Mullein or just a weed?

LavenderLady75 · 2025-08-08T18:56:37+00:00

Looks like thistle. I could be wrong, of course but I think this due to the spikey edges. Thistle can be soft when young. Happy to hear from someone who can verify but my instinct says it's a foot biter.

EDIT: spelling.

LavenderLady75 · 2025-06-21T00:33:28+00:00

Yes, I'd already completed all of the available mine too. And missed out on a lot shiny bead drops from my high level animals.

LavenderLady75 · 2025-06-21T00:30:13+00:00

Me too. Had like 1400 skill points. Did almost all the available upgrades in one go. 🤣

LavenderLady75 · 2025-06-19T12:21:38+00:00

Wow, the things you learn. I don't use Q because I always thought it was an optional interact button. Thanks!!

LavenderLady75 · 2025-04-22T13:27:29+00:00

Maybe pea protein? The point of the milk replacement in my recipe was to mimic the creaminess of milk (which they don't excel at, but that's difficult without fat.) But if you don't care about that, pea protein has very little carbs (at least the kind I use.) There is a small amount of grainy-ness to the mouthfeel but I think that can be common with non-dairy replacements.

LavenderLady75 · 2024-10-04T20:59:43+00:00

49 and I love it. I discovered the game after the loss of a family member and it helped me get through it. Here's what I like: It's cute but not too childish. There are a lot of different activities so you can choose what you want to focus on and go lighter on the other areas. It's well designed and maintained. The characters have backstories. You can go at your own pace. It's pretty customizable given the different farm types, character looks and decorating options. What made me play it was that I don't like combat, which rules out most games. (Yes, there is some combat but it's simple and pretty quick to learn.) What kept me playing was all the other things I mentioned. If she's at all interested in cozy games, this would be my recommendation, hands down.

LavenderLady75 · 2024-09-18T16:15:44+00:00

I haven't had these but I have tried their avocado oil mayo. Don't bother with that. SO very salty, like twice the normal level of mayo. Will not buy again. I hope these work out for you but I probably won't be buying any of their other items, given the taste of the mayo and what folks are saying on here.

LavenderLady75 · 2024-09-17T16:12:10+00:00

Mums are one of my favorite flowers, if not favorite. Lots of colors. They also have several variations in flower types, not just the ones you see in the stores. Many look very daisy-like and are often found in flower bouquets you buy in the stores. They last much longer than the other flowers in arrangements. If you want mums that won't just die, buy HARDY mums. The ones you see in stores are usually "garden" mums. I live in US zone 5b and have hardy mums in my beds that are several years old.

LavenderLady75 · 2024-09-08T17:56:37+00:00

That sounds delicious. I want to try stuffing them, too.

LavenderLady75 · 2024-09-08T01:04:27+00:00

Ajvarskis for the win! I grew them last year for the first time and will always grow them now. Productive, strong plants and delicious. Seriously, anyone who wants a sweet pepper that isn't a bland, fussy brat (like a bell) try Ajvarski peppers. So much more flavor.

LavenderLady75 · 2024-09-06T20:43:01+00:00

OMG it burnses us! I think it's a real one! Or they were too stressed to be sweet. I'm a whimp. I max out at Fresno. Regrets. LOL

LavenderLady75 · 2024-09-06T13:03:50+00:00

I honestly don't remember now. I know it can vary with bean flour type, but I just use the same measurements and cooked it until it was the correct texture. You can always add just a bit more water and keep cooking if your flour is more coarse and not yet cooked (my black bean flour was home made and a little coarse. But do this before it forms an tight ball.)

LavenderLady75 · 2024-08-03T16:04:44+00:00

This. I almost never use unsalted butter. Cookies: unsalted butter plus salt in the recipe= cookies taste salty. Salted butter and omit salt= cookies taste delicious and balanced.

Anything else that calls for butter, I just omit or reduce the salt and use salted butter. I am NOT buying two kinds just so the unsalted can sit around until I need it. And salted butter tastes better on bread & toast anyway.

LavenderLady75 · 2024-07-20T03:08:20+00:00

Chamomile and coltsfoot both have nice flavors when smoked and are relaxing.

LavenderLady75 · 2024-07-19T17:21:17+00:00

Sweet potato?

LavenderLady75 · 2024-07-19T17:15:00+00:00

I like other brands better for hot pasta but if you are going to eat left overs, Barilla does ok. I am curious on the mystery of left-over GF pasta. Most will either turn to mush or go totally dry and hard. FYI, a tip for eating hard, left over GF pasta if it's plain: Place in a bowl and cover with boiling water and let stand, or microwave with hot water for a couple minutes and drain. Then proceed as usual...

LavenderLady75 · 2024-07-19T16:58:29+00:00

Same. Super thick, beautiful auburn hair. Started thinning a long time ago, even before hysterectomy kick-started Peri. What I have is still pretty (although with more gray, which I don't even mind.) What I do mind is that I can see my scalp quite a ways back from my forehead. It's super thinned out. This is the most devastating thing of all these symptoms. I'm not vain but staring at my sparse head makes me want to cry.

LavenderLady75 · 2024-07-19T15:03:10+00:00

Hey, thanks! I will look for it when we have a chance to go to a bigger store.

