I have written about the benefits of what some of you consider a weed, before. This article from Farmers Almanac offers further proof that this plant is not a weed, but a beneficial food and healing source. It has many wonderful uses. Click the link to find out more!
I don’t know about you, but I don’t enjoy the hottest sun of the day baring down on me on my deck. I don’t want to block out all the sun, so the perfect answer, for me and the hundreds of humming birds that stay here year round is a pergola! You can grow many different plants to add even more shade to your outdoor living area. Read the full article (see link under photo) for lots of ideas for your outdoor dream space.
What are the best plants for your pergola? First, let’s quickly look at what a pergola is! A pergola is an open structure design with pillars which support flat cross beams and latticework, often covered with plants.
People use pergolas as a trellis with climbing plants on a walkway or protecting some outdoor living space. The best pergola plants grow fast covering the structure requiring minimal care. Pergola vines and plants vary in size, appearance, and growing habit.
We’ve all had a stump left over from before we bought our property or after trees have fallen or have been chopped down. They take up space, attract insects and hurt like the dickens if you trip over it. Many types of removal are out there and very few work or are very expensive. Let’s try our old friend EPSOM SALT for an easy way to remove those annoying stumps. Believe me, I know stumps as I live in a forest in a mudslide, wildfire area. We have had more than most people ever see and they have GOT to go.
Epsom salt (magnesium sulfate) has several uses beyond the household shower room. It can be used is gardening as well. It also has the ability to kill weeds or help you get rid of the nuisance of plants and assist you with tree stump removal.
Tips and advice for watering the garden, including proper soil moisture levels, information on soil and water, when to water, how often and how much, watering tools, water-saving tricks and strategies for water conservation.
By Susan Glaese and the MOTHER EARTH NEWS Staff| July/August 1985
This article is very helpful for ways of watering and conserving water for the garden. Please click the link for the full article. https://tinyurl.com/y6lyj5tg
16 oz. package fettuccine
1 cup organic frozen peas
2 tablespoons fresh parsley, finely chopped Carbonara Sauce Ingredients
1 tablespoon VeganEgg powder
½ cup, plus ½ cup ice-cold soymilk creamer
¼ teaspoon lemon pepper
¼ teaspoon sea salt, plus to taste
1 tablespoon, plus 1 tablespoon vegan butter
¾ cups vegan Shredded Parmesan, plus more for garnish Bacon Ingredients
For pasta: Bring 2 quarts of salted water to a boil, add pasta and cook as directed on package, setting the kitchen timer for 2 minutes less than the recommended time. Add frozen peas and cook for 2 more minutes. Strain and set aside. For carbonara sauce: Whisk tablespoon VeganEgg with ½ cup ice-cold creamer, until slightly thickened. Add lemon pepper and salt and whisk. Heat a small pot over medium-low heat and add vegan butter. Add VeganEgg mixture and cook, whisking constantly for 5 minutes. Add shredded parmesan and whisk. Slowly drizzle in remaining ½ cup creamer, until a smooth consistency is reached and cook, whisking constantly for 2 more minutes. Remove from heat. Fold sauce into warm pasta with additional tablespoon vegan butter. For bacon: Heat a skillet over medium heat. Add vegan butter and bacon and cook 3-5 minutes, stirring occasionally to brown.
Fold bacon into pasta. When serving top with additional shredded parmesan and parsley. Serve warm.