here you go – another thread to hijack.LOL

the Zyliss lettuce spin drier has come out the pantry again. we are growing just enough lettuces for our purposes so we can’t just over pick leaves and throw the leftovers to the chooks. if you are going to store lettuce this little piece of appropriate technology comes in useful.

i seem to have grown an enormous amount of a prickly lettuce – probably endive – which seems to have survived best of a mixed lettuce seed packet. might need some cooked lettuce recipes as this stuff is not good in salad.

pepe said:

here you go – another thread to hijack.LOL

the Zyliss lettuce spin drier has come out the pantry again. we are growing just enough lettuces for our purposes so we can’t just over pick leaves and throw the leftovers to the chooks. if you are going to store lettuce this little piece of appropriate technology comes in useful.

i seem to have grown an enormous amount of a prickly lettuce – probably endive – which seems to have survived best of a mixed lettuce seed packet. might need some cooked lettuce recipes as this stuff is not good in salad.

Elf loves endive…I grow a plant special for him…I usually have enough lettuces growing that I can be fussy at what we eat and what goes to the animals:)

Lucky1 said:

pepe said:

here you go – another thread to hijack.LOL

the Zyliss lettuce spin drier has come out the pantry again. we are growing just enough lettuces for our purposes so we can’t just over pick leaves and throw the leftovers to the chooks. if you are going to store lettuce this little piece of appropriate technology comes in useful.

i seem to have grown an enormous amount of a prickly lettuce – probably endive – which seems to have survived best of a mixed lettuce seed packet. might need some cooked lettuce recipes as this stuff is not good in salad.

Elf loves endive…I grow a plant special for him…I usually have enough lettuces growing that I can be fussy at what we eat and what goes to the animals:)

does elf just eat endive raw? doesn’t it get a bit prickly on the palate? it certainly is packed with goodness.

pepe said:

Lucky1 said:

pepe said:

here you go – another thread to hijack.LOL

the Zyliss lettuce spin drier has come out the pantry again. we are growing just enough lettuces for our purposes so we can’t just over pick leaves and throw the leftovers to the chooks. if you are going to store lettuce this little piece of appropriate technology comes in useful.

i seem to have grown an enormous amount of a prickly lettuce – probably endive – which seems to have survived best of a mixed lettuce seed packet. might need some cooked lettuce recipes as this stuff is not good in salad.

Elf loves endive…I grow a plant special for him…I usually have enough lettuces growing that I can be fussy at what we eat and what goes to the animals:)

does elf just eat endive raw? doesn’t it get a bit prickly on the palate? it certainly is packed with goodness.

I pick the younger leaves and mix it with other greens…..I don’t like it myself though

I pick the younger leaves and mix it with other greens…..I don’t like it myself though
————
i remember now – same goes for rocket ah? – tiny little young leaves.
fair enough – i might do a drastic prune of the big endive leaves and throw them to the chooks.

pepe said:

I pick the younger leaves and mix it with other greens…..I don’t like it myself though
————
i remember now – same goes for rocket ah? – tiny little young leaves.
fair enough – i might do a drastic prune of the big endive leaves and throw them to the chooks.

Yes…older leaves become tough and more bitter…chook tucker….

Endive isn’t prickly. ????????

bubba louie said:

Endive isn’t prickly. ????????

compared to soft lettuce leaves endive is like a cactus in your mouth.
ok – it hasn’t got prickles – however you might say that -
‘it’s relatively hard serrated edges doth give a mild cutting sensation in the sensitive mouth.”

is this endive? if so – it has a sharp edged leaf that tickles (or prickles) the mouth when eaten raw.

pepe said:

is this endive? if so – it has a sharp edged leaf that tickles (or prickles) the mouth when eaten raw.

Looks like it

Here is a pic from the net…….

Lucky1 said:

Here is a pic from the net…….

huh, so that’s what that stuff is. There’s my thing learnt for the day :)

spuds
certified ‘nicola’ in the first photo and regenerated ‘coliban’ in the second. i have coated the cert spuds in grape marc and dumped the marc around all the new orchard trees as well. the soil is alkaline and the trees were planted in a hole filled with my own alkaline compost mix – so the marc is to counter the limey stuff – as well as fertilise the soil.

