I have always wanted to learn how to propagate roses, especially the antique ones we have at Bella Terra. With a clean potting shed (see yesterday’s post here) and sheltering in place time on my hands, I thought I would try this.

Meet Quatre Saisons (Rose of the Four Seasons), R. damascene bifera). We have three of the original antique rose bushes that survived the property renovation. This is the oldest European rose to reliably flower more than once during the year. It is one of the most important historic roses, probably going back to the Romans or earlier. 

This rose is not cultivated for the appearance of its shrubs as they are rather gawky and VERY prickly. Foliage is plentiful and leaves have a serrated edge. The blossoms are a bit unconventional and messy-looking but the scent is a mighty treat for the nose.

The reason I am so intrigued by having roses at Bella Terra is a reference made in a previous owner’s diary on April 1, 1922, when she wrote “saw first rose bloom”. When we were researching the house, we found these diaries at the Arizona Historical Museum. Apparently the roses are referenced many times as an important part of the landscaping. To know I am enjoying roses here just the same way someone did 100 years ago gives me great joy.

In Preparation

In preparation for the propagating process, I scrubbed and cleaned the clay pots I wanted to use. Since the success rate of propagating roses is about 50 50 to 75 percent (according the Dr. William C. Welch), cleaning the pots will help minimize any contamination. I then covered the hole at the bottom with a small rock.

Next I loaded up my clean pots and headed out to the compost pile. There are several sites on Google that recommend the type of medium to use for rose propagation. Our compost soil has always done wonders in the past and so I’m counting on it now.

If you missed my composting post, click here. With the pots filled with soil, it is now time to select roses.

How to Take the Cutting

Take a 12-inch segment of the stem, cutting at a 45-degree angle. The best cuttings usually come from the sides of the bush vs. the center. I made sure I used my sharpest and cleanest clippers, in order to avoid contamination or crushing the stem. I immediately put the cuttings in water while I continued cutting the others.

Cuttings taken from new growth vs. old, hardened wood are more likely to be successful. Spring or early summer is the best time to take these softwood cuttings. Select them in the early morning when the plant is most hydrated. Wish I wore gloves as these roses have such sharp thorns!

Remove Most of the Leaves

Remove all but the top two leaflets on the stem. Then, cut of the stem just above this top set of leaves. Removing the excess leaves helps to divert energy to root production. However, the stem still needs to continue with photosysthesis and feed itself until new roots are formed. Also remove any flowers. The flowers will consume energy, and you want to encourage the stem to refocus its energy on survival by sending out new roots. 

Prepare the Stem for Rooting

Using sharp pruners make a fresh cut on the bottom of the stem just below a stem node. I made the cut at a 45 degree angle. The stem node is where new growth typically forms. Then slice into the bottom stem about a quarter of an inch up, splitting the stem into open quarters.

Using a Rooting Hormone

Though this step is optional, a rooting hormone can help spur the plant into developing new roots. I purchased this rooting powder from my favorite nursery, Whitfill Nursery for $5.99.

Slightly moisten the split end of the rose cutting and then dip it into the powdered rooting hormone. Shake off any excess powder.

Plant the Cutting

Plant the cutting in a container filled with at least 6 inch of planting medium. Some recommend a mixture of coarse sand and vermiculite or a potting mix designed for roses. Keeping my fingers crossed that my homemade compost is sufficient.

Poke a hole in the potting medium (I used a screwdriver) and then insert the stem. Be careful not to rub off the rooting powder. Gently firm the soil around the stem and water well.

How cute is this pot~~a school Mother’s Day project made in 2004 by my son Benjamin!

Selecting the Location

Roses prefer a sunny location, but for rooting purposes it is best that they are shielded from the hot afternoon sun. It is important to keep the soil moist so the cutting does not dry out. Some people put a plastic bag over to create a humid environment.

I have placed the 5 pots on the window sill directly across from my computer, so I can check on them every day. The northern exposure will provide bright light but no direct sun.

Of course, I discovered the following advice AFTER I cut the stems. However, I did remove the flowers and buds, so hopefully I will have success. Here is what I read: “Moreover, avoid taking cuttings when your plant is heavily blooming. The plant is putting most of its energy into flower production rather than root development, so a cutting won’t readily root. If you must propagate when the plant is blooming, make sure to remove the flowers and buds from the cutting.”

I am planning to let them grow over the summer in these pots and then plant them in the fall? Or transplant them into bigger pots with a January 2021 planting? Still trying to figure that part out. If there are any rosarians out there, I welcome your help!

Here are some other photos that I’ve taken over time of these delightful roses. I wish you could scratch and sniff.

