Propagating Nikko Blue

It so happens I love hydrangea, and here in the Southeast it does very well. Of course, as always it depends on your species. This mop head classic "Nikko Blue" is one you are going to see in alot of yards. It's the granddaddy of mop head hydrangea, the graft of all those fantastic newcomers like "Endless Summer" , "Blushing Bride", and possibly even "Dooley".

I have two established in my front border, that have done very well except for last year. The plant did OK, but did not bloom. And it is generally a prolific bloomer. I cut it back too hard, I think, and I have no idea what is going to happen this year. We'll see. However, I have been propagating them for several years and my off-shoots DID bloom! I had put one in another border, and the others were still in their containers.

I get so many off the mother shrubs, I end up giving them away. Sometimes around these parts, people will set up a table and sell plants, and I may do that someday, I've got plenty!

So, in case you don't know, here is how I do it. This method works best on mature plants.

Here is a nice healthy specimen that I layered last fall. If you look to the left you will see a light colored branch coming off the mother shrub and going into the dirt, resulting in a new plant! Sometimes I can hit branch with a spade and it cuts cleanly, but yesterday I had to get the pruners. The roots are growing straight down into the soil and supporting the new growth. The plant is tough enough to take all the manhandling (or womenhandling in this case) and after I cut the "cord" and dig up the new growth I divided it into two plants. Hydrangea is dependent on moisture, so I don't leave them laying around for two long with out the support of some nice damp soil in a container. I have several of these that I rooted last fall, and by the time it's all said and done I got 7 new plants, and 6 of them are very healthy. Only time will tellabout the weakling, but I will give it a shot and see how it goes.

But, I'm not done. If you look at the picture you will see several long branches grazing the ground. A few weeks ago when I was pruning these back, I left those long low branches there on purpose. I knew they were going to be my new "propagants".

I take these branches and lay them flat as possible and cover them with dirt except where there is already new growth, particularly at the tip. I have to use bricks on some of them to get them to stay down, and I don't have to bury them too deeply. Just enough soil for those new roots to grab on and go! The bricks will soon be hidden by all the new growth on the mother shrub. Nikko Blue are prolific and they will take over this bed by mid-summer. At some point I will have to trim them from the top so they don't take over my house.

The new offshoots, for the most part will also be covered, which is good, that will serve as a protection from the hot summer sun.

There they are, plus the ones left over from last fall. I usually do this twice a year, spring and early fall. I'm contemplating a "hydrangea garden", so that may be another place to put them.

And then, nothing to do with hydrangea, but I noticed these things while I was ratting around out there....

My clematis is getting ready to bloom.

I love the way new growth on a fern presents! One of nature's fascinations.

Funny Spring

We're having a cool, wet spring here in the Southeast, in fact, they are talking about snow tomorrow night! A couple of clear days, and yesterday was almost hot, which was making these tulips want to melt. They are supposed to be pink, marketed from the pink ribbon people, but as you can see, they are red~lol, That's what I get for buying my bulbs from Wally World!

Tulips are annuals in this region, BTW. And I need to weed.

DIY

I spent Sunday afternoon putting this computer desk together, out of a box. Next step is to move the computer, but I thought I would take a photo while it was still uncluttered and pretty!

Just one more step in the master plan of my next big house project....

Professional Recipe Writing---And Stuff

Things have been very busy at work and it has kind of taken over my life. And this will continue to be the case for the next few months. I do have another big project in the works for the house and hopefully it will be completed within the next few weeks and I will be able to post it.

About work: let me just say that I love being able to work at things I really like to do. There is a big difference though in creating menus and writing & testing recipes on a professional level and doing it at home. (More fun at home...) Below is a photo montage of some early construction phases, recipe/menu testing, and work and student life in the existing location. For an overview of the entire project, go here and here. There actually is one other concept going into this project that is not mentioned, but has required much labor. Not to mention gnashing of teeth and pulling of hair:)

Best view: double-click image, go to slide-show.

You may start to notice at the end of the montage that we are reaching the phase where the equipment is arriving and being installed. Coming soon: final photos. Look for that around June 1.

Rapid Risotto

I realize I used to do these recipes every Friday, and I would love to go back to that schedule, but for now I'm lucky to get them posted over the week-end, so until I can get back on that Friday schedule, if you are looking for recipes, know that they are sure to appear between Friday and Sunday!

