I tried this with parsley and works like a charm – so time saving since I did not have to to and let dry! Now I know it works I will get the rest of this done so we will have our cabinet filled with enough parsley for the year! Now on to find a neat way to store it all – we had used old milk containers which work out ok but as we used the herbs we were always stuck with these 1/2 gallon milk containers that were partially filled.
In most cases people fail to understand that dry rot may not always be as easy to remove as it looks at first sight. Dry rot is a lot tougher, as it requires minuscule amounts of water to begin. This is a very important reason why you should always keep your eyes open. One of the main reasons why dry rot occurs is because of high humidity in the area or even inside the home itself. Thankfully, there are quite a few methods to get things done as we will point out here:
Checking the ventilation should be the first step toward making things happen. One of the chief reasons for dry rot is the poor ventilation of indoor surfaces, thus making it possible. You may need to address flaws in the ventilation system as well as any damage that may be causing the increased humidity.
Insulation also plays a key part in keeping things balanced, since your home needs it to avoid humidity issues and to keep a constant and steady temperature level. You have to ensure the insulation works and that its not damaged in any way. One of the most common mistakes people make is to insulate their roofs only, completely missing the point of insulating the floor of their attic as well as the basement.
You should check out the crawl spaces of your home. If you happen to have any such spaces, you should make sure you see whether there are any signs of moisture or rot at all at least once or twice every year. One of the simplest ways of covering a floor so you can block moisture coming from the ground is to put up plastic sheets, though that also calls for better solutions in the long run.
You should also do your best to find and repair any possible leaks that may have occurred. This has to be done as soon as possible when you find them. Not addressing the issue as soon as you can will end up bringing more moisture in the area, thus leading to a number of underlying problems such as increased risk of dry rot in the future.
You can also apply good amounts of fungicide to stop dry rot dead in its tracks. Since its caused by a type of fungus which eats the wood, fungicide can be an excellent solution to the problem that acts quickly and efficiently.
You must replace what you can if its necessary. In case you find that the rot has advanced too much, you will need to make sure you remove the infected areas completely, as it may spread to the rest of the nearby surfaces.
I have always enjoyed decorating for the holidays and Thanksgiving just does not have many options available in the means of store bought decorations to choose from. So I am always so very happy to find cheap and really cool ideas to decorate with – and ones that do not take a lot of time.
This decoration uses small small pumpkins just big enough to put a clean soup can in and dried or fresh flowers and/or a pillar candle. Place the can on the top of the pumpkin and trace around the can to make a guide for cutting. You will want this to be tight so cut just within the line. Cut the pumpkin and remove the guts and seeds (don’t throw those seeds out – see how to prepare them as a delicious snack below) so the pumpkin will last longer. You will also want to scrap the insides of the pumpkin to not leave any wetness that prompts rotting.
Now gently push the cleaned can down into your hole you cut. You want it snug so that the can will not push through into the pumpkin. It will defeat your end design of the arrangement.
FLORAL: If using fresh put clean water in and place your fresh flowers in. Place a wide bow around them at base next to pumpkin to finish off the look. Is using dry do the same without water.
CANDLE: Place the candle within the can and place flowers and filler around base. To keep the candle from going to far into the base wad up aluminum foil to fill in to make the height of the candle where you desire it.
SEEDS: Rinse in a strainer and remove any slippery substance and also the strings or guts of the pumpkin. I actually soak them for a few hours in water I have brought to a boil and added salt to so they absorb the solution to make a nice salty seed. You do not have to if you don’t want to. Bake them spread on a cookie sheet at 350 and turn every couple minutes until you smell that nutty smell and see teh edges of the seeds turning brown. Turn oven off and let them cool with the oven. When cool bag and eat as a delicious healthy snack.
Use empty mayonnaise and pickle jars to store spices in the kitchen or crafts. Clean jars completely and dry. Attach wooden drawer pull (hardware stores have these for about 50 cents) with E6000 and let dry. You can also add a screw from the inside of the lid into the drawer pull for a secure lid. Spray paint the lid/drawer pull with a color of your choice and let dry. You might want two coats on here to give a nice covering. Spray or brush a clear coat of polyurethane to make sure the paint does not get scratched off.
We are honored to have a new Guest Writer Philip Brown who blogs over at The Lawn Enthusiast! Philip Brown is a lover of green, healthy lawns. A former lawn care professional, Philip now spends his time sharing what he knows with others and blogging about it at The Lawn Enthusiast. I have spent some time at his website and found some incredible information that I am sure you will enjoy. Please check him out – and I look forward to sharing more from him in the near future.
•The secret is using the right oil. Smoke point is the temperature at which fats and oils begin to smoke, indicating they’ve begun to break down. The higher the smoke point, the better it is for frying. Lard and some vegetable oils such as corn, canola, safflower, and peanut are good choices. Shortening is not suitable for high-temperature frying.
• Moisture and food particles break down oil, so don’t reuse it more than twice. If you see smoke, discard the oil, and start over.
• Achieving and maintaining proper oil temperature is a must. If it’s not hot enough (often caused by overcrowding), the food soaks up oil, leaving it greasy. Too hot, and the outside burns before the inside cooks, creating food that’s soggy.
• Use heavy-duty aluminum, stainless steel, or cast-iron cookware for even heat distribution and the retention of high temperatures. Iron speeds up the breakdown of oil, so when using cast-iron cookware, it’s best to use the oil only once.
• Choose cookware that’s large enough to leave at least 3 inches between the surface of the oil and the top of the skillet or Dutch oven.
• Always allow the oil to return to its proper temperature between batches. We like to use a candy thermometer, which can handle high temperatures and be attached to the side of a large skillet or Dutch oven for instant readings.
• Make sure food is dry. Adding moist food to hot oil will cause spattering and popping.