Zonal Geraniums (Pelargonium)

Now that spring is truly here and summer is fast approaching, these amazing flowers can be seen in abundance in gardens, borders and hanging baskets. The zonal geranium which originated in South Africa, grows to a height of 14 inches, are descended from the zoned geranium, Pelargonium zonale, Pelargonium inquinans and other species. The colors of the single, demi-double or double umbels range from all shades of red and pink. Less common are salmon-colored and pure white.


Geranium Facts

• Blooming Season: April to October.
• Origin: Original forms, South Africa.
• Location: Sunny to partially shady.
  
• Potting Soil: All-purpose mix or loamy, humus-rich garden soil.
  
• Planting: Set young plants 8 - 10 inches apart.
• Watering, Feeding: Water abundantly during growth period, but avoid standing water. Feed weekly until late August.
• Further Care: Deadhead spent flowers regularly.
• Pests, Diseases: Aphids, spider mites, whitefiles, geranuim rust, boytrytis, geranium wilt.
• Propogation: By cuttings, from August to mid-March at latest, December to January at a ground temperature over 68 degrees c.
  
• Decorating Tip: Tone-on-tone combinations of white and red hanging geraniums with white or red zonal cultivars are especially beautiful.

These plants make an amazing show and are especially easy to look after.

Petunias

At this time of year, this amazing flower can be seen in hanging baskets and flower beds everywhere. Its bright colors last from early Spring (here in Southern California) right through the summer to late September. They are easy to grow and needs little special care and attention.

Petunias, the name derives from the Brazilian term for tobacco, petun, have been adapted through breeding for almost 150 years. Today, numerous large-flowered hybrids, 10 to 12 inches high are on the market. The colors range from pure white through various shades of pink and red to violet, some can even be found in yellow and blue.

Petunia Facts

• Blooming Season: May to September.
• Origin: Original forms, South America.
• Location: Sunny.
• Potting Soil: All-purpose soil, which can be enhanced with slow-release fertilizer.
• Planting: Set young plants 8 - 10 inches apart.
• Watering, Feeding: Water abundantly, and feed lightly each week, but protect flowers from rain.
  
• Further Care: Deadhead spent flowers daily. Seed formation occurs very rapidly. After the first array of blooms, cut the plants back by half when their stems grow increasingly long and they start to flop untidily. Petunias will regenerate within 2 weeks, grow bushy again, and flower as beautifully as before.
• Pests, Diseases: Aphids.
• Decorating Tip: Small flowers such as lobelia go well with petunias.
• Warning: Petunias belong to the poisonous nightshade family.

The above information and much more can be found in the very useful book, Container Plants: For Patios, Balconies, and Window Boxes.

The Bacon Butty Decoded

Being from England I was once again amused to read an article in the New York Times about the latest research being done at the University of Leeds which was just about as odd as the Beer Goggles research I read about last year. This time the researchers at the University were trying to discover how to make the perfect bacon sandwich. Now the bacon sandwich (or butty) is a staple in England (and known as the cure for any type of hangover), along with chip butties, crisp butties and sausage sarnies, none of which seem to have taken off in the United States, and for obvious health reasons, that's probably a good thing!

A disgusted reader of the Yorkshire Post (where the research had first been reported) even took the time to write in about the research carried out at the University, pointing out that with a few more minutes of research they would have realized that they were talking about a bacon sarnie, not a bacon butty - the difference between the two being that the butty has bread, butter and bacon, whereas the sarnie omits the butter.

I actually used to work with someone in England who every morning went to the office cafeteria and bought breakfast of either a sausage or bacon butty, and he would, in fact, give the server specific instructions on how the bacon should be cooked, so I guess this is a very important factor. Also, without fail, by the time he got back to his desk, he had dripped several drops of grease mixed with HP Sauce on to his tie from the oozing sandwich. Not a great way to start the day, but as he was the head of the Marketing Department he, therefore, got to meet clients all day long and talk about promoting the best aspects of their company, wearing this grease-spotted tie! So, once again, I am reminded that everything in the UK is not quite the same as it is in the US.

