Saturday, January 24, 2026
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Bringing houseplants down to size

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By: Scott Eckert, County Extension Agent, Horticulture

Propagating plants is one of my favorite gardening activities that can be done indoors.  This is especially appropriate for plants that have outgrown their location.  There are several methods that can be used but not all methods of propagation are applicable for the particular plant.  Air-layering is a process where a branch is encouraged to form roots while still attached to the parent plant. After rooting, the original plant is discarded and the newly rooted one is potted as a replacement. Though this propagation technique cannot be used on all houseplants, it does work well on many that tend to outgrow their boundaries including croton, dracaena, dieffenbachia, Norfolk Island pine, rubber plant and schefflera.
It is best to choose wood that is about 1 year old. Older or more immature wood often roots poorly, if at all. Any place on the stem that is of the proper maturity can be used, but a convenient location is often about 12 inches from the tip. Following are the steps required for
air-layering:
* Leaves should be removed around the area to be air-layered.
* Wound the stem. This can be done by making a slanting cut upward, an inch or more in length and halfway through the stem. Place a portion of a toothpick in the cut so it cannot close and heal. If the stem is seriously weakened, use a stick “splint” to prevent breakage.   Another method that works well is to strip the bark completely around the stem in a band one-half to one inch wide.
* Apply rooting hormone to the wounded surface of the cut or the stripped portion of the branch.
* Pack a baseball-sized wad of moist, unmilled sphagnum peat moss around the wounded area so it forms a ball. This is where new roots will form. It is important to use the long, stringy unmilled peat moss rather than the more common milled material so peat moss does not fall away from the stem when released. Even unmilled peat moss may need to be secured with string to keep it in place.
* Wrap the ball of sphagnum peat moss with clear plastic wrap. Be sure to use enough wrap so that the plastic overlaps and prevents the ball from drying out. Secure the top and bottom edges of the wrap closed with electrical tape string or other convenient fasteners.

Roots may appear in as little as a month though it may take much longer for the plant to be ready for transplanting. Check periodically to be sure peat moss remains moist. Water if needed. When roots have filled the peat moss, the plant is ready to be severed from the parent and transplanted.

The Covered Dish – Crab stew

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This week we celebrated Christmas with my parents in Northeast Missouri.   I had everyone go around the room and share items, foods or activities synonymous with their memories of Christmas. We had a good time and I heard some interesting things. Let’s just look at a few: oranges, candy canes, Christmas Lane Cake, Pinwheel cookies, Christmas Eve Pizza, cinnamon rolls and the holiday nut bowl. I had lots more to share like peppermint ice cream, fresh shrimp, our Christmas tree, wreaths and candles. I guess the list could go on forever! Today while shopping I asked the gal in front of me what candy she was making. It was so ‘cool’ to hear her list off all the special holiday treats that she just had to make for Christmas.

 

When I taught school the two weeks before Christmas was always interesting. As I called the roll in each music session, the kids answered with their favorite foods, songs, places or events that made Christmas special. Over the years I heard some very interesting responses. If my classes are small at work due to weather etc. I’ll ask guests to share their poignant holiday memories.   It is very enjoyable to ‘listen’ to the wonderful moments in someone’s life.

 

Last week I talked about the gingerbread men that I made for years before my son told me he really didn’t like them!   When I was little mom always made oyster stew on Christmas Eve. Thank goodness there was a 2nd choice for those of us who did not care for this delicacy. Having soups on Christmas Eve was a tradition for the ‘Dance’ side of the family which continues to this day. Thus the reason why I’m sharing a seafood chowder style recipe with you this week.

Through the years Oyster soup soon took a backseat to recipes like cream of shrimp or seafood chowders. Accompanied with delicious appetizers and a hefty Christmas Dessert it made for a grand meal.

 

For some the holidays mean a concert or physical activity enjoyed by the entire family. For me it was usually Christmas caroling, church and school concerts, sledding and ice skating. Presently at our home we take hikes on Christmas Day, if the weather allows or we stay in our Pj’s the ENTIRE day. I’m just glad we don’t eat all year round like we do during the holidays. Wow, we sure do consume a great deal of sugar.

 

While I’ve been writing seven loaves of sourdough bread have been baked. Tomorrow Phillip, our son, and resident elf will have the pleasure of delivering these loaves to our surrounding neighbors. Next week I’ll get a couple more gift baskets completed and another round of bread for my staff at work. A couple more gift certificates to pick up and gifts to wrap and I can put a bow on 2014.

 

I hope your holiday is a blessed one and the true meaning of Christmas rings through your heart. Make time for each other and embrace your loved ones.

