Welcome to Saturday's Potluck
“Learn the rules like a pro, so you can break them like an artist.”
Each year in the garden is different, experience helps but every year there are new lessons to learn. Participated in gardening in Central Oregon for over 50 years. Interesting climate, transitional area between temperate forests on the foothills of Cascade mountains and the sagebrush steppe extending to the Rockies. Highly variable growing conditions from year to year, similar to political; movements. The few years spent in Corvallis and Portland areas much more predictable patterns.
My observation skills are improving or the microclimates are more extreme this year (actually more extreme). These daffodil photos were taken Friday morning all within 40 feet of the house.
The north side I did not include the picture it is just dirt. If the soil is brushed away the tips of the leaves are peaking out from the bulb waiting for a little more warmth.
The southeast corner of the house the leaves are up about five inches, flowers to follow in the weeks to come.
It was 24 degrees and the same variety of daffodils drooped to the ground just south of the house next to the drive. By mid-day it was up to 60 degrees, flowers were straight up their full 14 inches.
Miniature daffodils next to the foundation have been blooming for over a week alongside the crocuses.
A little insurance for a good spring bloom are the few indoor pots in the sunroom. I have been enjoying spring blooms since early February. Crocuses are almost done, hyacinths fragrance permeates the air, daffodils and tulips backdrop is new leaves on the fig tree.
The main push to plant not sensitive to frosts will be after irrigation water starts mid-April. Plan is to identify and use the microclimates better to extend the growing season. Will experiment with the same seed in various locations.
Knowledge of ingredients is one of the secrets to great cooking and maximizing the purchase power of the food portion of the household budget.
This weeks video library focuses on meat cutting and purchase tips by an experienced butcher. The type of cuts he is using may be bought at a restaurant market or Costco. Use the scraps and less favorite parts for the pet recipes supplied last week. Keep the knife sharp.
This book was gifted to me a few years ago, found it to be very helpful.
Basic Butchering of Livestock & Game John J. Mettler, DVM
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lamb. The text is clear and easy-to-follow. Combined with 130 detailed illustrations by Elayne Sears, the reader is provided with complete, step-by-step instructions.
Nine considerations for a cultured person in old China.
1) What he saw with eyes or what he thought in his mind was clear and right.
2) Whatever he heard with his ears, he understood correctly.
3) He had to appear as a gentleman in deeds and in thoughts.
4) He should be polite.
5) His words and thoughts should be loyal to his country.
6) He had to work well to earn respect.
7) Whenever he was in doubt he would ask intelligent questions.
8) He was required to think about the cause of a problem whenever he was disappointed.
9) He had to perform meaningful and righteous deeds.
What is on your mind today?