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Archive for July, 2009

Making Compost Getting Your Hands Dirty

Written by admin on Jul 31st, 2009 | Filed under: online-business

Making Compost: Getting Your Hands Dirty

If you’re a gardener then you should not mind getting y our hands dirty. In this line of work, you need to handle plants, soil, rocks, fertilizer, soil conditioners, etc. and not all times a pair of gardening gloves is handy. At times using glove can prevent you handling some delicate stuff. In this case, you have to get down on your knees and get your hands dirty. And nothing is dirtier that making compost.

Composting is a the process were biodegradable materials, usually manure and household wastes, are turned into soil-like output by combining them with a little air, water and nitrogen. Is that too technical for you? Well compost is a dark, crumbly, soil-like substance which functions as soil conditioner, mulch, and fertilizers. It feed your garden soil the microorganism that most plants need to grow healthy and strong.

When making your own compost pile, it would be ideal to find a place near your garden and yet it has enough concealment to not affect the overall look of your garden. Does that make sense? Just like one of the famous movies say “hiding in plain sight”. If such is the case, a cleverly painted compost bin would help make the area neater. A corral or a fenced area would do fine.

After setting up your composting area, you start composting by arranging a 3:1 ratio of brown and green organic materials. Green ingredients contain lots of nitrogen while the brown elements contain lots of carbon. Together, they form the basic foundations of a compost file. The green organic components of gardening include grass clipping while the brown components are the dry leaves and other wood products.

If you’re worried about the possible bad smell that would come out of your compost pile, then don’t. When the ratio of greens and browns is correct, you don’t have to worry of any bad smell from your compost pile. Compost should have this earthy smell and not smelling like rot. If you smell the later then there could have been some things that might have been included in the pile or the ratio of the greens and browns components is not correct.

One way to make certain that your compost pile has jus the right combination of greens and browns components, is to get a pile of green material and put it in you compost bin. Follow it up with two piles of brown materials. Keep this gong until you have a nice pile of leaves and grass that measures about three feet. At this high, you probably have a base measuring 3 feet also. One good thing of having this large a compost pile is that the greens and browns can easily and quickly break down.

If you want, you could add in a bucket of already finished compost to the newly formed pile. This will help start the process and begin the microbial activities in your compost pile.

Make sure that you add enough moisture to the pile as well. Keeping the compost pile damp will help quicken the breakdown of the organic materials. Add water to the pile and feel a sample. It should be damp, somewhat like a sponge. See, I told you your hands will have to get dirty.

There is a need to turn over your compost pile at least once a week to keep it loose allowing air into the pile and quickens the process of decomposition. After two months, you should have decent quality compost by now. The original materials you used should no longer be recognizable.

As you can see, making compost is quite easy and requires not too much of your time.


Making Chocolate Candy that Lasts

Written by admin on Jul 28th, 2009 | Filed under: online-business

Making Chocolate Candy that Lasts

Temperament of Chocolate Candy

The success of your chocolate candy lies on the ability to temper the chocolate. Even in other chocolate delicacies, the importance of tempering the chocolate mixture will never be understated. Chocolate, to begin with, must have a premium quality to it. You can have fun experimenting on different core chocolate materials that you can use for your chocolate candy.

Sometimes, you will find in the market some melted chocolates that are ready for making chocolate candy. You can make use of this or do chocolate the hard way and start from the cocoa beans. The good thing about melted chocolates is that you can focus on the making of chocolate candy itself. The making of chocolate from cocoa beans can be very difficult and tedious, and you may be robbed of your energy the moment you decide to do both. By the time that you reach the chocolate candy making aspect, you may have no more gusto or enthusiasm to complete it.

But when buying melted chocolate, make sure that it is not made of a processed candy bar. The courveture quality of chocolate is something you must look for since it makes for an ideal chocolate core for chocolate candy.

Other Ingredients and Steps

An electric frying pan is needed with ample space for your mixture. Have a temperature of about 60 degrees for mixing the chocolate and creating your candy. But don’t melt the chocolates in your frying pan. It is still better to place them in the oven for melting. Introduce the chocolate by increments and not by instantly putting a large heap.

This way, the stirring part will be easier and you will not run the risk of losing control as you create your chocolate candy. Avoid moisture in the chocolate at all costs because it will affect the taste of your chocolate candy. After you have fixed your chocolate core, you can then dip it into the other components that create the chocolate candy.

The Steps

Coat both sides of your material with chocolate. Make sure that your flip the center for balance of chocolate distribution. You can also use your fingers to have a swirly mark on your chocolate candy, but this must be mastered with constant practice before you can smoothly pull it off. Keep mixing the chocolate in such a way that it does not get too stiff. Chocolate candy usually results in a less shiny quality. If you find the chocolate candy too shiny, you may have overdone or underdone something from the previous steps.

What Next?

You can now store your chocolate in the fridge. With the use of wax paper or other similar material, you can make your chocolate candies appear more professionally made than when you leave them bare in the tray. The good thing about chocolate is that it lasts for a very long time.

The leftovers from your chocolate making may also be turned into other delicacies. Just use your imagination and you will be able to find delight in making other forms of chocolate delicacies. You can also save the leftovers for your next chocolate candy making sessions but gaining the right texture and temperature may prove to be a bit more challenging.

Either way, there are no wasteful moments when it comes making chocolate candy and other chocolate delicacies for that matter.


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