\"Plants are truly awe-inspiring. They can be vast, minute, smelly, or spectacularly ugly. Some plants live on their own, or by growing off others; some live by air and water; others are carnivorous, eating the creatures around them; some plants look remarkably like animals; while others have unusual symbolism; and some have special cultural significance. This book explores them all, bringing together the most peculiar and most fascinating plants on the planet -- celebrating them in all their diverse splendor\"--Publisher's description.\nCelebrate the weird, wacky, and wonderful world of plants with a book that revels in the diversity of the botanical world. Plants are truly awe-inspiring. They can be vast, minute, smelly, or spectacularly ugly. Some plants live on their own, or by growing off others; some live by air and water; others are carnivorous, eating the creatures around them; some plants look remarkably like animals; while others have unusual symbolism; and some have special cultural significance. This book explores them all, bringing together the most peculiar and most fascinating plants on the planet - celebrating them in all their diverse splendor. Split into five chapters, covering everything from poisonous plants to painkilling ones, Michael Perry explains exactly what makes each plant special. With exquisitely detailed illustrations of all the different species, this is an informative, humorous, and beautiful gift for all those who love plants - whether they want to grow them or not. Hortus Curious delivers a different way to view the plant world and enjoy it for its bonkers and bizarre. The book is split into five chapters, covering: - Plants Behaving Badly - the criminal world of plants such as poisonous plants, insect catching plants, and plants that do risky thing - Mistaken Identity - plants that look like other things, e.g. flowers that look like monkeys, bees, or even dead man's fingers - Greater Good - did you know that aspirin comes from a plant? This chapter explores the plants that make up our everyday products - Superheroes - find out about the plants that can disguise themselves, changing color, shape or even moving themselves - X-rated Plants - a selection of the rudest plants out there! A humorous and quirky gift book for people interested in plants and gardening, Hortus Curious is sure to delight.
This recipe for the Perfect Oven Pot Roast, in fact, is the perfect meal. The meat is slow cooked in the oven with carrots and onions until the meat is fall-apart-tender and the carrots are tender crisp.
11 of the best low light indoor plants for your home. These houseplants are excellent for your living room, bathroom or any room that is fairly dark.
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Warm, soft, and rich, nothing beats a piece of this homemade naan bread recipe alongside your favorite rich curry.
If you're aiming to eat healthier and shed pounds without losing out on taste or battling hunger, low-calorie, high-protein meals could be your solution! This post will guide you through 25 effortless and scrumptious recipes that are both low in calories and high in protein. These meals will simplify sticking to a nutritious diet and keep you satisfied!
You need to try these healthy high protein meal prep lunch ideas to up your daily protein intake while eating delicious and satisfying meals!
Adapted from my favorite yeasted, slow-rise focaccia recipe — overnight refrigerator focaccia — this recipe replaces the yeast with a sourdough starter. UPDATE: Video guidance is here! Watch up above or click the link below in the recipe card. What you need to make this recipe...: ...a sourdough starter. I bought mine from Breadtopia. It was easy to activate. There are no instructions on the package itself; follow the instructions on the video here. ...time. Once your starter is ready to go, this recipe requires an initial 4- 18 hour rise, followed by a second 4- to 6-hour second rise. After the initial rise (depending on the time of year and temperature of your kitchen), you can deflate the dough, and stick it in the fridge for 8 to 10 hours (maybe longer), which might help you regarding your schedule. Keep in mind, when you remove the dough from the fridge and transfer it to a pan, it will still need to rise for another 5- to 6- hours. ...water. Apparently, chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape.When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 430 g water. If you are not using bread flour, you also may need to cut the water back a bit. Timing: The more I make sourdough, the more I realize so much depends on the time of year and the temperature of my kitchen. In the summer, because it is so warm, the first rise (bulk fermentation) takes between 4 - 6 hours; in the winter the first rise takes 12 - 18 hours. The key with this recipe is to make sure the first rise doesn't go too long — you want the dough to nearly double. A straight sided vessel (as opposed to a bowl) makes gauging the first rise easier. (Note: If your dough rises above double, don't despair ... recently my dough tripled in volume during an overnight rise, and the resulting focaccia was still delicious, light, airy, etc.) A few thoughts: If you are making this focaccia in the summer (northern hemisphere), use 50 g of starter and check the dough every couple of hours. If you are making this in the winter, use 100 g of starter, and plan for a long first rise. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Flour choice: I've been using King Arthur Flour's special patent flour — bought a 50-lb. bag of it at Restaurant Depot. Its protein content, 12.7%, is the same as the protein content of its bread flour. I also have used all-purpose flour (11.7%) with success, but I recommend bread flour, which seems to be more reliable for people especially those living in humid climates. If you only have ap flour on hand, you may consider reducing the water a bit — bread flour absorbs slightly more liquid than all-purpose flour.
Try these 10 stretches to loosen up all your tight and sore muscles and feel as good as if you’d had an actual massage. (OK, almost as good.)
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