use less water

Floating ineffable husbands. This is my contribution to the Good Omens fandom. Please note the tartan behind the ducks.

anonymous asked:

Couple unsweetened almond milk ice cubes 6 packets /2 tbsp 0 calorie sweetener 1 tsp Vanilla extract 1/2 cup water 1/4 tsp salt Directions: Slightly thaw and crush almond milk ice cubes. Then, in a blender, add water, sweetener, salt and vanilla extract. Add in the crushed ice cubes and blend. The consistency will be quite watery, so put in the freezer several hours or overnight. Only 15 calories, and so delicious. sherbet: flavor, use less vanilla and water and add some fruity tea!

anonymous asked:

Tutorial on how to make clear slime?

Gosh, a lot of people have asked me about to make clear slime, but I haven’t even gotten the hang of it myself yet!! All 4 of my attempts didn’t really go as planned ^^;; (I’m not counting that fishbowl slime I made with the filler beads bc I added most of the beads before I added the activator, so idk how it would’ve turned out if I just made straight-up clear slime first haha)

But theoretically, all you do for clear slime is mix clear glue with some water, and then add whatever activator you want a tiny bit at a time until it comes together! Borax hasn’t worked so well for me, but apparently liquid starch works a little better!

Most of the recipes I’ve seen use equal amounts of clear glue and water, but apparently if you use less water than glue it’ll make a thicker consistency of slime, and if you use more water than glue it makes it more jiggly!

If you add too much activator and it becomes solid and jellified, apparently adding some water can help! It also helps if you let it sit for a while (for like, weeks lol)!

That’s about all I know about clear slime!! Like I said, I’ve never really made a batch that was successful from the get-go yet, so I can’t really speak from personal experience much ^^;; But I also have some clear slime recipes in the recipe tag if you wanna check those out!


Local Roots, The Future of Farming

“Local Roots uses 97% less water than outdoor agriculture,” says Julia Mande, the GM of the hydroponic farming system, Local Roots.

Mande is keenly aware that the company’s revolutionary production capabilities and the fact that farms can now be located anywhere is sure to intrigue a new era of farmers. 

New Living Bibb Lettuce from Infinite Harvest, a local indoor hydroponic vertical farm! Set in a 5,400sqft vertical farm in Lakewood, they grow year around and harvest yields 60% greater while also using 95% less water than traditional farms. Everything is also pesticide/herbicide-free and non-gmo!
#vegan #livinglettuce #sustainable #verticalfarming #colorado


“Hugelkultur Hoop Houses, Hugelbeds and Fukuoka Style Hugelkulturs Retain and Release Water and Nutrients for Plants. How to make them.”

When we’re setting heat records by the year, using less water smartly becomes priority. 

fablepaint replied to your post:I am so excited to get this stupid indoor herb…

i had really good success with green onion. We had to chuck our pot when we moved, but getting another batch of crazy huge green onion would only take a month or two now.

I got this weird garden pod thing (I’m glad I bought it yesterday, the price went up like $25 on the Amazon listing today)

it can support plants up to 24″ tall and grows them in dirt cones suspended in some kind of weird SCIENCE BUBBLE That supposedly uses way less water than a normal garden

So I think we’re kinda limited to above-ground plants because there’s almost no dirt, just little pod cones.

Vertical Harvest places plants on carousels that keep them moving the length of a greenhouse in Wyoming, giving them equal time in natural light, and also allowing workers to pick and transfer the crops. Its founders say that Vertical Harvest’s 30 foot by 150 foot plot of land offers the same growing areas as 23 acres of traditional farmland, and has a fraction of the environmental impact, using 90 percent less water and 100 percent fewer pesticides than traditional farming.

Liz made salsa using her mom’s recipe. Doesn’t taste anything like her mother’s, but it’s still damn good and another nifty way our immersion blender continues to pay for itself.

Liz’s Green Salsa

  • 3 medium sized tomatillos, outer husk removed
  • ½ large tomato
  • Salt (to taste)
  • ½ cup Cilantro
  • 3 mashed cloves of garlic
  • 1 jalapeno


  1. Place your tomatillos and tomato in a pot with enough water to cover. Bring to a boil - you’ll know it’s ready when your tomatillos get soft and start to leech their color into the water.
  2. Blend with the rest of your ingredients and some the water you boiled the tomatillos and tomatoes in. Use less water for a chunkier consistency.

Serve with grilled meat, fish, chips or on eggs.

Add a quarter of an onion if you don’t live with irrational onion haters like I do.