
16 hours ago
Since you posted in the Mulch Forum, I assume you are using these woodchips for garden paths, in garden beds, as a top dressing or in compost, or all of the above.

Hardwood chips are from deciduous trees like the ones that lose their leaves in the fall. Softwood comes from a conifer like pine, cedar, and cypress.

The hardwood chips will last longer before breaking down.

You can scratch softwood easier than you can scratch hardwood.

You may also be able to tell by the smell of the wood.  That is why different woods are used in BBQ to give the food different smells.

I hope other members can offer you some better suggestions.
20 hours ago
I like to be helpful when I can answers people's questions no matter how often the question has been asked. We were all new at one time.

If I don't know the answer it is not necessary to post anything though sometimes I will post something like "I don't know the answer" and give them links to threads that will answer their question.

I especially like to follow the "Zero Replies" and try to find the answers or at least say something so that the thread gets bump again and has a chance to get an answer.
I purchased a box that said it was "A blend of Quinoa and Brown Rice" that I tried to cook today.

The instructions said, "to boil gently with the lid on for 19-22 minutes until the water is absorbed."


I did not feel that was long enough for brown rice though the rice did not look like the brown rice that I have cooked before so I thought it might be the quick-cooking kind of brown rice.

After I turn off the heat, I left the lid on for 5 minutes as the box said.

I have never cooked or eaten quinoa before though I saw some previously that had been cooked.

When I took the lid off the quinoa still looked like it did before I cooked it and the rice was hard so I cooked it another 15 minutes.

Now for my question:

I added 2 cups of water then put the pan in the fridge to "soak" overnight. Will the quinoa plump up if I cook it again tomorrow and if so how long would I try cooking it?  Maybe this is just a lost cause to give the wildlife?
1 day ago
Seems to me that 2' of soil would keep most grass or weeds from getting into the beds. If you have some leaves available then putting a thick layer of leaves before adding the wood would be even better.

My experience with a thick mat of leaves is that generally nothing sprouts under those leaves.  As the leaves decompose they will add nutrients to the soil while making leaf mold.
1 day ago
Jamin, thank you for sharing that is really helpful.

I will now know to add baking soda when I cook them and pressure cook them.  I have always used the slow cooker until the last time I cooked pinto beans I tried the pressure cooker with good results.  I will have to remember not to add salt until they are tender.
1 day ago