- p1 – very big navel oranges – my first decent crop of oranges.
- p2 – my first crop of peas were destroyed by birds so here my next lot is growing under bird netting
- p3 – a wool bale of shredded paper on the compost heap. another first for here – but i guess it will break down

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

pepe said:

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

Happy Potter said:

pepe said:

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

i used to grow it in the frosty adelaide hills – so i am interested in getting it again. those curry powders can be made at home in the mortar and pestle.

pepe said:

Happy Potter said:

pepe said:

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

i used to grow it in the frosty adelaide hills – so i am interested in getting it again. those curry powders can be made at home in the mortar and pestle.

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.
———————————————
curry pastes seem to be secrets. pandanus leaves, galangal, coconut cream, lemon grass, tumeric, various chillies – finding the right blend is very difficult.

pepe said:

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

I think there are two different lemon grasses. The fat stalk ids the correct one for asian cooking. Only the white part is used.

bubba louie said:

pepe said:

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

I think there are two different lemon grasses. The fat stalk ids the correct one for asian cooking. Only the white part is used.

It seems there are several.

http://en.wikipedia.org/wiki/Cymbopogon

Happy Potter said:

pepe said:

Happy Potter said:

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

i used to grow it in the frosty adelaide hills – so i am interested in getting it again. those curry powders can be made at home in the mortar and pestle.

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

I went to buy Chinese Five Spice the other day. Read the contents on the jar and realised I had all but one ingredient individually already. Put the jar back and bought the missing ingredient which I wanted for curries anyway. Don’t have much call for the Five Spice mix and figured it would be more economical to mix my own.

bubba louie said:

bubba louie said:

pepe said:

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

I think there are two different lemon grasses. The fat stalk ids the correct one for asian cooking. Only the white part is used.

It seems there are several.

http://en.wikipedia.org/wiki/Cymbopogon

This is interesting.

http://www.virtualmedicalcentre.com/news/native-lemongrass-fights-headaches-like-aspirin/14772

bluegreen said:

Happy Potter said:

pepe said:

i used to grow it in the frosty adelaide hills – so i am interested in getting it again. those curry powders can be made at home in the mortar and pestle.

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

I went to buy Chinese Five Spice the other day. Read the contents on the jar and realised I had all but one ingredient individually already. Put the jar back and bought the missing ingredient which I wanted for curries anyway. Don’t have much call for the Five Spice mix and figured it would be more economical to mix my own.

what is in 5 spice Bev ??

Happy Potter said:

pepe said:

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

My dad used to have one in a pot, it did really well for years and years.

Lemongrass should be a thick (1-2cm diameter) stalk at the base, and leafy at the top, shouldn’t it?

bubba louie said:

bubba louie said:

pepe said:

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

I think there are two different lemon grasses. The fat stalk ids the correct one for asian cooking. Only the white part is used.

It seems there are several.

http://en.wikipedia.org/wiki/Cymbopogon

Ooh, cool. Had no idea there are Australian native varieties!

Thee said:

what is in 5 spice Bev ??

cinnamon, clove, star anise, fennel, pepper (and rice flour as a carrier/bulking agent)

bon008 said:

Happy Potter said:

pepe said:

nearly ripe those oranges – in fact this year is the first for harvesting our own mandies as well. the smell of citrus is enticing.
watching rick stein last night i noticed his lemon grass is entirely different to ours – ours is a leaf – his is a fat stalk.
btw HP are you growing the curry leaf plant?

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

My dad used to have one in a pot, it did really well for years and years.

Lemongrass should be a thick (1-2cm diameter) stalk at the base, and leafy at the top, shouldn’t it?

thickness of your middle finger, and I have my curry leaf in a pot HP and it is fine :)

bluegreen said:

Thee said:

what is in 5 spice Bev ??

cinnamon, clove, star anise, fennel, pepper (and rice flour as a carrier/bulking agent)

okies ty

Happy Potter said:

great going Pepe!

