Flower Bulbs

Flower Bulbs - Photo: Pixabay

If you're seriously interested in knowing about Bulb Flowers, you need to think beyond the basics. This informative article takes a closer look at things you need to know about Bulb Flowers.

Once you begin to move beyond basic background information, you begin to realize that there's more to Bulb Flowers than you may have first thought. 

Just about every flower gardener will work with bulb plants at one time or another.  Bulbs are loved by gardeners for the ease with which they grow, their hardiness and the fact that they can bloom again and again for many consecutive seasons without the need to replant.  With all these advantages, it is no wonder that bulb plants are so popular among both new and experienced gardeners.

Choosing the right bulbs, however, is one thing that many beginning gardeners have trouble with.  After you develop an eye and feel for finding the best bulbs, however, you will be able to spot them from across the garden center.

When choosing bulbs for your garden, it is important to choose the firmest and largest bulbs.  The size of the bulb is important since large bulbs are more likely to provide many blooms.  The firmness of the bulb is a good indication of its health, and bulbs that are soft or mushy are unlikely to bloom.  Bulbs are particularly susceptible to water damage.  It is important to choose a bulb that is not too soft, but it is also important to look for cracks or scars.  Bulbs with cracks or scars may have become too dry to bloom.  Likewise, any bulbs that have begun to sprout roots should be avoided, as they are unlikely to bloom properly once planted.

How bulbs are planted in the garden is important as well.  Most bulbs are best planted in the fall, most commonly in early to mid-October.  The goal is to get the bulbs into the ground six weeks before the ground begins to freeze, so obviously, the best time to plant will vary from location to location. 

Bulbs should be planted in a well-prepared soil, and the depth they should be planted will be determined by the type of bulb.  For example, crocus bulbs are generally planted four inches deep, daffodil and hyacinth bulbs six inches deep and tulip bulbs at a depth of eight inches.

A simple gardening tool called a bulb planter is great for achieving a more uniform look to the blooming garden.  Bulb planters can be used to easily prepare perfect looking rows of flowers.  Those gardeners who prefer a more wild and freewheeling look, on the other hand, often dig a single hole and plant several bulbs in it.  This approach can lead to spectacular, if somewhat unpredictable, patterns once the bulbs begin to bloom.

It is important to use a small amount of fertilizer at the bottom of each hole you dig when planting bulbs.  The fertilizer should then be topped with a thin layer of soil, and the bulb carefully placed on top of the soil.  It is important not to place the bulb directly on top of the fertilizer, as doing so could damage the bulb.  Bulbs are always planted with the pointed end stick up and the flat, rooted side lying on top of the layer of soil.  After the bulbs are in place, the rest of the hole should be filled with soil and the garden should be given a thorough watering.

Even though bulbs are among the hardiest of garden plants, there are a few important things to remember.  One important technique to become familiar with is deadheading.  The term deadheading should already be familiar to those gardeners who work with perennials.  Deadheading is simply removing spent blooms in order to encourage more blossoms to develop.  This process is important with bulb plants as well.  When working with bulbs, however, it is important not to remove the leaves from the plants until the leaves have begun turning brown.

Taking care of the bulbs over the winter is important as well.  In warmer climates, many bulbs can remain in the ground over winter.  It is important, however, to remove tender bulbs such as dahlias, even in warmer climates.  These bulbs should be stored over the winter in a cool, dry location.

Bulbs are wonderful plants for any gardener, from the newest to the most experienced.  Their combination of hardiness, color and beauty make them hard to beat for any flower enthusiast.

Take time to consider the points presented above. What you learn may help you overcome your hesitation to take action.

---

---

Ginkgo Biloba

Ginko Biloba - Photo: Pixabay

Ginkgo is one of the oldest tree species that are alive and the leaves are one of the most studied leaves in clinical settings today. Ginkgo Biloba is an herbal form of medicine and in Europe and The United States is one of the biggest sellers. Many traditional medicines contain Ginkgo and are used for enhancing memory and to treat circulatory disorders. 

Scientific studies all support and validate these claims. Newer evidence shows that Ginkgo might very well be effective in treating decreased blood flow to the brain, especially in the elderly. There are two types of chemicals in Ginkgo leaves, flavonoids and terpenoids, which are thought to have very strong antioxidant properties resulting in aiding those who have Alzheimer's disease. 

While the Ginkgo plant is still in tree form, it produces fruit that is not edible; inside of the fruit are seeds that are poisonous to humans. Most of the studies that are currently being conducted on Ginkgo are being done on the leaves of the Ginkgo (GBE). Although many components of the Ginkgo tree have been studied only two have been directly related to the big success of Ginkgo, as mentioned above. This is why Ginkgo is showing a much more structured relationship with the treatment of Alzheimer's and Dementia. Because Ginkgo is so effective in improving blood flow to the brain and because of its antioxidant properties, the evidence that Ginkgo can help these patients is extremely promising. 

