This is my first year growing corn. I have 4 25' rows doing great. It's amazing how much fertilizer they want.
What does everyone do with all the corn stalks. I don't have a way to grind them up.
I'm a long time woodcarver who has always used seasoned wood but I see a lot of Y'all use green wood. My fear is that after putting the effort into carving a spoon from green wood it will warp and crack. What's everyone else's experience with this?
I'm excited to use fresh tomatoes and basil for a Margarita pizza. I've made lots of the standard cheese/ sauce topping pizza' but not Margarita. Y'All have examples?
My first basil trimming was in sync with the first tomatoes getting red. Yea!!!
I've been canning roasted peppers for years using trusted recipes. My issue is that they are always mushy. Has anyone tried adding a little pickle crisp (Ca chloride) ?
I changed to using crimp rings on 90's and tee's last year and now I can't figure out how to remove them. Any suggestions would be appreciated.
I've never had a hot water heater with an expansion tank ( 40 year home owner). I got a quote on replacing my current 40 gallon water heater and the plumber said I needed an expansion tank added. Is this true and if so why?
My 30 gallon hot water heater is 12 years old and I want to be prepared for when it dies. The first bid I got was $2,300. That seems high. I'm in rural South Carolina and the heater is in the crawl space.
I made a batch of dough left it in the fridge for 3 days and had a hard time stretching it. It kept spring back. Today I took the other half out of the fridge and it was great. Stretchy and strong. Should I increase hydration from 57% to 60%?
Grande Mozzarella Cheese block now what do I do? Can I freeze 6 ounce chunks?