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If you have limited space in your house and you would like to own a garden, then the best idea is a balcony garden! You can create a garden with the choices of plants and others to suit space and light constraints so the garden relies upon. Transform your home and provide an amazing green space in your home. If you decorate in the right way a balcony garden will arouse envy if you decorate it the right way.
Consider planning and setting up a Garden
If you thinking to make a well-planned and perfect balcony garden, then it is essential to consider making a plan. You might have given a thought to yourself that how you want to make it! What type of plants would you like to grow? Looking at your balcony consider the type of plant you would like to grow. You can think through picking up the out the best flowers, vegetables, and herbs to grow on a balcony. Measure your balcony’s length, width& height. This will make it easier to arrange various items including furniture, large and pots containers,
Pots to consider for Growing Plants on your Balcony
Always look for the pots which can be used practically but as well as it looks much decorative. Consider using a pot that has enough holes in the bottom to allow sufficient drainage of water. You can either use a material like plastic or can consider using a pot which is made up of clay that helps stabilize and protect plants from falling over
Consider Using Vertical space
If you consider that your space is small and does not possess the potential to have several plants, then try going for a vertical space garden you can see that your space just double-up for your gardening area. You’ll be amazed by how much potential vertical gardening has. Try buying a potholder that will hold your pots vertically, or you can easily make one for yourself using pallets. Use a shelf or to keep the pots in and try growing plants in hanging baskets. So u don’t ever have to worry about the less area you owe. But before any experiment makes sure you’re confident about how much weight the balcony can bear.
Creating a green space not only is therapeutic but adds beauty to the house. For those who value plants and want to take account of them in their home, there are also lots of vegetables and herbs that will grow happily in pots. Plants grown in containers take more maintenance than those growing on the ground. You will fertilize and water them regularly. Good container plants that will brighten up your balcony from late spring right through summer and into autumn. While designing anything you have to make sure that you don’t miss out on any detail, even a smalls detail can impact a lot. So focus on small things and understand the value it has in the bigger picture. It is these things that make up the whole.
As we stand at the edge of Autumn, still clinging to the last warm rays of summer sun poking through the cool breezes, hinting at the weather to come, I inevitably find the best of both seasons sharing time on my plate.
First off, representing Summer are little batons of squash and zucchini quickly sauteed in olive oil and finished with slivers of raw garlic and fresh marjoram. Meanwhile, Fall makes its presence know in the form of pureed butternut squash, roast duck breast. Finally pomegranate and provide a spicy, sweet, crunchy contrast.
Do all of these things make sense together on one plate? Not typically, but they taste great because they’re super fresh from our local farmers and as long as this warm weather hangs out, I’m happy to have to have the tastiest produce from Summer and Fall on my plate for some unexpected, delicious dinners.
This is an era where it is normal for both parents working full-time and time marches at a pretty fast pace If you can find ten to fifteen-minute gaps of time you can achieve small tasks that will make a huge impact on the neatness of your home. Here is a list of main things that take little time but make a big difference. Start introducing them to your everyday routine today and see the difference between how your house looks and how you feel.
Start your day by making the Bed
I know that some people tend to spend a lot of time to make the bed, and it makes a huge difference in how clean the room looks and only takes a few minutes. Plus, I believe that it begins the day well and at the end of the day.
Clean up after dinner
Even if at the end of each day you ‘re tired and it’s appealing to place the dirty dishes with the idea that you’re going to do them in the morning, how often does the next morning come and you get distracted with other things? You eventually leave the house with the dishes already unfinished when this happens and you’ve got to come home to a messy kitchen. Consider doing the dishes after dinner and make it a habit.
Emptying the dustbin
Get in the habit of emptying the dustbins bin after every use the easiest way to make sure that it is always ready. So that you don’t find trouble when the garbage is much and u have no place to throw.
Do one room at a time
The best way to keep all of your house tidy is by tackling one room at a time. You can achieve a little piece at a time by dividing the cleaning by space (and by day), instead of undertaking each all at once.
Involve your family
It’s difficult to carry loads alone when you have a big family so try to clean up thoroughly when there are weekends so the whole family can put their hands on. It’s remarkable how much of an impact it can make if just such basic items are done in the general tidiness of the home. You will probably need to be on your kids a lot for the first few weeks when you do this, but with time this will also begin to be a routine for them and it will gradually be able to do this with limited reminders.
Break down things, and do only a couple of them a day. Remember that your emphasis is on consistency, so start through whatever routine you can stick to and go immediately after you have finished eating Wash your dishes. Place the books back on the shelf until you have done reading for the day. Immediately clean off the kitchen counter when spatter gets on it. Health and hygiene always come first in the kitchen! Never walk empty-handed out of a room (always take one piece of trash with you).
