I was thinking about your question regarding the best timing for repotting the houseplants this season. I usually wait until they start showing roots through the drainage holes or when the soil dries out much faster than before. Early spring is ideal because the plants are coming out of their rest period and will adjust well to new containers. When I repot, I choose a pot that is about two inches wider in diameter than the current one. Going too large can hold excess moisture and cause issues. I use a mix of standard potting soil with some perlite and a bit of orchid bark for drainage. After repotting, I water them thoroughly and keep them in indirect light for about a week so they can settle. I have found that watering from the bottom helps encourage deeper root growth. If you want to try it with your ficus, I can show you the soil blend I use. Let me know when you plan to do yours.
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Omaha Steaks
Thoughtfully sourced cuts, prepared with tradition
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Gourmet Steak Sampler
500 hand-selected boxes allocated for program recipients. Each sampler is provided at no charge to eligible participants.
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Through this program, recipients may receive a gourmet steak sampler at no charge. Each box, with a typical retail value above $600, is provided at no charge to those who are selected. One sampler per household is available, and the offer concludes tomorrow.
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Every cut is hand-selected and flash-frozen to lock in its flavor. Recipients will not be billed for the sampler.
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| Inside Your Box |
| 4 Filet Mignons |
4 New York Strips |
| 4 Ribeyes |
6 Top Sirloins |
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| Quantities are determined by program allocation. One sampler per household. Offer ends tomorrow. |
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| Thank you for taking the time to review this offering. |
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I wanted to follow up on your question about making the granola recipe with less sugar. I have been experimenting with using mashed banana and unsweetened applesauce as binders instead of honey or maple syrup. The texture comes out a bit more clustered but still crunchy if you bake it at a lower temperature for longer. I usually spread the oats and nuts on a sheet pan and bake at three hundred degrees for about twenty five minutes, stirring once halfway through. Adding the dried fruit after baking keeps it from getting too hard. I also tried adding a teaspoon of cinnamon and a pinch of cardamom which gave it a nice warmth without needing extra sweetener. For storage, an airtight container keeps it fresh for about two weeks. If you prefer larger clusters, pressing the mixture down firmly before baking helps them hold together. Let me know if you want the exact measurements I used for the batch I brought to the gathering last weekend.