Oranges look beaut. The shredded paper will break down once you turn it in with the other stuff :)

Second that…the shredded paper will disappear once the nitrogenous stuff gets to work…

Happy Potter said:

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

Sure would be interesting…

pepe said:

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.
———————————————
curry pastes seem to be secrets. pandanus leaves, galangal, coconut cream, lemon grass, tumeric, various chillies – finding the right blend is very difficult.

but worth it in the long run!

I had a nana nap..
Didn’t exactly do anything to need it, but listening to the rain and the wind howling whilst dozing off was cool :)

But now I better get me bum into gear and do some stuff.

And wondering what on earth can I put in the chooks muddy yard to help keep them dry. I can’t put more dirt, or more sand, as they’ll have that worked in in no time. I can only think of a few big bags of pine bark mulch, large pieces. They will work that in too, but maybe it’ll take a lilttle longer. I dunno. Crushed rock ? Gravel?
I’m slipping and sliding when I go in there to get eggs and they have covered the paved area with mud, and as fast as I shovel it off, they put it back.

Oh wrong thread :( sorry

Happy Potter said:

I had a nana nap..
Didn’t exactly do anything to need it, but listening to the rain and the wind howling whilst dozing off was cool :)

But now I better get me bum into gear and do some stuff.

And wondering what on earth can I put in the chooks muddy yard to help keep them dry. I can’t put more dirt, or more sand, as they’ll have that worked in in no time. I can only think of a few big bags of pine bark mulch, large pieces. They will work that in too, but maybe it’ll take a lilttle longer. I dunno. Crushed rock ? Gravel?
I’m slipping and sliding when I go in there to get eggs and they have covered the paved area with mud, and as fast as I shovel it off, they put it back.

Saawdust? very hard to get I know…

Happy Potter said:

I had a nana nap..
Didn’t exactly do anything to need it, but listening to the rain and the wind howling whilst dozing off was cool :)

But now I better get me bum into gear and do some stuff.

And wondering what on earth can I put in the chooks muddy yard to help keep them dry. I can’t put more dirt, or more sand, as they’ll have that worked in in no time. I can only think of a few big bags of pine bark mulch, large pieces. They will work that in too, but maybe it’ll take a lilttle longer. I dunno. Crushed rock ? Gravel?
I’m slipping and sliding when I go in there to get eggs and they have covered the paved area with mud, and as fast as I shovel it off, they put it back.

I have no ideas at all, no such thing as mud in my garden :)

Happy Potter said:

A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

“wella”? or “Voila”

bluegreen said:

Happy Potter said:

pepe said:

i used to grow it in the frosty adelaide hills – so i am interested in getting it again. those curry powders can be made at home in the mortar and pestle.

my chef friend is teaching me to mix the various spices to make my own packets of them from seeds she buys and others she grows. She borrowed my food drier for leaves. A pinch of this and that and wella, curry powder, or moroccan mix. It’s interesting.

I went to buy Chinese Five Spice the other day. Read the contents on the jar and realised I had all but one ingredient individually already. Put the jar back and bought the missing ingredient which I wanted for curries anyway. Don’t have much call for the Five Spice mix and figured it would be more economical to mix my own.

sounds like home-brew mentality.

Thee said:

bon008 said:

Happy Potter said:

No I don’t have a curry leaf plant. I decided against it because of spread, and the space to grow it anyway.

My dad used to have one in a pot, it did really well for years and years.

Lemongrass should be a thick (1-2cm diameter) stalk at the base, and leafy at the top, shouldn’t it?

thickness of your middle finger, and I have my curry leaf in a pot HP and it is fine :)

How Lemongrass is coming along nicely and I scored a Curry Leaf plant from the local Chinese Supermarket a week or so back…. Murrayas go nuts up here, so will have to keep check of this little beast.

pain master said:

Thee said:

bon008 said:

My dad used to have one in a pot, it did really well for years and years.

Lemongrass should be a thick (1-2cm diameter) stalk at the base, and leafy at the top, shouldn’t it?

thickness of your middle finger, and I have my curry leaf in a pot HP and it is fine :)

How Lemongrass is coming along nicely and I scored a Curry Leaf plant from the local Chinese Supermarket a week or so back…. Murrayas go nuts up here, so will have to keep check of this little beast.