It is suggested that Ginkgo truly can improve cognitive functions such as thinking, learning, and memory, improve activities of daily living and social behavior, and lessen the feelings of depression. Further studies are showing that the flavonoids can also help with retinal problems, people with circulatory problems in their legs, memory impairment, and tinnitus. Many doctors are recommending Ginkgo for treatment or discomfort associated with altitude sickness, asthma, depression, disorientation, headaches, high blood pressure, erectile dysfunction, and vertigo. 

Ginkgo may also reduce the side effects of menopause, osteoporosis, and cardiovascular disease. The option of Ginkgo has a lot more appeal these days then the options of prescription medication which has unpleasant side effects. Children under the age of 12 should not use Ginkgo and in adults, it usually takes about 4-6 weeks before you will see any significant results. There has been a relationship developing between Ginkgo as an anti-aging aid since it is such a powerful antioxidant that wards off the free radicals. 

It is very common and becoming even more so for healthy people to include Ginkgo as an herbal supplement on a daily basis for better concentration and enhanced memory. People claim that in general, they feel that Ginkgo reduces any mental fatigue that daily life has a tendency to bring forth. Many men are taking Ginkgo to improve impotence as well as increase fertility. The Chinese have used Ginkgo Biloba for many years and have found great success with it so it seems that they might be on to something here because this herbal remedy looks like it going to be around for a very long time. 

---

---

Alaskan Brewing

Alaskan Brewing Company - Photo: Wikimedia

The Alaskan brewing company is the oldest operating brewery in Alaska, with their amber beer being their most popular brand. They produce two other brands as well, pale ale and Alaskan frontier amber. If you enjoy fresh amber beer, Alaskan brewing is what you want.

As you may already know, brewing beer in Alaska is very hard to do. The coastal community of Juneau doesn't have road connections to the lower 48 states, so everything arrives and leaves by water or air, with weather always having the final say.

In 1986, the Alaskan brewing company became the 67th brewery to operate in the United States and the only one to operate in Alaska. Since that time, the Alaskan brewery has received more than 30 major medals and awards, including the best beer in the nation award during the 1988 Great American Beer Festival.

The popularity of their beers has led to a lot of efforts to keep up with the demand from consumers. They also hold the unofficial record for the production on a 10 barrel brewing system, which produces an amazing 42 batches a week.

The Alaskan Brewery offers several different styles of the brew as well, which are listed below:

 1. Amber - This is the company's flagship beer, based on a turn of the century recipe that was used to quench the thirst of the miners during the Gold Rush era. It provides a smooth, malty, rich taste that goes well with meals - or friends.

 2. Pale - Pale is fresh, crips, and inviting. Alaskan pale is great with crab, pawns, and salads. The floral aroma of the hops is derived from dry hopping the tanks during the entire fermentation process.

 3. Stout - The oatmeal style beer stout doesn't have the harshness of other stouts. Great with chocolate and hearty meals, stout is also ideal to enjoy while walking in the snow.

 4. ESB - If you like hops, the infusion of hops in this delight will amaze your nose while the refreshing cascade hops will provide a wonderful crispness to both the flavor and the finish. This beer is great with spicy food, wild game, and other wintery food.

 5. Smoked porter - Very exclusive, Alaskan smoked porter has a world-class reputation for its excellence. Brewed in the fall, this beer is ideal for storing in the cellar for later enjoyment.

 6. Winter ale - This tender brew of spruce trees has been used for brewing in Alaska since the late 1700s.

---

---

Pumpkin – A Super Food!

Pumpkins - Photo: Pixabay

Think of the word pumpkin and images of jack-o-lanterns and whipped cream covered Thanksgiving pies will probably pop into your mind. Pumpkin is traditionally considered a holiday food and is a staple in our kitchen pantries and freezers during that festive time of the year. However, did you know that pumpkin now heralded as one of the ‘Super Foods?’ 

According to Dr. Steven Pratt, author of SuperFoods Rx: Fourteen Foods That Will Change Your Life, “Well, pumpkin is one of the most nutritionally valuable foods known to man. Moreover, it’s inexpensive, available year-round in a canned form, incredibly easy to incorporate into recipes, high in fiber, low in calories, and packs an abundance of disease-fighting nutrients.”

What exactly makes pumpkin so super? The powerful antioxidants known as carotenoids give this food its super status. Carotenoids have the ability to ward off the risk of various types of cancer and heart disease, along with, cataracts and macular degeneration. Dr. Pratt mentions many other disease-fighting superfoods in his book as well, but we are most interested in pumpkin because of the year-round availability and ease of use in a canned form. 

