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Discussing all aspect of gardening.
Location: Planet Earth
Latest Activity: 17 hours ago
More Leaves, Fruit and Other Young Tree Maintenance. 11.19.18
About the genus Euphorbia
My cousin has a euphorbia, a very different looking one, and Dad picked off a piece and tasted the milk. His lips and tongue swelled and he had to go to E.R. Be careful.
Dallas, I am so pleased. I have one
I love this euphorbia. It reseeds easily, but can be pulled out without any problem; the roots are shallow. Birds scatter seeds all over so they require no effort to propagate. Raccoons like to smash them apart getting whatever they like and that can be controlled with a short, light fence around each plant. But that isn't very pretty. I put the fence up when the plants are very small and the stems grow through them and can't be seen.
Dallas, look up euphorbia and see if you find a similar plant. They are from Africa, are a succulent, but come in incredibly diverse colors, shapes, type. I Googled Euphorbia and looked at Images to find a similar one and then looked it up.
Sentient, this iris is beautiful! You are way ahead of mine. My walking onions haven't begun to show seed heads yet (or whatever you call the next generation). Everything looks happy and healthy.
Steph, yes, I posted on Knife and Fork and am glad Dallas reminded me to go over there. It is a good site.
Grilled Asparagus and Steak Salad with Hoisin Vinaigrette
I just made the salad dressing and used it on a vegetable salad. Delicious.
Steph & Idaho Spud, you are very generous with your comments about my "poetry" but how could I write otherwise when I have such an excellent prompt from Dallas about what one hears when seeing a scene. Great way to tap into senses!
Dallas, Thanks again. I like your style!
No, I haven't done that yet. I was out of salad making ingredients and went shopping yesterday, but a trip to the store just about wears me out. I have a nice crisper full of fresh vegetables and will make it tomorrow.
Tonight I am having a salad made with an Asian dressing that came in this morning from Fine Cooking:
Hoisin vinaigrette 3 Tbs. lower-salt chicken broth; more as needed 2-1/2 Tbs. hoisin sauce 2 Tbs. olive oil 2 Tbs. white wine vinegar 1-1/2 tsp. reduced-sodium soy sauce 2 tsp. minced fresh ginger 1 tsp. Dijon or Chinese mustard 1 tsp. minced garlic Kosher salt and freshly ground black pepper to taste
Joan, I like your ability to put your thoughts into poetic form.
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