I cut mine back a while ago and found hundreds of seedlings hiding underneath.

Happy Potter said:

Oh wrong thread :( sorry

Only took 9 days for Pepe’s thread to be hijacked this month…

bubba louie said:

pain master said:

Thee said:

thickness of your middle finger, and I have my curry leaf in a pot HP and it is fine :)

How Lemongrass is coming along nicely and I scored a Curry Leaf plant from the local Chinese Supermarket a week or so back…. Murrayas go nuts up here, so will have to keep check of this little beast.

I cut mine back a while ago and found hundreds of seedlings hiding underneath.

we have the more evil Murraya up here in Mangolia and yes, the seedlings are omnipresent. So will keep on eye on how little cousin Curry Leaf fares…

Thee said:

bluegreen said:

Thee said:

what is in 5 spice Bev ??

cinnamon, clove, star anise, fennel, pepper (and rice flour as a carrier/bulking agent)

okies ty

I made ginger nut biscuits the other day using my well used recipe. They were a bit disappointing because they lacked that real ginger taste. I used the normal measure of 2 teaspoons I can only put the cause down to the ground ginger that I bought. I had to have been bulked up with something. Possibly it was rice flour as BG says in in 5 spice. I didn’t know that they did that. I shall be more careful next purchase.

pomolo said:

Thee said:

bluegreen said:

cinnamon, clove, star anise, fennel, pepper (and rice flour as a carrier/bulking agent)

okies ty

I made ginger nut biscuits the other day using my well used recipe. They were a bit disappointing because they lacked that real ginger taste. I used the normal measure of 2 teaspoons I can only put the cause down to the ground ginger that I bought. I had to have been bulked up with something. Possibly it was rice flour as BG says in in 5 spice. I didn’t know that they did that. I shall be more careful next purchase.

It might help prevent it from caking up or something. I would expect ground ginger to be just ground ginger but might be worth checking the ingredients list on the packet/jar. Was it a different brand? Or maybe it was a bad year!!

sorry peps, just realised we were still in your thread!

bluegreen said:

pomolo said:

Thee said:

okies ty

I made ginger nut biscuits the other day using my well used recipe. They were a bit disappointing because they lacked that real ginger taste. I used the normal measure of 2 teaspoons I can only put the cause down to the ground ginger that I bought. I had to have been bulked up with something. Possibly it was rice flour as BG says in in 5 spice. I didn’t know that they did that. I shall be more careful next purchase.

It might help prevent it from caking up or something. I would expect ground ginger to be just ground ginger but might be worth checking the ingredients list on the packet/jar. Was it a different brand? Or maybe it was a bad year!!

It was a different brand and a larger pack than is usual too. Makes me suspicious. Packet is long gone because I transfered the contents to my spice jar.

pomolo said:

bluegreen said:

pomolo said:

I made ginger nut biscuits the other day using my well used recipe. They were a bit disappointing because they lacked that real ginger taste. I used the normal measure of 2 teaspoons I can only put the cause down to the ground ginger that I bought. I had to have been bulked up with something. Possibly it was rice flour as BG says in in 5 spice. I didn’t know that they did that. I shall be more careful next purchase.

It might help prevent it from caking up or something. I would expect ground ginger to be just ground ginger but might be worth checking the ingredients list on the packet/jar. Was it a different brand? Or maybe it was a bad year!!

It was a different brand and a larger pack than is usual too. Makes me suspicious. Packet is long gone because I transfered the contents to my spice jar.

I’d throw it away and get your usual brand. With the news items of late with foreign imports getting into our country in sneaky ways, I barely trust anything that may look different.

Well your thread is completely hijacked now..

