"Dick Margulis" <margulisd@[EMAIL PROTECTED]
> wrote in message
news:WIOdnWhXcL-U1kPVnZ2dnUVZ_tzinZ2d@[EMAIL PROTECTED]
> Mary Fisher wrote:
>> "Dick Margulis" <margulisd@[EMAIL PROTECTED]
> wrote in message
>> news:ldOdnQHpOIlGoEPVnZ2dnUVZ_iydnZ2d@[EMAIL PROTECTED]
>>>> I don't use fertilised potting soil :-)
>>> Of course you do. Whether the fertility results from your adding
compost
>>> or otherwise, if there were no available nitrogen, your plants would
not
>>> do well.
>>
>> I suspect that we're using different meanings of compost :-)
>
> Perhaps, but I doubt it. Compost is decomposed (hence the word compost)
> vegetable matter of whatever source, perhaps run through some worms in
the
> process.
Yebbut nitrogen can't be eliminated from any ingestion.
> Regardless, if you're growing plants in pots, you need to supply
fertility
> somehow, whether by adding soluble chemicals to a sterile medium or by
> potting in pure compost or anything in between.
I grow very few plants in pots. Currently I have five capsi*** plants in
pots and three aubergines. In the greenhouse. The peppers are fruiting
well,
the aubergines (egg plants) have produced one and a bit fruits - it's the
first time I've tried either. I used my home-made compost (pronounced here
comp- ost, not 'compot') Yes, no doubt some of it had been through worms
and
insects but nothing has been added by me. Or mine.
Actually, when I think about it, that's not quite true. Fom time to time
we
'activate'; the compost with a man-made additive collected in bottles in
Spouse's workshop ...
>>>
>>>> As a person who eats categories of food you eschew,
>>
>> That's interesting, what foods are they?
>
> Commercially preserved meats such as bacon and sausage, for example. I
> don't eat a lot of them, but I don't avoid them, either. I was under the
> impression they do not form a significant part of your diet.
Ah, I see. Well, not a significant part but we don't eschew them. You
might
be thinking of someone else. There are so many delicious meats that each
can
only come around so often :-) Today we've had hot smoked wild salmon,
tomorrow it will be ****k chops from Rosie.
I'm particular about which sausages we eat and we only eat dry cured bacon
-
and as with all meats we like to know the source and how they were
produced.
Preferably the animal's name Sometimes we make our own sausages and bacon
but they're not as good as some :-(
Now, as for the Kaiser rolls, I practised (that's the correct English way
of
spelling participles from the verb) the shaping on a dough made from a
multi-grain 'flour'. I was surprised at how easy it was, the results were
like crowns, with five rounded 'points'. They weren't at all like the
pictures of impressed or cut shapes, I can't see how the shape could be
reproduced in any other way. But what do I know?
:-)
I'm afraid I didn't get round to the white flour recipe - Spouse came home
early and on a high because his presentation had gone so well. He's not a
man who has a lot of self confidence in passing on his multiple skills :-(
So we've celebrated and soon (when he's washed up) we'll watch a video I
bought from Salts Mills yesterday.
Look it up.
Mary
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