Radishrain
Things pertaining to life: plants and animals, gardening, cooking, food, botany, zoology, farming, ranching, wildlife, genetics, plant breeding, software, media, etc.
This EFY song (from the Here Am I, 2015 album) relates to some things Elder Holland said in his talk in the Saturday afternoon session of General Conference, today:
https://youtu.be/0m1Mey--hcQ
It's He Hears Your Heart, by Bryn Castleton.
Anyway, it's one of my favorite EFY songs; EFY stands for Especially For Youth. It was a yearly thing that The Church of Jesus Christ of Latter-day Saints did for the youth. Now they do FSY (For the Strength of Youth conferences) instead, which is more of a local thing.
religious_
https://youtu.be/0m1Mey--hcQ
It's He Hears Your Heart, by Bryn Castleton.
Anyway, it's one of my favorite EFY songs; EFY stands for Especially For Youth. It was a yearly thing that The Church of Jesus Christ of Latter-day Saints did for the youth. Now they do FSY (For the Strength of Youth conferences) instead, which is more of a local thing.
religious_
On Tuesday, I made this makeshift whole wheat pancake recipe:
3 cups whole wheat flour
1 heaping 1/8 teaspoon baking soda
1 heaping 1/8 teaspoon iodized salt
0.25 cups brown sugar
3 eggs
A few tablespoons avocado oil
Water (enough to make it the right consistency)
I tried it again the next day (Wednesday), except I added more water, and inositol (for the nutrition; I don't suppose it changed the flavor or texture). This time, they were a lot thinner. Because it's whole wheat and I didn't want super thick pancakes, both times, I helped spread the batter out manually with a spoon after putting it in the pan (but with the thinner batter, it made thinner pancakes, and more of them). It strangely tasted a lot like crepes, the second time (notwithstanding they weren't crepes, and were thicker than crepes). The pancakes were pretty soft and fluffy (both times), and quite sweet. Anyway, they were pretty good. I cooked them on medium heat in a 12" cast-iron pan (preheating at 6, starting the pancakes after a while, and going down to 5 as the pan heated up more, on a big electric burner).
It seems best to make one pancake per pan at a time, with this recipe. They can be big, though.
recipe_
pancake_
3 cups whole wheat flour
1 heaping 1/8 teaspoon baking soda
1 heaping 1/8 teaspoon iodized salt
0.25 cups brown sugar
3 eggs
A few tablespoons avocado oil
Water (enough to make it the right consistency)
I tried it again the next day (Wednesday), except I added more water, and inositol (for the nutrition; I don't suppose it changed the flavor or texture). This time, they were a lot thinner. Because it's whole wheat and I didn't want super thick pancakes, both times, I helped spread the batter out manually with a spoon after putting it in the pan (but with the thinner batter, it made thinner pancakes, and more of them). It strangely tasted a lot like crepes, the second time (notwithstanding they weren't crepes, and were thicker than crepes). The pancakes were pretty soft and fluffy (both times), and quite sweet. Anyway, they were pretty good. I cooked them on medium heat in a 12" cast-iron pan (preheating at 6, starting the pancakes after a while, and going down to 5 as the pan heated up more, on a big electric burner).
It seems best to make one pancake per pan at a time, with this recipe. They can be big, though.
recipe_
pancake_
https://www.pnas.org/doi/10.1073/pnas.1512955113
This is about how they crossed female goldfish and male common carp to produce hybrids. After a couple generations of being diploids, they turned into tetraploids, and they use them to cross with another kind of carp to produce sterile triploid carp for commercial fish farming purposes.
However, tetraploid fish in and of themselves (without a thought to triploids and diploids) have great potential for value.
This is about how they crossed female goldfish and male common carp to produce hybrids. After a couple generations of being diploids, they turned into tetraploids, and they use them to cross with another kind of carp to produce sterile triploid carp for commercial fish farming purposes.
However, tetraploid fish in and of themselves (without a thought to triploids and diploids) have great potential for value.
Note: If you're in the USA and want free seeds for any of my breeding projects, don't hesitate to ask. I would love for you or others to grow them.
* Project name: Snacker_
* Status: Almost stable as of the F2, actually (due to so many recessive traits showing up); growing F4s in 2022. The flavor, sweetness-level, days to maturity, and shallow calyx attachment are the traits that may still need stabilization.
