Latest posts by Palaisglide


Posted: 31/08/2016 at 11:07

Herbs are mainly Mediterranean plants they like well drained not very rich soil and plenty of late sun, mine get sun from noon to late evening. Most Herbs grow well in pots with a mix of loam and grit, move to larger pots as the roots fill the existing pots. Rain is usually all they need though if they dry out water well then leave. cutting the larger herbs back you will get fresh growth coming through.

Why not try some herbs in pots in the position shown if it does not work then move the pots, that way you will find the best position for them without having to prepare the ground each time. Never give up is the gardeners motto so give it a try.


Things I don't get

Posted: 31/08/2016 at 10:49

Around once a month I have baked beans on toast with one or two fresh eggs on, a treat from my boyhood days, we got it when eggs came back into season. Yes you who do not know hens had a season, eggs would be sparse through the winter apart from dried egg. Mother would preserve eggs in season by sinking them into a large stone pot half full of isinglass which coated the eggs making them air tight you could open one at Christmas and it would be fresh enough to have fried. We had a cool dark pantry with preserved food of all kinds mainly fruit and the sides of Bacon and Hams hung up in a dark cool passage we were virtually self sufficient with the garden produce during the war.

I love smoked fish, smoked eel would not come in that category as far as I am concerned, we do of course have Whitby Kippers so could well be spoilt. Black pudding yes white pudding no, our local Butcher still makes his own, that factory made stuff no thank you. What Happened to sausage? At times no matter how you cook it you need steel teeth to get through it. Mine goes into the oven at 190c for twenty minutes turn once, that way they keep some of the succulence.


New GW...??

Posted: 31/08/2016 at 10:24

Yes folks it takes all kinds of people to populate this world and luckily we are not all alike in wanting the same things. To a lot of those watching GW it will only be a show to some a learning curve to others "Oh not that again" as they say "you can please some of the people etc." As an old time gardener I watch for the excursions to places I can no longer visit, other peoples gardens, Carol's adventures with strangers gardens, and Monty's garden which has changed over the years. If we got what only we want to see it would be a turn off for many others and lets face it BBC has to please an audience of many tastes not just a few of us. I like to see the dogs even Carol's cats though cats and I do not see eye to eye. The mix is normally interesting and it has to be edited to fit a set time as one gardener said to plant a shrub on TV took six holes for camera angles and the shrub went in four times, do we really want to see that?

I sit back and enjoy, no point in making remarks about it apart from seeing something you know to be wrong, now the decking and concrete years are well and truly over gardening as I knew it is coming back, people getting a taste for home grown food. The needs of people venturing into growing their own need to learn and Monty does teach from bottom up, we had our Fathers to teach us many moderns only ever saw a lawn, to me GW does a good job and by the way I love Countryfile as I came from farming stock, OK some of us are easily pleased.


Things I don't get

Posted: 31/08/2016 at 09:55

I weep for you all, the treats you have missed, when we killed anything, Pigs Ducks Geese Hens we ate the lot apart from the feathers. Everything out of the pig was eaten quickly as we had no freezers and we salted the rest down by hand then it was hung for months before eating as we finished the bacon and hams from the pig before. The Butcher got the blood and Head as his fee and made Brawn and Blackpudding we usually got some of that as well. My job as a lad was after the pigs blood was drained into a bucket keep it moving, arm in up to the elbow and stir slowly. Warm and turgid, quite a funny feeling?

The one thing I never liked on many visits to London was Jellied Eels, slimy to touch and taste awful on the taste buds, in fact eel cooked in any way was a no no to me. My London mates went mad for it and whelks another not for me taste even with jam and cream on. Now Dover Sole I could live on that.


Things I don't get

Posted: 30/08/2016 at 10:38

Muddle-up, ate Scones many times on both sides of the Tamar, the warm scones would arrive with a pot of jam and a pot of cream usually with the words, "which ever way turns you on enjoy" and we did. The Jam on first was less messy I found the taste the same.

I love fish in all its forms but never ever got that Stargazy pie, weird was the word I would use though I did have some gorgeous fish pies in Cornwall and Devon.


In trying to preserve what I grow I did lots of research, here is what I learned

Posted: 30/08/2016 at 10:23

Stuart, You do not say what kind of Vegetables you wish to preserve, some of the soft kinds are impossible they turn to mush, others lettuce and such you just cannot preserve, most roots can be left in the ground or preserved by lifting washing and then once dry put in paper sacks in a cool dry place. Peas Beans herbs can be washed then frozen, herbs put in a cube tray with a little water then just added to what ever you are cooking. Years back with no fridges or freezers we had many ways to preserve veg or grow it to our needs. Some roots can be put in damp sand in a cool dark place, onions dried along with Garlic.