For now I'm sticking to lo-cal good food. BTW I made that bean and shrimp dish again last week after I posted, and it was to die for! I got a pound of frozen large shrimp at Sam's Club for about $14.00. Yes, that is more than I usually like to spend for food, but I still have 1/2 a bag in the freezer, and wow it was GOOD as well as good for me!

Now, about Risotto:

"Risotto is a rich and creamy, traditional Italian rice dish. It is one of the most common ways of cooking rice in Italy." (Wikipedia)

We are cheating just a bit using the microwave. Alternatively you can stand over the stove top constantly stirring for 45 minutes to get this dish, but it is hard for me to come up with that kind of time, especially when I'm using this for a side dish.

Microwave Risotto serves 8

1 & 3/4 cup of vegetable broth

1 cup uncooked Aborio rice

1/2 cup of dry white wine

1/2 cup of frozen chopped onion

1 TBSP olive oil

1/2 cup of finely chopped plum (Roma) tomato

1/2 cup of freshly shredded Parmesan cheese

1/2 tsp of fresh ground pepper

1/8 tsp salt

2 TBSP fresh chopped parsley

Combine first 5 ingredients in a 1 & 1/2 qt. microwave safe dish. Cover with plastic wrap and vent. Microwave at HIGH 12-15 minutes or until liquid is almost absorbed. Remove from microwave, carefully removing plastic wrap. Add tomato and next 3 ingredients, stirring well. Cover and let stand until ready to serve. Stir in parsley just before serving.

(Calories: 153 per 1/2 cup, Fiber 1.5 grams)

Notes: You can substitute veggie broth if you do not want to use wine. DO NOT substitute the rice. Also, you can serve risotto as a main dish. In this case I would stir in a sprinkling of pine-nuts for protein, texture and taste, and serve with some baguette-parmesan cheese toasts. YUM!

A New Look For An Old Chest

I'd been wanting to do this for along time, and finally got it this past week-end. This little dresser had been living in my linen closet.


It was quite a mess in there and I am not brave enough to show you the before picture. I will say this little chest has served me well. My friend's mother bought it for me at a yard sale for $5.00 when I was living in a walk-up apartment in San Francisco, and it was small enough and light enough to get up the stairs and thru a narrow long hallway. It had funky retro skinny 8 inch legs on it, and the drawers were painted orange. I know that's cool these days, but it did not go with my 1908 Victorian, so I painted the whole thing white and put little ball feet on it.



See the orange? And you can tell I set a few coffee cups on this thing, LOL

Here is my baker's rack. I like it, but it never looks this un-cluttered. I decided to do something different with this little nook. The baker's rack is the next project. I'm going to paint it white and pink for the girl's room.


I'm liking the black on this chest.



It looks really rich!

Does not take up as much room as the baker's rack. Also does not hide the all-important surge protector, so I will have to fine a way to deal with that. I loved that mirror and just had to have it! The drawers are full of photos, scrap booking supplies, linens, china (!) and the top drawer is for the girls coloring books, puzzles and other table activities, since this chest is right next to the table. As soon as I get it all put back together I will take another shot of that end of the room for the total effect.

Total cost

Paint: $7.00

New Pulls: 8 @ 1.17 e

Mirror: $35.00

Not bad for a new look!

Friday's Fave Foods***Shrimp and White Beans

Create a rustic Italian-style meal by serving this hearty dish with ciabatta and a glass of wine. This is right up my alley!

Shrimp and White Beans

2 tsp olive oil, divided

1 lb peeled and deveined large shrimp

3 garlic cloves, minced

1/3 cup dry white wine

1 15 oz cam cannelini beans, rinsed and drained.

1 pint of grape tomatoes, halved

6 oz of fresh baby spinach

1/2 tsp freshly ground pepper

1/2 teaspoon crushed red pepper

1/4 tsp salt

1.) Heat 1 teaspoon olive oil in a large nonstick skillet over medium high hear. Add shrimp and cook, stirring occasionally, 3 minutes or until done. Remove shrimp and set aside. Keep warm.

2) Heat remaining 1 tsp olive oil in pan. Add garlic and onion and saute 2 minutes. Add beans and wine; bring to a simmer and add tomatoes. Cook, stirring occasionally, 2 minutes. Stir in spinach, and cook 1 minute or just until spinach wilts.

3.) Add reserved shrimp and any extra juices, black pepper, red pepper, and salt, stirring to combine.

Yield: 4 servings @ 1 and 3/4 cups

Calories 260

Fat 4.3 g

Fiber 6 g