I love vintage clothes, vintage fabrics, vintage toys, and even vintage vintages. I once used the description “vintage vegetables” (as an alliterative substitute for heirloom vegetables) in a piece I wrote and a PASA fellow complimented me on my unusual word choice.  But when the computer geek at the Apple store said I had a “vintage iMac”, I knew this was not a good thing.
Yes, there are expiration dates on jars of mayo, peanut butter, and olives, and sadly most marriages don’t last a lifetime, but when a computer is going on its sixth birthday, is it time to call it quits?
In my case, it was. My iMac was stuck in perpetual sleep mode and resuscitation was doubtful.
Fritillaria imperialis (Crown Imperial)
I wasn’t ready for one of those flip-floppy tablet things, but I did want to go semi-mobile so I chose a laptop. The iTechies insisted they could transfer everything from my old computer onto the new, which they did. But, when I got home, I couldn’t open any documents. Long story short, after many sleepless nights, fruitless searching of boxes, and finally a software purchase, I now can get back to writing my 500 words a day—even if I have to bump everything up to 14-point just to read it on the screen. I didn’t anticipate that my fingertips would overhang the tiny keys, nor did I know how to massage the touchpad. Not expecting miracles from dear old Mom, my son Richard saved my mouse from its previous life and showed me that I can still use it when my laptop is sitting on a desktop, thus easing the transition.
Enough of all that. It’s time for catching up. Laurie Lynch
In Bloom: This handsome gent is a native of Iran, Afghanistan, and Pakistan, and produces a musky odor that repels mice, moles, and squirrels. As an extra bonus, even deer don’t like to nibble on Fritillaria imperialis.
YoYo Yogurt: I got several emails and links about yogurt making and it looks as though there are probably a dozen different techniques and many of you are much more skilled at it than I. I’m going to stick with my heating pad method because it works for me. There’s a good solution out there for you.
One reader mentioned the book Wild Fermentation, which says to use no more than one tablespoon of starter per quart of milk. This keeps the yogurt culture from being crowded. I’m embarrassed to say that I own that book—and didn’t even think to use it as a guide—because a certain son of mine is interested in other fermentation processes and had hijacked the book to his dorm room!  Wild Fermentation also suggests making yogurt in an insulated cooler and references The Joy of Cooking.
Karen makes her yogurt directly in the crockpot, so my too-hot hypothesis was not cool at all. She sent along two links with methods she has tried and found successful:
HARING HEART:  I got another email from Al Haring about his son Keith’s heart art on the cover of Architectural Digest; “We had not been aware of the heart that Brooke (Shields) has hanging above the mantle (nor the wrapping paper) and were surprised to see it.”
He sent along the following link that has a slide show listing all of the places in New York where Keith Harings can be found, for all of us armchair art gallery goers!
Beds just waiting to be planting with F-d-L seedlings.
Fleur-de-Central: The mild winter blending into an early spring means we’ve got lots of new gardening projects going on. Seeds I saved from my favorite F-d-L vintage tomatoes germinated (will I ever stop planting triple what I need just in case there is major seedling failure?)
I’m renovating my Dad’s old raised-bed gardens and wrapping them in fencing to keep the groundhogs and rabbits out. I’ve decided to turn a planter on my Mom’s deck into an herb garden. Fresh herbs will be an arm’s length away when we dine outside. And, the garlic I harvested last summer at Fleur-de-Lys and planted in State College in the fall looks fabulous!

2 thoughts on “Fleur-de-Vintage

  1. I LOVE making my own yogurt Laurie! I make it in a mason jar & put that inside of a preheated insulated thermos. Then I place that in a warm spot in my home overnight. Voila! Yogurt!
    Wild Fermentation is a GREAT guide!

  2. Yes, Lala, the key seems to be making it overnight. When I try during the day, I keep checking it and fussing with it, and it never sets. Overnight, it gets to sleep, unlike me.

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