Latest posts by Obelixx

Hello Forkers ... August edition

Posted: 14/08/2017 at 12:24

We have always had a gas hob with leccy oven, just in case of power probs.  In Belgium and here that means bottled gas as no mains to the sticks but still better than being dependent, given the flakiness of sub stations in thunder storms.   

Busy - I like to go too but am always glad to be home and increasingly less likely to wander anywhere I can't drive.   I like the independence.

Have a safe trip home Chicky.  Bet she doesn't swap Hosta but feel free to wish your rain our way, just for a couple of days.


Hello Forkers ... August edition

Posted: 14/08/2017 at 11:32

Hope it's been a good break Chicky, and lots of lovely local food and wine too.

Where to start?

Posted: 14/08/2017 at 11:17

Pull or fork out the weeds you can get hold of then smooth down the soil.   Using a large garden fork, go over the entire space pushing it in as far as you can and then wiggle back and forth to enlarge the holes.   This will improve aeration to grass roots and also drainage.  Brush on some sharp sand - not builders' sand - so it goes into the holes and keeps them open.  Poor draiange and compacted soil encourage moss.

In September, apply a Weed and Feed mix - available at DIYs and garden centres but do read the instructions about dosage and weather conditions or you may regret it.   If that ends up leaving you with little or no grass left, rake away all the resulting debris and thatch then rake the surface to loosen it and sow fresh grass seed in September.   Leave to germinate and grow a couple of inches before its first cut and then mow it on the highest blade setting.  Longer grass makes stronger roots for getting thru winter.

Alternatively, just dig the whole thing over completely removing all roots as you go then rake level, firm by trampling with your boot heels, rake again and sow fresh seed or lay turves in September.  Plenty of info on making lawns on the RHS website.

Hello Forkers ... August edition

Posted: 14/08/2017 at 11:00

I too have a Hot Lips but only cos it was a gift.  There are much nicer salvias about, especially now that I can leave them in the ground and not cart them in and out of winter shelter and life in pots.

Sunny here and warming up but Monday is cleaning day and fresh sheets and towels so sunning ourselves has to wait a bit.  Set to get to 30C by 5pm and the steamy storms forecast for overnight have now gone away.  Not even postponed.   Humph!   Still haven't cut the grass since mid June tho the weeds could do with a chop before all the wee yellow flowers set seed.

Vitamin D is my answer to boosting the immune system against colds but selenium, zinc and plenty of fruit and veg and nuts all help.   Hope you don't get a bad dose Pat.

Where you been Chicky?   Looks very bonny and blue.

HELP.. I've upset my Monstera

Posted: 13/08/2017 at 21:26

It has moved house.  That does take a bit of adjusting, even if you have warning.

Keep an eye on it.  Make sure it isn't drowning or too dry either and give it an encouraging pep talk.   Plants do want to live and it should pick up. 

Plant ID please

Posted: 13/08/2017 at 21:23

I looked it up and the only info that comes up is in Spanish!   Not helpful for finding seeds, plants or cultivation info.  

Hello Forkers ... August edition

Posted: 13/08/2017 at 21:21

Sleep well Hosta.  Boscastle is in the NT repertoire and Tintagel has been a tourist destination for decades.   Like our local coastline, the locals know to steer clear during the season.    Have you mentioned charging interest on the unpaid July 2nd?

The Virtual Café

Posted: 13/08/2017 at 20:37

Really!  We did a fair few Super Us and Hyper Us in May, hunting water butts.  Didn't think to look for syrup but then I still have stock from Belgium.   OH loves mince pies so I have been known to make my own rather than do the trip to the British supermarket 60kms away from our Belgian home.  Very easy and tasty.

There's a farmers' market in Moutiers ths Friday.  I'm hoping to lay my paws on some untreated cream or at least local cream so I can have a go at clotted cream.

Hello Forkers ... August edition

Posted: 13/08/2017 at 20:28

Clari - I have always found that birds take less from feeders in August.   Nothing to do with cats.  More a function of plentiful food in the wild - seeds, berries, insects...........   It'll pick up again in autumn but in the meantime, just put out small amounts to keep them interested and help any youngsters or old birds having difficulties.

Smelly lamb has been consumed and it was delish.   Recipe from a series Jane Grigson did for the Observer in the 80s on great women chefs of Britain.   She did a series on regional recipes too and one of my all time favourite desserts is Charter pudding from East Anglia.   I can post the recipes if you like.

My maternal grandparents were Glasgow Scots/Irish and Durham Irish/English.   Both used scunnered as meaning disappointed - expressed in less polite terms from the Scottish contingent - but I also know other, younger Scots who use it to mean cream crackered.   My partenal grandparents were Geordie Plymouth Brethren so a match made in heaven - NOT!

Still not watching athletics but pleased Team GB is doing well.   

Hello Forkers ... August edition

Posted: 13/08/2017 at 17:57

Was it a  good lunch?   It's getting warmer feeling here and the clouds seem to be clearing at last.

Have spent my afternoon cutting out a frock for Possum - shapely like me so princess seas and dropped waits and lots of pieces.    She and I have decided to go to Bilbao for her half term break so I've also spent ages on internet sites looking at flights for her and B&B for us both with parking for Harry.  Not as easy as you might think.   Done now tho.

Very smelly roast shoulder of lamb for dinner.  I've adapted a Marion Jones (formerly of the Croquembouche, Malvern) recipe for leg of lamb which involves taking out the bone and smearing all sides with a heady mix or rosemary, spring onions, garlic, anchovies, soy sauce and Dijon mustard.   It's going to be yummy.

Joyce - scunnered.  Such a lovely word.  

Discussions started by Obelixx

Taxonomists and name changes

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Hello Forkers ... September edition

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1 to 15 of 34 threads