God bless us everyone. Merry Christmas, The Covered Dish. www.thecovereddish.com

 

Crab Stew

2 tablespoons butter

1 small onion, finely chopped

1 (10 3/4 ounce) can cream of potato soup

1 (10 3/4 ounce) can cream of celery soup

1 soup can of milk

1 soup can of half and half, (I use fat free)

2 cans crabmeat, drained

1/4 cup sherry or white wine

Salt & Pepper to taste

 

Cook the onion in butter sautéing until onions are clear. Mix everything except the sherry and bring to a very light boil, quickly turn down to a very low temperature. Add the sherry or wine and the soup is complete. You can refrigerate or freeze this soup. I find that when you enjoy this recipe the day you make it that the celery undertone is more prominent. After the soup set overnight the seafood flavor was more distinct. This is around 40-44 ounces of crab stew. Figure out how many it’s going to serve by the portions you plan on serving. Also consider if this is being used as a main entrée or an opener. So, what we’ve got is about 5 – 5 1/2 cups of stew.

Time-saving holiday entertaining tips

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(Family Features) When entertaining guests this holiday season, the last thing you want to do is run around last-minute, prepping your table and cleaning. This year, try some simple tips so you can spend more time enjoying the season with friends and family.

 

From the food preparations to the table settings and the cleanup, entertaining can be time consuming, but also rewarding. Planning ahead and introducing a few shortcuts will help manage your kitchen time so you’re free to mingle and not stress about the mess.

 

Here are some hassle-free, time-saving ideas for your holiday entertaining:

 

Plan your menu. Will you be serving tried and true favorites or experimenting with some enticing new recipes? Either way, make a list and stock up on the ingredients you need. Remember to have some finger foods on hand for guests to snack on and alternatives for picky eaters or those with special dietary needs. Also, take a close look at cooking time for each dish and see if you can make anything the day or night before the party to save time day-of for last-minute prepping.

 

Ready your cleaning arsenal. This holiday season, let it be more about the enjoyment of cooking for your hungry crowd and spending quality time with them, rather than worrying about the cleanup. No need to resort to disposable dishware to avoid doing dishes afterward, like the 84 percent of party hosts who have done so, according to a recent study from Wakefield Research on behalf of the OxiClean brand.Use a powerful dishwasher detergent like OxiClean Extreme Power Crystals that tackles even the toughest baked-on stains, greasy food, spots and film. No more pre-washing or scrubbing dirty dishes – just put everything straight from the table into the dishwasher and save precious time. Plus, you only need to fill the dish cup halfway full to get a powerful clean.

 

Make the most of prep time. In addition to preparing as much food as possible ahead of time, you can also cut back on the flurry of activity the day of your event with some other practical preparations, such as setting the table the night before and having serving platters on the counters and ready for plating food fresh from the oven.

 

Keep your look simple. A table set with sparkling dish, stem and flatware needs only minor enhancements to look fully dressed. For example, add some seasonal color with candles in clear glass, sprigs of freshly cut holly at the base and complementary cloth napkins to set an elegant tone that looks like you spent a lot of time on it.

 

From the party prep to the clean-up, plan ahead and keep reliable supplies on hand for your holiday entertaining so you can relax with family and friends and enjoy the merriment of the season.

 

For more information on getting the tough stains out during the holidays, visit www.oxiclean.com.

 

*OxiClean Dishwasher Detergent Study, Wakefield Research / March 2014

 

Source: OxiClean

 

ACT prep workshop to be held at Wichita State

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What: ACT Prep Workshop
When: 8 a.m.-noon Saturday, Jan. 17
Where: Wichita State University
Phone: 316-978-3440 (Counseling and Testing Center)
Cost: $32; register online by Thursday, Jan. 15, at www.registerblast.com/wsu.

Wichita State University’s Counseling and Testing Center is offering a workshop to help high school students prepare for the ACT from 8 a.m.-noon Saturday, Jan. 17. The workshop will present general test-taking tips and practice questions for the English, reading, math and science test sections.

The cost for the workshop is $32, and registration can be done online at www.registerblast.com/wsu.

The next national test date for the ACT is Saturday, Feb. 7.

Students need to bring a pencil and a calculator to the workshop. All other materials will be supplied, including practice tests. Refreshments will be provided.

For more information, contact Shaleah Fields at the Counseling and Testing Center at 316-978-5339 or 316-978-3440 or [email protected].

Reserve your 2015 campsites and cabins in advance

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Online reservation system allows reservations up to a year in advance

PRATT – With weather in the 30s, it’s hard to picture planning spring and summer fun, but the secret about Kansas state parks is out and reservations are a must for busy holiday weekends. Consider making your 2015 camping and cabin reservations in advance and ensure your family and friends ample space at the lake for your next visit. Campsite reservations for 2015 can be made beginning at noon on Dec. 19, and cabin reservations can be made at any time. Simply visit www.ksoutdoors.com and click on the “Reserve A Cabin Or Campsite Now” button, choose the location you’d like to visit, and begin searching for your ideal date.

Camping and cabin reservations guarantee the holder their spot will be open and ready when they arrive at the park. Payment in full is required at the time a reservation is made. Reserving a cabin requires a non-refundable $14 reservation fee. Reserving a campsite requires a non-refundable $3 reservation fee per stay.

Daily vehicle entrance permits are $5. Annual vehicle permits are $25 or you can purchase a State Park Passport when you register your vehicle for $15. Annual vehicle permits for seniors and persons with disabilities are available through department offices for $13.75.

For more information about Kansas state parks and their amenities, visit ksoutdoors.com and click “State Parks.”