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Some days it's hardly worth chewing through the restraints!
One bit of old folklore wisdom says to plant tomatoes when the soil is warm enough to sit on with bare buttocks. In surburban areas, use the back of your wrist. Jackie French
Member of the Eastern Branch of the Darn Under Nutter's Club
I also love kids Scarlet but I couldn't eat a whole one................
sigpic“Gorillas are very intelligent, but they don't have to be as delicate as chimps -- they can just smash open the termite nest,” -------------------------------------------------------------------- Official Member Of The Nutters Club - Rwanda Branch. ------------------------------------------------------------------- Sent from my ZX Spectrum with no predictive text..........
----------------------------------------------------------- KOYS - King Of Yellow Stickers..............
Some days it's hardly worth chewing through the restraints!
One bit of old folklore wisdom says to plant tomatoes when the soil is warm enough to sit on with bare buttocks. In surburban areas, use the back of your wrist. Jackie French
Member of the Eastern Branch of the Darn Under Nutter's Club
Breeding marbled newts in the pond. They eat slugs.
Blackbird feeding slugs to fledglings in the veg garden.
Hedgehogs rushing around and grumbling as only hedgehogs can Oh, and eating slugs.
More glow worms than last year.
Despite wet weather the slug count is down on last year. So far.
I keep meaning to send you this;
By Hugh Fearnley-Whittingstall from River Cottage 2009
METHOD
First purge the slugs by feeding them for five days on a single-item diet of lettuce, cabbage or carrot peelings. Then starve the slugs for two days more to remove any remaining digested matter in their systems (this step is optional, but if you don't do it, you will have to gut them).
Put the slugs in the freezer to kill them. Make up a solution of equal quantities of vinegar and water and soak the frozen slugs in it for a few minutes to begin drawing out their slime.
Put them in a pan of cold water with a dash of vinegar and bring up to a simmer. More slime will come out. Drain the slugs and rinse them under the tap, removing the slime with your fingers.
Repeat the simmering and rinsing, with fresh water and vinegar each time, at least three more times, until no more slime comes out.
Put the slugs in a pan of fresh water with some sliced carrot and onion and a bay leaf. Bring to a simmer and cook until the slugs are tender - probably just 5-8 minutes. If you need to gut the slugs, make a slit one-third of the way down the back of the body and remove the intestines.
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