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Good morning on a Sunday
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<blockquote data-quote="Marguerite" data-source="post: 294637" data-attributes="member: 1991"><p>Sounds possibly fungal, Fran. Unlesss it's too much heat and not enough water? You need to avoid watering in te heat of the day, and if there is a risk of fungal disease (the lower stuff goes spotty & yellow first, often powderry mildew on the leaves as well) then avoid letting the foliage get wet. Instead, pour buckets of water directly onto the soil. See if that helps.</p><p></p><p>Petunias are fairly fleshy petals plus they're more prone to dehydration wilting. But if it's affecting everything else equally - it could be the high heat. WHat I find in summer, is the larger leafed things sag in the heat of the day but perk up again in late afternoon. I often have to pour buckets of water on the soil of the leafier plants to reduce the wilting. Leaves which have wilted badly due to lack of water will often turn yellow and fall off a few days later.</p><p></p><p>If it's fungal, look for what looks like a faint dusting of talcum powder on the leaves and stems, especially lower down. This is worst in humid areas.</p><p></p><p>Your casserole sounds lovely. Have you tried making caulifower soup? Also an alternative - we really don't need our white vegetables that much. Try brown rice instead. Forget about the carbs in brown rice - the high fibre content means the carbs are good carbs. I cook a pot of brown rice and keep it cold in the fridge, I simply reheat in the microwave in single serve amounts.</p><p>I also cook rice in the microwave, it's much less mess, much easier. No soaking of pots in the sink afterwards, no watching pots. No need to drain it off. Simply put rice in a microwave safe container (no more than a third full with rice), add water until it is an index finger knuckle deep over the top of the rice, then put it in the microwave oven. Set the microwave to bring the water to the boil (about 4 minutes on HIGH) then simmer for 10 minutes (white rice) or 20 minutes (brown rice). When the microwave oven stops, take the rice out, stir it (fluff it up with a fork), taste it to see if it's done and if it still needs more time, put it back in for another few minutes. Add a splash of water if it seems too dry. It won't take many tries before you'll be able to do it perfectly every time. The first attempt may not be perfect but it's likely to be as good as anything you've ever cooked on the stove.</p><p></p><p>Really. It's that easy.</p><p></p><p>Marg</p></blockquote><p></p>
[QUOTE="Marguerite, post: 294637, member: 1991"] Sounds possibly fungal, Fran. Unlesss it's too much heat and not enough water? You need to avoid watering in te heat of the day, and if there is a risk of fungal disease (the lower stuff goes spotty & yellow first, often powderry mildew on the leaves as well) then avoid letting the foliage get wet. Instead, pour buckets of water directly onto the soil. See if that helps. Petunias are fairly fleshy petals plus they're more prone to dehydration wilting. But if it's affecting everything else equally - it could be the high heat. WHat I find in summer, is the larger leafed things sag in the heat of the day but perk up again in late afternoon. I often have to pour buckets of water on the soil of the leafier plants to reduce the wilting. Leaves which have wilted badly due to lack of water will often turn yellow and fall off a few days later. If it's fungal, look for what looks like a faint dusting of talcum powder on the leaves and stems, especially lower down. This is worst in humid areas. Your casserole sounds lovely. Have you tried making caulifower soup? Also an alternative - we really don't need our white vegetables that much. Try brown rice instead. Forget about the carbs in brown rice - the high fibre content means the carbs are good carbs. I cook a pot of brown rice and keep it cold in the fridge, I simply reheat in the microwave in single serve amounts. I also cook rice in the microwave, it's much less mess, much easier. No soaking of pots in the sink afterwards, no watching pots. No need to drain it off. Simply put rice in a microwave safe container (no more than a third full with rice), add water until it is an index finger knuckle deep over the top of the rice, then put it in the microwave oven. Set the microwave to bring the water to the boil (about 4 minutes on HIGH) then simmer for 10 minutes (white rice) or 20 minutes (brown rice). When the microwave oven stops, take the rice out, stir it (fluff it up with a fork), taste it to see if it's done and if it still needs more time, put it back in for another few minutes. Add a splash of water if it seems too dry. It won't take many tries before you'll be able to do it perfectly every time. The first attempt may not be perfect but it's likely to be as good as anything you've ever cooked on the stove. Really. It's that easy. Marg [/QUOTE]
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