Lastly, it was difficult to decapitate the flowers off of the stems for this propagation. But not to fret! I am utilizing all the blossoms in a potpourri I am making for the hen house.

Have you ever propagated roses? What is your favorite species? Wish me luck and hopefully I will have 5 more Quatre Saisons soon!

Wishing you a delightful Wednesday! Today I am still washing windows (ugh!) and making face masks as my roll of elastic finally arrived!

References: The Rose Bible by Rayford Clayton Reddell

I know many of us are having smaller Easter dinner celebrations this year. However, albeit cozy, it is important to make it special for several reasons. Easter is a time of rebirth, joy and celebration. Even though we may be apart from our friends and family, we are healthy and safe.

Typically we have our sit-down dinners in the dining room, but since I have a “new” (from a yard sale) table in the family room with 4 “new” (from a yard sale) chairs, this location felt right for 4 people.

I chose the Royal Worcester Yellow Urn/Roses/Greek Key china because of the cheerful colors. An old business friend bought me 4 dishes many years ago. Slowly, over time, I have added to my collection but it is a rather difficult to find other pieces to this pattern.

Check out my adorable DIY bird nests! I am still tickled over how they turned out. If you missed my last blog post, click here. They fit perfectly inside my creamed soup bowl and add the Spring touch the table needed.

Yellow linen napkins are from Sferra. The sweet lamb napkin holders are gifts from my friend, Gwen. I am putting the napkins off to the side in a non-traditional location but this seems to work best with the round table configuration.

It’s hard to have Easter without bunnies! Daffodils were from our local Safeway store. I have no idea where the bunnies came from…maybe I just started with two? Ha!

My latest glassware purchase include these drop dead gorgeous Rogaska Gallia crystal glasses. They stand 9 3/8″ tall and the crystal cuts are stunning. Thanks to my friend, Louise, I was introduced to them at her dinner party last fall. I fell in love with the weight of the glass and was fortunate to find these on eBay.

Though I haven’t finalized the menu, I am hoping we have all the ingredients here so no one has to make a trip to the grocery store. We are wearing our masks out in public. I am encouraged by the latest projections as it appears that sheltering in is helping.

Today I am making the annual family Lamb Cake. I am hoping all my siblings and my son are doing the same so we can have our Lamb Cake competition. My mother would bake one every year and it is one of many fond memories I have of her. Here’s a glimpse of last year’s cake. To learn more about the tradition of this cake, click here.

Happy Saturday and wishing you a blessed Easter with your family. May you continue to have good physical, mental and spiritual health!

The post shared with Between Naps on the Porch Tablescape Thursday #653

In setting the table for Easter Sunday dinner, I needed something to make it feel more spring-like. I love birds’ nests and have a few, but didn’t think it was very sanitary to actually place them at the dinner table.

The Royal Worcester dishes I am using for the place settings have a lovely small 4″ creamed soup bowl with plate that I want to place on the dinner platter. Now the challenge is making a nest that will sit inside the bowl. I’ve got this!

Getting Started

After some pondering, and not wanting to go to the hobby store, I searched the house for materials. Leftover bottles of Mod Podge and shredded paper from the shredder sparked me into action.

In order to form the depression in the middle of the nest, I made a ball out of aluminum foil and covered it with plastic wrap. I have not used Mod Podge in years and I couldn’t recall if it would adhere to foil, hence the protective plastic wrap.

Knowing this would be a bit messy, I put down a piece of parchment paper, gathered my supplies of latex gloves, shredded paper, 4-5″ styrofoam bowls, plastic wrap and glue. If you don’t have Mod Podge I would imagine any glue diluted with a bit of water would work.

The Process

Line one bowl with plastic wrap. In another bowl, mix the shredded paper and Mod Podge. Use enough so the paper follows your hand around the bowl. If you use more, the drying time will increase.

Pat the glue/paper mixture around your center ball until you get the size nest you want. Do not cover the ball.

Let dry. I put mine in the sun since it was late afternoon. I removed my ball to make sure my depression was deep enough and clearly defined.

After approximately 1 hour, the nest is consolidated enough but not completely dry. I re-shaped the nests to have more of a rounded base vs. the shape of the plastic bowl.

Like most projects, the more you practice the better you get. The first nest I made, had more glue than the others. However, it did require a bit more drying time. The Mod Podge is very sticky and the shredded paper stayed together.

The Finishing Touches

While the nests are drying, choose your paint colors. Using old cans of spray paint, I selected 3 colors that would resemble a real nest.

For protection, lay down a drop cloth or plastic, and spray your nests to the color of your choice. Think of all the possibilities! I even used a bit of gold on top.

