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Do you know that this development is now so popular that it has sold more than 80 units since the start of 'Circuit Breaker' period?
Already more than 95% sold, what exactly is The Tapestry price point now?
The Tapestry price remains to be one of the lowest among all new launches you can still find in today's market, with $692k being all it takes to own a 1 bedroom unit that's situated on level 13. Their 2 bedroom (fr $844k) and 3 bedroom (fr $1.243m) units are also still attractive to many property buyers, considering this development is about to obtain its TOP very soon.
If you have been searching high and low for prices on this elegant development in Tampines, you can now finally get all the real updated prices below!
To make it simple for you, we've put out this price list for all the various unit types in The Tapestry:
Unit Type
Price Fr
Size (sqft)
1 Bedroom
1 + Study
2 Bedroom
2 Premium
Fully Sold
2 + Study
Fully Sold
3 Bedroom
3 Premium
Fully Sold
4 Bedroom
Fully Sold
4 Dual Key
Fully Sold
5 Bedroom
Fully Sold
The above table shows the entry prices for each unit type. And of course, prices will be higher for higher floor units and premium facing units.
If you'd like to grab hold of the complete price list, book a showflat viewing or get a detailed consultation on your purchase finances / calculation, you are just a click away below…
We are the official appointed developer sales and all prices will be direct developer prices.
If you consider yourself a savvy property buyer, you will certainly want to know how the current unit prices are pegged to the developer's land cost.
Let's help you find out with more facts and figures..
Back in April 2017, the highly contested Government Land Sales for this plot of land in Tampines Ave 10 attracted nine hopeful bidding developers.
And eventually it was the re-owned local developer, City Developments Ltd (CDL) who managed to win this site that sits in between 3 private condominiums (Q Bay Residences, The Santorini and The Alps Residences) and another upcoming Executive Condominium (Park Central Residences)
So, what land price did the developer actually fork out for this 233,769sqft plot of land that overlooks the Tampines Quarry?
The land price of The Tapestry stands at $370.1 million, resulting in the winning bid being 5.7% higher than the second highest bidder by Kingsford Development at $350 million. This total land cost effectively translates to an estimated land rate of $565psf per plot ratio (ppr).
Today, not many developers are sitting on a land cost as low as The Tapestry. Only Kandis Residence ($481psf ppr) and The Jovell are sitting on lower psf per plot ratio.
But if you look into a more direct comparison with nearby new launches, you will find that Treasure at Tampines ($676psf ppr) and Riverfront Residences ($706psf ppr) are both sitting on higher land costs.
Given this relatively competitive land price, it is almost certain that prices here will remain attractive for those who manage to grab hold of a unit here before selling out.
We've shown you the entry prices above.
But just by looking at the prices above, you may not know that The Tapestry is already more than over 95% sold.
Inventory here is getting very low, and you might be wondering if there are still any suitable units for yourself.
So, what are the The Tapestry balance units that are still available? Let's break down the remaining number of units for each unit type:
1 Bedroom – 3 units left
1 + Study – 3 units left
2 Bedroom – 28 units left
3 Bedroom – 6 units left
As you see above, the balance units remaining out of the total 861 units are depleting real fast and units are still being sold almost everyday! (TOP soon in less than 6 months time is the biggest factor!)
Get in touch with us below to find out more about this hot new launch condo.
If you would like to visit the showflat, please book via the form below, as all showflat viewings are now only on appointment basis due to Covid-19 restrictions.
Get Priority Info, Discounts and Viewings.
And get Free personalized real estate planning advices too!
Now that you've seen the prices and balance units availability, would you like full details on this development?
We have a full review on The Tapestry, where you will be able to find comprehensive information such as the:
Understand everything about this development and help yourself make a better property decision..


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The Coggeshall Eye Centre
I hope that all of you our customers and patients and your families have stayed safe and well in these extraordinary times. As the lockdown is easing and restrictions are lifting I am happy to let you know that we will soon be able to start accepting appointments for eye tests once again. As a first step we will be contacting all patients who were due for an eye test between late March and July to make you aware of this.
We are not out of the woods yet however and there remains a risk of infection due to continued transmission of COVID-19 in the community so we do not recommend you have an eye test unless you are experiencing any difficulties or changes with your vision or have damaged or broken your spectacles or contact lenses. If this is the case please contact us by phone on 01376 337242 and we will be happy to arrange an appointment. We will continue operating a locked door policy for the present time and therefore please do not try to call into the practice to book an appointment.
We take your safety and that of our staff very seriously and therefore you will notice some changes when you arrive for your eye test you can view the attached short video for more information.
If you are not having any difficulties with your vision and you are happy with your current spectacles/contact lenses or do not wear any then don't worry we will write to you again and advise you when it is safe to have a routine eye test.

subset: commoncrawl


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BEVERLY HILLS, June 15, (THEWILL) – The Federal Government has extended by two weeks, the time given the Presidential Taskforce on the Apapa traffic gridlock to resolve the matter following a request for extension by members of the taskforce and other stakeholders.
Vice President Yemi Osinbajo, SAN, approved the extension at a meeting of the Presidential Taskforce with stakeholders held at the Presidential Villa, earlier in the week, Osinbajo's spokesman, Laolu Akande said in a statement Friday.
The taskforce which commenced its assignment on May 24 had up to June 7 to complete the assignment, but is now expected to present a formal report at the end of its extended mandate on June 24, he added.
The presidential directive was issued for the clearing up of the Apapa gridlock and the restoration of law and order to Apapa and its environs within 2 weeks. The directive followed an emergency meeting convened by President Muhammadu Buhari and chaired by Vice President Yemi Osinbajo, SAN, on the 25th of April, 2019.
While the Vice President chairs the task force, its daily operations are supervised by an Executive Vice Chairman, Comrade Kayode Opeifa. Membership of the team is drawn from the Presidential Enabling Business Environment Council (PEBEC), Nigerian Ports Authority and the Nigerian Shippers Council.
Other members include a special unit of the Nigeria Police Force led by a Commissioner of Police, the Federal Road Safety Corps (FRSC), representatives of the Truck Transport Union, the Lagos State Government through the Lagos State Traffic Management Authority (LASTMA), and other relevant MDAs.
According to the Vice President at the meeting held on Tuesday "we will extend the tenure of the taskforce by two weeks and we must all work together to be able to resolve all the issues raised here today."


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Search the Community
Showing results for tags 'privilege'.
Found 5 results
I am sure some of us have to travel frequently, so this thread is for members to share tips and comments on the various lounges around the world. Do post pictures too and whether they are free, as part of some membership of a frequent flyer card, or free access from your bank / credit card etc I will post some pics as I go forth around the world :) Local lounges for starters: The Gold Lounge For SQ Gold members, it's a basic place, decent space, free wifi and you can get a decent meal. Nothing fancy, but entirely acceptable if you arrive early for your departure flight out. No showers Business Silver Lounge Showers, nice chairs, much quieter, food is a couple of notches up, and you can sit in solitude without rubbing shoulders with an army of people who made it to the lounge with their miles. Both lounges get nice soups, including some nice lotus root soups :)
This was shared on my facebook. Many kids nowadays are privileged, important thing is they recognised, utilize it and help those who are not as privileged. https://www.facebook.com/doctorkiki/videos/2070923123127225/
Seeking advice from any bro here with regards to the above. When anyone buy a 2nd car, the NCD in his/her 1st car (eg. 50%) will it be applicable to the 2nd car insurance? Was told that 2nd car NCD will begin with 0% and will add up 10% yearly. Both car under the same owner. Thanks in advance.
American Express Platinum used to offer 50% discount off dining for their card holders at Raffles Group of Restaurant. For 2012, they have changed their 50% discount to Restaurants listed in palate.sg. Any advice on which are the good ones in the list? CITY CENTRAL Chinatown Garuda Padang Cuisine 7-8 Amoy Street #01-01 Far East Square Telephone: 6536 4111 City Hall Pizzeria Giardino Chijmes 30 Victoria Street #01-30 Telephone: 6338 8711 Recipes - A Bistro by Shatec 100 High Street #01-03 The Treasury Telephone: 6338 2798 Clarke Quay Fremantle Seafood Market 3E River Valley Road #01-05/06 Traders' Market Telephone: 6337 1838 Shin Yeh 177 River Valley Road #02-19 Liang Court Shopping Centre Telephone: 6338 7337 Rasputin 3B River Valley Road #01-07 Clarke Quay Telephone: 6337 7011 Tung Lok Signatures 6 Eu Tong Sen Street #02-88 The Central Telephone: 6336 6022 TongKang Colonial Bar & Restaurant 3D River Valley Road #01-06 Clarke Quay Telephone: 6333 4986 Le Noir 3C River Valley Road #01-01 Clarke Quay Telephone: 6339 6365 Dempsey La Salsa 11 Dempsey Road #01-17 Telephone: 6475 6976 Marina Bay Al Dente Trattoria 8 Raffles Avenue #01-13 Esplanade Mall Telephone: 6341 9188 My Humble House 8 Raffles Avenue #02-27/29 Esplanade Mall Telephone: 6423 1881 The Moluccas Room 2 Bayfront Avenue #01-81 The Shoppes at Marina Bay Sands Telephone: 6688 7367 The Tastings Room 6 Raffles Boulevard #01-08 Marina Square Telephone: 6338 1829 Novena Lingzhi Vegetarian 238 Thomson Road #03-09/10 Velocity @ Novena Square Telephone: 65 6538 2992 Orchard Bodega Y Tapas Orchard Hotel 442 Orchard Road #01-29 Telephone: 6735 3476 Esmirada @ Orchard Orchard Hotel 442 Orchard Road #01-29 Telephone: 6735 3476 Lingzhi Vegetarian 541 Orchard Road #05-01 Liat Towers Telephone: 6734 3788 Covelli 181 Orchard Road #B2-11/22 Orchard Central Telephone: 6238 6400 Garuda Padang Cuisine 181 Orchard Road #07-07/08 Orchard Central Telephone: 6735 4111 OChre 181 Orchard Road #11-03/04 Orchard Central Telephone: 6634 0423 Tung Lok Seafood 181 Orchard Road #11-05 Orchard Central Telephone: 6834 4888 Raffles Place Private Affairs Kitchen & Bar 25 Boon Tat Street Telephone: 65 6220 2005 Keystone Restaurant 11 Stanley Street Telephone: 6221 0046 Rochester Da Paolo Bistro Bar at Rochester Park 3 Rochester Park Telephone: 6774 5337 Roast 1 Rochester Park Telephone: 6773 0070 Robertson Quay Brasserie Wolf 80 Mohamed Sultan Road #01-13 The Pier at Robertson Telephone: 6835 7818 Tanglin Patara Fine Thai 163 Tanglin Road #03-14 Tanglin Mall Telephone: 6737 0818 Tung Lok Classics Orchard Parade Hotel 1 Tanglin Road #02-18 Telephone: 6834 0660 SOUTH Harbourfront Garuda Padang Cuisine 1 HarbourFront Walk #B2-28 VivoCity Telephone: 6376 9595 Tajimaya 1 Harbourfront Walk #01-102/103 Vivocity Telephone: 6377 0070 Tung Lok Signatures 1 HarbourFront Walk #01-57 VivoCity Telephone: 6376 9555 Shabuya 1 Harbourfront Walk #01-102/103 Vivocity Telephone: 6377 0060 Sentosa Anar Resorts World Sentosa 26 Sentosa Gateway #01-291 Telephone: 6884 6989 Chinois Hotel Michael 26 Sentosa Gateway #02-142/143 Resorts World Sentosa Telephone: 6884 7888 il Lido Sentosa Golf Club 27 Bukit Manis Road Telephone: 6866 1977 Hort Park Vineyard @ HortPark 33 Hyderabad Road #02-02 HortPark Telephone: 6479 7977 EAST East Coast Tung Lok Classics Chinese Swimming Club 21 Amber Road #03-00 Telephone: 6345 0111 Tung Lok Seafood 1000 East Coast Parkway #02-00 Marine Cove Building B Telephone: 6246 0555 Coast 902 East Coast Parkway #01-26 Playground @ Big Splash Telephone: 6348 2126 Changi Tung Lok Signatures 5 Changi Business Park Central 1 #01-26/27 Changi City Point Telephone: 6636 0606 WEST Jurong Tung Lok Seafood The Arena Country Club 511 Upper Jurong Road Telephone: 6262 6996
Hi all, Just want to ask those who use citibank dividend card and pump at esso stations if they also use the esso mobil privilege card. Some say that there's additional discount but I don't know how it works lei. Normally I use the dividend card and get 14.5% (10% + 5% rebate off total bill). - Does esso mobil privilege card give additional discount? - Do I pay with dividend card or with esso mobil privilege card? - What's the best card to use for esso stations? Would appreciate if any esso users can share.


