06 03 10 - 18:34
Try Carnivorous Plants to Get Rid of Fungus Gnats
My kitchen sink is in a corner with south and west facing windows, so I have a lot of plants tucked into that corner. As a rule, I ignore fungus gnats as they don't do any harm in small numbers. They lay eggs in potting soil and the tiny grubs can do some harm in large numbers. However, the plants by the sink drew enough of the gnats to be annoying. When I kept having to fish them out of my coffee, I decided it was time to take action.
After considerable searching, I found only two solutions. One requires the purchase of little yellow glue strips that you attach to the pots. I think the strips are ugly and detract from the beauty of the plants. The other solution is a lot more fun. Carnivorous plants, such as sundew and pitcher plants, can make a big dent in the fungus gnat population. I bought one of each, and rarely see fungus gnats around my sink now. ... (more)
03 03 10 - 14:06
Rodent-proof & Auto-aerated Compost Bin
After I moved last year, I needed to set up a new compost bin. I have a small yard, and a simple plastic bin suits my needs (and they're cheap). I found one with a close-fitting lid, so hopefully mice won't find a way in from the top. I wasn't too enthused with having mice set up housekeeping in my bin at my old house, so this is what I came up with to keep them out at the new house. I bought some one-quarter inch hardware cloth and cut it to fit the bottom with 1-2 inches extending beyond the base. With the bin upside down, I bent the extra hardware cloth over to seal the bottom and then wired it to the bin.
I had some hardware cloth left over, so I decided to make a tube and wired that in the center of the bin to allow air up the middle. I put a piece of plastic on top of the tube to keep materials out of the tube. To increase airflow, I made a base of 12 x 12 x 1 concrete blocks to set the bin on. ... (more)
27 02 10 - 20:59
I Drive a Toyota
I drive a Toyota. For weeks I've mentally practiced braking, shifting to neutral, and getting off the road. The dealer told me my car was made in Japan and didn't have the acceleration defect. I'm not sure I believe the problem is only mechanical. If the accelerator stayed stuck at whatever speed the car was going, mechanical would make sense. But when cars continue to accelerate, that sounds like a problem in the electronics. I suppose if I had picked out my car on a whim, I wouldn't feel betrayed. After all, it would have been on me to do research before the purchase. But I did a lot of research. My highest criteria were reliability, safety, and good trade-in value. I do feel betrayed. Toyota had a reputation for reliable and safe cars. How long will it take them to rebuild that reputation?
I've been asking myself what would make me feel comfortable again. Toyoda's apologies on capital hill certainly didn't help. I wonder if ... (more)
27 02 10 - 20:42
Recipe: Homestyle Skillet Chicken
Homestyle Skillet Chicken
Paprika
Salt
Pepper
Garlic Powder
2 boneless, skinless chicken breasts or 4 chicken thighs
Vegetable spray (olive oil)
4 cloves garlic, minced
8 small red or new potatoes, quartered
1 medium onion, coarsely chopped
1 cup baby carrots
2 stalks celery, halved lengthwise and sliced diagonally into 1/2 inch pieces
1/2 red bell pepper, coarsely diced
2 tablespoons all-purpose flour
1 can chicken broth
1/2 cup sherry or white wine
2 tablespoons finely chopped fresh parsley
1. Sprinkle paprika, salt, pepper, and garlic powder on chicken breasts and rub in.
2. Spray oil in large skillet and heat over medium-high heat. Add minced garlic and chicken; cook until chicken is browned, about 3 minutes per side. Transfer chicken to plate; set aside.
3. ... (more)
26 02 10 - 16:59
Restaurants and Value
For several months, I have been disappointed when eating out, except for fast food, which continues to be pretty consistent in quality. For all others, quality has declined and/or portion size is smaller, and prices have gone up. If portion size is smaller due to demands for healthier portion sizes, I would expect prices to drop. Since prices keep going up, I have to believe that smaller portion sizes is a cost saving measure for restaurants.
I'm paying closer attention to side dishes these days, probably because I'm more conscious of healthy eating as I get older. I have never accepted limp salads, but I would ignore other inedible sides. Mushy, over-cooked vegetables or bread that is too hard or tough to chew or undercooked baked potatoes just aren't acceptable these days.
I'm learning to cook more things simply because what I find at restaurants disappoint me time after time.
