Anna Hutchins

It might need to be reported if you haven't reported in 2 years. I would suggest caution however because repotting often leads to the death of a plant. Suddenly your plant has empty soil around its roots (therefore it doesn't dry very fast.). It makes fungal issues and fungus gnats a sudden concern.  That being said, if you can pull the plant out of the pot and see a whole bunch of white roots, repotting is probably necessary. Try not to get a pot that's more than 2 inches bigger in diameter than your current pot.  That will mitigate the fungal issues.

Also what are you watering it with? A lot of municipal water has a surprising amount of salt in it, and that can build up over time.  I find that plants will start to show yellow edges of leaves as they start to show the salt poisoning. You can literally flush the soil out by taking your plant to the shower and just adding a ton of water in the soil several times. It might also need some organic fertilizer if you haven't fed it in 2 years.

Edit:  I also forgot to mention, if you pull the plant out of the pot and you see a bunch of brown squishy roots, that's definitely over watering. Cut away as much of the dead roots as possible, they'll just spread disease. And then water less often. Peace lilies tend to show you they want water by wilting.

r ransom wrote:Very picky about coffee here.

1. Choose coffee ground for french press or espresso for max flavour.  Filter ground doesn't give as much flavour so you need more and the coffee tastes flat.
2. For ideal flavour, season the press.  Make coffee in it and leave it in there for 24 hours. I do this a few times.
3. Never use soap to wash.  Hot water and mechanical force (dish cloth without soap). Think of it like cast iron, if soap happens, reseason.
4. I find ceramic ones are best as they keep the temperature.
5. Don't let old coffee or grounds sit in the press more than 48 hours. But overnight is fine.

6. Real boiling water.  Hotter if that was possible.  Water temperature dramatically influences what flavours extract from the beans.  Boiling is considered minimum temperature in the coffee world (except for cold extract, etc)
7. Some suggest pre heating the press and I like the flavour this gives.  So I wash the press in hot water while the kettle boils (actually boils, not just north american tea temperature).  
8. The ratio of water to coffee changes the flavour.  I like one tablespoon per mug of coffee.  But play with this for your preference.
9. Add boiling water to coffee in press, stir rappidly.
10. Put lid on top of press but don't press down.  Timer for 10 min (experiment. between 5 and 12min)
11. Press down
12 enjoy

Thanks for all your expertise r ransom.  I tried this method.... And it just tastes like strong coffee to me.  I'm afraid I'm just a watery coffee person and always will be. No wine tasting in my future either since I can't pick out subtle flavors.  That said, my husband could definitely tell a difference.  I think he described it like listening to a song with the reverb turned up.

EDIT:  I should try this method with Folgers.  I'd love to be able to elevate a mediocre coffee and save a bit of money.  I tried your method with premium coffee from the local roaster that was already pretty good. (Everyone knows it's a good present for my hubby so we always get some decent grounds at Christmas.)

Take all of this with a grain of salt because I'm not very picky about my coffee so maybe I'm drinking terrible coffee.  However somebody else may hate it. For our French press (and I honestly don't know how big it is, are they standard?) we use three rounded tablespoons of coffee and then we pour hot water almost up to the top and then after 3 minutes we push it down and then we drink it.  It makes about 3 mugs full.

Also our local coffee grinder can grind it for French presses for you. I think it's a slightly bigger grind. However, I don't notice that much difference between that and normal coffee I buy from the store.

EDIT:  if you have a really dark roast, maybe you'd want to add way less than three tablespoons. Also I'm attaching a picture of our French press next to a normal coffee maker for scale.

I steal enough of these memes to put in my uncle's funny thread, let's pollinate the other way.

My property had a really pretty bright coral rose when we moved in. I just couldn't bear to throw it away so I moved it into a different flower bed where I liked it better. And over the years I've bought two miniature roses just because I thought they were pretty. I would love to have a rose that actually produces high quality rose hips but I've never gotten around to it. Rose Rosette virus is a problem in our area so I don't want to go crazy with roses when I have a chance of losing them all to an incurable virus.

My youngest daughter's middle name is Rain... Cause it's pretty and we are always praying for it.

Flower names for girls are always popular.  One of my niece's middle names is Marigold.  I guess if you want to be really unusual you could do Comfrey.

Edit:  I also think Willow is a pretty girl's name.

thomas rubino wrote:For girls, a flower name, Rose (Rosie), was very popular in my family.
For boys, OH... Thomas sounds good...

I was about to say I didn't get it ...  Then I did.

I'd put money on it NOT being Bermuda. Bermuda doesn't have wide leaves like that.  But I'd agree that it's probably an aggressive perennial grass.  The only luck I've ever had with perennial grasses like Bermuda is to go scorched earth and dig them out.  Of course I've never successfully made a hot compost pile in my life.  That's probably a better solution if you can manage it.

Edit: Google lens seems to think it's Japanese stilt grass but that doesn't look right to me either.  I think the leaves in your picture wrap around the stem more so maybe it is St. Augustine grass?

I've never had good luck with volunteer tomatoes.  I had one pop up between some bushes out front this year and I got literally three tomatoes this size.

I guess I'll just wait around for Joseph Lofthouse or someone to breed a landrace because I'm not impressed with the random ones.

Are you in the United States?  It could be the Yellowstriped Armyworm.  https://content.ces.ncsu.edu/yellowstriped-armyworm

Where I live on the high plains we sometimes get huge numbers of fall armyworms that love everyone's irrigated fescue.  They will happily eat my clover too so I know they're not picky.

EDIT: I should add that BT is organic and will take care of them if you want to go that route.  I'm sure crawling across the top of diatomaceous earth would also not be a fun experience for them.

Usually I'd say zucchini but I actually got about seven or eight zucchinis this year from two plants.  It was actually kind of amazing considering how riddled they were with vine borers.  But the squash bugs weren't as bad this year probably because they were up in pots. I also tried to stake them up which is something the internet has told me to do and this was the first year I actually did it.

But here's a weird one. I cannot grow dill. It's a weed for everyone else but for me it always dwindles away to nothing without setting seed.  I've tried seed and transplants.  Meanwhile my parsley is trying to take over the world.