All posts by epicureasian

a gardening gamer girl in search of good grub

Switching style sheets

It’s been a frustrating road trying to switch style sheets for different categories, but a very helpful post at Blue J Weblog has gotten me closer to accomplishing this goal. I basically have to insert a conditional in order to detect the category, then implement a different style sheet. I also grabbed some ideas from a post at the WordPress.org support forums about this same issue.

There are still a few bugs I’m trying to work out.

Meanwhile, I am happy to have found a web based color picker at ColorSchemer.com. It has made finding colors by hex code a lot easier to match.

Confounded baby-corn-ignorance

Googling up ideas for the future name of my blog with search terms “dogs gardening and foodie” came up with this silly post about baby corn that has me baffled. At the risk of sounding like a food snob–What self-proclaimed foodie doesn’t know about baby corn? Is this just another “ethnic” food item that keeps white people at bay with its unfamiliar looks or dubious origins? I don’t know about some of you, but I love baby corn with almost everything. Goes great in stir fries, vegetable medleys, salads (darn Central Market doesn’t always stock these in their salad bars) and a side dish to meats.

One of my favorite comfort side dishes to accompany steak:

1 can of baby corn (spears preferred, drained)
1 medium red onion sliced
1-2 cloves of garlic, crushed and peeled
1 package of mushrooms (straw, shiitake or button variety)
1 tablespoon of oil (corn, olive, or vegetable)
1-2 tablespoons of soy sauce
pepper and garlic powder to taste

Lightly brown garlic in a tablespoon of oil over med-high heat. Add baby corn and season with garlic powder and/or pepper; saute until tender-crisp. Add mushroom and extra tablespoon of oil to coat. Add red onions after 2-3 minutes and saute until slightly translucent (I still like mine crisp, colorful and zingy). Splash a little soy sauce into the mix and toss. Be wary of wetting down this mixture; you want the veggies moist but not swimming in sauce. Remove from heat and serve alongside a perfectly grilled NY strip or my favorite cut, ribeye.

Bulk pressed rawhide @ $15.99/50

The pups used up the last of their pressed rawhide supply last night…and it’s time to replenish. Shopping around on the net for bulk rawhide yielded poor results…hardly anybody offers pressed rawhide in bulk numbers. Petedge.com still has the best price on a 50-pack of pressed 4″ bones. I also tried to research the differences between porkhide and rawhide, but the general impression I get is that porkhide is simply tastier. Still, I’m not fond of the carpet-staining selection of smoked porkhide that I’ve purchased previously. Plus, I don’t think the puppies are too fond of the taste.

Now if only they’d get rid of that $6.99 minimum charge…!

Site update: Sidebar login

After unsuccessfully implementing an integrated logon page within my WordPress sites, I discovered today this great plugin at Blue Anvil that allows login through a sidebar widget. Initially, I had trouble setting it up because it kept pointing to the server name minus port (my IIS and network setup prohibits this). After some tweaking in the code to make the path include the server port, I managed to get it working right. Thanks, Mike at Blue Anvil!

Looked for the following code:
$_SERVER["SERVER_NAME"].$_SERVER['REQUEST_URI']

And changed to:
$_SERVER["SERVER_NAME"].":".$_SERVER["SERVER_PORT"].$_SERVER['REQUEST_URI']

More purchases, plantings, and today’s wishlist

08/09/2007 Agastache Acapulco Salmon PinkOn Tuesday, dear hubby and I took a trip to the local Home Depot. I was intent on building on the idea of his tree ring by grabbing 16 red/charcoal foot-wide retaining wall stones. I also needed some new gardening gloves and gave me a good excuse to check out the plant selection. Sadly, no blue salvia in stock. I did find two trays of Agastache Acapulco Salmon & Pink in full bloom. I took one home and got it planted yesterday.

I discovered that the Salvia Hot Lips in the side yard had gotten so big and rangy that it overwhelmed a neighboring purple salvia (along with a black ophiogon, artemisia, and the only other existing anemone). I quickly dug up the purple salvia–okay, more like violently uprooted–and transplanted it to the middle bed. Unfortunately, it doesn’t look like it’s going to survive the move, having lost much of its rootball. It hadn’t been too healthy to begin with after living in the shadow of its leggy neighbor.

So I’ve been toying with the idea of putting crocuses in the yard, except that I learned that they are considered annuals in Texas. Having learned my lesson with tulips, I’m not about to invest in a single-year show. So other ideas have crept onto my white-and-blue wishlist of the day: more muscari, more irises (dutch and dwarfs), white daffodils, white callas, allium caeruleum (azureum), nepeta (catmint) racemosa or faassenii, black leaf plants such as heuchera and ajuga and penstemon digitalis Ruby Tuesday. I’m also growing fond of Agastache rupestris and a agastache coccinea x rupestris hybrid called Firebird.

Speculation of the day: those salvia greggi reds in my front yard–could they be Furman Reds?