Photo: AleksNT (Shutterstock)

Outdoor space is a bonus wherever you live, especially if you have the space to create some outdoor seating. Structures like a pergola provide protection from the sun and add some style to your garden – but they can do more of both when you cover them with creeping vines.

These tall, often wooden structures usually have slats over the top that create shadows below, but often minimal shadows. Planting and encouraging the growth of grapevines to cover them creates a living canopy that will make your space more natural and enjoyable on sunny summer days. If this sounds like your dream, here are suggestions for the plants that will work best and some tips to get you started.

Which vines grow on your pergola

You want the plants covering your pergola to be sturdy, easy to care for, leafy enough to provide adequate shade, and pleasing to the eye. Boston ivy, a fast growing ivy with large maple-like leaves, is a good choice for creating a shade cover. This ivy is resilient and thrives in both full sun and partially shaded areas. They are self-climbing and form small discs that stick to surfaces as they grow.

Another fast growing vine that provides even more shade is the Virginia creeper. This hardy plant can grow in practically every soil and climate and requires little maintenance. The stout ivy has green leaves that spread over pergolas and provide ample shade in summer, and turn bright red in autumn.

If you want more color in your garden, Chinese jasmine provides full coverage and blooms with beautiful flowers. These Climbing plants are evergreenso that they last year round and grow pretty quickly. The flowers are white and pink with a pleasant fragrance.

Or cover your pergola with flowers

If you want to add even more beauty to your space, you can plant climbing roses. Their vines are strong and they produce flowers of a wide variety of colors. You need some help with climbing, so have a trellis or Grid to hold onto helps fill in your pergola.

clematis are climbing flowers similar to roses. With a little help, they can also grow beyond your pergola. The vine produces flowers in a variety of purples, pinks, and whites, and enough leaves to keep you safe from the sun. These plants are perennial and will take a few growth cycles to bloom, but are worth the wait.

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What not to plant on your pergola

Plants you want Be careful with English ivy and wisteria. Both vine plants grow quite aggressively and can even tear apart structures and hinder the growth of other plants. If you choose these plant options, they need to be monitored and heavily pruned. In addition to its strength and vigorous growth, wisteria is also poisonous to pets, so animal lovers may want to choose a safer alternative.

How to promote the growth of climbing plants

To grow your organic canopy you need the Type of plant you have chosen along with your soil type and climate. First, consider the acidity of your soil and the level of moisture the vine needs. Plants like clematis thrive in a moist, alkaline environment. So if this is the vine of your choice, Prepare your floor accordingly.

Climbing plants are also used need some training, including pruning, bending, and binding to encourage them to cover the area they want. Once the soil is firm, plant your vine at the base of the pergola. When the plant begins to sprout high enough to reach the pergola post, wrap its tendrils around the post. For plants that need a little more help, you can use soft garden ties to pin the plant to the post. Using a net can also help direct the sprouts in the right direction, and again, grids can help direct the growth of plants such as climbing roses. Once the tendrils reach the top of the pergola, it will be difficult to spread them horizontally in the correct direction, so you will need to start tying them across the pergola in order for them to be properly attached.

Household advice page HomeSteady recommends pruning your climbing plants in the spring to encourage fuller growth and direct their coverage and shape in hopes of positioning themselves outdoors for a shady summer.

Photo: Marius Ruhnau (Shutterstock)

I never look to the skies for advice or think that the planetary alignment on my birthday – July 5, 1989 – explains why I struggle with anxiety and love wrestling and playing the drums. I don’t think these things are predetermined by the cosmos, but you might think otherwise if you are really interested in astrology.

I don’t consider astrology a hobby – it is no more illusory than organized religion in many ways – but as far as science is concerned, it is fairly simple: there is no evidence that the movements of celestial bodies can affect a number of properties form the basis of a personality. Still, it is actually good to understand something that is loved by many, if only one is able to better understand the many people who believe in these things.

What is astrology

Astrology is an area of ​​divination that seeks to understand our lives by connecting us to the cosmos, suggesting that the positioning of celestial bodies – primarily planets and stars – ethereally captures our feelings and personalities on earth. Perhaps the most important aspect of astrology is the birthday and where it falls on the zodiac calendar, gives you an astrological sign (mine is Cancer, for example) that becomes a kind of spiritual calling card; a Sagittarius is known to be a certain species, as are fish and so on.

If you’re interested in wading into your own cosmological DNA, you can get your own astrological horoscope or horoscope that technically everyone has. There are many resources that will show you for free. You can learn Read and decode this table on your own or seek advice from certain experts (there is a whole subreddit for it).

This diagram is basically the road map to your soul, which is funny because scientifically, astrology is a lot of hokum. A&M professor in West Texas Christopher S. Baird explains why this is so:

Astrology claims that astronomical bodies, depending on their date of birth, have an impact on people’s lives that goes beyond basic weather patterns. This claim is scientifically incorrect. Numerous scientific studies have disproved that astronomical bodies affect people’s lives according to their date of birth. Peter Hartmann and his colleagues, for example, examined over 4,000 people and found no connection between date of birth and personality or intelligence.