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Insurance Agents are needed immediately for full-time and part-time opportunities to work with a local office selling state-of-the-art living benefit life insurance plans in Missouri. QUALIFIED LEADS PROVIDED - GET STARTED FAST, GET PAID DAILY. Equis Financial's most successful new agents have come from various backgrounds including: teachers, bankers, real estate, mortgage professionals, pharmaceutical sales, and hotel/restaurant managers, to name a few.
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Don't miss out on this opportunity! www.whyequis.com/rivercity/careers
Call 636-379-5045 today.


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This beautiful, custom-built one story home has been well loved and well maintained. 3 Bdrm 2 Bath, 1,993sqft, corner lot in Preston Cove neighborhood, w-mature trees & walking distance to schools and parks. This house features wood floors, large game room, open floor plan, and a great master retreat. Plus enjoy a screened in patio, that faces the pool-spa and large backyard. Beautiful home in a great location
This listing is courtesy of the listing agent Zena Tsvetkova, with the office David Bush Realtors.
Source: North Texas Real Estate Information Systems


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Hello everyone! I am a transplant social worker in Florida. I am currently gathering information to put together a "Liver" support group. I was curious as to what specific topics people would be most interested in learning new information about / discussing! It is supposed to be more of an interactive class in which group members lead the discussion, but I would be interested to see what kinds of topics or discussions would be most beneficial from an outsiders perspective! Thanks in advance for any suggestions!
Liked by jerrydrennan, Lissa, leahd, autoimmunecirr ... see all
I too suffered from tremendous cramps both before and after kidney transplant. 25 days after my transplant I had to be taken over to the Mayp Phx ER for crippling cramps moving all over my body. I was told low magnesium level was the problem and could not tolerate it on its own and advised by a transplant team member to try over the counter SloMag which, taken daily, has solved the problem for 5+ years now.
Liked by Rosemary, Volunteer Mentor, JK, alumni mentor, @tbirdmunchkin, gaylea1 ... see all
Hi, @tr1pol1sue and welcome to Connect.
It sounds as those of you who were waiting for kidney transplants had cramps in common with those of is with liver problems waiting for transplants.
I took a very large dose of magnesium two times a day but the cramps persisted. I will never forget how bad the ones in my thighs were. I drank tonic water with quinine when I got cramps but I'm not sure if that helped or not. I continued to drink it because I figured it wouldn't hurt, and I was afraid that if I didn't the cramps might last longer.
Liked by Rosemary, Volunteer Mentor
I had very bad whole body cramps. The only thing that would help is jumping in a scalding/very hot shower some times clothed. Get in bed and elevate my legs with pillows a position myself in away not to cause the cramp reaction. I had lots of pillows. That intense pain was the worst part of the whole illness.
I am a. Heart transplant but do get those cramps occasionally. Usually for me just walking releives the cramp. And the soreness goes away once im up moving around
@tr1pol1sue, Welcome to Connect. I am happy to meet you. I have a liver and kidney transplant and I have not had the intense cramping that is being discussed here. How long ago did you get your kidney transplant? Do you still take the SloMag?
This may sound a little off the wall but I used to relieve my cramps with pickle juice before my transplant. Now 3 years after my transplant I'll cramp up if I don't drink enough water over the course of the day so I keep kiwi fruit to eat instead of the bananas.
Liked by JK, alumni mentor, twocatmama
Drank it. I can only assume that it was the sodium that helped alleviate the intense counter grabbing pain. My family doctor told me that I was not drinking enough water. It was at Rochester during transplant orientation that I finally learned that muscle cramping was one of the symptoms of liver failure along with fatigue. Both of which I was experiencing at the time but could not pinpoint a cause when dealing with the family practitioner.
In the months before my liver transplant I experienced leg and foot cramps mostly at night. The was nothing I could do to stop them. I contacted my Mayo Jacksonville RN and she recommended Hyland's Leg Cramps over the counter medicine. It worked really well. There is a PM version too. I used both versions. I always contacted her before taking any new otc meds and continue to do so with my Nurse Coordinator post-transplant. I have not had cramps since my transplant in February 2019.
@tr1pol1sue, I'd like to add my welcome. We look forward to hearing more from you. I notice that you posted a lovely picture of yourself to your message. I encourage you to add it to your profile. Here are instructions about updating your profile on Connect.
– How to Update Your Profile https://connect.mayoclinic.org/page/about-connect/newsfeed-post/how-to-update-your-profile/
I am a year and half into waiting for transplant. MELD is stable at 15 to 17. I am on long term disability. Worst issues are with fatigue and lightheadedness and foggy. Anyone relate? Thanks.
Liked by JK, alumni mentor
Yes I can relate. I was light headed and dizzy most of the time but several other symptoms were a lot worse. My MELD was 34 when i was 16 months on wait list. I received my liver 17 months in from being on the wait list. I was very ill the year prior to diagnosis. My transplant was Nov 28 2018. I'm still light headed but thank goodness the worst symptoms are all gone.
Liked by JK, alumni mentor, stella25


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Tom Overeynder Custom Knife
Arlington, TX
Tom Overeynder Custom Knife
Arlington, TX
|Blade Length:
|2 3/4 inches
|Overall Length:
|6 1/2 inches
|Closed Length:
|3 3/4 inches
|Zipper Pouch
|Blade Steel:
|Mike Norris Stainless Damascus
|416 Stainless Steel
|Handle Material:
|Gem Grade Black Jade
Comments: Here is another classic by top inter-frame maker Tom Overeynder. The double-edged dagger shape has been around a long time, but no one does it better than Tom. The 2 3/4 inch Norris Stainless Damascus blade is beautifully double-ground which nicely complements the Gem Grade Black Jade scales.
The super-clean engraving is done by Brian Hochstrat, and is nicely accented with 24k gold inlay. This knife is the perfect gentleman's carry piece, so if you don't already own an Overeynder knife, treat yourself and find out what the walk and talk of a truly top-of -the-line folder is really like. You won't be disappointed.
Show this knife to a friend!


