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Flowers to Plant in Your Garden this Year Featured

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Through the eyes of Paula...

For people who invest in flowers for a nice summer front or backyard, the flowers listed here would provide a wonderful addition to a garden. In addition, the flowers will attract bees, which are crucial in keeping the flowers well and abundant. Here are some suitable flowers to plant this summer.

1. Foxglove Beardtongue: Bloomingin June, the foxglove beardtongue is a tall-stemmed plant that grows about three feet high. The white flowers are tubular and long, providing nectar to honey bees and hummingbirds. The name “beardtongue” comes from the appearance of the hair on the stamen within the flower.

2. Prairie Crocus: The provincial flower of Manitoba, the prairie crocus is a low-growing plant with single stems for each bud. The flowers are either a bright blue or purple with six pointed petals. Flourishing in the late spring and early summer, the flower’s leaves are thin and divided into many segments. The best part of the prairie crocus, however, is that it’s a long-lived perennial, spreading into multiple flowers the longer it remains planted.

3. Wild Chives: From the same family as garlic, chives are easily grown herbs that thrive across the country. The stems are long and thin, but grow in large clusters close to the ground. On each stem, a near-circular purple bloom will attract honey bees during the spring, and remarkably, the plant will repel many unwanted insects. When harvested, the stems can be minced into salads and dips that have a spicy onion-like flavour.

4. Lowbush Blueberry: The lowbush blueberry is farmed commercially in Canada, but also grows wild in pine forests, as the needles provide acidic soil. Although the bush doesn’t flourish in its first few years, in later years, it will provide abundant flowers as well as delicious and easily picked blueberries.

5. Red Raspberry: Like the lowbush blueberry, the raspberry is farmed all over the world, but also grows wild all over Canada. Typically, the plant won’t flower until its second or third year, after which it will offer soft white blossoms with rounded petals. After pollination, there will be an abundance of fruit in the late summer or early autumn, ripe for harvesting.

Read 368063 times Last modified on Monday, 20 June 2016 23:10
Monday, 20 June 2016 23:00

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    Even during his days off, Raul Morales gets spotted by fans. On a recent visit to Universal Studios Hollywood, Morales, owner of Taqueria Vista Hermosa in Los Angeles, was waiting in line when he heard shouting.

    “People called out ‘Chef Al Pastor! Chef Al Pastor!’” Morales said, laughing. Morales, who was born in Mexico City, came by the nickname through decades of hard work.
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    He’s the third generation of his family to make al pastor tacos, their fresh tortillas filled with richly seasoned pork shaved from a rotating vertical spit.

    “My recipe is very special, and very old,” he said.

    Yet while Morales’ family recipes go back generations, and similar spit-roasted meats like shawarma and doner have been around for hundreds of years, his tacos represent a kind of cuisine that’s as contemporary and international as it is ancient and traditional. When you thread meat onto a spinning spit to roast it, it turns out, it doesn’t stay in one place for long.
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    ‘Any place you have a pointy stick or a sword’
    Roasting meat on a spit or stick is likely among humans’ most ancient cooking techniques, says food historian Ken Albala, a professor of history at the University of the Pacific.

    Feasts of spit-roasted meat appear in the Homeric epics The Iliad and The Odyssey, writes Susan Sherratt, emeritus professor of East Mediterranean archaeology at the University of Sheffield, in the journal Hesperia.

    Iron spits that might have been used for roasting appear in the Aegean starting in the 10th century BCE. Such spits have been unearthed in tombs associated with male warriors, Sherratt writes, noting that roasting meat may have been a practice linked to male bonding and masculinity.

    “I think the reason that it’s associated with men is partly because of hunting, and the tools, or weapons, that replicated what you would do in war,” Albala said. “When you celebrated a victory, you would go out and sacrifice an animal to the gods, which would basically be like a big barbecue.”

    Roasting meat is not as simple as dangling a hunk of meat over the flames. When roasting, meat is not cooked directly on top of the heat source, Albala says, but beside it, which can generate richer flavors.

    “Any place you have a pointy stick or a sword, people are going to figure out very quickly … if you cook with it off to the side of the fire, it’s going to taste much more interesting,” Albala said.

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