Washingtonians

[hallerlake]

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How disappointing for her. I suspect you only mind on her account.

Yup cause I would rather be home getting ready for the show (Chehalis here I come) than setting overthere bored like crazy.


On a positive note I just got done with a VERY long phone call. They are expecting me at the show.

 

[hallerlake]

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Sounds like oaks to me.

 

[hallerlake]

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Earthworks fuchsia farm is in or near Covington. Fabulous assortment, and they do tiny, reasonably priced starts in the spring.

Ah! That's the tags for Fuschia starts that show up grown on to 4" pots at the Lacey Community Market.

They have hundreds of varieties, and unusual one you don't see just anywhere. My Martin's Yellow Surprise (actually chartreuse and pink) and baby Chang are in the greenhouse for the winter. They'll just get bigger and better.

 

[hallerlake]

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There's a few of then, none native. Eastern Red Oak is a famous offender, and probably the one you're thiinking of. They're mostly from places that get hot summers, and the leaves don't ripen enough to drop.

I've seen the long-clinging leaves used as a selling point, but since my house just got twice as light when the leaves finally fell, I can't agree.

Up here Pin oaks are the likely offender.

 

[jbear]

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Omgosh-- isn't that the BEST sausage??? We got a pig from scott this fall. It's been the most bestest pork we've ever had. Melts in your mouth

Also-- what everyone else said about the stuffin. We always deep fry our turkeys so our stuffin is baked in the oven.

 

[Chicken Rustler]

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Omgosh-- isn't that the BEST sausage??? We got a pig from scott this fall. It's been the most bestest pork we've ever had. Melts in your mouth

Also-- what everyone else said about the stuffin. We always deep fry our turkeys so our stuffin is baked in the oven.

Use extreme cuation not to get sand in that turkey.

 

[jbear]

Quote:
Omgosh-- isn't that the BEST sausage??? We got a pig from scott this fall. It's been the most bestest pork we've ever had. Melts in your mouth

Also-- what everyone else said about the stuffin. We always deep fry our turkeys so our stuffin is baked in the oven.

Use extreme cuation not to get sand in that turkey.

Lol! We will be extremely careful!!

 

[hallerlake]

Happy thanksgiving everyone! My turkey is in the oven, and all the side dishes, except the mashed potatoes, are in the fridge waiting to be reheated when the bird comes out of the oven. I can sit down and relax until it's time to set the table and cook the potatoes. The day before is my busy day. It would have helped if I hadn't left the dish situation wait until the last minute. I borrowed some dishes that my mother bought years ago, but never had an occasion "special" enough to use them. I suspect Dad will let me just keep them since I do most of the family dinners at my house. I then went looking for some more dishes because 8 place settings is not enough. I checked two Ross before finding some suitable plain ones on sale at KMart. Then, I had to return the boxes I bought at the second Ross. ADHD strikes again. I hope we have enough white wine. Maybe I should send Mr. H. out for some more.

 

[Kaneke]

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yes, oddly enough, the plain white Corelle plates look fancy enough for most any festive occasion -- they aren't far off bone china, visually ! especially if you have elegant place mats or tablecloth and runner ..

congratulations for being so organized

I hated having to cook Thanksgiving dinners; was glad when the boys preferred to go to their dad's for Thanksgiving; then I could get a nice smoked turkey breast for the two of us, make up just enough side dishes out of what we had in the pantry, and scrounge the pies from the grocery store, since my piecrust always falls apart

 

[Stumpfarmer]

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There's a few of then, none native. Eastern Red Oak is a famous offender, and probably the one you're thiinking of. They're mostly from places that get hot summers, and the leaves don't ripen enough to drop.

I've seen the long-clinging leaves used as a selling point, but since my house just got twice as light when the leaves finally fell, I can't agree.

Up here Pin oaks are the likely offender.

Had to do some googling about to find out which I was looking for: Pin Oaks are, indeed, more likely to be the offending species in new plantings and Eastern/Northern Red Oaks in older ones. Pin Oaks are also smaller, which is nice.

(Sitting down after getting the sweet-potato dish which is supposed to be baked for two hours at 250 into the microwave for various times at various temperatures to see if I can approximate the right taste/tecture/doneness/flavor. Wonderful moment for our electronic oven controls to go all unelectrified).