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9401 W Thunderbird Rd, Ste 200 Peoria AZ United States 85381
Plaza Companies is a leader in the development, acquisition, management and leasing of medical office properties, senior living communities and technology centers in Arizona.
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There is not enough words to express our gratitude for our photographer Rodney! Rodney has been the easiest to work with ever since our first consultation! He is very detailed and his vision and creativity will inspire you and is always outside of the box!
Rodney was just as adamant and relentless as me to nail my bridal shoot in my dream location and boy did he deliver! Our wedding day was seamless from start to finish and he was able to accommodate us in 3 different locations being extremely patient with our wedding party!
His assistant was wonderful as well making sure I was at my best angles at all times. I know we will be in love with our wedding photos and if you are looking for the perfect photographer to capture the best and most intimate moments look no further because Rodney is your guy!!
William & Jasmine // See Wedding Day


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- Edible Landscaping – Edible of the Month: Nasturtium
- Not just pretty, edible flowers pack nutritional punch | The Kansas City Star
- 1. Perfect for Beginner Gardeners (and Kids!)
- 2. Easy to Grow
- 3. They Work in Many Types of Gardens
- 4. They're Drought-Tolerant
- 5. Nasturtiums Thrive in Poor Soil (And Replenish It!)
- 6. They Add Bright Splashes of Color
- 7. Perfect as Ground Cover and Weed Barriers
- 8. Natural Poultry Pharmacy
- 9. Nasturtiums Attract Beneficial Insects
- 10. They're Invaluable Companion Plants
- 11. They Support Health
- 12. Ideal as Cut Flowers
- 13. It's Easy to Save Their Seeds
- 14. Every Part of Them is Edible
- How To Plant Nasturtiums
- Picking Nasturtiums To Eat – Learn How To Harvest Edible Nasturtiums
- Edible Nasturtium Flowers and Leaves
- How to Harvest Edible Nasturtiums
- All Nasturtiums are edible, right?
- Nasturtium: An Edible Flower With a Bite
- Grow Nasturtium
- Prepare Nasturtium to Eat
- 25 Apr How to Forage (and Eat!) Nasturtium Flowers
- 25 May 7 Flowers You Can Eat
- About the Author:
- Nasturtium Flower Butter and Nasturtium Caper Recipes
Edible Landscaping – Edible of the Month: Nasturtium
Bright yellow nasturtium flowers rise above the foliage for a cheery display in the garden.
In the world of edible annual flowers, nasturtiums are one of the tastiest and easiest to grow. Nasturtiums grow quickly from seed and, depending on the variety, can be grown as climbers on fences and trellises or as bushy plants in a window boxes and containers. Although treated as annuals, these fast growing plants are technically herbaceous perennials. In frost-free areas of the South and West they grow so vigorously that many people consider them weeds.
The biggest surprise with nasturtiums is the taste. In Latin nasturtium literally means "nose twist." While most edible flowers have a subtle flavor, nasturtiums knock your socks off with their peppery taste. Plus, it's not just the flowers and buds that are packed with a zippy flavor; the young leaves are tender and edible as well. Nasturtiums are popular with chefs and home gardeners because their colorful flowers not only dress up a plate, they're high in vitamins A, C (10 times as much as lettuce), and D.
While there are several species of nasturtiums, most popular varieties are one of two common species. Tropaeolum majus is a trailing type that can be trained to climb. Tropaeolum minus is a bush type. Nasturtium flowers range from pastels, such as pale yellow, to vibrant oranges and reds, and are available in single or double flowers. You can purchase seed mixes that produce plants in a variety of flower colors, or single-color packets. Most modern varieties have been bred so the flowers stand above the foliage, making them especially striking in the garden.
Here are some of the best selections:
- 'Apricot Twist'. The vines of this trailing variety grow 3 to 4 feet long and the camellia-like double flowers are apricot-orange splashed with raspberry red.
- 'Empress of India'. This semi-bush selection produces 1- to 2-foot vines and features large, bright scarlet flowers that contrast well with the blue-green leaves.
- 'Hermine Grashoff'. The vines of this trailer grow 3 to 4 feet long and produce red-orange, camellia-like double flowers.
- Jewel of Africa mix. This 4- to 6-foot-long trailing mix includes yellow, red, cream, and pink flowers with unique variegated leaves.
- 'Moonlight'. The vines of this trailer grow up to 7 feet long and produce unusual, pale yellow flowers.
- 'Night and Day'. This mix produces compact plants with 12-inch vines and flowers in both white and deep red.
- 'Peach Melba'. This bush variety has cream flowers with a raspberry red throat.
- 'Salmon Baby'. The flowers on this bush variety are a striking shade of salmon.
- 'Strawberries & Cream'. This bush variety features flowers in pale yellow with splashes of strawberry red.
- Tall Trailing mix. The vines of this vigorous trailer grow 8 to 10 feet long. Flower colors include rose, yellow, and orange.
- Tip Top Alaska mix. The vines of this bush-type mix grow just 10 inches long. Flower colors include yellow, crimson, orange, cherry, and salmon, held above variegated foliage.
- Whirlybird mix . This bush variety is available as a mix of flower colors, or in separate colors, including cream, salmon, gold, and cherry rose. The flowers are semi-double.
The mounded shape of nasturtiums makes them a nice border plant, and the water lily-like leaves are as edible as the bright flowers.
Site Selection
Nasturtiums flower best in full sun, but still grow well in partly shaded locations, especially in hot-summer areas. They love cool, damp, well-drained soil. If plants begin to flag in the heat of summer, cut them back and they'll regrow and flower again when cooler weather arrives in fall.
Nasturtiums thrive on neglect and don't require rich soil. In fact, if you amend soil with too much nitrogen-rich fertilizer or manure, you'll get lots of dark green foliage and few flowers. In all but the richest soils, amend the planting area by mixing in a 1-inch layer of compost. Plants shouldn't need supplemental fertilizing during the growing season.
Nasturtiums are available in flower colors ranging from the palest yellow to the deepest red.
Nasturtium seeds are large and easy to handle. Sow seeds 10 to 12 inches apart in the garden about a week before the last frost date for your area. Seedlings can also be started indoors, but their taproots make them difficult to transplant. If you do grow them indoors, start them in peat pots. When roots show through the pots' drainage holes, transplant the seedlings, peat pot and all, into the garden.
After sowing, keep the bed well watered and weed-free, and within two months you'll see vigorous growth and abundant flowers. Nasturtiums are relatively trouble-free. Aphids may feed on the new leaves and flowers. Wash these soft-bodied insects off the plant with frequent sprays of water or use insecticidal soap.
Beautiful 'Peach Melba' nasturtium flowers are a delight in any garden or salad.
For salads, harvest nasturtium flower buds, flowers, and young leaves in the cool of the morning when flowers have just opened. The more heat-stressed the plant, the more pungent the leaves and flowers will taste. Gently wash and dry the flowers and leaves and use immediately or store in a plastic bag in the refrigerator. Although you can eat the whole flower, if the flavor is too strong use only the milder-tasting petals.
You can also use nasturtiums in stir-fries, cook them with pasta, and stuff the flowers. More ambitious cooks can try grinding the seeds to use as a pepper substitute and in flavored oils, and pickling the flower buds or immature seedpods to use as a substitute for capers.
Other great nasturtium stories:
Stunning Compact Nasturtium
Growing Edible Flowers
The English language is funny. Sometimes we use the same word for completely different things; you know, just to make things a little more confusing.
Such is the case for nasturtium. Nasturtium can refer to the plant genus, which is the genus of seven plant species in the Brassicaceae family. The nasturtium we're concerned about is the Tropaeolaceae, which is commonly known as nasturtium.
It is also the genus of almost 80 species of flowering plants, some of which can survive the winter at altitudes of 10,000 feet and up!
Nasturtium plants are best known for their intensely bright yellow, orange, and red flowers, but their lush, round leaves are also edible and incredibly delicious.
The plant first arrived in Spain in 1569 thanks to Spanish botanist Nicolás Monardes, who wrote extensively about all of the plans and animals he discovered during his trip to South America. The name Tropaeolum majus was given to the plant by Swedish botanist Carl Linnaeus.
Linnaeus named them as such because he vibrant petals reminded him of an ancient Roman customer, where they would set up trophy poles (tropaeum, which stems from he Greek word tropaion) on which the armor and weapons of those the Roman army defeated were hung. To Linnaeus, the leaves looked like shields, and the red flowers looked like blood-stained helmets.
A touch of beauty
When it came to eating these plants, nasturtiums weren't consumed until it was taken to the East, where they were eaten and used for tea.
Nasturtium carries a mildly peppery flavor with an aroma reminiscent of mustard. For some time, it was also known as "Indian cresses" due to the similar flavor profile between nasturtium and watercress, and because they were introduced from the Americas (then known as "The Indies").
Now, they are a great way to kick up your salads, adding a brilliant punch of color. As well, more chefs around the world are using it to create absolutely stunning plates of art. Many wedding cakes now are also decorated with nasturtiums, giving them some beautiful life.
Not just a pretty face
Both the leaves and petals of the nasturtium plant are packed with nutrition, containing high levels of vitamin C. It has the ability to improve the immune system, tackling sore throats, coughs, and colds, as well as bacterial and fungal infections.
These plants also contain high amounts of manganese, iron, flavonoids, and beta carotene.
Studies have shown that the leaves also have antibiotic properties, and suggest that they are the most effective prior to flowering.
Nasturtium is used in traditional medicine, treating a wide range of illnesses and conditions, such as hair loss.
Add some nasturtium to your diet today, either in your food, or on it! Nasturtium is the star of the show in this recipe for baby greens with roasted beets and potatoes:
Baby Greens with Roasted Beets and Potatoes
From Gourmet
1 1/2 tablespoons tarragon white-wine vinegar
1/4 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
4 cups baby spinach (3 oz)
1/3 cup lovage* leaves, coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
Sprinkle blossoms on top and serve immediately.
Or, what about having nasturtium leaves in your pesto?
Nasturtium Pesto
From Martha Stewart
2 cups nasturtium leaves
1/2 cup thinly sliced nasturtium stems
1/2 cup toasted pine nuts
4 cloves garlic
1 cup olive oil
1/4 cup freshly grated Parmesan cheese
Bring a large pot of water to a boil; prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water; cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside.
Place leaves, pine nuts, garlic, and oil in the jar of a blender; blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
Nasturtium can be easily grown in an Urban Cultivator, taking as little as one week to grow, and yielding over a cup of beautiful lush leaves. It makes growing your own food that much easier!
How do you like to eat your nasturtium? Let us know in the comments section!
Not just pretty, edible flowers pack nutritional punch | The Kansas City Star
Do you ever wonder why chefs put nasturtium flowers in your salads?
My mom used to put them in salads and cook them in greens — lambs quarter and squares root —as she called them when we were growing up.
Little did I know at the time the nutrition value of the nasturtium? I thought it was only for looks in a salad.
In the cooked greens, I just thought my mom hadn't picked enough and needed more for all of us kids to eat.
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Nasturtium originated from northwestern South America. This annual plant includes more than 100 varieties.
In the 16th Century, the plant was introduced to Europe where it became known as Indian cress. It's thought this was because of the confusion, at that time, between the Indies and India, and also because the flavor of the nasturtium leaves is similar to cress.
In the 1800s, the Swedish botanist Carl Linnaeus named the genus Tropaeolaceae, which included nasturtium, after the Latin work tropaeolum, meaning trophy. Linnaeus compared the funnel shape of nasturtium's flowers to battle helmets and its flat leaves to shields, which were traditionally hung on trees after an army was victorious.
Nasturtium plants were not valued as food until they were taken to the orient where the petals and buds were eaten and used to make tea.
Nasturtium flowers and buds have a slight spicy flavor with a mustard-like aroma. They can be added to salads, but are best added after the vinaigrette so as to preserve their shape. The buds or seeds can be pickled and used as an alternative to capers.
The leaves and petals of nasturtium are extremely nutritious as they contain vitamin C and iron. The leaves also have antibiotic properties which are at their most effective just before the plant flowers.
In traditional medicine, an ointment is made from nasturtium flowers and used to treat skin conditions as well as hair loss. The group of phenols in the pigments of orange and red flowers helps naturalize the damaging effects of free radicals, thereby helping to protect us from chronic diseases such as cardiovascular disease and cancer.
Here's an easy recipe to try:
Nasturtium Pesto 2 cups nasturtium leaves 1/2 cup thinly sliced nasturtium stems 1/2 cup toasted pine nuts 4 cloves garlic 1 cup olive oil 1/4 cup grated Parmesan cheese
Bring a large pot of water to a boil. Prepare an ice-water bath and set aside. Add nasturtium leaves to boiling water and cook for 10 seconds. Drain and transfer to ice-water bath until cool. Drain and set aside. Place leaves, pine nuts, garlic and oil in the jar of a blender. Blend until smooth. Transfer mixture to a medium bowl and fold in stems and cheese.
I have thrown everything in a blender including the stems and cheese and processed and it worked fine.
Donna Cook is the owner of Rabbit Creek Gourmet Foods in Louisburg, Kan. She is also a Master Gardener, Master Food Volunteer and on the board of directors of the Home Baking Association.Lots of chefs like to garnish things with flowers, they're pretty, but often that's about it.
Nasturtiums though? They're a completely different story. They're not only beautiful, but have a great flavor-candy sweet and peppery like watercress, all at the same time.
With how good they taste, It's surprising to me that more people don't know about them. Most of my friends in the industry are aware, but the general public doesn't seem to know yet.
My mom used to work part time at a flower shop. After I told her how much I love these, she started pitching them to customers on the basis of being edible, not surprisingly, she sold much more of them when people know they serve a dual purpose.
From a kitchen stand point, all you want to do with these is throw them raw on plates and salads, it's ok to dress the leaves lightly, but the flowers will wilt quickly tossed in a dressing.
The flower buds can be pickled to make capers, like dandelions and plenty of other buds, but I like the flowers so much that unless I somehow got a massive quantity of buds, I would just as rather incorporate them into salads and garnishes.
My favorite variety has pretty mottled leaves.
Flavor-wise, there's a little difference between the leaves and flowers that's worth mentioning. The leaves start out sweet, and end spicy, a bit like mustard greens or cress. The flowers have a pleasant flavor, and taste just like you'd imagine a flower would taste-aromatic and floral. The flowers have a bit of the spicy-ness of the leaves too, but they're no where near as potent. Either way, they go great together on a dish. If I'm pinching pennies, I'll order only the leaves, since they're much cheaper, and have a longer shelf life than the flowers.
Here's some other random knowledge bites:
- If you're growing the nasturtiums yourself, remember that a little pruning here and there is good for growth, don't be afraid to clip leaves and flowers here and there to eat, it spurs the plant to create more.
- Make sure if you're picking flowers to eat, or sell, that you pick them at the best time: after the dew is gone, but before the sun makes everything wilt.
- There are a number of different species, but the pretties in my opinion are the variegated nasturtiums-they have a bi-color, mottled looking leaf.
- When you pick nasturtiums to sell or refrigerate for eating (i.e. put in a plastic container) put a large leaf on top of the small leaves to keep them sheltered from light and the elements.
If you have a garden with some free space, add them to your repertoire, you won't regret it!
Nasturtiums are currently on my wild-mint cured salmon at The Salt Cellar
Nasturtiums are gorgeous, helpful companion plants with vibrantly colored blooms. Although they're considered annuals, they easily re-seed themselves without intervention, so you know they'll come back year after year. They have a cornucopia of other benefits for both garden and gardener, being edible and medicinal in addition to drawing beneficial pollinating insects. They can be grown indoors or outside, and create stunning cascades of color wherever you plant them. Below, we've listed several reasons why everyone needs nasturtiums in their garden.
1. Perfect for Beginner Gardeners (and Kids!)
Pezibear /
Every gardener needs easy growers to keep them engaged and enthusiastic. As such, nasturtiums are wonderful plants for beginners.
The seeds are large and easy to handle; this is a great plant to start from seed and a good plant for children to help grow since they almost always germinate.
2. Easy to Grow
Nasturtiums are incredibly prolific. In fact, in climates with year-round growing seasons, they can be considered a weed.
My experience has been: just put seeds in dirt, and they pretty much do the rest. Once you plant your seeds, you should begin to see growth in about 2 weeks.
3. They Work in Many Types of Gardens
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No matter where you live or what kind of space you have, you can grow these flowers.
They can be planted in rock gardens, and they also do well in pots and window boxes. You can train them to climb up a trellis, or plant them so they tumble out of a decorative basket.
If you want a climbing or trailing variety look for Tropaeolum majus. On the other hand, if you want a bushier variety for a pot, try Tropaeolum minus.
4. They're Drought-Tolerant
This is one of the best species you can plant if you live in an area that's prone to drought. They don't need much water, and do quite well on just a few sips a week.
Seriously, these flowers thrive on neglect.
5. Nasturtiums Thrive in Poor Soil (And Replenish It!)
jvdorp20 /
If you have poor soil quality in your garden and are worried that few things will grow there, nasturtiums are a perfect choice. They not only thrive in poor soil—they prefer it.
This is a species you can plant in depleted soil, and then allow to rot in the ground in fall. As they decompose, they'll deposit calcium, nitrogen, potassium, and other minerals. After growing them repeatedly in the same spot for a few years, that soil will be able to support other plant life.
6. They Add Bright Splashes of Color
Nasturtiums come in vibrant red, orange and yellow varieties. Most seed packets you get come with a mix, so you can enjoy every shade imaginable. The blooms pop delightful color into your garden, and the leaves are large and have a lovely saucer shape to them.
7. Perfect as Ground Cover and Weed Barriers
Reisefreiheit_eu /
Since they trail and spread so prolifically, many people use nasturtiums as a ground cover, instead of grass. Carpets of blooms cover their land, without any need to mow or trim. By using them as "filler" in your garden beds, you use up available space so unwanted weeds don't move in.
Since they're completely edible, this option is both utilitarian and delicious.
8. Natural Poultry Pharmacy
Chickens love to snack on these flowers, so planting them around the coop means your birds can snack on them all day.
Since they're packed with nutrients, they'll help to keep your flock healthy. They're naturally antibacterial, and can help fend off parasites that hens can be prone to.
9. Nasturtiums Attract Beneficial Insects
Hans /
They attract aphids and cabbage moths. This may not sound too great, but although they attract them, they also deter those buggers away from your vegetables. Cabbage moths, which can destroy brassicas, will lay their eggs under nasturtium leaves instead of on the brassica leaves.
If you find aphids or cabbage moths on your nasturtiums, try removing them with warm water.
Nasturtiums also attract bees and other pollinators to the garden. The bee colony collapse epidemic gets worse every year. Planting what we can to encourage bees to come—and providing food for them—is an important act for every gardener to undertake. Human survival and food chain security are directly dependent on honeybees. So grow nasturtiums!
10. They're Invaluable Companion Plants
Companion planting is a system of planting various crops together for a variety of reasons, with the goal of maximum crop productivity. In the case of nasturtiums, they attract beneficial insects, repel bad ones, and confuse others.
Basically, their scent repels insects that would otherwise eat your other edibles. Insects that feed on your cabbages and such smell the nasturtiums first, and decide to feast elsewhere.
11. They Support Health
dungthuyvunguyen /
Nasturtiums can support the gardener's health as much as the garden. Here are just some of the ways:
- Soak chopped leaves in water (and then strain the leaves out) to make an easy all-natural disinfectant wash for minor cuts and scrapes.
- Their tea can be used to treat urinary tract infections.
- They're so packed with vitamin C that eating a few leaves if you feel a cold or sore throat coming on, you can fend it off.
- Since they have anti-fungal properties, applying them directly to the skin can alleviate athlete's foot.
Note: Pregnant women should avoid eating nasturtiums entirely. Similarly, people with kidney disease should speak to their healthcare providers before eating any part of the plant.
How to Make Nasturtium Tea
Nasturtium tea can be used as a hair rinse or toner, and also makes a good mouthwash. You can also spray it on your plants to protect them against unwanted pests and bugs.
INGREDIENTS: 1 cup nasturtium flowers, leaves, and buds, and water
METHOD: Place the flowers, leaves, and buds into 4 cups of boiling water in a glass jug. Cover and allow to brew overnight, or for 8-10 hours. Strain and use as desired.
12. Ideal as Cut Flowers
JaStra /
Nasturtiums make beautiful flowers for a cutting garden. Their brilliant colors and unique foliage go well in flower arrangements, especially interspersed with blue and purple blooms.
If you grow other helpful companions like borage or dill, their flowers would make a beautiful addition.
13. It's Easy to Save Their Seeds
It's so easy to save seeds for planting again next year that you don't even really need to be involved! Nasturtiums will self-seed if you let them be. Pull up some plants before they go to seed, however, or they'll take over your garden.
Harvest as many seeds as you can at the end of the growing season for pickling or drying. Or, share seeds with fellow gardeners and spread the nasturtium love! Leave some alone and they'll naturally come up when they are ready next year.
14. Every Part of Them is Edible
silviarita /
Nasturtium leaves, flower buds, flower petals, and seeds are all edible. If you have kids, edible flowers are a lot of fun for them to eat!
Leaves have a peppery taste to them. I use them like an herb, chopping them up and adding them to dishes that need a little zing, like pasta or potato salads, even homemade pesto. You can also stuff the bigger leaves with tuna, chicken or egg salad.