I let the nests dry overnight. They are nice and sturdy.

The next morning, I added bits of different color moss for additional texture. You can add twigs, feathers or really any yard debris for a more natural look.

Using a glue gun, drip the glue over the nest. Push the moss onto the glue. I placed darker moss on the inside and a lighter one on the top.

Trim any excess if necessary.

Fill the nests with faux eggs or candied eggs ones for color. The nests fit perfectly into the soup bowls.

This project was completely unexpected! It was fun for me to search the house for supplies to make it. Now I am thinking of all the things I can make out of glue and shredded paper. My own version of paper mâché!

This project took approximately 2 hours. If I used less glue, they would have dried faster. You may need to let them completely set overnight. Today, I will leave them in the sun to get rid of the spray paint smell. I like the fact that I can use these year to year too!

I can’t wait to show you how adorable these look on my Easter table ~~that will be Saturday’s blog post!

Happy Wednesday! What are you up to day?

Unlike most bloggers, I do not write my posts weeks in advance. Sometimes I just make my cup of coffee and start writing on the morning of sending it out to you. Especially now, when we are all living in a one day at a time scenario. Today is one of those days where I need to take my own advice, from the post last week on Ways to Navigate Life Now. I am feeling a bit like I’m walking through concrete. But then I scold myself because we are blessed with good health and a safe place to be.

So today I will share what I have been doing to keep busy and focused. Over the weekend, and with the new recommendations about wearing a mask in public, I tried a few different patterns on making masks. It is impossible to find elastic here and though I searched my sewing items, I didn’t find any. What I did find was a terrific collection of fabric! Many of my friends don’t have a sewing machine, but my husband made one without it, just using 2 sheets of paper towels, elastic bands and a stapler.

In searching the internet, there are many choices, but the first one to pop up is The New York Times pattern. In my opinion, it is not well written and when I printed it out, the pictures accompanying the instruction were so small and difficult to read.

This pattern did, however, have 4 long ties on their style mask. I understand health care professional prefer this so they can use it over their N95 masks. The mask’s top ties do not stay on the top of your head, especially if you have straight hair. You must hook them over the top of your ears and tie them behind the base of your skull. The lower ties do help secure the bottom of the mask and these tie behind your neck.

The easiest and best fitting pattern I found online with Hobby Lobby. The video is short, walks you through the steps, gives you pleat dimensions and makes a mask that has an opening on the back to add a filter. I understand a coffee filter or a paper towel works. Click here for the video.

For the ear loops I used thin ribbon. I have very small ears and anything thicker did not stay in place. The dimensions of the mask fit my face perfectly, but was too small for my husband.

With some slight adjustments, I was able to make him a well-fitting mask. Once I get some elastic (ordered it online with a delivery date of next week), I believe this mask will work well for most. Also, I am happy to make masks for anyone who needs them. Hoping it won’t come to that, but I feel better if we are prepared.

I also added pipe cleaners in the top seam that fits against your nose. It was an easy way to bend the mask and make it conform to your face.

Easter is on Sunday and I hope to get an energy boost to do a lovely table. It will only be the four of us, but Easter is one of my favorite holidays. Last Sunday, on Palm Sunday, we missed getting our palm crosses from church.

Being in the DIY mode, I searched the yard and found that palm trees are not equal. Since I needed a certain length of palm frond, the fan palm was the only one that would work. Date palm fronds were too short.

It was a bit of a revelation as I had never REALLY looked closely and noticed the different kinds of palm trees we have. The things we learn during this crisis! It’s all part of being resourceful and creating a new norm in time of need.

I’ve been trying a few new recipes. My daughter, Elisabeth stated she wanted to learn to cook more. A happy benefit for me to spend more time with her in the kitchen. This vegan pineapple, lime, coconut and ginger cake from Twigg Studios is a relatively easy cake to make. Click here for the recipe.

The texture of the cake is more dense, like a carrot cake, and the canned pineapple provides plenty of moisture and flavor. I skipped the part that suggests making pineapple flowers out of fresh pineapple. The icing is a simple blend of coconut cream, confectioner’s sugar and lime juice. Really quite tasty. Happily shared most of it with our neighbors.

On a vegetable note, we also made Baked Parmesan Zucchini sticks from Damn Delicious. They are easy to make and so tasty. Click here for the recipes.

I am still working on washing windows. It’s taking longer than I’d like. In addition to washing windows, I am also cleaning the rooms as I go along. Hoping that accomplishing tasks keeps me moving in the right direction. Being in a funk just isn’t fun.