How can we add this wonder food to our diets throughout the year? Take advantage of the benefits and great taste of pumpkin with the following delicious Pumpkin Recipes.

Any day Pumpkin Pancakes 

2-1/2 cups flour

1 cup of buttermilk

1 tsp. salt

2-1/4 tsp. soda

2 tsp. baking powder

1/2 cup of pumpkin

Measure flour in a bowl and add dry ingredients. Stir in buttermilk and add pumpkin. Mix Well. Cook on hot griddle or skillet until golden brown. 

Pumpkin Spiced Muffins

1/3 cup butter or margarine, softened

1 cup brown sugar

2 eggs

1 cup pumpkin 

1/4 cup milk

2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

1/4 tsp. salt

1/4 tsp. baking soda

Preheat oven to 350 degrees F. In a large bowl cream butter with brown sugar. Beat in eggs, then

pumpkin and milk. In a small bowl combine flour, baking powder, spices, salt and baking soda. Add to the creamed mixture. Bake for 20 to 25 minutes.

---

---

Care and Repair of Garden Tools

Gardening Tools - Photo: publicdomainpictures

Knowing how to properly use and maintain garden tools will increase their life, help prevent personal injury, and increase your gardening enjoyment. For example, properly uncoiling a hose will prevent you from tripping or catching your foot in the coil. The points of an upturned rake can inflict painful and sometimes serious puncture wounds when stepped on, to say nothing about the possibility of the handle flying up and striking you in the face.

Tools must not be left where their edges or point may be hidden by grass, leaves, or other material. Keep your fingers away from the blades of the lawn mower: merely striking your hand against the blades can lead to a brutal injury. A small, slight crack in a wooden handle can be repaired by wrapping the handle with tape. A glass filament tape is particularly useful for such a job.

Splinters in wooden handles of rakes, hoes, and shovels can be cured by sanding the surface until it becomes smooth again; this not only protects your hands but keeps the cracks from spreading and causing the handle to break. A good way to preserve a wood handle is to apply several coats of quality varnish or to paint it. The metal parts of the tool may be painted, with a primer coat, and two coats of exterior paint. However, any metal part which goes on the ground should not be painted.

Aside from preservation by paint, the tools are easier to find when their handles are of a color which makes them conspicuous if left lying on the grass: The color, therefore, should not be green or brown, but a bright contrast to the grass such as red. yellow, blue, or white. The metal edges of shovels, hoes, rakes or other garden tools may become nicked. These may be smoothed with a metal file. Any rough surfaces should be gone over with steel wool or other abrasive which is good for metal. Dents may be straightened out by hammering with a mallet.

A wheelbarrow break, in the wood or metal parts, should be repaired at once. Painting the wheelbarrow helps preserve the wood. The moving parts need occasional oiling, to run smoothly. For winter storage, keep tools in a dry spot as dampness could be harmful. Wipe all tools clean of any dirt or grass before being stored. The metal parts should be coated with a mixture of petroleum jelly and light oil, to prevent rust.

Caring for your garden tools will help them last year after year!

---

---

What is Tex-Mex Cuisine

Chili with garnishes and tortilla chips - Photo: Wikimedia

Tex-Mex cuisine is a name used to describe dishes that are found in the state of Texas that is primarily American. It blends available foods in the United States with traditional Mexican cuisine. Some of the Tex-Mex foods may differ from actual Mexican dishes but are still referred to Mexican dishes in Texas. People who live outside of Texas sometimes refer to Tex-Mex as Southwestern food. 

Tex-Mex is considered "America's oldest original cuisine" by some. Tex-Mex got its name back in 1875. It started when the Texas-Mexican Railway was nicknamed Tex-Mex to refer to the railroad and describe the Mexicans that were born in Texas. The mission era blended Texas foods with Spanish and Mexican. It got its name by the Tejanos (Hispanics born in Texas). The different regions of the state kept the foods similar to each other. Eventually, other meats such as goat and cow's head gained popularity. In the twentieth century, the cheese was added because it was readily available and inexpensive in the United States. 

More than 60% of the population of Texas has ancestors that were from Mexico. It is no surprise as to why that state has become popular for its Tex-Mex dishes. Tex-Mex is most popular in the South Central part of the state, which includes the cities of Austin and San Antonio. Tex-Mex dishes commonly use the ingredients of garlic, sour cream, cilantro, beans, avocado, and chorizo, which is a spicy Mexican sausage that originated from Spain. Chiles are also important in Tex-Mex dishes.