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Why is it important to understand astrology?

Belief systems are the bedrock of human civilization, and even if something is technically not true – be it the foundation of a religion, ideology, subcultural trend, conspiracy, or something else – it can still have a huge impact on people’s lives and a greater one Society when enough people want it in existence or meaning. It’s worth at least understanding where certain belief systems come from and why people cling to them, because at least it helps make sense of the world.

This is essentially the gist of the Thomas theoremwhich was formulated in the 1920s by sociologists William Isaac Thomas and Dorothy Swaine Thomas. “Facts,” regardless of their actual accuracy, come to life when enough supporters believe them to be true. For a sick example, remember that January 6th, storming of the Capitol insurgents who firmly believed the US election was fraudulent? Belief in the Big Lie is just one example of a real-life manifestation of the work of WI Thomas, nearly 100 years after the concept was guessed.

Or in what is probably the most concise articulation of the Thomas theorem both Thomases wrote famously in 1928: “If men define situations as real, their consequences are real.”

While astrology is a much more innocuous example, it still helps to understand it, if only to clarify why people hold on to it with conviction. It can help people gain a sense of comfort amid the uncertainty and ever-changing winds of life, and while it should never be used as a substitute for actual science, it could serve as a place for people looking for some clarity search. In my opinion, that’s not necessarily a bad thing.

Paper coffee filters sell only in packages of the thousands for less than $ 2. This is a universal fact.

So what should you do if you forego coffee or buy a new coffee machine that does not require a paper filter?

Glad you asked. The video above shows many more uses for these curly doilies. Since they are heat-resistant and remove even the smallest residue of liquids, you can use them to sift tea, soup and even wine.

They’re also great replacements for paper towels, rags, or more expensive microfiber pads. Also, their porosity allows air to flow through them, which means they can be used to absorb odors by filling them with baking soda without any powder seeping through.

This article was originally published April 3, 2019 and was updated July 8, 2021.

Photo: AA Newton

Hello everyone and welcome back to Prix Fixed, Lifehacker’s column of menu planning advice.

Today’s e-mail comes to us from far down in the south, like in the southern hemisphere:

I recently joined a new book club and am hosting for the first time. Because of the Venn diagram of everyone’s dietary restrictions, everything must be vegetarian, dairy-free, and gluten-free, although eggs are fine. Meeting these restrictions only for a casual midweek dinner isn’t a problem, but I’d like to think that I’m a pretty good home cook and that my heart was set on showing off a little. I find it difficult to find a main course. Normally I would rely on a fancy seafood roast or pasta as the exciting centerpiece, but obviously those won’t work here. Risotto is a no-go because I have to be awake and take care of my guests and cannot babysit the risotto. Some things I can do or at least prepare the day before or earlier in the day would be great. I would like a main course, a salad and another side dish I think? I’m also in the southern hemisphere and it’s getting winter here, so ideally nothing that relies too much on summer products. I hope you can help me!

Many Thanks,

(Name withheld so I can do all the honors when everyone compliments my menu planning)

First of all, I would like to apologize for responding so late to this particular request. The emailer had told me they were hosting the first week of July which we are stuck in, so I sincerely hope I won’t be late with that. (If so, put it aside for the next time you host and please send me an angry email chastising me for being late.)

Well, let’s get down to business. Although I am an omnivore with a preference for roasting, smoking and a lot of pork, I also like to cook for vegans. It’s easy to hide sub-par skills behind bacon, cheese, and butter, but truly seasoned chefs know how to make vegetables and other pet-free foods sing. For me, however, it is very fortunate that this meal takes place in the southern hemisphere, because it is cold there and cold weather calls for smothered cabbage.

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Choked cabbage is a recipe from AA Newtonwho recently became vegan, but always loved vegetables. This recipe is cheap, easy, and mostly convenient, which means it won’t distract you from hosting and entertaining. You might be tempted to go extravagant with the cabbage – but don’t! This recipe is best when made with the common green boy.

We do too a delicious dip from a humble tin of artichokes, as well live radicchio salad (for color and crunch). Yes, there are a lot of leaves, but bitter, crispy radicchio is very different from sweet, melted cabbage.

Shopping

But before you can cook, you need to do some shopping.

