nwhiker: (Default)
Any ideas? I see them mainly in "institutional" plantings, but I find them totally awesome. Especially when they're in the shade and glow an almost bio-harzard green.


Green plants with green flowers in front of a building


ETA. Apparently some variety of spurge/euphorbia, I should be able to go from there.

This is kinda funny, though. I did an image search on bing. First photo to come up as a very similar plant, but the website was in Japanese so no help there. None of the other top ones looked like it, so I tried a google search.

Google came to this awesomely idiotic conclusion: Best guess for this image: flower. 

No duh, you pos.

I checked the images on bing again, and the fourth one was he same plant, but a slightly different angle so I'd not recognized it at first. But that led me to the correct answer.
 
nwhiker: (Default)
Well, not too many, because really, one can never have too many spices, right? I mean, it's... well, spices.

The spice "rack" has become A Problem, because finding anything can result in... well, stuff tumbling to the floor, lids breaking, and most of an almost brand new jar of mahlab being wasted.

So it's organise time for spices.

Dh already has a few that he uses for grilling in one cabinet, so I'm putting all the "grilling" spices there, so I don't have to deal with them. But not the sate, because I'm the one who grills anything with sate 80% of the time and I use it for other stuff than just grilling.

And the baking stuff will be in one area of the rack, but how to transition between mace -used almost exclusively in baking- and allspice -used in baking and to make my jerk spice blend. Which should probably go with the grilling spices, since they're 100% used for grilling, but dh never uses them, just me.

It's like a gigantic Venn Diagram on my counter. Heh.

But I also did something I consider brave.

I tossed the dillweed.

I detest dill (except in dill pickles, and if I make them, I can't eat them because I know they have dill in them). Like cilantro, dill smells and tastes very soapy to me, a very disagreeable taste. And yet, I've had dill in my herbs... well, always. Because, well, you're supposed to use it in blah blah blah. So I'd use it, and not really like whatever I'd made, because umm... dill? Just no.

I tossed it. Now my compost bucket, which had smelled like day old cantaloupe -dh forgot to take it out last night- smells overpoweringly of dill. I'll take it out as soon as my Venn Diagram is solved. Heh.

The other brave thing I did? I got rid of the dried rosemary.

I love rosemary, it is perhaps my favourite herb. I can't grow it, it dies inside and we're just a bit too cold to keep it alive outside (in Redmond, 3 miles in one direction, or Woodinville, 3 miles in the other, it grows fine. We're just too cold here).

The thing is... I don't like dried rosemary. I just don't. So I tossed it as well. It isn't worth it, dried, to be worth the space. I'll buy it fresh, and see about freezing it, or freezing it like gremolata.

So there.

Back to arranging spices... ginger... three kinds of curry.... picking spices. Sausage blends....

If anyone needs me, I'll be eating the cinnamon sugar.
nwhiker: (Default)
Well, not too many, because really, one can never have too many spices, right? I mean, it's... well, spices.

The spice "rack" has become A Problem, because finding anything can result in... well, stuff tumbling to the floor, lids breaking, and most of an almost brand new jar of mahlab being wasted.

So it's organise time for spices.

Dh already has a few that he uses for grilling in one cabinet, so I'm putting all the "grilling" spices there, so I don't have to deal with them. But not the sate, because I'm the one who grills anything with sate 80% of the time and I use it for other stuff than just grilling.

And the baking stuff will be in one area of the rack, but how to transition between mace -used almost exclusively in baking- and allspice -used in baking and to make my jerk spice blend. Which should probably go with the grilling spices, since they're 100% used for grilling, but dh never uses them, just me.

It's like a gigantic Venn Diagram on my counter. Heh.

But I also did something I consider brave.

I tossed the dillweed.

I detest dill (except in dill pickles, and if I make them, I can't eat them because I know they have dill in them). Like cilantro, dill smells and tastes very soapy to me, a very disagreeable taste. And yet, I've had dill in my herbs... well, always. Because, well, you're supposed to use it in blah blah blah. So I'd use it, and not really like whatever I'd made, because umm... dill? Just no.

I tossed it. Now my compost bucket, which had smelled like day old cantaloupe -dh forgot to take it out last night- smells overpoweringly of dill. I'll take it out as soon as my Venn Diagram is solved. Heh.

The other brave thing I did? I got rid of the dried rosemary.

I love rosemary, it is perhaps my favourite herb. I can't grow it, it dies inside and we're just a bit too cold to keep it alive outside (in Redmond, 3 miles in one direction, or Woodinville, 3 miles in the other, it grows fine. We're just too cold here).

The thing is... I don't like dried rosemary. I just don't. So I tossed it as well. It isn't worth it, dried, to be worth the space. I'll buy it fresh, and see about freezing it, or freezing it like gremolata.

So there.

Back to arranging spices... ginger... three kinds of curry.... picking spices. Sausage blends....

If anyone needs me, I'll be eating the cinnamon sugar.

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