Did you know? Stamens of many Opuntia flowers respond to touch. #plantsarecool #pokingthings #cacti pic.twitter.com/rIqJMmgV3B
— Jennifer Possley (@JennPossley) April 10, 2018
Eat.
Mor.
Figs.@CaFigs @ValleyFig https://t.co/RaSOARO7T0— Ernest Miller (@RLMProvisions) April 13, 2018
One of the reasons I love this herbal so much is that, in addition to the beautiful drawings (mugwort in this instance), there are intricate scenes in the background of 16th-century Italian rural life
British Library Add MS 22332, f. 111rhttps://t.co/EjOqRvvnzv pic.twitter.com/SA5Wmhfgt1
— Julian Harrison (@julianpharrison) April 13, 2018
The Lovely Loquat https://t.co/efKI8vBSL5
— Plant Report (@PlantReport) April 13, 2018
Koretz blocks bike lanes but slobbers over car company CEO’s harebrained car tunnel scheme. Yeah, a real environmentalist. https://t.co/B6iHbnkIwl
— John Lloyd (@boyonabike62) April 13, 2018
A hand-cranked 'Selfie Machine' https://t.co/oDB7qgBwyd
— Root Simple (@rootsimple) April 10, 2018
Downloaded my facebook data as a ZIP file
Somehow it has my entire call history with my partner's mum pic.twitter.com/CIRUguf4vD
— Dylan McKay (@dylanmckaynz) March 21, 2018
The Facebook Liberation Army Link List https://t.co/jsj1lfLQ90
— Root Simple (@rootsimple) April 13, 2018
On the Phenomenon of Bullshit Jobs https://t.co/wGX6oAisAQ via @strikeyo
— Root Simple (@rootsimple) April 13, 2018
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Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year. A year-round cookbook featuring one hundred soups and sides from veteran teacher and cookbook author Betty Rosbottom that makes soup the centerpiece of any meal. When Betty Rosbottom started a cooking school over twenty-five years ago, her soup classes were always the first to fill up. To her this made sense: soup is a universal staple, thanks to its versatility and ability to be prepared in seemingly endless variations.
About 15 years ago, I scattered some seeds from my parents’ loquat trees in front of my house in South Texas. I now have several tall loquat trees. They bloom in January/February, and are covered with bees at that time. If we don’t have a hard freeze after they bloom, I am overwhelmed with loquats. In other years, like this year, I only get a dozen or so loquats. When I have just a few, I make cobblers, etc. When I have lots, I remove the seeds (not fun), steam them (no peeling, etc.) and run them through my applesauce attachment on my mixer, cook up the resulting puree with some sugar and pectin, and make jam.
I have transplanted volunteer loquats in other areas of my yard.
Thanks for the info on loquats!
Loquats really should be the official fruit tree of Los Angeles judging from their ubiquity. In my experience some are delicious and some are terrible. Hard to say if this is because of watering/lack of watering or variety.
I loved the article about bullshit jobs. Preach!
You’ll also enjoy this interview with the author: https://www.youtube.com/watch?v=kehnIQ41y2o.