Some people thought that the report of this research was an April Fool's day joke, but apparently not. The research was commissioned by the Danish Bacon and Food Council to determine what degree of crispiness and crunchiness made the perfect sandwich. It researched four different types of cooking, three kinds of oil and four types of bacon, paired with different condiments. Tasters got to eat between four to six sandwiches a day for three to four days (help!).

So what should the perfect sandwich be? It turns out that the best bacon butties were made with crisply grilled, not-too-fat bacon between thick slices of white bread (it doesn't mention butter, so I guess this is really a sarnie). Texture and sound were found to be perhaps even more important than the taste and smell of bacon. The results were processed by the University and from these results a scientific formula was developed which finally ascertained that 0.4 newtons should be applied to crunch the sandwich, creating 0.5 decibels of noise. Mmmm......

Who should decide what we eat?

I read with interest an article in the New York Times that New York's Mayor, Michael R. Bloomberg, has become very influential in what New Yorkers are eating by legislating on how food should be prepared in restaurants and what should be served in schools, and even what type of food products stores should sell. This is apparently in an attempt to stem the ever increasing problem of obesity and diabetes.

Obviously food preparation and hygiene are important and should fall under the Health Department's code of practice, but is it appropriate for the Mayor to decide whether a store should sell 1% milk? His involvement has led to the changing of menus in schools, and restaurant chains having to post the calorific value of meals. I am sure that these many food related initiatives are intended to protect the well being of the citizens of New York, but surely people need to be given the opportunity to choose what they eat?

Most research agrees that there is a link between poverty and poor nutrition. However, there also seems to be a lack of understanding regarding nutrition in many socio-economic groups. Perhaps educating and informing would be a more acceptable approach than legislating?

Gastropubs

As everyone knows, pubs feature strongly in the social life of most English people. Towards the end of every week, groups of workers head for a nearby pub or wine bar for lunch or an after-work drink. This is a common ritual. You don't have to walk very far from street to street without finding a pub, often several on the same street within a few yards of each other.

When I grew up in England, the usual pub food was a ploughman's lunch (cheese, pickle and bread and butter), shepherd's pie, bangers and mash with gravy, or meat pie and chips. I read recently that London has about 5,500 pubs of different types - from the regular pub where locals go, to cozy bars and the now trendy gastropubs. I started thinking about gastropubs again when I saw that San Diego now has its very own gastropub, Jayne's Gastropub. So what's different about a gastropub compared to the average pint and a pie place? They began in England in 1991 when the Eagle opened on Farringdon Road, London. They tended to be started by young chefs (I guess that is the main difference - the food they serve) who take over neglected pubs in the hope of making a name for themselves at the pub/restaurant, rather than working their way up at a pricey city restaurant. The menu, in the tradition of a pub, started out chalked up on a blackboard, and although it wasn't extensive, it used fresh, high-quality ingredients, and it is not unusual to find menu offerings such as hearty crab salad followed by seasonal apple crumble, roast beef and fresh goat cheese salad or salmon with fennel. This is usually offered together with a good wine list, as well as usual drinks offered in pubs. Sounds a bit different to pie and chips!

If you want to check out a London gastropub try the Coach & Horses on Ray Street or the Oak on Westbourne Park Road.

The Gourmet Fusion Store

After several buying trips to the LA Mart and Fancy Food Show I found some really cool product lines to sell, and my Gourmet Fusion store is now open! The store is an eclectic mix of international products for cooking and entertaining, and has some great gift ideas.

Some of my favorite products are by Shiraleah who have taken traditional Asian products and added their own design flair to them, which can be seen in products like this contemporary black ceramic sake set. We also feature Shiraleah tea sets, vases and bowls and are adding more products daily.