Your best bet is to grow everything little and often, start early enough and you can sow fortnightly then there will be a continuation of growth, this can be done with slow growth veg covering several weeks which would take you in some cases up to Christmas and beyond. Sprouts winter cabbage and roots, Dad would cut a cabbage leaving the stalk cut a cross in the top of the stalk and we would get a growth of leaf for a winter green. Cut and come again salad crops are an easy one and if you sow the small carrots and beats a row each fortnight you will prolong the season by quite a margin. I would certainly bottle some veg although fresh beats it hands down. Spend some money on books on old fashioned gardening and preservation, charity shops are a good source many books have never been opened and are cheap. These are just a few ideas from a gardener who knows they work, hope it helps.


Stepping stones

Posted: 30/08/2016 at 09:46

B3, the puzzle is in the question, you object to paying for cement how else are you going to make stepping stones? You could raid a slate quarry and split your own though they would crack when you put weight on them. You could make them from old wood pallets they would eventually rot or you could forget cement and make ready made which come in many shapes and colours!! I just do not get the question?


Last edited: 30 August 2016 09:46:50

Things I don't get

Posted: 30/08/2016 at 09:39

Fairygirl Daughter. I only ever had either Fruit or Cheese scones for years, all our female relatives were good cooks but scones were a filler and we had butter on them. Then I went to stay with Aunt Kitty in London I was sixteen and with two daughters the son she never had so I was spoilt rotten. She introduced me to Scones as made in Devon a large one you broke a section off plastered it in home made jam and then thick cream, I was converted on the spot. She showed me how to make them in my many return visits and I took them home to Mother. We still got fruit and cheese scones but the Sunday tea treat would be Kitty's scones. We tend to enjoy the food we had in our early years, Mother had been a cook at a large house, they were Austrian so she learned to cook many Italian dishes unheard of back then two other Aunts were cooks and Housekeepers to Lords so the standards were very high, though in these modern days of curries and highly spiced foods probably thought of as plain. I am not a curry man, Chinese leaves me hungry as I do not like boiled rice in any form apart from pudding, I know well out of touch with the young of today, so be it. I eat what I enjoy, leave the table feeling I could eat more, barely touch the sweet stuff and maintain my weight at the correct level for my age and keeping Diabetes at bay, in the words of the song "I do it my way" diets forget them they are just another fad.


Things I don't get

Posted: 29/08/2016 at 21:45

SCONES with BUTTER???? Ye gods!!!! The only argument with Scones plain of course, is Jam on first or Cream on first, my lot are divided some cream first some jam, which ever it ends up messy but sooo delicious. Obelixx Mum was a long time member of the WI, during the war she got us all fruit picking for Jam and bottling, the WI got extra sugar for that. Mum was quite a forceful character not many argued with her, she often had to judge the baking and jam sections of the local show, she did not pull her punches. We also went Rose Hip picking in the hedges around, wild roses abounded, they were collected by the local Co-op Jam factory and made into Rose Hip Syrup which along with Virol and Orange juice was the way we kids got our vitamin "C" we picked Bilberries by the bucket full up on the hills, I can still taste those pies. Mother taught Joan her way of making Victoria sponge, the extra home made jam and thick cream was the secret of the delicious taste, one layer of jam and no cream could be dry.

My other nag is muffins I put them up there with cup cakes, Californian Daughter last time over made Muffins on a daily basis. Muffins in my day were a bread like product home made hot from the oven and dripping with our own butter, maybe at times as a treat with a blob of jam, not this glaucus sweet cup cake imitation. Do not dare mention those supermarket so called muffins, I would not feed the pigs on them. Ladybird cook up a feast of cakes you would never buy another shop one.


Things I don't get

Posted: 29/08/2016 at 18:27

Obelixx I love Madeira Cake and believe it I hate off the shelf Victoria Sponges, too sweet, wrong fillings and not spongy. Mother and Joan made perfect Victoria Sponge a touch of Vanilla in the batter, home made jam and cream nice and thick. Two cake tins cooked and cooled then each sliced, home made jam between the cut sections then thick cream between the cakes, never mix the cream with the jam as some do and finish with a dusting of icing sugar. The big secret is make it a couple of hours before the family arrive then scoff the lot, with our family that was the easy bit. Never tastes the same the next day and bought ones never taste of anything, Victoria's have to be cooked and eaten. Those Limburger Custard Tarts were still slightly warm when we ate them and never tasted the same cold bought from the shop, I tried. Doughnuts a waste of time and ingredients.

Obelixx is correct Succulent:- Juicy, Delicious, Tasty, Lush, Moist. ya tac's ya pick.


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