* Parentage: Medovaya Kaplya x a round red RL tomato (probably an off-type RL Kimberley or a Husky Cherry Red F3)
* Growth habit: Indeterminate
* Leaf-type: Potato leaf (this trait is from Medovaya Kaplya)
* Fruit-size: large cherry (same size as Egg Yolk, but no relation)
* Fruit-color: Yellow (same as Medovaya Kaplya)
* Fruit-shape: Round (same shape as Egg Yolk, but no relation)
* Taste: Sweet (not super sweet like Medovaya Kaplya); more complex than Medovaya Kaplya
* Maturity: Early-ish
* Production: Prolific
* Plant-size: Medium-large
* Usage: all-purpose, but makes an excellent snacking tomato (note that I do not consider Medovaya Kaplya all-purpose)
* Seed count: pretty normal for a cherry tomato (not low, but not super high)
* Known to reseed in my garden
* Origin: Snacker_ resulted from an incidental cross that happened in 2016 (the crossed F1 seeds were first grown in 2017, and that F1 plant is known as MKX_A, but the Snacker_ project was born in 2020 from an F2). Bred in western Idaho (I'm doing the selection).
* Growing conditions: black plastic; Snacker_A F2 had very little water and full sun, except for Snacker_B1; the F3s had more water than the F2, but still not a lot; they had full sun; the F3s were volunteers, and received foliar sprays of calcium nitrate and 24-8-16 Miracle Gro (as well as one of potassium sulfate), and had a handful of Epsom salt, and three handfuls of wood ash. Snacker_B had a cage; Snacker_B0, Snacker_B1, and Snacker_A did not have a cage. Hot dry weather both years. The F1 (before Snacker_) was right by a current bush, and the soil seemed poor; Medovaya Kaplya was crowded, overwatered, and had full sun.
Picture of some F3s (probably from Snacker_B):
* Project name: Snacker_
* Status: Almost stable as of the F2, actually (due to so many recessive traits showing up); growing F4s in 2022. The flavor, sweetness-level, days to maturity, and shallow calyx attachment are the traits that may still need stabilization.
* Parentage: Medovaya Kaplya x a round red RL tomato (probably an off-type RL Kimberley or a Husky Cherry Red F3)
* Growth habit: Indeterminate
* Leaf-type: Potato leaf (this trait is from Medovaya Kaplya)
* Fruit-size: large cherry (same size as Egg Yolk, but no relation)
* Fruit-color: Yellow (same as Medovaya Kaplya)
* Fruit-shape: Round (same shape as Egg Yolk, but no relation)
* Taste: Sweet (not super sweet like Medovaya Kaplya); more complex than Medovaya Kaplya
* Maturity: Early-ish
* Production: Prolific
* Plant-size: Medium-large
* Usage: all-purpose, but makes an excellent snacking tomato (note that I do not consider Medovaya Kaplya all-purpose)
* Seed count: pretty normal for a cherry tomato (not low, but not super high)
* Known to reseed in my garden
* Origin: Snacker_ resulted from an incidental cross that happened in 2016 (the crossed F1 seeds were first grown in 2017, and that F1 plant is known as MKX_A, but the Snacker_ project was born in 2020 from an F2). Bred in western Idaho (I'm doing the selection).
* Growing conditions: black plastic; Snacker_A F2 had very little water and full sun, except for Snacker_B1; the F3s had more water than the F2, but still not a lot; they had full sun; the F3s were volunteers, and received foliar sprays of calcium nitrate and 24-8-16 Miracle Gro (as well as one of potassium sulfate), and had a handful of Epsom salt, and three handfuls of wood ash. Snacker_B had a cage; Snacker_B0, Snacker_B1, and Snacker_A did not have a cage. Hot dry weather both years. The F1 (before Snacker_) was right by a current bush, and the soil seemed poor; Medovaya Kaplya was crowded, overwatered, and had full sun.
Picture of some F3s (probably from Snacker_B):
I've previously tried rooting grapefruit cuttings in water in a windowsill (probably about four times). Each time it failed. The cutting would eventually dry up and die, with no roots, after some weeks. I didn't use hormone-rooting powder, however (but that would dissolve in the water, rather than stay on the stem, unless I tried rooting it in soil).
I figure part of the problem is algae. Light from the window causes algae in the water to grow, and that algae may be competing with the grapefruit tree cutting.
So, my grapefruit tree was getting too tall for my room; so, I pruned off a couple pieces, which I'm trying to root as cuttings in water, again--except this time, I'm trying it in the closest where it's dark (instead of the windowsill). The rationale here is that algae won't grow in the dark, clouding the water, and coating the stem. Also, the sun probably won't dry up the leaves eventually (if they die, they might die a different way). So, maybe it'll grow roots, this time; yeah, it doesn't have light to feed the cuttings, but the cuttings probably have starches and stuff stored up in them (they are tree cuttings, after all), which they could use to grow roots.
I figure part of the problem is algae. Light from the window causes algae in the water to grow, and that algae may be competing with the grapefruit tree cutting.
So, my grapefruit tree was getting too tall for my room; so, I pruned off a couple pieces, which I'm trying to root as cuttings in water, again--except this time, I'm trying it in the closest where it's dark (instead of the windowsill). The rationale here is that algae won't grow in the dark, clouding the water, and coating the stem. Also, the sun probably won't dry up the leaves eventually (if they die, they might die a different way). So, maybe it'll grow roots, this time; yeah, it doesn't have light to feed the cuttings, but the cuttings probably have starches and stuff stored up in them (they are tree cuttings, after all), which they could use to grow roots.