Being a homeowner can often be thrilling and enjoyable, with plenty of flexibility to make it your place, but responsibilities always come with it. If something fails, repairing it is not an easy call to a tenant. You are the one in charge of any long haul repairs, maintenance, finances, and upgrades.
Create JUST a home manual for your home, not someone else’s:
Use a big binder with clear plastic pockets to carry essential documentation about your home and its equipment, including owner’s manuals; service records; warranties; the age of your roof, boiler, water heater, washer/dryer, refrigerator, and other essential appliances; even include paint colors and other decorating information; furniture receipts
Keep track of your home improvement and maintenance expenses and receipts thereby
It demonstrates where you have added value when you sell, and what you’ve done to keep your home. Some forms of upgrades will also qualify for tax deductions so be sure to report the receipts with your Tax prepare on an annual basis.
Provide emergency savings for any unforeseen expenditures:
Regardless matter how well you or the former owner took care of your house, some unwelcome surprises will pop up, so be prepared. Something is planning to shake and you won’t be able to postpone repairing it – a cold winter night and your heater will stop working, a tree will drop on your house or a cricket ball will go through one of your windows. Prepare for the Unexpected!!
Buy equipment that you can frequently use to repair your home and make routine maintenance:
Each homeowner should have a toolbox, but don’t go out and buy anything you may use just once; you can rent or split the cost with friends or neighbors sometimes. Experts say you’re supposed to buy tape measuring instruments, utility knife, four-in-one wrench, hammer, putty knife, saw, bolt, lock, drill/driver, etc. Each homeowner usually passes a caulk pipe every year.
Bring down the cost of energy bills by maintaining the amount of gas, power, A / C, and water you are using in your home:
You’ll save your pocket and the world! Switch off your heat and add sweaters in the winter; and set an auto thermostat at an optimal summer and winter range. To assist with their budget, first-time residents can contact their service providers for a rate forecast for each month of the year.
You finally found the home after months of house searching which works for your budget and needs. Congratulations! For many, the closest approximation of achieving the dream is becoming a homeowner. It’s also one of the biggest financial investments that anyone would ever make. It’s particularly important to start on the right foot for new homeowners. By all the above mentioned consider taking the advantage and saving your money then regretting it later when you can avoid most of the crises coming forward. You have to follow everything thoroughly and maintain the discipline. Everything counts while desighning, and if you miss one step, it may not turn as you expect it to be.
Damascus knives are one of the most popular knives due to their type of steel that is used for making them. Damascus steel has a unique structure, which gives it a beautiful pattern on sharpening. The knives made from Damascus steel are reputed to have a strong and sharp life. This Damascus knife guide will provide everything you need to know about this knife and when you need it.
What is a Damascus knife?
Damascus knife is a traditionally made knife from Damascus steel, which is known around the world to possess a beautiful pattern. But the main quality of this knife is not its steel, but the technique used to make make the steel, which makes is Damascus exclusive. You can identify a Damascus knife just by looking at it. They have a wavy pattern on the surface which is generally due to the way it is molted and freeze.
How are Damascus knives made?
Damascus steel is a combination of different types of steel. Multiple types of steel are heated, twisted, and manipulated together. The process is called forge-welding. Another less used technique is the flattening out a metal piece and then folding it to create layers of metal. Both techniques give similar results, forming the wavy patterns of the surface. While the forge-welding method is more popular among ironsmiths today, the folding technique is said to provide a better quality knife by evening out the natural impurities of the steel by flattening it out.
Another modern technique used to create these patterns is the acid etching process, but the traditional Damascus knives are always made with the processes mentioned above. However, the ancient method of making Damascus steel knives and swords was entirely different from any modern method, but there are no exact methods in any books that can create a Damascus blade like the ancient times.
How to sharpen Damascus knives?
There is no special method for sharpening Damascus knives. They can be sharpened with the same process used for any other type of knife. If you have a collectible Damascus knife, we would suggest a whetstone to keep your knife sharp and admire its beauty.
How good are Damascus knives?
There are different qualities of Damascus knives available in the market. The quality of a Damascus knife depends on the ironsmith who cast and sharpened the metal. If you are searching for the best Damascus chef knife, you can find them online. On the other side, if you are looking for a collective, you will have to visit an ancient item’s store, talk to a collector, or travel Damascus in search of it.
The best Damasus chef knives are known for providing long term sharpness and a texture that will suit any kitchen. One good way to identify a good Damascus knife is to check whether steel hard steel at the side of the place has a sharp edge while the other side is much softer. This is due to the compositions of steel used to keep a hard blade while adding mild steel at the backside for protection.
In these cold winter months we could all use a little comforting. I find little more comforting than a warm bowl of creamy-tomatoey beans studded with rich sausage. On these frigid days when all you want to stay inside and snuggle under blankets on the couch, a meal like this will zap any ambition you might have had and keep you firmly planted indoors. Think of it as cassoulet on a budget of both time (about 20 minutes vs. 6 hours) and money (6 ingredients vs. 12+).
