u/Ok-Egg835

A friend's birthday is coming up and I'd love to gift them something similar to this since they indicated they liked it. But I usually work with either stringing, or, if I'm weaving, I'm using seedbeads, usually in a brick stitch pattern and certainly not in a round attached to a metal frame like for this piece. Does anyone have suggestions?

I'm very, very slowly getting better at cooking, and part of that for me is learning which tools to use and which fun gadgets worth the money. I often shop at thrift stores for them and I see this type of pot very often. My grandma used to use something like this and I wonder if this has a special job that standard stainless steel pot or saucepan can't handle as well?

This is my first post in this sub, and although it's not a gardening question or about the grape berries, I hope these questions are okay.

Question 1: is this wild grape and is it safe to dehydrate and crumble for green vegetable powder?

Question 2: Bugs ate some of the leaves. Do I need to cut around them or can I just dehydrate as-is?

Question 3: the vine has some virus that makes these warts on the leaves. A few baby leaves in the center are quite affected. I assume this is fine to eat or at least cut around because I also assume whatever infected the vine won't affect me. Am I right, or very wrong?

Thank you for guidance.

Hello !

I started learning embroidery with beads at the beginning of july. I really loved the process so I thought that for my second project I wanted to make a bag for my mum’s birthday !

Here is the result 🩵

Approximately +/- 65 hours of work including bead embroidery, making and sewing the bag and metal accessories, making the beaded straps and the bag charm.

Hope this post makes some people inspired to hop on this hobby !

From garden to freezer. I used toasted pumpkin seeds instead of pine nuts. And I ended up adding too much salt and garlic. I really need a damn food processor of some sort.

Can I get a verification? Is it okay to eat at this stage?

I dried these at 60C because they were just so juicy and my tray was heavily loaded. But I paid the price. As the moisture reduced after about 12 to 16 hours, the sugars burnt. From everything I've read they should still be okay just not as pretty to look at.

Lesson learned, I've lowered the heat to 50C for the remainder of the drying time.

I dehydrated these seasoned slices for what seemed like a lot more than what they were supposed to dehydrate for. Some of the slices cracked when bent, but some stayed bendy and seemed like they'd be "chewy." Is that normal or are they just not dehydrated enough?

So, I get why I can't do this by hand. Well actually, I could and I did. But it would be nice if it took less than four hours.

I started with three cups of chokecherries harvest a week ago, frozen and then defrosted. They were surprisingly "okay" to eat just after defrosting alone, but Google said I had to cook them because of cyanide.

So I mixed them with a cup of sour cherries I had and had them in hot/simmering water about 10 minutes. I hope that was enough.

Then I pitted each. Single. One. It took a LONG time and was messy. I used a large spoon and mashed small bunches of chokecherries, then dug into them and pulled out the pits by hand. Sometimes a lot of meat stuck to the put so I tried to scrape that free with my nails. I also mashed and pitted the sour cherries and those were large enough to split in half as well as pitting.

After about three hours, I was finally ready to load them onto my dehydrator trays. But first, I had to remove the seasoned tomato slices I'd had on them since yesterday, which I did, and stored those.

Then I loaded up the dehydrator. The peaches I'd sliced and dipped into a mix of lemon juice and water went first. I barely was able to cram they trays full once the peaches were all on. Yes I know the peaches and especially the chokecherries are crammed too close together but they always shrink way down and I can separate them more later if I need to. I used the leftover juice mixes of peach and lemon or just cherry cooking water and put them into ice cubes for treats.

Now I wait. My apartment smells like peaches and that's nice.

So, I get why I can't do this by hand. Well actually, I could and I did. But it would be nice if it took less than four hours.

I started with three cups of chokecherries harvest a week ago, frozen and then defrosted. They were surprisingly "okay" to eat just after defrosting alone, but Google said I had to cook them because of cyanide.

So I mixed them with a cup of sour cherries I had and had them in hot/simmering water about 10 minutes. I hope that was enough.

Then I pitted each. Single. One. It took a LONG time and was messy. I used a large spoon and mashed small bunches of chokecherries, then dug into them and pulled out the pits by hand. Sometimes a lot of meat stuck to the put so I tried to scrape that free with my nails. I also mashed and pitted the sour cherries and those were large enough to split in half as well as pitting.

After about three hours, I was finally ready to load them onto my dehydrator trays. But first, I had to remove the seasoned tomato slices I'd had on them since yesterday, which I did, and stored those.

Then I loaded up the dehydrator. The peaches I'd sliced and dipped into a mix of lemon juice and water went first. I barely was able to cram they trays full once the peaches were all on. Yes I know the peaches and especially the chokecherries are crammed too close together but they always shrink way down and I can separate them more later if I need to. I used the leftover juice mixes of peach and lemon or just cherry cooking water and put them into ice cubes for treats.

Now I wait. My apartment smells like peaches and that's nice.

The leaves smell absolutely amazing. But they look like tansy leaves. Someone told me this is tansy but the flower heads look like yellow yarrow, and my plant identification app says fernleaf yarrow.

Can anyone confirm this and can it be used for anything (as a safer alternative to beautiful, abundant, refreshing, and toxic tansy).

And a few mulberries in the center.

I caught a beetle in my container plant and I didn't have an old jug lying around so I filled a tupperware with soapy water and drowned the beetle in it. As it died, it voided its bowels (that's the speck on the bottom left in the water).

Should I just discard this tupperware or can I just rinse it with hot soapy water or maybe some bleach water?

I buy Lemons to juice and put in water. But they can sometimes go bad if I don't get them all in time. I've always wanted to try dehydrating some of the zest, and finally I did.

It took over an hour from start to finish, and I might not do it again.

First, I bathed the lemons in a mix of water and plain vinegar for a few minutes for pesticides. Then I rinsed and dried them. I rolled them individually against a counter surface with my hand a bit to burst some of the interior cells and make juicing easier.

Then I grated them. That took the longest and wrist strain could be a concern even for a 2lb bag. After grating, I had to get as much stray zest still stuck to the grater walls and nooks and crannies as I could onto the plate. I also had to transfer to a larger plate and used a spatula to get a layer that's hopefully flat and thin enough to dry at room temperature quickly enough to prevent spoiling. That went on a shelf to dry. It'll probably take days.

Then I halved the lemons and juiced them. The strainer on the juicer filtered seeds (good) and pulp (bad, I like pulp). I had to periodically scoop the pulp into a shallow dish lined with cheesecloth so the reservoir wouldn't overflow. After juicing, I squeezed out a good bunch of juice and a bit of pulp too. This was added to the main juice cup.

I wasn't sure I'd have enough juice to fill an ice cube tray and I worried the thick mixture of pure juice and pulp would be hard to work with. I diluted the juice by adding some water. Since I use these for flavoring water anyway, I figured it would be fine.

It turned out I have extra and didn't need to dilute the juice. If I ever do this again, I might not dilute it because I might want cubes for salad dressing as well as drinking water. Now a full tray is in the freezer and the juice cup is in the fridge. Tonight, the hard cubes will go in a ziplock bag in the freezer and I'll refill the ice tray with the rest of the water. I think maybe a better use of this would be to zest limes since I don't use that as often but it cna be really handy to have around.

I still didn't find a use for the pith or the extra mix of pulp and seeds strained by the cheesecloth so it's going into compost.