I've also seen some people stuff them with rice, ground meat, and spices, like Middle Eastern dolma. The older the leaves, the spicier the flavor so you might think about harvesting younger leaves for lower potency.
The flowers add beautiful color to anything you garnish them with. They look especially pretty in a salads, but you can also freeze them into ice cubes, or decorate cookies with them.
Seeds can be pickled and used in place of capers, or dried and used instead of peppercorns.
To pickle the seeds, pluck them while they're still green and haven't hardened. Put them in a glass bottle or jar and cover them with boiling vinegar: preferably white, or apple cider. They'll be ready after soaking in the vinegar for three days, and don't need refrigeration for up to a year.
How To Plant Nasturtiums
Hans /
No special care is really needed. Since they grow well in poor, dry soil, they don't require frequent watering or fertilizers. They do like a bit of sun, but if you're planting them as a companion for your vegetable garden, sunshine is already a given.
In places that experience scorching summers, nasturtiums might get stressed from the heat. Cut them back, and they'll quickly re-sprout new greenery. If hot sun is too much of a problem, plant them in containers that can be moved to the shade at midday.
Plant them on them on the sides of your raised beds as a protective barrier from pests. Or if you don't have raised beds, plant them in a perimeter around the whole garden.
There are so many wonderful benefits to growing nasturtiums in your garden, whether you have outdoor space or just enough room for a few window boxes. So plant some today!
Picking Nasturtiums To Eat – Learn How To Harvest Edible Nasturtiums
Nasturtium is an annual that you can grow for pretty foliage, climbing cover, and pretty flowers, but it can also be eaten. Both the flowers and leaves of the nasturtium are tasty eaten raw and fresh. Harvesting nasturtium plants as food is easy, as long as you know a few simple tips.
Edible Nasturtium Flowers and Leaves
Many people assume it is the leaves that are edible, like an herb or salad green, but you can use the flowers too, for culinary decoration and for eating. Both the leaves and the flowers have a peppery, spicy flavor and add a bite to green salads.
They can also be used in cooked dishes, but should be added in the last few minutes to avoid overcooking. Both the flowers and leaves, chopped, can be used in vinaigrettes, sauces, and dips. You can even stuff the larger leaves, like you would grape leaves. Use the flowers to decorate desserts too.
How to Harvest Edible Nasturtiums
Picking nasturtiums to eat is as simple as plucking off flowers and leaves as needed throughout the growing season. Flowers can be eaten as buds or when in full bloom, but the leaves have the best flavor when young and tender, so pick off newer growth for culinary uses. The flavor of the plant will actually get spicier as the day wears on, so pick early for milder tastes and later in the day for more kick.
The flowers are great for eating but also for decorating. The flowers wilt quickly, however, so cut the plants with long stems and store them in a glass of water, just like with any cut flowers. You can use them later in the day, or store them in water in the refrigerator for use the next day. The sooner you use them, though, the fresher they will look.
Your nasturtiums will taste best under the right growing conditions. If the plant gets stressed, the flavor will be off-putting. Fortunately, it's easy to grow nasturtiums. They prefer full sun to a little bit of shade. Soil should be well drained and not overly fertile. Keep your plants adequately watered, especially when it is hot outside, to avoid the stress that changes the flavor of the leaves and blooms.
Eating nasturtiums is a great way to add a little exotic flavor to your ordinary dishes, and also a great way to make your flower beds do double duty. These flowers are gorgeous in beds, climbing trellises, and in containers, and they provide food for your vegetable drawer.
All Nasturtiums are edible, right?
I should be working, but Houzz is awesome for procrastinating, so: Edibles: there are a gazillion resources on edible gardening. "The Garden Primer" is hands down THE most useful book I own on the topic. There are also tons of great blogs on the topic, just pop some popcorn, get comfortable, and start Googling. As far as a greenhouse goes, you may need one if you decide to extend your growing season or do your own seed starts, but I recommend starting small and making sure you like gardening first. We did a HUGE garden our first year; now I have four 44-gallon stock tanks full of tomatoes and peppers and I get the rest from my CSA share. You learn what works for you. Deer: HAHAHAHAHAHA. Cutest vermin on the planet. The only thing that will keep them out without chemicals is a 7-8′ high deer fence. Most natural deer repellents (and chemical ones too) last for a while, till the deer habituate to them. Then you need to do something new. Chemicals: get over the idea of "manicured" and you'll be fine. Except for the clippings that get deposited by my mulching mower, my yard gets no supplemental nutrition. Cut your grass at the tallest setting and it'll crowd out weed seeds and be lush and thick in August when your neighbors, who cut it like a putting green and fertilize, have crunchy brown yards. Composting: easy as falling off a log. You're getting stuff to rot, which is what was going to happen anyhow. Just remember to keep it simple: no meat, no dairy, minimal oil, and make sure that anything treated with herbicides or pesticides does NOT go in the compost. If you want to be all fancy, you can build my 3-bin compost bunker: http://www.revolutionarygardens.com/my-compost-bin-plans/ Fence: I'm amazed Cleveland is 6a, because I went to Cleveland in the winter – once. That was enough. This is one where I'll definitely punt and say, "talk to your local nursery about a hedge plant." I have no idea what does well there, Be sure you tell them you have deer. On the issue of natives… I give a big old "yeah, but…" when it comes to talk of them being easier. If you're planting in the duff of a forest floor that's been mostly undisturbed by the hand of Man (or Woman), sure. But keep in mind that the disturbed soils of suburbia, with fill and "topsoil" imported from god knows where, and none of the other plants that make up a native's ecological family, is far from what a native plant in your region is programmed for. I support the native movement in theory, but in practice it can result in disappointment for folks trying to get woodland plants to thrive on a new construction lot. Your best resources for learning what does well in your area will include local independent garden centers (NOT the big box stores with regional plant buyers), botanical gardens, and the occasional garden tour/open garden days. If you're looking for a DIY approach, look to garden clubs and the county extension's Master Gardeners. If you want the help of a pro, use the "Find Local Pros" feature in the bar at the top. A consultation with a local landscape designer would be money well spent, as s/he can help you see what's possible, and narrow it down to what's right for you. Good luck!
Nasturtium: An Edible Flower With a Bite
As a long-time wild-foods enthusiast, I've collected edible plants in all sorts of unlikely spots. But, I'd never harvested food from a flower garden until a family friend introduced me to the attractive yellow orange blossoms and round leaves of the common nasturtium (Tropaeolum majus). After being assured (and reassured) that the plant was both edible and tasty, I chomped down on a long, succulent stem. The flavor was initially sweet, but as I continued to chew, it became hot and peppery like a radish. "Wow!" I thought, my eyes watering and my sinuses opened wide. "That's good!"
Since then, I've developed a real liking for the tang of the nasturtium plant, and I use its leaves and flowers (both of which are milder than the stems) in a variety of dishes. Because they taste something like a spicy — as is the case when the plant has bolted — watercress (the botanical name for watercress is Nasturtium officinale), nasturtium leaves can be added to any type of green salad or even sprinkled into soups. Furthermore, when mixed with chives, both the leaves and blossoms blend beautifully into omelets or potato salad.
Grow Nasturtium
This Peruvian native was introduced into Europe back about 1686. During the late 1700s, the famous Swedish botanist Carolus Linnaeus noted the similarity in appearance between the plant's brilliant flowers and the gold (and often blood-stained) helmets — called tropaea — worn by ancient Roman warriors. Hence the Latin name Tropaeolum.
The popular annual flourishes in sandy soil (it's often found growing wild along the Pacific coast of the U.S.) and prefers full sun and well-drained ground. Both kinds of nasturtium — there's a climbing variety and another that looks like a ground cover — can become unruly if they're left untouched, but most gardeners still enjoy cultivating the plant for its striking appearance and easy care. You'll find nasturtium seed at your local nursery: It's usually available in double-or single-blossom varieties and in mixed colors or single shades.
In addition to its pleasing flavor, the nasturtium is a rich source of vitamin C and is reputed to contain an herbal equivalent of penicillin, which helps the body fight off infections. It's an easy plant to cultivate, too, and is, in fact, often recommended as a good starter flower for beginning horticulturists.
Prepare Nasturtium to Eat
Tropaeolum cuisine, you'll discover, can be surprisingly varied. The young seed pods, for example, are commonly pickled and used as substitutes for capers while the greenery and blossoms make attractive garnishes for any meal. Besides spicing up raw garden salads, nasturtium leaves can be stuffed like grape leaves, cooked and served as you would spinach (the dish goes well with a garlic butter seasoning) or chopped up and sprinkled into luncheon spreads.
For instance, here's a simple-to-prepare cheese spread featuring the piquant flavor of the nasturtium's leaves. You should make it just before serving, and be sure to have all the ingredients ready before you begin, since the foliage will turn bitter and the radishes will become soft if they stand very long.
First, wash a bunch of small radishes thoroughly and remove their tops. Cut a few of them into thin slices, and coarsely grate the rest. Quickly chop up a table-spoon of nasturtium leaves and blend them — along with the grated radishes and a teaspoon of lemon juice — into eight ounces of softened cream cheese. Slather the mixture on thin slices of rye bread or pumpernickel, and top each serving with a whole nasturtium leaf and a radish slice.
The colorful red and green flecks, peppery flavor, and crunchy texture of this uncommon sandwich spread will have your guests wondering (probably out loud) just what it is they're eating. You can keep your secret, though. Simply tell them it's a nutritious, easy food that you make whenever you thin your flower garden!
25 Apr How to Forage (and Eat!) Nasturtium Flowers
Posted at 06:10h in Bloom Alerts, Eat & Drink, Garden, How To, Street Flowers by Chantal Aida Gordon
Nasturtium has got to be one of the most underrated — and tastiest — plants of mid-spring. Maybe it's just too easy to take its flowers for granted; their brilliant red, yellow and orange blossoms are beyond abundant this time of year, blanketing canyons, flashing traffic and bursting through fences alongside their distinctive, platter-shaped (peltate) leaves.
"It brings nature's magic to the dinner table," says Clark Loro about the edible Tropaeolum majus. "The petals are velvety soft and slightly peppery to the taste, but their main strength is in the vibrant color they add to a dish, and the elegant shape of the flower itself. Here you have instant romance, or the chance to get young people excited about a salad. It's easy, free…what's not to love?"
Clark was born in Mayaguez, Puerto Rico. His stepfather is a chef and food writer, and used to host a public-access cooking show in Puerto Rico.
Want to add some excitement to your salad? For extra garnish points, you can leave the petals loosely connected after removing their stems and sepals.
Clark, who moved here to San Diego two months ago from North Carolina, is a chef, artist, video editor and singer. And — for one warm afternoon last week — he became our nasturtium foraging spirit guide.
C met him during a tipsy work lunch. Over margaritas we exchanged notes on edible flowers suspended in ice; Clark once made an entire salad bowl out of ice, with blossoms frozen inside. Needless to say, a friendship made in hunt-and-gather heaven was born that day. On a piece of tortilla paper, Clark drew a map leading to a forage-friendly patch of nasturtiums.
In an interesting twist, nasturtium flowers (Tropaeolum majus) are not closely related to the watercress plants of the Nasturtium genus — even though nasturtium flowers taste like watercress!
In Columbus, North Carolina, Clark worked as a chef at Giardini, which made meals fresh from its onsite garden; a favorite ingredient were the fresh figs he would soak in port.
When we all met up at the appointed intersection, we found ourselves in the middle of a residential neighborhood off a major street. But then it all changed when Clark led us down a gravelly alleyway. We were transported: Suddenly we were surrounded by waist-high grasses, rows of wild agave, prickly pear cactuses and a majestic, weeping pepper tree. And legions of flame-colored of nasturtium flowers.
"Foraging is a very primal rite for all living beings," says Clark. "I relish in the freedom of foraging; sometimes you go out with a plan and sometimes you discover the unexpected. Start a garden and forage from the comfort of your own backyard if you can!"
We gathered a couple dozen nasturtiums by pinching them off at the stems. After taking them home, we included them in a salad according to Clark's instructions — right down to the goat cheese balls covered in nasturtium petals.
We call this salad The Loro:
Ingredients (serves two)
– 10 nasturtium flowers, rinsed thoroughly in cold water
– goat cheese
– 6 oz. baby greens
– 2 tablespoons almonds
– balsamic vinaigrette
– raisins
– 1 clove garlic, minced
1. Roll goat cheese into balls of about ½-inch diameter.
2. Peel away and discard nasturtium sepals, then gently pluck the petals.
3. Smooth petals onto goat cheese balls, arranging them into a floral shape.
5. Toss remaining ingredients
6. Salt and pepper to taste.
7. Garnish with petal-covered cheese balls.
8. Graze!
The Loro salad with balled goat cheese wrapped in nasturtium petals.
…or you can just toss the petals in among the greens.
Come visit our nasturtium community garden page and see nasturtium blooms captured throughout the world on Instagram. -TH
25 May 7 Flowers You Can Eat
Posted at 07:00h in Growing by kellogggarden
I have a dream of devoting a large part of my garden to edible flowers. With the amount of entertaining we do, the thought of adding this surprising ingredient to so many of my dishes and drinks just makes me swoon. From salads to cocktails, nothing speaks of sophistication and organic goodness as much as edible flowers do — so come on, buy some transplants or start some seeds! You're about ready to kick things up, mama. (New to edible flower gardening? Check out our primer here!)
Nasturtiums. One of the easiest edible flowers to grow, nasturtiums thrive in full sun and well-drained soil. Their 5-petaled blooms come in shades of red, orange and yellow, and the rounded leaves have a white starburst pattern. While the flowers, leaves, and stems are all edible, the seeds can be toxic. Grow it from a nursery transplant or start yours from seed, and get ready to enjoy its slightly spicy flavor and dose of vitamin C. I love adding nasturtium flowers to salads and open-faced sandwiches, and pressing them into the sides of goat cheese balls for an unusual appetizer.
Pansies. Pansies are another easy-to-grow edible flower, preferring full to part sun, regular watering, and well-drained soil. The grassy, "green" and mild flavor of the charming pansy makes it an easy one to use in many recipes, from garnishing cocktails, desserts, and salads, to baking in shortbread cookies. High in vitamin C, tannins, carotenoids, and saponins (among other nutrients), pansies have long be heralded by herbalists for their anti-inflammatory properties.
Honeysuckle. There isn't a southern kid alive who doesn't remember summers picking honeysuckle flowers to savor the tiny bit of nectar hidden inside. This sprawling vine with buttery white flowers and stems that can grow up to 80 feet long — so while it does have invasive qualities, it sure is pretty and tasty! Full to part sun, regular water, and good drainage are preferred, but honeysuckle will almost grow anywhere, honestly. But here's the thing – there are over 100 types of honeysuckle, and most have both edible and toxic parts, so to be on the safe side, avoid the berries and know what kind of honeysuckle you're dealing with. Unsurprisingly, it has a sweet honey flavor and is prized for jelly-making and memory-making — an unbeatable combination.
Squash blossoms. I'm embarrassed to say I haven't tried this one yet, but by golly, this is going to be the year. You know the blossoms on your squash plant? You can eat them. But only pick the male blooms for eating, because the female blooms are the ones that become the fruit. Simply grow your squash plants like you normally would — full sun, regular water — and when they bloom, cut them off at the base. Bake them in frittatas, quarter them into salads, stuff with ricotta cheese and bake, or dip them in batter and fry. High in calcium, iron, and vitamins A and C, squash blossoms are the bomb.
Chive blossoms. Chives are valued in the kitchen for many recipes, but the chive flower is often overlooked. This small purple flower lends a delicate onion flavor to soups, cream sauces, potato and egg dishes, salads and goat cheese appetizers. High in vitamins A and C, it's healthy as well as daintily pretty. Grow chives in full to part sun, with regular water and good soil drainage.
Hibiscus. Large, tropical hibiscus flowers come in hues of red, yellow, white, orange or peach, and grow up to 6" in diameter! So what can you do with these large lovelies? Way more than simply make tea! Try hibiscus flowers in punches or agua frescas, in dessert sauces, in marinades (mmmm in lamb and beef dishes), or even baked in a pavlova. Boasting impressive levels of vitamins A and C, grow hibiscus in a full sun location and give it consistent water with good drainage to add a little cranberry-citrus flavor to your next recipe.
Sunflowers. Sunflowers are so simple to grow that they remain a childhood favorite. Their large seeds sprout quickly, and sunny flowerheads appear in record time, provided they are planted in a sunny spot and given good drainage. The sunflower is the tastiest when it's in the bud stage, and the taste is similar to an artichoke. Once it's bloomed, the taste shifts to bittersweet. Steam or boil in water for a few minutes, then serve with melted butter — delicious! Oh, and you'll get a dose of sapogenins, betaine, carotenoids, and sunflower acid.
About the Author:
Jenny Peterson is a landscape designer and urban farmer living in Austin, Texas. She comes from a family of gardeners and her gardens include drought-tolerant plants, herbs, veggies, and a wildflower pollinator garden. As a breast cancer survivor, Jenny specializes in gardens that heal from the inside out.
Nasturtium Flower Butter and Nasturtium Caper Recipes
The nasturtium plant (tropaeoleum majus) is one of the most useful plants in the garden. It attracts pollinating insects and acts as a sacrificial plant for brassicas by attracting caterpillars to its leaves. Its flowers, leaves, seed pods and seeds are prolific & edible and it readily self-seeds. The whole plant has a peppery, watercress-like taste: the flowers are mildest and the seed pods the strongest.
Eventually, the cold weather will kill off the plants in all but the warmest areas. There are a few ways to enjoy the colour and flavour of all parts of nasturtiums through the winter season and beyond.
Nasturtium Flower Butter
Use this stunning butter to flavour & colour steamed vegetables, mashes, poultry or fish.
Also try the butter on toast with strawberry jam for an unusual combination.
125g butter, slightly softened (I use unsalted and add salt to taste, salted will work just fine)
About 10 young nasturtium flowers without green stalk
3-6 nasturtium leaves without green stalk
Zest of an unwaxed lemon (optional, you can use orange or lime if you fancy)
Sea salt, to taste
Check the nasturtium flowers & leaves for insects and wash if you feel necessary or are unsure about what's been on the plant.
Chop the flowers and leaves fairly finely without reducing them to a puree. I think a very sharp knife is best for this. A processor will tend to mash them.
Start to cream the butter in a bowl with a fork, wooden spoon or similar.
Add the zest of your fruit if you are using this and beat until thoroughly combined.
Add the flowers and leaves and thoroughly mix into the butter.
Take a sheet of greaseproof paper or of cling film and lay the butter lengthways in a rough cylinder shape. Use the paper/film to help you roll the butter into a neat cylinder. Twist the ends of the paper. Chill until you are ready to use.
To preserve, pack into a freezer bag or cover in foil and pop in the freezer. Give it a little time to warm up and soften a bit before you use.
Nasturtium Capers
Use these just as you would capers: in salads, sauces, mayonnaise, pasta dishes and pickles
These are dead easy to make, the trick to success is in picking the right seed pods.
As the pod gets more mature, the pod acquires a reddish blush and the seed within begins to get harder. So you want young pods. Look for pods with just a little or no blush, that are smaller and which you can mark with a finger nail.
The pods tend to come in threes on the end of the stalk. Ideally collect them on a dry day.
There are two ways of 'pickling' them. One is to brine them briefly and then store in a flavoured vinegar. The other is to ferment them in a brine solution (like making sauerkraut) and then store in the fridge.
A brine solution made up with 50-60g of sea salt for each litre of water. 500ml will be fine for a small amount of seed pods. Pop your pods into a measuring jug to see how much volume of brine you may need.
Nasturtium Seed Pods
Choose one or two from the following or use your own favourite flavours:
Fennel seeds
Coriander seeds
Fresh coriander
Bay leaves
For the vinegar version, about 200ml of white wine or cider vinegar for every 100g of seed pods
Split the seed pod threes into singles and wash & dry them if they need it.
Immerse in the brine solution in a bowl. Use a plate or bowl to keep them under the liquid.
For the fermented version
Add what flavour herbs or spices you fancy.
Cover with a tea towel of piece of muslin to keep insects out but allow the air in. Air is important for the fermentation to work, so don't try to so this is a narrow necked jar. Leave in a warmish place (about 20°C) for about 10 days. Give a stir each day and start tasting the seed pods after about 5 days. If any scum or mould appears on the surface of the brine, just scrape off – it's not harmful to the seed pods.
Once the seed pods are as tender as you like and tasting good, then pop the seed pods, flavourings and enough brine to cover into a sterilised jar, pop on a lid and keep in the fridge. They are ready to use immediately.
For the vinegar preserved version
Cover the brine solution to keep insects out and leave for about 24 hours or so.
Drain the nasturtiums and dry to eliminate as much moisture as possible which will dilute the vinegar.
Place the seed pods in a sterilised jar or jars leaving about 1cm headspace.
Tuck in the one or two of the flavouring ingredients and cover with the vinegar. Put on vinegar proof lids. Allow to mature for a few weeks before using. Store in a cool, dark place.
Carl Legge lives on the Llyn Peninsula in Wales on a permaculture smallholding and writes a regular blog full of delicious recipes and more. He is currently writing The Permaculture Kitchen, a book of seasonal, local, home-grown delicious recipes for Permanent Publications, the book publishing arm of Permaculture magazine.


