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    December 4, 2014
    a day in this life, bonsai

    Last Spring, I went to the NC Arboretum in Asheville with my parents.  The Arboretum has a bonsai garden.  I was blown away by the bitty trees and the groves of bitty trees.

    My dad is as fascinated as I am.  He told me that they were going to do a workshop, but it was a weekend we were going to be on the other side of the state.  So, we have made a date to attend the workshop in 2015 together.

    There was a multistate exhibition in October and it inspired us even more.   Pictures I took to show a friend are here.

    Pop has some concern that my mother would object to a live plant in their condo, but I have learned that they aren’t houseplants.  Bonsai that would live outdoors in your area are outside bonsai.  If you have a tropical tree, then it does need to come in through the winter.  But, it should go outside as soon as possible.

    I’m having a little trouble getting my head around that. I keep thinking that the roots will freeze in those bitty pots.  But, I have seen pictures of a bonsai collection with snow all over them.  So, it must be true.  I can’t imagine anyone putting that kind of effort into something and, then, letting it die on purpose.

    I am 54 years old and beginning to learn something that takes decades.  If that isn’t optimism, I don’t know what is.

  • Universal Tech Support

    December 3, 2014
    dancing in the field of dreams, Laughing

    Universal Tech Support

    I couldn’t help myself,

  • Sound of Comet 67P

    November 26, 2014
    a day in this life
  • This is joy

    November 22, 2014
    Beautiful, dancing in the field of dreams, Laughing
  • Pumpkin

    November 18, 2014
    a day in this life

    In an online conversation about pumpkins, I asked if the people I was talking to had a recommendation for or against any particular cooking pumpkins.  I was told this:

    Kitty, if they grow in your climate, I recommend Hokkaido pumpkins. They are small enough not to leave you with a ton of leftovers every time you cook one, and the peel is not as hard as in other kinds. Just scrub it down and chop into cubes, cut out the nasty center, and cook until tender. No peeling or scraping out necessary.

    Posting it here so I will remember in the Spring.

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