10 Pro Flower Tips That Every Person Should Know by Raquel Goldish

10 Pro Flower Tips ThatEvery Person Should Know By Raquel Goldish

althouGh all cut floweRs aRe peRishaBle and will eventually die, theRe aRe a few thinGs you can do that will help pRolonG theiR life.

1. before placing your bouquet into water, cut the stems with a pair of sharp scissors or clippers. They should be cut about half an inch and at a 45-degree angle. This will expose the absorbent part of the stem, allowing for water uptake. 2. make sure that there are no leaves on the part of the stems that will be submerged in water. 3. Change the water in your vase every other day and recut the stems. 4. be sure to keep your flowers out of direct sunlight and away from a heat source. most cut flowers do best in a cool environment.

5. avoid getting the heads of your flowers wet! This can cause them to rot. 6. Hydrangeas need a lot of water. They drink through their stems, but also absorb water through their petals! make sure their vases are kept full and mist their heads with water to keep them hydrated. 7. overwatering potted orchids is the most commonly made mistake. Too much water causes their roots to grow mold and rot. orchids need about a 1/3 cup of room temperature water weekly. 8. When you receive a new orchid, check if it’s inside a plastic pot or bag. These should be discarded, and the orchid should be replaced in its original container. you might need to add special orchid soil to fill the pot. This soil doesn’t retain moisture the way standard potting soil does, protecting the roots from rot.

9. Supermarket flowers are unlikely to have been conditioned and stored properly. When buying them, bear in mind that they may not last as long as flowers bought from your local florist. Look for long-lasting flowers like carnations, lilies, mums and daisies. Check the leaves; don’t buy them if they’re starting to turn brown. 10. Using the right vase can make all the difference in how good your flowers look! Play around with different shapes, heights and widths, and make sure the flowers are cut appropriately. They should not be compressed too tightly, nor should they be too loose.

The Jewish Home | JUNE 2, 2022 Melktaart

By Shifra and Shlomo Klein

Melktaart (also known as milk tart) is a traditional South African milk custard pie that consists of a buttery shortbread-style crust and a deliciously creamy custard center (similar to crème brûlée). This delicacy can be found at every bakery and supermarket in South Africa. We have been making this version, which is adapted from various recipes, for years — it’s always a hit.

Ingredients

FOR THE CRUST:

▫ 2 cups all-purpose flour ▫ ½ cup (1 stick) butter ▫ ½ cup sugar ▫ 1 egg ▫ ½ teaspoon pure vanilla extract ▫ Pinch of kosher salt

FOR THE CUSTARD:

▫ 5 cups whole milk ▫ 3 eggs ▫ ¾ cups sugar ▫ 1 teaspoon pure vanilla extract ▫ 3 tablespoons cornstarch ▫ 3 tablespoons all-purpose flour ▫ Cinnamon, for dusting (optional)

Preparation

1. for the crust, add all ingredients to the bowl of a food processor fitted with the S-blade attachment and process until just incorporated.

2. Preheat oven to 375°f. divide dough into 2 equal portions and press into 2 (9-inch) pie dishes. Bake for 15 minutes. let cool.

3. for the custard, heat milk in a saucepan over medium-high heat until just boiling.

4. in a bowl, whisk eggs, sugar and vanilla until smooth. Slowly add cornstarch and flour, whisking continuously to prevent clumps. add one cup of hot milk into the egg mixture, whisking continuously, to temper the eggs. Pour mixture into the saucepan and whisk for 10-15 minutes on low heat, until thickened.

5. Pour mixture into baked pie crusts. dust the surface with cinnamon. refrigerate until completely cooled.

Recipe and photo courtesy of Shlomo and Shifra Klein of Fleishigs Magazine. Pick up a copy, subscribe or give the gift that keeps on coming at www.fleishigs.com.