text:
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text:
I am not a lovely girl.
I'm not a princess to be carried.
I am just a lonely girl,
To be dressed in black and buried.
And I don't feel I deserve your love
Or your empathy;
But I appreciate your time,
And don't face you with apathy.
I just see you as a prince,
And think you deserve a maiden fair
Like a tiny,delicate flower,
Who needs your light and tender care.
So I want you to just go out
And find yourself a lovely girl,
And just leave me all alone,
In my own little world.
Gyrating like a heavenly body
It's the mind and not the form
That confuses me so
Depressing as a funeral
Impressing all the kinds of hurt
Stamping and stomping on my forehead
And pulling hairs out one by one
It hurts the whole time
Building to a culmination
A welcome change from drearier times
But in the end, were there ever worse times?
A classier woman there never was
To all but me
They say you're young and that is why
But I see rational thought in you
Indeed, a level-headed person
So why?
There is really laugher,
Yes, I know,
Becouse you lit up
My darkness
When I came to know
Your love,
These are truly, more than
Simple words
The past existed still, but
For me became no more,
Side by side,
Today we're but one,
A living shadow,
Where all our dreams,
Will live on, as long as
We have each other and
This true love.
I wonder if you are always like that
one who takes command without any demand
you seemed to be relishing to whatever I give
you are always geared towards my lead
what is it in me that you find so engaging?
whatever I say you follow without a warning
always ready to achieve all that I seek
were you ever thinking of your own need?
I tried to appreciate all of your strivings
counting the good deeds you are unselfishly giving
but appreciating does not satisfy anything
for that someone we want could not fathom a thing
your patience is drowning me deep into the sea
sucking my veins until your're draining me
I wish to succumb to an endless effort
but everytime I gaze it's HIM that I crave
hope you would understand that I cannot give
what you long for will never be fulfilled
you know how much I tried but still is futile
I'll just say a prayer for you to accept it
You say you love me,
That I'm an angel come to earth.
I feel you're thinking,
That your angel is just a flirt.
If a flirt,
Then why an angel?
Is it possible
To make her feel like dirt?
I think alot about you,
Even when youre not around.
But continue this path
And knock my feelings to the ground.
But you and I can never be,
I realised now.
You still love her,
You're making me feel low.
One day I am dead,
Then you sit and do regret.
But then its too late,
There is nothing you can do.
So please tell me now,
Who is it that you truly love?
Is it her or is it me?
Please set my heart free.
I'm stirring ashes in the hearth.
The coals I cannot rouse.
Your body left me yesterday.
Your love had long been doused.
I'm stirring ashes in the hearth.
The fire's no longer there.
The ashes of my love remain,
But who is left to care?
I can't say that I knew you
I can't say what could've been
but for one night
I enjoyed pure bliss
my sweet Aries
you lied to me
with your bitter deception
the beauty of an angel
and the scorn of bitch
I wonder at night
what you are doing
what you're thinking
and I guess ill never know
you left me
my sweet
sweet friend
we will never meet again
ill never forget that night
it might have been nothing to
you but it opened my mind
where did you go my
devilish angel
why have you deceived me
giving me false pretenses
of hope
just to lay me down
and tell me this lust
this infatuation is over
you left me
a wreck
my sweetest friend
I will never lay beside you again
my sweetest friend
this is the end...
Here we are
Dancing, together
To a song
That will echo in my head
For years.
Upon hearing it on the radio,
I will remember this dance.
The memory will last
Even if love does not.
I will remember this moment
When you were mine,
And only mine.
I wish the music
Would never stop.
Then I could keep you
And never share you
With anyone else.
But alas,
The song ends
You walk away
Trailing love behind you.
Is she pretty on the inside,
Or is her beauty just skin deep?
Is she all you've ever wanted?
Is she all you'd ever need?
Do you really love each other?
Are you the best of friends?
Will you always be together
Until the very end?
Is she pretty on the inside,
Or is she vain down to the bone?
Would she break your heart to pieces?
Would she leave you all alone?
I'm not trying to intrude,
But playing with fire can leave you burnt.
I hope you don't think that I'm rude.
I just don't want you hurt.


