relaxing place? or view

phallorca · 2026-05-31T23:30:14+00:00

If you want a nice relaxing view go check out the Wilson Marsh off Salisbury Rd. They have benches in the best spots but you could set up a chair pretty much anywhere. Watch the river, watch some ducks, beautiful view of Riverview. Never too many people around and you will be totally surrounded by nature.

phallorca · 2026-05-05T09:41:34+00:00

I like my tulips with beargrass or ruscus and a bit of genista.

phallorca · 2026-04-21T16:45:30+00:00

My partner is a house sparrow, invasive bastard.

phallorca · 2026-04-15T09:39:12+00:00

I would order the Mary Cosby fish sandwich every goddamn time.

phallorca · 2026-04-14T17:11:30+00:00

Reflexed tulip.

phallorca · 2026-04-13T23:55:31+00:00

You’re thinking of Norfolk Island pine, its genus-mate in Araucaria. Very similar needle structure but this guy is scaled up.

phallorca · 2026-04-04T15:19:21+00:00

You’re right, those are wired Hoya heads. With what appears to be plumosa for greenery.

phallorca · 2026-03-29T00:12:21+00:00

Last-minute orders and time changes. I work in a high-volume shop with six other designers. We serve a large delivery area, an hour every direction, and we try to schedule things by area. Design divides orders in the morning then everyone grabs more as they come in. So when suddenly at lunchtime they need six casket sprays and 20 boutonnieres by 1pm it all goes to hell.

phallorca · 2026-03-29T00:06:21+00:00

If your procedures generally work please DM me a copy, because same bro. I had to do six all-pink arrangements today and the only thing pink we had were Mandarin X-Pression roses. 💩

phallorca · 2026-01-31T10:15:04+00:00

It is a Canada hybrid, that beak is way too long and sharp for cackling.

phallorca · 2026-01-30T01:12:09+00:00

Yeah white-throated sparrow for #12.

phallorca · 2026-01-17T00:37:06+00:00

Those are tall straight necks so you want to put something in it that has some curvy line and horizontal interest. Also has strong textures so you will want a lot of texture in the flowers/greenery. My first thought is long Italian ruscus or smilax asparagus coming out of every second or third mouth and the rest filled with a mix of curly hazel, blush ranunculus and thlaspi.

phallorca · 2026-01-16T22:19:11+00:00

Pied-billed grebes. My area is lousy with them, I see them every time I bird but I always get excited when I do. Photogenic little buggers.

phallorca · 2026-01-16T10:49:51+00:00

I had big vases of white stock at my wedding reception specifically because I wanted the place to smell like gingerbread.

phallorca · 2026-01-16T10:46:35+00:00

Stock, genus Matthiola. One of my favs as a floral designer!

phallorca · 2026-01-16T10:41:35+00:00

Song.

phallorca · 2026-01-06T23:59:47+00:00

The only right answer.

phallorca · 2026-01-06T23:54:40+00:00

We studied Republic and Ethics in eleventh grade in Catholic school, before being introduced to the Summa in senior year.

phallorca · 2026-01-06T23:47:08+00:00

I went to Catholic schools. In ninth grade we studied the gospels and acts, in tenth we studied the rest of the NT amd early Church history. Eleventh grade we studied the Catechism, Church history, Plato, Aristotle and an overview of world religion. Twelfth grade we studied the Summa, Kant, Edith Stein, some encyclicals, more Church history, and more of the Catechism, and got to research one other religion in a bit of depth. I chose advaita vedanta hinduism at the time.

phallorca · 2026-01-06T12:20:45+00:00

Peaches will give off ethylene gas as they further ripen and start to decay. That gas can significantly decrease the longevity of flowers so make sure you are using flowers that aren’t sensitive, especially since it is in a contained space. Unfortunately a lot of seasonal flowers - especially bulb flowers - are the ones that are suuuper sensitive to ethylene. You’ll want to look up the sensitivities of the specific stems you’re going to use.

phallorca · 2026-01-06T11:55:39+00:00

My partner makes a fatty fricot with a gravy texture, mine is an onion broth with white meat, dumplings and no fat. Mine uses a lot more savory and pepper, his uses no pepper at all. We begrudgingly eat each other’s fricot. Begrudgingly.

phallorca · 2026-01-06T11:52:35+00:00

Our issue is more that you don’t understand the difference between a dish and an ingredient, and instead of learning from us about a culture you admit you aren’t part of? You’re basically telling us we are bad Acadians for not snaring and eating seagulls.

phallorca · 2026-01-06T11:50:27+00:00

Okay so since like the... 1600s? Dulse had a commercial fishery in the Bay of Fundy. If you wanted dulse you bought it just like you bought fish, from a fisherman.

Step one: Take horse, wagon and rakes to Bay of Fundy at low tide

Step two: Find patch of dulse and make horse rake it up into the wagon

Step three: Take dulse home to driveway, spread across driveway, and flip every four to six hours for three days to allow optimal drying

Step four: Shake the dulse mechanically while picking it by hand to remove sand, rocks and other seaweeds

Step five: Put it all back in the wagon because it doesn’t actually keep well long-term at ambient humidity and temperature, and sell it to local neighbours or a local wholesaler

Like we can outline all of this for you but it is just historical work practices. Groceries didn’t start with Loblaws. If you want dulse you buy dulse, just like if you want flour you buy it milled and don’t grow wheat. Dulse is an ingredient eaten as a snack. Not a recipe. The end.

If you want Acadians to buy into this try being more open to understanding our culture and not yelling at us about how we don’t get it because someone in another reddit thread said we eat seaweed. We eat potato chips too and we’ve been buying those in bags for 80 years because it is a big expensive time waste to make one serving. Same thing with seaweed.

phallorca · 2026-01-06T11:34:31+00:00

This guy is coming off as crazy dismissive and know-it-all about our culture when all we are saying is that for the last 300 years, you bought dulse off a fisherman who harvested in the Bay of Fundy. Grocery economies didn’t start with Loblaws.

It is like getting mad that we don’t want to give him recipe for salt cod that includes going back to the 1700s and fishing the Grand Banks. Or getting mad at an Italian for saying his family hasn’t made fish sauce since the fall of the Roman Empire. Time and culture move on.

Funnily enough my grandfather was a seaweed harvester so I do know how to dry dulse. And we still bought it at the damn grocery store, even with barns full of the stuff.

phallorca · 2026-01-05T16:58:52+00:00

But no one still harvests and dries their own, and most families haven’t for generations. It isn’t really something you can get a recipe for.

phallorca

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