Here’ s what you do:
- Get some sausage- what ever you like: italian, chorizo, bratwurst, anything (I actually used a pork liver sausage I created when testing recipes for my new charcuterie workshop at ICE). Cut it in to 1 inch pieces and brown in a skillet.
- Add 1 cup minced onions and 1 tablespoon minced garlic, saute until tender.
- Add approximately 16 ounces chopped tomatoes (canned are a good option right now). Stir well and bring to a simmer. Allow the tomatoes to simmer until slightly thickened.
- Add approximately 24 ounces cooked white beans and simmer 5 minutes more. Season to taste with salt and pepper.
- Serve in bowls topped with celery that has been thinly sliced and dressed with lemon juice and olive oil.
And for the ambitious out there:
Pork Liver Sausages
- 500g pork liver
- 1200g pork shoulder
- 200g fat back
- 20g kosher salt
- 2 g white pepper
- 1 g marjoram
- 2 g basil
- 1 g ground allspice
Thoroughly chill all ingredients and grind each separately. Combine the ground meats in a bowl, add the spices and blend well.
Cook a small pieces of the mixture to taste for seasoning and adjust accordingly. Pack the seasoned mixture into casings and rest in the refrigerator over night. Poach the sausage to an internal temperature of 160˚ then cool in the poaching liquid. Seal sausages in cry-o-vac bags or store refrigerated in the poaching liquid.
Spring brings so many great traditions to the South- traps fill with crawfish, the humble blue crab drops it shell to show us it’s soft side, peach blossoms give way to the the first fruit of the season- but the South’s grandest tradition takes place not in the fields, nor the bay’s or marshes. On the first Saturday in May, the finest thoroughbreds in the world gather under the twin spires that rise above the lush fields of Kentucky’s bluegrass. As of late, Churchill Downs has become THE place to be when the ponies are running (just check US Weekly the week after the race).
Those you who can’t make the trip this year, don’t worry, Louisville is coming to New York City. On Saturday, May 3rd, I’m teaming up with my fellow chefs from the Insitiute of Culinary Education to put on a dinner at the James Beard House. Maker’s Mark is jumping on board with us and crafting a special bourbon cocktail for each course.
Tickets for the dinner aren’t available for sale yet, but the menu’s ready. All my friends back, time to start looking for plane tickets.
This weekend on Peir 94 (55th & 12th) is the first annual Cook, Eat, Drink, Live event. I spent this afternoon hanging out at the event. The event is fantastic, and best of all, Saturday afternoon at 1:00pm I will be presenting a workshop entitled Cooking by Hand where I will demonstrate turing handemade pasta into homemade butternut squash ravioli with brown butter emulsion and pomegranate-pumpkin seed relish.
Bourbon Cured Dolphinfish
This dish was definitely a homerun (sports pun intended). And this little trick of curing fish before you put it on the grill is a great way to add flavor to into an otherwise very mild fish.
Start by mixing 2 cups of coarse salt with one cup of sugar in a large bowl, add a cup of bourbon to the mixture and mix well. Spread half of the bourbon, salt mixture in the bottom of a pan big enough to hold the filets in one layer. Lay the fish onto the salt and spread the remaining mixture over the fish. Refrigerate for 25 minutes. Remove the fish from the salt, rinse well and pat dry. Store the fish in the refrigerator until ready to cook.
To cook, place the fish on a well oiled, very hot grill. Cook 2-3 minutes on each side. Thanks to the cure, there is no need to season the fish befor eit hits the grill.
To finish the dish I simply julienned some apples and poured a little bourbon over them. Next I mixed in a bit of mayo and threw it on top of the fish. Local apples, fresh fish and super simple preparation- it’s perfect parking lot cooking so leave the burgers at home and take your tailgate party to the next level.
It’s amazing how nice people are when you have a camera crew with you. As we were cooking up the dolphinfish, the people tailgating a few cars down from us decided to wander over, smile for the camera and give a beautiful piece of tuna that had been caught just the day before. Suddenly, the challenge was on. my crew put me to the test and wanted to see what I could make out of this beautiful, fresh tuna. Lucky for me, I had a big batch of wax beans, tender young haricot vert and fresh cannellini from the greenmarket that I had cooked off the night before (I never leave the house without ’em). My man next door Rip (take a look at the picture and see ifd you can guess which one he is…) had his secret pork sauce with him. The coarse mustard and horesradish in the sauce was the perfect thing to tie together the fresh beans, some local tomatoes and the jewel-like cubes of raw tuna. Honestly, I think this salad was the best thing we made all day. Funny how things work out sometime.