The chilies range from sweet and mild to hot fiery and are added to a variety of dishes. Some chiles that are used in Tex-Mex cuisine include ancho, jalapeno, and the hottest of them all, the habanero pepper.  The food is contemporary and can easily be made. There are dishes that require more detail such as casseroles, black bean soup, and bunuelos, which is fried bread that is eaten with sugar and cinnamon that is sprinkled on the top.

Tex-Mex cuisine contains large amounts of beef, spices, and beans. Texas-style chili, crispy chalupas, and fajitas are all Tex-Mex originals. A serving of tortillas with hot sauce or salsa is another Texas invention. Other tasty creations include seven-layer dip and tamale pie. Mango margaritas are a modern drink in the Tex-Mex menu.

Many of these recipes are simple and require little skill, but there are some foods that involve preparation of another recipe to complete the main dish.

One dish that shouts Texas, is chili. It is a combination of meat and spices, with no beans added. The sauce is the main ingredient of the chili. Chili started by the Chili Queens of San Antonio. They made the chili to sell at stands for cowboys who came to the town.  

If you are ever visiting Texas, it is worth trying the unique foods of the region. You will be able to taste Mexican classics with a Texas twist. Many dishes are available but don't be surprised when the dish arrives and the food doesn't taste the same. That is part of the experience you will have when you eat Tex-Mex.       

---

---

Tullamore Dew Irish Whiskey

Tullamore Dew - Photo: Wikipedia

Tullamore Dew 

The roll-call of distilleries and brands which disappeared when the Irish industry imploded is an extensive one. Locke's Kilbeggan (now revived under Cooley), Dundalk, Allman's Bandon, Comber, and Tullamore are just some of the famous and respected distillers who simply found it impossible to carry on, no matter how good people thought their whiskey was. 

Most of the brands simply disappeared the names of the distillers and their whiskeys slowly slipping into a vaguely remembered past. Some, however, managed to hang on. Tullamore Dew is one of them. It also represents a history of the Irish industry in miniature.

The Tullamore distillery was built in 1829 and was bequeathed to the Daly family in 1857. In 1887, Captain Daly-a man more interested in playing polo, hunting and racing horses - made Daniel E. Williams manager. Williams was a bit like an Irish Jack Daniel, having joined the plant at age 15 and speedily worked his way up to this lofty position. The fact that a country gentleman like Captain Daly was involved in making country whiskey is evidence of how wealthy landowners began to take over from farmer-distillers as the rural population declined and new laws were passed.

Williams expanded the distillery, began exporting and created a new triple-distilled pot still brand, Tullamore Dew (the 'Dew' taken from his initials) which was sold with the slogan 'Give Every Man His Dew'. The quality of his 8-year-old whiskey even moved that normally crusty old historian Alfred Barnard to poetry. Eventually, the Daly family sold their shares to the Williams', but popular though it was, even they couldn't keep the distillery running. In 1954, the Tullamore distillery closed.

It was a tough time for Irish whiskey. The government had, for reasons best known to itself, restricted exports of whiskey during the Second World War arguing that it would ensure ready supplies on the domestic market and continue to bring in guaranteed revenue. The UK government, on the other hand, had decided that while the whiskey industry was run down, some distilleries could stay open and exports should continue. It was a monumental blunder by the Irish. The distillers, meanwhile, were still holding firm to their belief that traditional pot still whiskey was superior to blended Scotch.

When the government raised taxes again in 1952 the writing was on the wall for distillers like the Williams' of Tullamore. No way could the domestic market support so many brands. The Irish may be famous drinkers, but even that was beyond them. In 1953 a survey by the Irish Export Board discovered that 50 percent of whiskey-drinkers in the States had never heard of Irish whiskey. Irish emigrants now saw themselves as Americans, they had turned their backs on the 'old country'.

Thankfully, Tullamore Dew was saved when the business was sold to Power's in 1965 and the next year became part of the Irish Distillers portfolio. These days it is owned by Cantrell & Cochrane, though the whiskey is still made at Midleton. A classic blend of traditional pot still with light grain, it's in the lighter end of the spectrum, though a 12-year-old version shows considerably more weight - probably from a higher percentage of pot still.

---

---

The overall lightness has endeared it to German and, more recently, American palates. People are interested in the brand once more and Cantrell & Cochrane has opened a heritage center at the old Tullamore distillery site. All positive enough, but you can't help but wonder, what if...

TASTING NOTES

Tullamore Dew

On the lighter side of the Irish fence. Clean crisp and light, but not hugely exciting. * * Tullamore Dew 12-year-old So different from the standard bottling that you wonder initially if it is from the same stable. Ripe, fleshy and rich, this is the one to try. ***(*)