The list:

• About a 2 pound humble head of kale
• 1 head of radicchio
• 1 medium onion
• 1 clove of garlic
• 1 lemon
• 1 15-ounce can of artichoke hearts or brine bottoms (the bottoms are less stringy so grab these when you find them)
• Apple Cider Vinegar
• Maple syrup
• Dijon mustard
• 2 types of gluten-free crackers (use something thin and crips and something thick and shady)
• Fresh thyme
• Fresh sage
• 1 pack of pecan pieces (at least one cup)
• Olives and cucumbers of your choice

Pantry items you likely have but may need to buy:

• salt
• pepper
• Olive oil (you need a fair bit so grab a fresh bottle if you run out)

The plan

Imagine gluten-free crackers instead of bread! Photo: AA Newton

Now that we have our ingredients, it’s time to cook. If you want, you can prepare the artichoke spread the day before. This spread is surprisingly creamy and full of artichoke flavor, but you need to spice it up with some salt, fat, and heat. To make roughly one cup of delicious artichoke spread you will need:

• 1 / 4-1 / 2 cup of flavorful olive oil made from olive oil
• 1 15-ounce can of artichoke hearts or bottoms in brine, drained
• 2-3 cloves of garlic, peeled and mashed
• 1 teaspoon lemon juice, apple cider vinegar, or another acidic ingredient
• 1/2 teaspoon of smooth Dijon mustard
• Salt to taste

Heat two tablespoons of oil in a large pan over medium heat. When it’s nice and hot, add the drained artichokes and cloves of garlic. Cook for 3-5 minutes, stirring frequently, until the vegetables are caramelized around the edges.

Scrape the contents of the pan into a blender or other container that you normally use with your hand blender. Pour the lemon juice or vinegar into the empty pan, scrape off any stuck brown pieces and add these to the blender as well. Add the mustard and puree the mixture until a slightly lumpy, gray-yellow paste is formed. It looks gross at this point, but don’t worry, the oil will smooth things out.

With the engine running, drizzle in 1/4 cup of oil and blend until smooth. If it seems a little too thick, gradually add up to 1/4 cup more oil and puree it until you get the consistency you want. Season to taste with salt and serve immediately (if you are preparing it right before the meeting) or pour into a covered container and store in the refrigerator until your fellow readers arrive. Serve with the thin and crispy gluten-free crackers, cucumber and olives.

Start making the cabbage two hours before your friends are due to arrive. First, collect your ingredients. To prepare this extremely soothing, yet amazingly simple dish, you will need:

• A kale head about 2 pounds with any hard, withered outer leaves removed
• 1/2 cup of olive oil
• 1 medium onion, finely chopped
• 1/2 teaspoon table salt, plus more to taste
• 2 cloves of garlic, thinly sliced
• Lots of freshly cracked black pepper
• 1-2 tablespoons of apple cider vinegar
• Lemon wedges for serving

Preheat oven to 325 ° F. Pour the olive oil into a large Dutch oven (or other large, heavy saucepan with a lid); Add the onions and half a teaspoon of salt and cook over medium heat until soft and light golden brown, at least 20 minutes.

While the onions are cooking, cut the cabbage in half through the core and remove it by making wedge-shaped cuts in each half; When the exposed end of the core is dry and woody, cut it off and discard it. Finely chop whatever is left of the pit and add to the saucepan to cook with the onions and oil. Grate the cabbage leaves as finely as possible and set aside.

When the onions and cabbage are nice and brown, stir in the garlic and plenty of black pepper. Let sizzle for about a minute, until the garlic is just beginning to brown and the pepper smells great, then add the shredded cabbage leaves. Gently stir and swirl to coat each individual cabbage strip with oil. Add the vinegar and another large pinch of salt, stir again and cover the saucepan.

Place the saucepan in the oven and roast for 1 to 1 1/2 hours (or more), stirring once or twice. The end product should be meltingly soft, sweet, and caramelized around the edges; keep cooking until it looks and tastes the way you want it.

Instead of breadcrumbs, use pecan pieces, which frankly are better.Photo: Claire Lower

When you have about half an hour left to prepare the cabbage, make the salad. To do this, you need:

• 1 cup pecan pieces
• 1/2 cup of olive oil
• 1/4 cup apple cider vinegar
• 2 tablespoons of maple syrup
• 2 tablespoons of Dijon mustard
• 2 cloves of garlic, finely chopped
• 2 small sage leaves, finely chopped
• 1 teaspoon of fresh thyme leaves
• 1/2 teaspoon salt
• 1 small head of radicchio

Toast the pecan pieces in a dry pan over medium heat, stirring frequently, until warm and fragrant (about five minutes). Put aside. For the dressing, put the remaining ingredients in a sealable glass and shake until it is emulsified. The dressing can be kept in the refrigerator for about a week.

If you made the dressing beforehand, take it out of the fridge about an hour before dinner and shake it well to make sure everything is evenly distributed. Wash and dry the radicchio and pluck the leaves into bite-sized pieces.

Once the cabbage is soft, sweet, and caramelized, give it a little flavor and adjust with more salt and lemon if necessary. Serve with lemon wedges and the thick and shabby gluten-free crackers. Drizzle the dressing over the salad, sprinkle the pecan pieces on top and serve with an extra portion of each on the side. There are many leaves, but these leaves are at very different ends of the flavor spectrum. Bitter and sweet, crunchy and soft, colorful and beige – with this special combination you get it all.