Welcome to the forum! LOL

Happy Potter said:

Well your thread is completely hijacked now.. Welcome to the forum! LOL

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

pepe said:

Happy Potter said:

Well your thread is completely hijacked now.. Welcome to the forum! LOL

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

“The composition of garam masala differs regionally, with wide variety across India. Some common ingredients are black & white peppercorns, cloves, malibar leaves, long pepper (also known as pippali), black cumin (known as shahi jeera), cumin seeds, cinnamon; black, brown, & green cardamom, nutmeg, star anise and coriander seeds. Varying combinations of these and other spices are used in regional variants of garam masala, none of which is considered more authentic than another.”

from http://en.wikipedia.org/wiki/Garam_masala

pepe said:

Happy Potter said:

Well your thread is completely hijacked now.. Welcome to the forum! LOL

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

No.

pepe said:

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

No, garam masala is a blend of spices, but it is really up to the individual and the region of origin. Five Spice tends to be the same 5 spices whereas garam masala can have all sorts of different blends and mixes.

A bit like a bouquet garni.

pain master said:

pepe said:

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

No, garam masala is a blend of spices, but it is really up to the individual and the region of origin. Five Spice tends to be the same 5 spices whereas garam masala can have all sorts of different blends and mixes. A bit like a bouquet garni.

thanks – good explanation.

i’ve forked some ground over to plant spuds. forking does loosen, mix and aerate the soil. it’s probably necessary in this clay but it doesn’t do the worms a lot of good (stretches some/spears others).

pepe said:

i’ve forked some ground over to plant spuds. forking does loosen, mix and aerate the soil. it’s probably necessary in this clay but it doesn’t do the worms a lot of good (stretches some/spears others).

Keep ‘em fed, they’re like rabbits when it comes to propogating the species…

pepe said:

pain master said:

pepe said:

actually i did my first ever curry meal – a vegetable korma – last night. so all the talk of ginger, lemon grass and curry plants is relevant. is five spice the same as garam masala?

No, garam masala is a blend of spices, but it is really up to the individual and the region of origin. Five Spice tends to be the same 5 spices whereas garam masala can have all sorts of different blends and mixes. A bit like a bouquet garni.

thanks – good explanation.

i’ve forked some ground over to plant spuds. forking does loosen, mix and aerate the soil. it’s probably necessary in this clay but it doesn’t do the worms a lot of good (stretches some/spears others).

Do you feel like a murderer Pepe? If I happen to chop a worm in half I feel like I should stick it back together with a bandaid.

pomolo said:

.. forking does loosen, mix and aerate the soil. it’s probably necessary in this clay but it doesn’t do the worms a lot of good (stretches some/spears others).

Do you feel like a murderer Pepe? If I happen to chop a worm in half I feel like I should stick it back together with a bandaid.

et moi…

Do you feel like a murderer Pepe? If I happen to chop a worm in half I feel like I should stick it back together with a bandaid.
——-
not really – i dally long enuff for the worms to hide underground again. i know that, as soon as i leave, the murderous birds would quickly take the lot.

i went for a walk with the camera – but nil fungi could i see.
i found a bird’s nest – probably blackbird
- some moss/lichen? growing around a rabbit waste depot
- a stick nest/ web weaving caterpillar?

pepe said:

i went for a walk with the camera – but nil fungi could i see.
i found a bird’s nest – probably blackbird
- some moss/lichen? growing around a rabbit waste depot
- a stick nest/ web weaving caterpillar?

That web shot, is that an Acacia?

- i’ll have about twenty globe artichokes this year.
- birds have redug all my furrows to destroy my second planting of barley
- forked ground in front of potato furrows behind.

pain master said:

pepe said:

i went for a walk with the camera – but nil fungi could i see.
i found a bird’s nest – probably blackbird
- some moss/lichen? growing around a rabbit waste depot
- a stick nest/ web weaving caterpillar?

That web shot, is that an Acacia?

yes – not sure of its surname

a more distant shot of the web thing – it’s big – that tree is more than 2 metres tall.

pepe said:

pain master said:

pepe said:

i went for a walk with the camera – but nil fungi could i see.
i found a bird’s nest – probably blackbird
- some moss/lichen? growing around a rabbit waste depot
- a stick nest/ web weaving caterpillar?

