Yeah, I was reading that about 4” or so in the spring or after blooming in the fall is the best time to move them. I’d let them go this spring & move in the fall, but now that mom knows she could have red/purple flowers, she’s hot to trot! I’ll take a look again & see what I think. The red ones are still fairly small, the purple are taking off!
A lot of mom’s pots are ‘unappealing’ IMO. I’ll have to see if any would look good on the patio. Also, I think we’ll need to get a base to set the pot on that would allow it to be moved around fairly easily - I think I’ve seen something like that. I’m the one going to the house these days, mom not yet - for sure, she won’t like where I site the pots & will want to move them.
“Bye bye dangerous trees” day should be Wed/Thurs .... I found another tree yesterday that HAS to come down, so the total is 5. I have a price for 4 so I hope he doesn’t take advantage ... the 5th tree is on the other side of the property from the first 4 & threatening the cable/power lines .... rotten spots showing up to about 3/4 of its height!
We had HEAVY winds starting Friday night & all day yesterday, gusts to 40 mph. Branches were coming down - nothing too big before I left, but messy. One thing I am really looking forward to: no pine tree debris and no pine cones after the trees are removed - all are pines.
Any rutabaga growers/lovers out there?? How about low-carbers?
I love potatoes, one of the two things I miss the most going low carb (the other is bread!). A decent substitute for potatoes is rutabaga. Except for a baked potato, you can do almost anything with a rutabaga you can do with a potato - mash, slice for scallop, shred, cube, etc.
This particular recipe for scalloped rutabaga (there are many online) looked pretty easy so I gave it a try this past week. Oh boy, was it ever good! It was good enough that I would serve it to company! Rutabaga can have the slightest taste of turnip; however, I didn’t detect any hint of ‘turnip’ with this recipe.
Recipe notes from making it:
Calls for 3 cups rutabaga - I used one large [cut in half & peeled, then thinly sliced ... for huge slices, I cut them in half again]
Calls for 9 x 13 pan - I used an 8 x 11
Calls for baking about 45 minutes - I baked for one hour* before the rutabaga was tender & the sauce had reduced down so it wasn’t soupy.
*I don’t have a mandolin to get really thin slices so I made them as thin as I could with my chef’s knife, thus requiring an hour. Using thin mandolin slices, the 45 minutes per the recipe should be good.
Other than the above, followed the recipe exactly (except for serving with fresh dill). Here’s the link:
https://hip2keto.com/recipes/keto-scalloped-potatoes/
“...the purple are taking off!”
We have a swath of the ‘native’ Bee Balm (Monarda) in our pasture and some years it is just stunningly beautiful.
I need to have Beau hitch me to the 4x and take me on a tour of what’s going on down there. We can look for Morels at the same time. ;)
I used to get LOST out here when I first moved here, but now I have the areas separated in my mind to ‘three rooms’ and they are all very distinctive, so I actually KNOW where I am at any given time.
I will admit that I got stuck between two trees on the 4X and I couldn’t get it into reverse. He eventually found me, LOL!