text:
Badge Evidence | Completed Courses (4 Hours Each)
ED101Effective Teaching Strategies
This introductory course covers the essential roles of a teacher and the competencies required to be a successful instructor in an educational institution. Proven techniques and strategies for planning and preparation are presented and discussed. In addition, the course offers effective methods for conducting the first class meeting and delivering course content. This course provides a solid foundation for new instructors and serves as an excellent refresher for more experienced instructors.
ED104Class Management Strategies
This course provides methods and techniques for managing students and class activities. We start by reviewing the steps instructors need to follow as they introduce a class to new students. We then discuss strategies to effectively deal with unfocused and challenging students. The course ends by describing common mistakes made by instructors and ways to avoid them.
ED110Time and Stress Management for Instructors
Outstanding teachers serve their students by guiding them through their coursework and motivating them to complete program requirements. Instructors at educational institutions are often faced with high stress resulting from heavy teaching loads and limited time. When teachers cannot manage their own time and stress, they cannot fully serve the needs of their students. This course will show instructors how to manage time and stress in their lives and teach some of these skills to their students.
ED112Influencing Student Motivation
This course begins by identifying the two most significant issues that influence the motivation of adult students: security and autonomy. The course explains how increasing students' sense of security can enhance their motivation during instruction, questioning, activities, and evaluations. This is followed by a discussion of how motivation can be improved by enhancing students' sense of autonomy when making assignments, selecting instructional methods, implementing classroom procedures, and developing and planning evaluations. The course concludes by comparing and contrasting extrinsic and intrinsic motivators and by suggesting a variety of "miscellaneous motivators" for instructors to consider.
ED114Questioning in the Classroom
Questioning can be one of the most effective classroom teaching strategies. However, many instructors are not familiar with the techniques and research findings associated with good questioning. This course begins by comparing and contrasting the major types of questions and their most appropriate uses. Some relevant statistics and research findings are presented, followed by a discussion of four effective questioning practices. The course concludes by offering a few tips and suggestions for instructors to consider.
ED120Nonverbal Communication in the Classroom
Studies reveal that as much as 85% of classroom communication is nonverbal. This course consists of eight entertaining modules that include audio tracks, animation and interactivity. Topics include the importance of nonverbal communication in the classroom, as well as our everyday lives. The modules describe the use of body language, effective vocal cues, proper appearance and the effective use of space (proxemics) and time (chronemics). A variety of support materials accompany the modules, including an assessment tool that instructors can use to evaluate their nonverbal skills.
ED125Effective and Efficient Instructional Strategies
Planning Effective and Efficient Instruction provides new and experienced instructors with practical ways to design and deliver learning experiences that establish an environment that facilitates learning. The course summarizes important academic concepts while providing specific strategies for planning lessons, reaching learners, asking questions and assessing student mastery of the course and program objectives.
ED128Practical Applications for Adaptive Learning
This course will provide you with an overview of various practical applications regarding adaptive learning. Adaptive Learning (AL) is the use of the technology to individualize learning. This course will provide practical information about integrating technology in learning, models of adaptive learning, and the evaluation of adaptive learning.
ED130Teaching Students with Post Traumatic Stress Disorder
Students (both veterans and non-veterans) with Post Traumatic Stress Disorder (PTSD) are enrolling in career education in increasingly larger numbers. Instructors need to have a basic understanding of what PTSD is and how it impacts the lives of students. This course covers what PTSD is and the characteristics that students with PTSD may display. In addition, Traumatic Brain Injury (TBI) is discussed as many students enrolling in career education have both PTSD and TBI. Instructional strategies to support the learning of students with PTSD and/or TBI will be discussed and examples given. Participants will also be given sources where they can gain additional insight into how to support the learning of students with PTSD and/or TBI.
ED206Teaching in the Lab and Shop Environment
The classroom in an educational institution is often more than just chairs, books, and a white board. Frequently the learning takes place in a lab or shop environment, where the traditional rules of classroom management and teaching may not always apply. This course covers the instructional techniques necessary for the non-traditional classroom, including strategies for teaching to each student's individual learning style. In addition, this course describes strategies for assessing student progress. Safety guidelines and considerations for specific lab and shop environments are identified.
ED400Coping with Stress and Burnout
Stress is something that is present throughout all workplaces in the world. It is often something that cannot be avoided, but instead, must be properly managed. Burnout on the other hand, is something that is less frequent, but far too prevalent. Burnout can cause even the best worker to slow down in productivity and quality (often dramatically). Throughout this course, we will discuss stress, burnout, and many of the causes that you may notice on even a daily basis. We will discuss how to appropriately handle and mitigate stressors, and how to lessen the risk of burnout occurring.
ED409Gamification in the Classroom
This course will explore the field of gamification and the way that gaming and gaming elements have come to impact our everyday lives, and can improve our courses. Focusing on easy-to-implement concepts, this course will help you to begin utilizing gamification elements to increase learner engagement and motivation, and increase overall student success. The goal of this course is to help develop a better understanding of the topic and produce tangible resources to help implement plans, strategies, and ideas at your school. In addition to lecture videos, possible resource links, and assessments, you will be able to utilize the Journal and Learning Activities.
EL108Preparing Students to Become Good Online Learners
This course will provide you with strategies and techniques to help prepare students for the online environment. To do so, you must also assess your strengths and weaknesses as an online instructor. As you help students assess their readiness for online learning, you are also preparing them for the expectations and realities of the online environment. By identifying students' strengths and weaknesses, you can provide guidance to help them achieve the learning outcomes. This course not only notes the necessary technical skills, it also discusses non-technical skills as well as techniques for successful learning and helping students develop their online persona.
UT101Utilizing Learning Objectives in the Classroom or Lab Tutorial
In this tutorial, we'll look at the characteristics of effective and measurable learning objectives. We'll also focus on how we can utilize learning objectives to guide us in selecting teaching methods, learning activities, and assessments that maximize student mastery of the lesson at hand.
This is a private tutorial intended for associates employed by Universal Technical Institute.