That web shot, is that an Acacia?

yes – not sure of its surname

I think there’s an A. rotundifolia or sumthink like that down your way…. very tiny leaves. I’ve seen yours before.

pepe said:

- i’ll have about twenty globe artichokes this year.
- birds have redug all my furrows to destroy my second planting of barley
- forked ground in front of potato furrows behind.

I’m glad our birds are not destructive like that. The goannas however can rearrange the plantings from time to time and Bandicoots can be messy little buggers.

i have bought and planted two curry plants but something is wrong with the leaves – they should be rounder. we will see if this is indeed suitable curry powder.

fennel needs transplanting as it has multiplied in the same spots for three years.
peas, carrots and some leftover barley have all germinated.

mostly i’m focusing on spuds because the s/mart supplies are so shockingly inedible – or at least fit only for thickening soups. so any resprouting spuds from last years crops are being mounded and treated as kings. i am picking a few and they are superb.

a few piccies to illustrate my words

pic1 – newly picked spuds – the dirt washes off easily and you eat skin and all
pic2 – fennel needs digging and separating
pic3 – rhubarb and soursob – gunnera and hungarian wildflowers to ms pepe.
pic4 – the area where the spuds came from – note grandpa’s triton fork and the winter sunflower.

pepe said:

i have bought and planted two curry plants but something is wrong with the leaves – they should be rounder. we will see if this is indeed suitable curry powder.

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

Theres a bunch of rhubarb there for picking.

The fork looks handy. I haven’t seen one like that before.

bon008 said:

pepe said:

i have bought and planted two curry plants but something is wrong with the leaves – they should be rounder. we will see if this is indeed suitable curry powder.

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

Happy Potter said:

Theres a bunch of rhubarb there for picking. The fork looks handy. I haven’t seen one like that before.

pop’s fork is really handy for lots of weeding and digging – good for rooting out spuds as well

pepe said:

a few piccies to illustrate my words

pic1 – newly picked spuds – the dirt washes off easily and you eat skin and all
pic2 – fennel needs digging and separating
pic3 – rhubarb and soursob – gunnera and hungarian wildflowers to ms pepe.
pic4 – the area where the spuds came from – note grandpa’s triton fork and the winter sunflower.

Hungarian wildflowers… love it!

pepe said:

bon008 said:

pepe said:

i have bought and planted two curry plants but something is wrong with the leaves – they should be rounder. we will see if this is indeed suitable curry powder.

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

from what I can gather, the Curry plant you describe is more for the aroma in the garden, then for use in the kitchen.

pepe said:

bon008 said:

pepe said:

i have bought and planted two curry plants but something is wrong with the leaves – they should be rounder. we will see if this is indeed suitable curry powder.

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

curry leaf plant is the best to use for curries :)

pain master said:

pepe said:

bon008 said:

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

from what I can gather, the Curry plant you describe is more for the aroma in the garden, then for use in the kitchen.

Isn’t the true curry plant (to add to curries)a Murraya or something?

pomolo said:

pain master said:

pepe said:

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

from what I can gather, the Curry plant you describe is more for the aroma in the garden, then for use in the kitchen.

Isn’t the true curry plant (to add to curries)a Murraya or something?

Murraya koenigii or something like that…

pain master said:

pomolo said:

pain master said:

from what I can gather, the Curry plant you describe is more for the aroma in the garden, then for use in the kitchen.

Isn’t the true curry plant (to add to curries)a Murraya or something?

Murraya koenigii or something like that…

You can use the silvery one as well.

http://www.allrareherbs.com.au/plant/117/curry-plant

mine are helichrysum italicum. just for the smell i think. curry powder doesn’t have any of the curry plants in it.

pepe said:

mine are helichrysum italicum. just for the smell i think. curry powder doesn’t have any of the curry plants in it.

true, curry leaves from the Murraya are thrown into some Indian curries kinda like in the same way a Thai would throw in Kaffir limes. Its an aromatic for the gravy/sauce.

The Estate said:

pepe said:

bon008 said:

Hmm, I remember them as being fairly spikey, a bit like a rosemary but more silver in colour. But it has been quite a long time since I saw a curry plant..

