Has anyone "named" one (or more) of their plants? My wife and I have named one of ours--- "Charley".

Not named, exactly, except for the one daylily I did register. But I do talk to them like children.

I have a crape myrtle that I first crossbred 30+ years ago that we kept propagating & the 'offspring' we call 'Red Thread' (its mostly white - with the slightest shade of pink & blood red 'threads').

I also have a sour rye culture that I refer to as 'The Beast', LOL!!! (I'm also deeply involved in into various sour dough breads... especially ryes).

So, you have some good sour dough recipes then? I am new at it. I lost my starter and have been trying to get around to making another one, but not so far!

I don't have any names for my plants but I, too, talk to them like children, "C'mon, you can do it! I know you want some more heat, we all do. Hang in there, it'll come soon."

Arlene, you sound like me! I chatter at my plants, too!

Rye sourdough?

I think plants do better when you give them pep talks. I watched a TV show on plants growing in a greenhouse where they documented the plants and how they were thriving with their regular caretaker, but didn't do as well when she went on vacation, when she returned the plants started to thrive again, it was really interesting.

woofie said: Rye sourdough?

It's really good! My wife gave me a book titled ' The Secrets of a Jewish Bakery' for Christmas. Many of the recipes are from eastern Europe & date back over 100 yrs. I've been working my way up to a 100% rye loaf (I'm at 80% now) & then I'm going to make homemade pastrami to go with it.

The culture (the 'Beast') is just like an extension of gardening...

Oh, you are cruel! I love sourdough and I love rye! Is it an actual rye sourdough starter, or just sourdough starter to which you add rye?

It is an actual rye sourdough. I'll send the instructions to get the culture started to you tomorrow. Be aware that it is a twice a day process that goes on for 18 days... after that you just have to feed it once a week & store it in the refrigerator.

Oho! Sounds like I'm going to be looking around for rye flour! Thanks!

I haven't found it in my area yet but I got some when I went to Mi. In March. I'll get some more the end of the month when I visit again but this time we're driving so I won't have to worry about packing in a suitcase and taking on a plane.

There's a place in Oregon that sells that sort of thing and they'll ship to our area. I buy bulk spices and a few other things from them occasionally.

With all the healthy eating marketing I am surprise it isn't more readily available.

You & me both... Only one place here carries it, if they stop we'll be forced to order it over the internet (which we end up doing more & more nowadays for a lot of things).