Many people know the following about starting an avocado tree from a seed/pit:
Stick toothpicks in the side to hold it up in a jar of water. Wait for it to grow. Plant.
However, did you know there's a trick to getting the tree to grow straight up and really tall really fast? Basically, what you do is keep it somewhere dark until it's ready to plant. Because of the lack of light, it keeps growing up taller, and it grows straight (searching for light), since there's no light to bend toward.
Anyway, we used to start them in my grandma's cellar when I was a child. Later on (still as a child), I started one in a locker in my bedroom, and it grew very nicely; I think it got about four feet tall before I took it out of the jar.
Another advantage of keeping it in the dark is the water likely won't grow algae in it.
Stick toothpicks in the side to hold it up in a jar of water. Wait for it to grow. Plant.
However, did you know there's a trick to getting the tree to grow straight up and really tall really fast? Basically, what you do is keep it somewhere dark until it's ready to plant. Because of the lack of light, it keeps growing up taller, and it grows straight (searching for light), since there's no light to bend toward.
Anyway, we used to start them in my grandma's cellar when I was a child. Later on (still as a child), I started one in a locker in my bedroom, and it grew very nicely; I think it got about four feet tall before I took it out of the jar.
Another advantage of keeping it in the dark is the water likely won't grow algae in it.
I'm copyied my post from TomatoJunction (and added more content):
https://www.tomatojunction.com/post64083.html#p64083
Oatmeal raisin cookies. Here's the recipe that I used (quite loosely based on Dropped Oatmeal Chippies from The Doubleday Cookbook):
3 cups whole wheat flour
2 teaspoons baking soda
1.5 teaspoons iodized salt
1.5 cups butter (three regular sticks)
3 cups firmly packed brown cane sugar
4.5 cups old fashioned oats
6 eggs
3 teaspoons artificial vanilla flavoring
3 cups raisins
Instructions:
Preheat oven to 350 degrees F.
Mix all the dry ingredients, except the brown sugar, together (including the oats and raisins). Melt the butter in a sauce pan. When melted, take it off the burner, wait a bit, and add (to the melted butter) the brown sugar, eggs, and vanilla. Stir thoroughly.
Grease pans (not super heavily, as that will affect the taste) with extra virgin olive oil.
Pour the combined wet ingredients into the combined dry ingredients, and mix it all up (I used a Kitchenaid mixer).
Drop the cookies on the pans (the size can be generous if you don't mind them touching in the end). Bake for 19^ minutes. Remove the cookies from the pans within a minute or two after removing them from the oven.
For me, this made just over four pans of large cookies. If you do smaller cookies, you could get more pans full of cookies. I cooked two pans of cookies at a time.
^If you only do one pan at a time and use smaller cookies, you might reduce the baking time somewhat.
They turned out quite well.
Here are the ones I haven't eaten, yet:
We don't have a cookie jar, so I repurposed a large-ish slow-cooker:
recipe_
cookie_
oat_
raisin_
https://www.tomatojunction.com/post64083.html#p64083
Oatmeal raisin cookies. Here's the recipe that I used (quite loosely based on Dropped Oatmeal Chippies from The Doubleday Cookbook):
3 cups whole wheat flour
2 teaspoons baking soda
1.5 teaspoons iodized salt
1.5 cups butter (three regular sticks)
3 cups firmly packed brown cane sugar
4.5 cups old fashioned oats
6 eggs
3 teaspoons artificial vanilla flavoring
3 cups raisins
Instructions:
Preheat oven to 350 degrees F.
Mix all the dry ingredients, except the brown sugar, together (including the oats and raisins). Melt the butter in a sauce pan. When melted, take it off the burner, wait a bit, and add (to the melted butter) the brown sugar, eggs, and vanilla. Stir thoroughly.
Grease pans (not super heavily, as that will affect the taste) with extra virgin olive oil.
Pour the combined wet ingredients into the combined dry ingredients, and mix it all up (I used a Kitchenaid mixer).
Drop the cookies on the pans (the size can be generous if you don't mind them touching in the end). Bake for 19^ minutes. Remove the cookies from the pans within a minute or two after removing them from the oven.
For me, this made just over four pans of large cookies. If you do smaller cookies, you could get more pans full of cookies. I cooked two pans of cookies at a time.
^If you only do one pan at a time and use smaller cookies, you might reduce the baking time somewhat.
They turned out quite well.
Here are the ones I haven't eaten, yet:
We don't have a cookie jar, so I repurposed a large-ish slow-cooker:
recipe_
cookie_
oat_
raisin_
| Free forum by Nabble | Edit this page |