Thought I would share this picture of Cooper. He’s our first line of defense and does such a great job patrolling the yard and checking out the area. He takes his job seriously, even though he has a sweet temperament.

And you can see another project getting done~~wall repair!

What do you have planned for the week? Best wishes for a Tuesday filled with joy and simple pleasures.

Last October, I visited my son in Washington, D.C. His roommate is quite the baker and he generously shared some sourdough starter with me. I really didn’t know anything about this white, gooey substance, but I carefully carried it back in my suitcase to Phoenix. I was familiar with making bread from commercial yeast, but I had no clue about starter. My experience with sourdough bread was buying it at the grocery store.

What is Sourdough Starter?

I feed the starter every week on Sundays. What does that even mean? A sourdough starter, also called levain, is a fermented dough filled with natural, wild yeast and a bacteria called lactobacilli. It’s a living substance.

The starter is what makes sourdough bread rise. Instead of using active dry yeast like in other bread recipes, sourdough bread uses a starter. Until the time of the development of commercial yeasts, all leavened bread was made using naturally occurring yeasts – i.e. all bread was sourdough, with it’s slower raise. A starter made with the traditional sourdough method is often created organically by combining flour and water, which is allowed to ferment by airborne yeast. Think organic.

Sourdough Starter History

The ancient Egyptians are credited with making the first leavened bread. Perhaps a batch of dough was allowed to stand before it was baked. Wild yeast cells settled in and grew, producing tiny bubbles of carbon dioxide and making the dough rise. The bread was softer and more palatable, so it became the custom to let the dough stand for some time before baking. This technique was hit or miss, however, because on some days, the air bore no suitable yeast.

Later, a baker discovered that a little dough raised in this manner could be used as a starter for the next batch of bread. The portion of bread kept to start the next batch was called leaven; it was the forerunner of today`s sourdough bread.

Starter vs. Commercial Yeast

In 1938, commercial yeast was made available. Instant yeast appeared on the market in 1973. Here is what I didn’t realize. Commercial yeast plays an important role in industrialized bread making. But if you want natural strains of yeast, that haven’t been manipulated in a way that suits commercially produced bread, then using starter is the organic answer. The end product is significantly better.

According to Healthline, sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar levels, which makes it an option for those monitoring their blood sugar.

The Bread Making Process

I am a novice sourdough bread maker. Each time I make bread I learn something new. The process starts the night before. I take a small amount of my starter, add both bread and whole wheat flour and water and let it sit for 12 hours. The bubbly, expanded end product is called leaven.

The next day, I mix this with more flour, water and salt and then over the next 8-10 hours, after multiple turns and folds, the dough is ready to bake. During this process, I can add different ingredients too.

Bread Baking Resources

My go-to bread bible is Tartine Bread by Chad Robertson. Chad literally went around the world seeking the best bread and baking style. Tartine Bakery in San Francisco is so popular they sell out within an hour almost every day.

Every loaf I have made since October has been with the help and guidance of this book. If you are looking to read about one man’s passion and also have an extensive step-by-step guide to making bread, invest in this book.

The Breads I’ve made to date

My first few loaves were the standard sourdough. And then I branched out to Olive Walnut, Cranberry Walnut, Dried Cherry and Pistachio, Polenta and Pepitas, Lemon, Rosemary and Gruyere, pizza dough and baguettes.

The benefits

Is using commercial yeast easier? Absolutely. Back in October 2016, I posted this recipe for an easy, no-fail artisan bread using commercial yeast. And it is a delicious bread. So why make bread from starter that takes nearly 24 hours before you can reap the benefits?

The process of fermentation has been proven to be beneficial for good gut health. The long fermentation process of making sourdough releases nutrients like iron, zinc, magnesium, antioxidants, folic acid and other B vitamins. The natural way this occurs allows our bodies to process them more easily.

There is something extraordinary about taking 4 ingredients and turning it into something with which you can feed others. The time consuming transformation from a shaggy, unattractive blob to a soft, billowy dough, while using your hands to turn and fold, is magical.

Yesterday I made baguettes for the first time with my daughter, Elisabeth. She watched the chemistry of the ingredients changing consistency and ultimately becoming 3 large baguettes. Even though it took all day she appreciated the worth of the wait.

In Conclusion

Each time I bake this bread, it is different based on the humidity, temperature and conditions. No two loaves are the same. I love knowing that we are participating in a process that has fed generations of people before us. I find it all a bit romantic.

My neighbor, Marjane, has a sourdough starter she has been feeding for 50 years! A fellow teacher friend shared it with her in the 1960s. I find this astounding AND she offered to share some with me!

