Busy-Lizzie


Latest posts by Busy-Lizzie

HELLO FORKERS!

Posted: 07/07/2014 at 23:36

http://s4.gardenersworld.com/uploads/images/original/51879.jpg?width=307&height=350&mode=max

 

This is what we did on Saturday with OH's BIL and his wife, floated down the Dordogne river in a boat.

 

Identification Problems

Posted: 07/07/2014 at 23:32

Curry plant's latin name is Helichrysum italicum, forgot how to spell it. Lychnis seeds itself, you can scatter the seeds and it'll pop up next year.

Identification Problems

Posted: 07/07/2014 at 23:29

The red one is lychnis coronaria and the other one is a curry plant.

HELLO FORKERS!

Posted: 07/07/2014 at 22:35

Crikey! Had a look, scarey. Never seen that before. Fancy advertising for fake passports! Need the fraud squad more than the moderators

Freshly picked peas

Posted: 07/07/2014 at 22:32

Don't you even blanch brussel sprouts iGrow? They taste disgusting if you don't blanch them.

Freshly picked peas

Posted: 07/07/2014 at 21:55

This question is back a year later. I still maintain that they should be blanched and cooled quickly, as in my answer above. This time I have looked at Google too which agrees. Most people then cool in ice cold water, I don't as they should be as dry as possible to freeze and I have found that peas and beans cool very quickly when spread out on trays and the water evaporates. I did a year's course in dietetics and cookery when I was young and we learnt that enzymes in vegetables destroy the flavour of unblanched frozen vegetables.

This is an example of what I found on Google. One article even said blanch for 2 -3 minutes, which I'm sure is too long.

All fruits and vegetables contain enzymes and bacteria that, over time, break down the destroy nutrients and change the color, flavor, and texture of food during frozen storage. peas requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for peas is 1 and a half minutes (90 seconds) - the duration is just long enough to stop the action of the enzymes and kill the bacteria.

HELLO FORKERS!

Posted: 07/07/2014 at 10:48

Bother, forgot the other bit.

Happy Birthday Clari! I hope that you manage to have a good day all the same and Mr. Clari is forgiven.

HELLO FORKERS!

Posted: 07/07/2014 at 10:45

Strange, I wrote something earlier, but it's not there now. Not that it said anything important, only this, as far as I remember.

Morning all. No real plans today, apart from chicken Tandoori tonight. OH's relations are still here, but we'll just relax.

Must have forgotten to click on submit.

Garden Gallery 2014

Posted: 07/07/2014 at 10:02

That is the only one I've managed to grow Chicky. It gets too hot for them in summer here and that one is in the shade. That bed had a young prunus tree and wasn't in the shade but the tree has grown. I left the dahlias there and they just come up every year and have survived the winters and the shade!

Garden Gallery 2014

Posted: 07/07/2014 at 09:31

Yes, Lily, they are day lilies, fuschia ricartonii behind that I've had for over 20 years and a climbing perennial pea.

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1 to 15 of 16 threads