text:
with Anthology Contributors
ELIZABETH McKEOWN from WOMEN'S LIBERATION RADIO NEWS
HEATHER GREEN, Managing Editor for THE WILD HUNT
INTERVIEW WITH RUTH BARRETT – June 13, 2016
ERICK DUPREE for ALONE IN HER PRESENCE -A Feminist perspective
INTERVIEW: RUTH BARRETT, ON FEMINISM, ERASURE and the FUTURE
June 26, 2016
RAYA JONES Interview with Ruth Barrett
discusses Female Erasure, an anthology of diverse authors speaking out against gender identity politics. The interviewer is a gender-critical transperson, Raya Jones. https://youtu.be/ulemepEkohg
For further discussion between Ruth and Rya about radical feminism as it relates to the current transgender culture, visit https://youtu.be/Pf-jVhZdJEg
The interviews were conducted at the 2017 Ohio Lesbian Festival.
Lecture by Vajra Ma on her chapter "The Universe is Her Form"
Dec 17, 2016--On Lady Liberty Sisterhood zoom teleconference
- "The Universe is Her Form"
- -
- Vajra Ma
Steve Gruber Interviews Cathy Brennan October 28, 2016
- Steve Gruber Interviews Cathy Brennon
- -
- Cathy Brennan
ON CONTACT: FEMALE ERASURE with MAYA DILLARD SMITH and MARY LOU SINGLETON Published on Jun 25, 2017
The debate over gender identity pits the trans narrative against radical feminists who insist that those born female require unique forms of legal protection and physical spaces where they can build consciousness, battle oppression and achieve equality. On this week's episode of On Contact, Chris Hedges delves into this debate with:
-Mary Lou Singleton, a midwife, nurse practitioner and lifelong women's liberation activist
-Maya Dillard Smith, a legal scholar who left her position as head of ACLU of Georgia over President Obama's directive for public schools to let transgender students use the bathroom of their choice RT Corespondent Anya Parampil looks at the economic realities and violence that plague women and girls.
"Female Erasure on Chris Hedges" https://www.youtube.com/watch?v=5jpIn1UucSI
Noor: Revisiting my thoughts on the Transgender Movement
October 27, 2016
- Revisiting my thoughts on the Transgender Movement
- -
- Noor
HOST: ELLIOT TARRY from BREAD and ROSES RADIO Interviews Ruth Barrett and Falcon River
Aired in July, 2016
Interview with Female Erasure Contributor
Dr. Kathleen "Kelly" Levinstein PhD. LCSW LMSW
by Deep Green Resistance
Published on Aug 17, 2017
Interview with Female Erasure Contributor
by Deep Green Resistance.
Published on Aug 17, 2017
Interview with Female Erasure Contributor
Esq. Cathy Brennan
by Deep Green Resistance.
Published on Aug 17, 2017