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

bon008 said:

The Estate said:

pepe said:

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

bubba louie said:

bon008 said:

The Estate said:

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

dhal even.

bubba louie said:

bon008 said:

The Estate said:

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

Still couldn’t do it! It’d be like eating something I knew to be poisonous. Ugh, like the colonoscopy prep juice, but let’s not get into those details… :)

bon008 said:

The Estate said:

pepe said:

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

That’s what I thought about mine too. I gave it away to someone who really liked the smell.

bubba louie said:

bon008 said:

The Estate said:

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

It still stinks when you just walk past the plant. I couldn’t stand it.

bon008 said:

The Estate said:

pepe said:

you have just described my new curry plants. are they any good for curries?

might have to buy florence fennel seed and plant them now. apparently the bulbs are no good?

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

you have a very sensitive nose. Besides, you don’t need to crush it, just put them in whole and remove before placing curry in gob.

bon008 said:

bubba louie said:

bon008 said:

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

Still couldn’t do it! It’d be like eating something I knew to be poisonous. Ugh, like the colonoscopy prep juice, but let’s not get into those details… :)

“peps in june” – hijacked once again.

pomolo said:

bubba louie said:

bon008 said:

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

It still stinks when you just walk past the plant. I couldn’t stand it.

and rice in the steamer with a few cardamon pods and 1/4 ts of tumeric Yummo

pain master said:

bon008 said:

The Estate said:

curry leaf plant is the best to use for curries :)

Curry Tree – Murraya koenigii ?

Had one of those. Could not bring myself to cook with it as crushing the leaf produced the most disgusting, noxious smell.. YUCK!

you have a very sensitive nose. Besides, you don’t need to crush it, just put them in whole and remove before placing curry in gob.

I eat them lol

pain master said:

bon008 said:

bubba louie said:

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

Still couldn’t do it! It’d be like eating something I knew to be poisonous. Ugh, like the colonoscopy prep juice, but let’s not get into those details… :)

“peps in june” – hijacked once again.

i’m preparing curries for the first time and should really start a curry thread.

notes
- saw the biriyani thanks thee – and it looks great.
- it’s not a curry bon? can we call it spicy food?
- that’s a true story longy LOL – pepe escaped the hambush – but still lives in a desert.

cleaned out the deep litter of the chookhouse and replaced it with fresh barley straw. i used the litter on the peas, compost and new spud crop. luvly stuff that well-worked deep litter.

pain master said:

bon008 said:

bubba louie said:

Trust me, it doesn’t come through like that in the curry. Really good in dharl.

Still couldn’t do it! It’d be like eating something I knew to be poisonous. Ugh, like the colonoscopy prep juice, but let’s not get into those details… :)

“peps in june” – hijacked once again.

No by me :D

pepe said:

- it’s not a curry bon? can we call it spicy food?

I’m hardly the expert! I always just though of a curry as something you add to rice, whereas biryani comes with rice already.. I will ask my office mate on Monday :)

the weeds have got away from me particularly out the front.

i have power to the tank pump but i must check how to prime and start it. the tank is one third full and i could change over to rainwater. two or three little jobs first.

our solar panels lowered the power bill to $32 this quarter – very good.

picking and eating – tons of broccoli, spuds (regenerated colibans), parsley (both types), lettuce, kale, carrots, silver beet, celery and in fact everything you need for a winter soup. my wife disparagingly calls my soups ‘green soups’. they are not gourmet food but they are very nutritious and acceptable with crusty bread on a cold night.

this is the first ‘new hall’ navel. very big. now to taste.

our solar panels lowered the power bill to $32 this quarter – very good.

————-
Daughter has a power bill of around $1200 per quarter. GASP!!!! Makes me choke if I try to say that much. Hers is down to $600 by not using the clothes drier. Just another one of those things that her dear Mother has been trying to tell her for years but they don’t hear until they find out for themselves.

pomolo said:

our solar panels lowered the power bill to $32 this quarter – very good.

————-
Daughter has a power bill of around $1200 per quarter. GASP!!!! Makes me choke if I try to say that much. Hers is down to $600 by not using the clothes drier. Just another one of those things that her dear Mother has been trying to tell her for years but they don’t hear until they find out for themselves.

faints