Giving someone the gift of bread is a demonstration of your time and love. Plus look how cute you can make the presentation.

While most of us are staying at home for the next month, it might be an opportune time to try making your own starter and bread. If you live in Phoenix, I am happy to share some of my starter. For some reason, getting back to basics right now helps me feel grounded and more stable.

It’s a beautiful day out there and hopefully, wherever you are, you and your family are healthy and safe. Keep the faith!

Since we are all staying at home for the next 30 days, it is the perfect time to start composting. Your family’s trash can be easily and inexpensively turned into organic plant food. About 30% of what we throw away can be used to make your own rich fertilizer.

We have been composting here at Bella Terra for a long time. The main reason is that we have a lot of yard waste and food scraps. And lately, having more people at home = more trash! It is one of the best ways you can personally reduce your carbon footprint. Plus with minimal effort, you will end up with the most beautiful black enriched soil imaginable.

What you need to compost

You need “browns” and “greens” and water to compost properly. The browns are dead leaves and twigs and branches. The greens are your fruit scraps, grass clippings, vegetable waste, coffee grounds, and egg shells. Your compost pile should have an equal amount of browns to greens. You should also alternate layers of organic materials of different-sized particles. 

The brown materials provide carbon for your compost, the green materials provide nitrogen, and the water provides moisture to help break down the organic matter.

What NOT to compost

According to the Environmental Protection Agency (EPA), here is a list of items you should not compost:

• Black walnut tree leaves or twigs
  – Releases substances that might be harmful to plants
• Coal or charcoal ash
  – Might contain substances harmful to plants
• Dairy products (e.g., butter, milk, sour cream, yogurt) and eggs*
  – Create odor problems and attract pests such as rodents and flies
• Diseased or insect-ridden plants
  – Diseases or insects might survive and be transferred back to other plants
• Fats, grease, lard, or oils*
  – Create odor problems and attract pests such as rodents and flies
• Meat or fish bones and scraps*
  – Create odor problems and attract pests such as rodents and flies
• Pet wastes (e.g., dog or cat feces, soiled cat litter)*
  – Might contain parasites, bacteria, germs, pathogens, and viruses harmful to humans
• Yard trimmings treated with chemical pesticides
  – Might kill beneficial composting organisms

How We Compost

There are many different ways to compost at home, but I want to share with you how we do it. First, we gather the greens in a designated trash can located in the kitchen island. Here is where I dump our vegetable peels and fruit scraps, egg shells, and dead cut flowers. Since we recycle our Nespresso pods I do not have any coffee grounds to add. We fill this bin every few days and it gets taken to the compost area. When the kitchen shredder can is full, we add the paper scraps to the composter too.

In addition, once or twice a year, we shovel the top layer of the soil in the hen house and add it to the composter, to capture the goodness of chicken manure.

Composting Methods

We have two different composting methods. First we have two ComposTumblers . Granted these are a financial investment, but we’ve had them for years and they are still functioning just fine. These very large barrels make composting easy. You load the barrels, turn it a few times per day and in 14 days you have compost (weather and other factors may affect speed in decomposition). There are smaller barrels available from various companies like Walmart , Amazon and Wayfair, too.

We also have a hand made stationary bin that has 3 divided areas. The browns and greens are added to the bin and then moved as they progress to make space for newer compostable items. These bins are covered to contain any odor or keep pests away. A good compost pile shouldn’t smell. If it does it is not getting enough oxygen and the contents are just rotting. The compost needs to be aerated and turned frequently (with a pitch fork or shovel) to help with the decomposition.

Plus we cover the compost pile after aerating it. Since the decomposition process creates heat, the tarp keeps the heat in and any critters out. Naturally, during the summer the decomposition process is accelerated.

The benefits

We produce enough compost to fertilize the garden, supplement the soil at the base of the trees in the orchard and the planting beds. This soil is moist and smells so good and earthy.

What better way to help our planet and reduce our waste? It is a remarkable feeling to know we all can make soil from our trash. Think about that for a moment. I find it astounding!

Part of our gardening success is definitely attributed to having such incredible, nutrient-rich soil. Here is how my garden looks today.

Last April, I did a blog post on hollyhocks and offered free seeds. Click here for the post, but if anyone wants hollyhock seeds, please email me at marycrz@cox.net.

I strongly encourage you to consider composting. There are so many resources on the internet to help you establish a process that is suitable for your needs. You will be so delighted with the results.

If you are already composting, please let me know how you do it. Happy April Fool’s Day! Are you playing any pranks? This reminds me to put some blue food coloring in the milk carton! Have a lovely day.