text:
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Losing Control (eBook)
Losing Control
Miniseries: The Hunter Pact (Book #0)
On Sale: Sep 01, 2012
Pub Month: Oct 2012
About this Book
"You'll be working for me."
Taking charge comes naturally to workaholic media mogul Cole Hunter. That includes dealing with headstrong TV producer Taryn Quinn. Cole may not like her idea for a travel show, but Taryn intrigues him. Enough for Cole to join her on a location-scouting trip to an isolated Pacific island, despite the family drama at home.
Soon the tantalizing Taryn makes Cole forget about everything except making love to her in the moonlight. But once reality intrudes, will he risk losing all he's worked for to keep this woman in his life?
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text:
Welcome to August...another month and more excitement coming in a year of many changes for us on top of everything else that is going on in the world.
Coming the week of August 11th...a big change in store and a redesign of this space. Watch for hints.
Stay tuned and watch www.selectshootingsupplies.com for updates.


text:
UK Buy-To-Let landlords experience a stable 3rd quarter of 2012
- 91% of UK Buy-To-Let landlords think that tenant demand in the UK is either stable or increasing.
The findings come from the latest Paragon Mortgages PRS Trend survey and a huge number of landlords surveyed reckon that tenant demand was either stable or growing.
- Only 6% of landlords who took part in the survey said that, in their opinion, tenant demand was declining.
Landlords also reported an average property portfolio size of 12.5 properties in the third quarter. In terms of expectations, landlords anticipate this will increase to 12.9 properties in 12 months' time.
- Stable and healthy yields were achieved in the third quarter, with a reported average of 6.2%.
- Professional landlords achieved a higher average yield than smaller-scale landlords, 6.6% compared to 5.2%.
- Landlords are expecting to retain a stable yield for the foreseeable future, forecasting an average of 6.2% in 12 months' time.
68% of landlords who agreed to take part in the survey said that their rental income had remained the same during the third quarter, whilst 27% said that rents had increased, just 5% of landlords had experienced a decrease in rent.
The average void period slightly increased to 2.8 weeks compared to 2.7 weeks in the 2nd quarter of the year, however void periods continue to remain low and have not exceeded three weeks since mid-2010.
Landlords are set to continue expanding their property investments in the final quarter of the year, with 16% planning to expand their rental property portfolios.
- 58% are expecting to buy flats/maisonettes or terraced houses
- 30% semi-detached houses
- 21% are looking to buy detached properties.
John Heron, Managing Director of Paragon Mortgages, said: "It has been a stable quarter for landlords. Yields have remained healthy and at a consistent level for the past 12 months. It is not surprising that landlords are continuing to see high levels of tenant demand and I suspect this will continue into Q4 and the coming year. The PRS is under increasing strain with the growing shortage of homes in the UK, housing policy needs to focus more on motivating private landlords to grow their portfolios to better meet demand."
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10 Posts
Discussion Starter • #1 •
I have a '67 1020 Deere. The handle for the 3point just snapped off the end of the shaft. I've put penetrating oil, rust penetrant WD 40 on it and vice grips. This thing is stuck good. I took the bolts out of the AT20198.A Quadrant Assembly and when I moved it the arms function fine. Does anyone know of a way to unfreeze this rusted shaft without taking the rockshaft housing off?