My approach is to double reinforce them *before* they get a hole. If you can find/adopt/scrounge a dead pair of jeans, the fabric on the back of the lower legs is usually in fairly good shape and makes an ideal patch. I also believe in, "go big, or go home". If I skimp on the size of the patch, Hubby or my son will just get a hole right above the patch!
Cade Johnson wrote:Speaking of jeans, the knees on mine always go out first. I noticed that I got a blob of white elastomeric concrete roof sealer on a pair of work pants and it has passed completely unaltered through several wash cycles. So I am thinking of painting knee patches on ALL my work pants now; maybe will help preserve the knees a little longer?
Hmmm... A tiered garden with rock retaining walls and the beds about 3 ft wide? Earth sheltered at least?
Carla Burke wrote:... we bought a house with a drop-off, 6ft from the south side of the house, lol.
This won't necessarily be cheaper, but I was just thinking of trying a couple of "restaurant warming trays" to hold a group of my paper pots. I've got one an acquaintance abandoned here that I cleaned up that I will experiment with later today.
paul wheaton wrote:But part of my brain niggles me about doing even better than that. How do I make this even cheaper and easier?
The glass roof will give more light into the house windows during the winter. You could consider getting some sort of shade cloth or semi-rigid material to cover the greenhouse roof during the worst of the summer. The trouble with this plan is that anything that doesn't tolerate a lot of UV won't last long, but if you only put it up June to Sept, and store it out of the sun the rest of the year, it might be worth the bother.
Leigh Tate wrote: Of course, when our summer days hit the 90s, I not so sure anything will help.
I'm pretty sure I read years ago that tomatoes were a major source of nutrition in North America.
MY Synopsis: tomatoes have more diverse nutrients, apples have more calories. And it’s only in overfed populations that calories are not an advantage. As some one noted apples keep “better”, and with less effort.
Joylynn Hardesty wrote:
Jay Angler wrote: My friend slices them thinly and bakes them until they're crispy. I could ask her for a specific instructions if you want.
Oven temperature would help poor little me.
Just use a mandolin to slice them thinly. Don’t bother peeling.
Shallow or deep fry them until they turn golden. Drain well. Salt lightly as for potato chips.
What temperature and cooking time/pound do you use? I'm struggling to get my goose to be tender when I cook them. Mind you, I haven't had many to practice on as we don't have enough space to raise too many.
Cécile Stelzer Johnson wrote:Put the goose in water with a bit of salt for about 24 hrs., then rinse and cook your meat the way you intended, usually baked, on a rack so you can harvest the fat if you kept the skin on..