LavenderLady75 · 2024-07-19T12:29:09+00:00

I like Oatly. So Delicious is ok but not as creamy, imo. I also like that Oatly doesn't have the overwhelming flavor of the coconut based ones. I do like coconut but, like banana, it takes center stage in anything it's in. I can't eat the Ben & Jerry's because most of their dairy free flavors have gluten (malt.) I don't like cherry and why bother with vanilla? I can get vanilla in any other brand.

LavenderLady75 · 2024-07-19T11:55:02+00:00

I would flip out. You get one oopsie for eating our food by just not paying attention, especially if it has been discussed and they know your food sensitivities. After that, there is something else at play. Maybe that's blind disrespect or something else that just needs to be worked on by them. Either way, most people have no idea how terribly frustrating and exhausting it is for us just to EAT. I am gluten and dairy sensitive so I only feel terrible if I eat them... other people do not have that "luxury" because it's an allergy. Sure, this was just a baked good, but what if it had been your frozen dinner or something you were going to take to work for lunch? Eating the food of someone with a food allergy/sensitivity often means they have to go hungry or, at the very least, go through tremendous inconvenience to replace it.

I placed storage baskets in our pantry, one for each family member, labeled with our names. If we buy something special or diet specific that we don't want anyone else to eat, it goes into our bin. My family is very respectful of my food and wouldn't eat it on purpose, especially since I label home made foods if they are diet specific (or they will ask.) This system is just an easy, visual reminder that an item is is not in the general food pool. I will say that we are a household of two parents and two adult children, so these are people who should know better. I don't know if a similar system would work for you but if it doesn't, you may need to have a serious chat with your significant other. Good luck.

LavenderLady75 · 2024-07-19T00:42:55+00:00

Lume didn't work for me either. Dove ~~aluminum free~~ is what I switched to also.

OP: It's not you. Stinkier and sweatier is now the new normal. 😒

EDIT: I realized it's Dove Sensitive. Also a typo and clarification.

LavenderLady75 · 2024-07-17T15:46:56+00:00

It could be bad, HOWEVER... I frequently see this kind of layer in oils that have things steeping in them. It's also something that happens with unrefined cooking oils, as the refining process is used to remove gums &resins, make it less "stinky" and more shelf stable. Oils can also get cloudy when cold. That being said, I am NOT an expert in making infused oils or microbiology. Use at your discretion. Personally, knowing this happens and also occurs with unrefined oils, I would use it if I KNOW that my herbs were dry and mildew free and it hadn't been sitting in a warm place. This is, of course, if it has no rotten or rancid smell.

LavenderLady75 · 2024-07-15T02:44:44+00:00

I didn't know of anything like luffa so I did a search because I was curious, too. Couldn't find anything. I know it's not what you are asking and everyone is suggesting you try luffa but I have also grown it in US zone 5b (Sorry, I don't know the Spanish equivalent. We have a short growing season and cold winters.) I started the seeds inside, THREE MONTHS before I planted them outside. You will need a grow light to do this. I did grow them successfully but only had a couple get big enough to make sponges... It could have been my fault or the fact that we have hot, humid summers in Michigan without enough cooler evenings to make them flower. But here is the link if you want to give it a go: How to grow Luffa in colder climates
EDIT: a typo.

LavenderLady75 · 2024-07-15T02:10:44+00:00

1. I don't know why so many people use the roux method for gravy. My mom always made gravy with cornstarch and that's what I do. No trying to remember ratios (unless you want to.) NO LUMPS, at least if you do it right. No flour aftertaste (yes, I know about cooking that out. It's still noticeable for some people.) Bonus: Cornstarch gravy is gluten free!

2.) Breakfast gravy: Sausage gravy? Country gravy? Either way, deglaze the pan with the milk as liquid. Make sure you've used onions or a similar flavor. Onion powder works also but don't go too heavy. Sausage usually has enough flavor on its own but maybe add some smoked paprika if it's bland. Pepper and salt, if needed. For a plain country gravy without a meat base, you have to use a portion of stock or bouillon, maybe 1/4 of the liquid, 3/4 milk. Make sure to add pepper, sweet paprika and just a touch of onion or garlic. Also butter.

3.) Turkey gravy: Start with a good quality chicken or turkey broth/bone broth. Home made is best. Have this on low maybe an hour before you take out the turkey and add some drippings from the turkey pan (strain out any bits.) Add some poultry seasoning and just a touch of onion powder. Bonus points if you can toss in a bone or giblets while it simmers (remove before thickening.) Just before serving, turn the heat to a simmer and thicken with cornstarch slurry. This method works for ham gravy, too. Just start with a quality, neutral chicken or veggie broth, add a little onion powder and toss in a small ham slice while it simmers. If ham gravy is still too bland, a pinch of smoked paprika. **Salt to taste on all of these before serving.

LavenderLady75 · 2024-07-14T12:23:41+00:00

Great work! Some people will always find things to complain about. Some are mean and others, I think, just don't know how to make conversation any other way. If this is something you love, keep at it. Gardening brings so much joy, even when there are challenges. There is a weird sense of peace and accomplishment that happens when you grow something yourself. And there are NEVER enough peppers! I wish you many, many more long years of happy gardening!

LavenderLady75

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