Laminate Flooring. To do or not to do??

LAMINATE FLOORING has become a very popular alternative to wood flooring for several reasons. It is versatile, easy to maintain, and reasonably priced. However, there are a number of drawbacks when it comes to laminate flooring. It is important to understand what you are getting into before making a final decision about whether to use this material in your home, or commercial properties.






Convenient Packaging: Natural hardwood flooring comes in planks that are 8 or 10 feet in length, and sometimes even longer. By contrast laminate planks that simulate hardwood are sold in convenient 4 foot strips. They are also available in tile form in varying sizes.

Versatility: Today laminate flooring can simulate the look of dozens of different natural hardwood materials. The printing process can also reproduce the appearance of a variety of natural stone, and ceramic flooring materials. With EIR embossed in register texturing they are even able to somewhat reproduce the surface texture of these natural materials.


Cleaning: The wear layer of a laminate floor protects the material from stains and some spills making cleaning and maintenance relatively easy. Typically the only regular requirement is sweeping or vacuuming of the floor to remove grit and dirt which can slowly erode the floors wear layer over time.

Installation: The installation of a laminate click together floor is one of the easiest do it yourself flooring projects you can undertake. New innovations in the manufacture of this material have made it so you do not even need to use adhesive. You just roll down a sheet of underlayment material, and then snap the planks or tiles of the floor into one another. An entire room can usually be finished in just a day or two.


Goes Anywhere: With the exception of carpet, laminate flooring can be installed over almost any existing floor in the home. As long as a moisture barrier is in place and water prevention measures are taken it can also be installed at any grade. This removes the hassle and expense of having to remove old flooring installations before installing new laminate materials.
The Elements: Laminate flooring is resistant to many of the outdoor agents that can discolor other flooring materials. The wear layer protects it from stains and smudges due to dirt and mud making it a great material for hallways and entryways. It also resists fading from UV light exposure making it popular in sun rooms.

Health: Laminate flooring is naturally resistant to the growth of mold and bacteria. It can also be treated with special allergen resistant and anti-bacterial coatings to make them even safer.

Expansion: The nature of the installation process means that the flooring material is not adhered directly to the subfloor. Rather all of the pieces of the floor are interlocked, or adhered one to another. That means that the material can expand, or contract, due to changes in pressure and temperature, without buckling and snapping against the subfloor.

Acclimation: Hardwood needs to sit in an environment for 3-6 weeks so that it can acclimate to the temperature and pressure of the area. Laminates can be installed in as little as 36 hours.


NOW, LET'S TALK DRAWBACKS .......


Refinishing: Laminate floors can not be refinished. They have a single wear layer, and when that is damaged the individual piece needs to be replaced. Over time the wear layer on the entire floor will degrade and scratches will appear in the surface of laminate materials. When this occurs the entire floor will need to be replaced.


Sound: When you walk on a laminate floor it produces a hollow sound, that makes the material feel fake and manufactured. This can be offset to some extent through the use of dampening underlayment materials, which can help to simulate the sound of natural hardwood flooring.
Unnatural Feel: While laminate can simulate the look of hardwood, stone, or brick perfectly, the illusion fades as soon as you feel the material with your bare hands. While embossing can provide a textural surface for laminates, the material itself has a man-made feel that makes it obvious that this is not a natural floor surface.

Hard: Laminate flooring is quite hard and unyielding under foot. Even cork or foam padding on the back will generally not alleviate this characteristic.





Lifespan: The life span of a laminate floor is going to be based on the quality of the material and the thickness of the wear layer. Most laminate floors will come with a warranty, however it is important to check the terms and conditions of that warranty before you buy. In some cases you will need to take certain precautions during the installation process or risk voiding the warranty and losing its protection.

Cleaning: Unlike other flooring, you can not allow laminate to get wet. It may start to buckle underneath from repeated moisture.

Laminate is an easy and quick solution to making a room look updated. Make sure you think about where to place it. In other words, it may not be a good idea to place it in an area where there is moisture. Ie: a basement that may be prone to dampness. 

We have installed laminate in brownstones and they have lasted for years and look beautiful!!!!

Questions? designrenovation@hibiscusflowershop.com

Pumpkins, Pumpkins

Pumpkins, like other squash, are thought to have originated in North America. The oldest evidence, pumpkin-related seeds dating between 7000 and 5500 BC, were found in Mexico.

Since some squash share the same botanical classifications as pumpkins, the names are frequently used interchangeably. One often used botanical classification relies on the characteristics of the stems: pumpkin stems are more rigid, prickly, and angular (with an approximate five-degree angle) than squash stems, which are generally softer, more rounded, and more flared where joined to the fruit.

Male (top) and female (bottom) pumpkin flowers

Traditional C. pepo pumpkins generally weigh between 6 and 18 pounds (2.7 and 8.2 kg), though the largest cultivars (of the species C. maxima) regularly reach weights of over 75 pounds (34 kg).

The color of pumpkins is derived from the orange pigments abundant in them. The main nutrients are lutein and both alpha and beta carotene, the latter of which generates vitamin A in the body.

The word pumpkin originates from the word pepon (πέπων), which is Greek for “large melon", something round and large. The French adapted this word to pompon, which the British changed to pumpion and later American colonists changed that to the word that is used today, "pumpkin".

The term "pumpkin" as it applies to winter squash has different meanings depending on variety and vernacular. In many areas, including North America and the United Kingdom, "pumpkin" traditionally refers to only certain round, orange varieties of winter squash, predominantly derived from Cucurbita pepo, while in Australian English, "pumpkin" can refer to winter squash of any appearance.


All pumpkins are winter squash: mature fruit of certain species in the genus Cucurbita. Characteristics commonly used to define "pumpkin" include smooth and slightly ribbed skin, and deep yellow to orange color. Circa 2005, white pumpkins had become increasingly popular in the United States. Other colors, including dark green (as with some oilseed pumpkins), also exist. The term “pumpkin” has no agreed upon botanical or scientific meaning, and is used interchangeably with "squash" and "winter squash" in some areas.
Distribution and habitation

Pumpkins are grown all around the world for a variety of reasons ranging from agricultural purposes (such as animal feed) to commercial and ornamental sales. Of the seven continents, only Antarctica is unable to produce pumpkins; the biggest international producers of pumpkins include the United States, Canada, Mexico, India, and China. The traditional American pumpkin is the Connecticut Field variety.

As one of the most popular crops in the United States, 1.5 billion pounds (680,000,000 kilograms) of pumpkins are produced each year.The top pumpkin-producing states include Illinois, Indiana, Ohio, Pennsylvania, and California.


Pumpkins are a warm-weather crop that is usually planted in early July. The specific conditions necessary for growing pumpkins require that soil temperatures three inches (7.6 cm) deep are at least 60 °F (15.5 °C) and soil that holds water well. Pumpkin crops may suffer if there is a lack of water or because of cold temperatures (in this case, below 65 °F (18.3 °C); frost can be detrimental), and sandy soil with poor water retention or poorly drained soils that become waterlogged after heavy rain. Pumpkins are, however, rather hardy, and even if many leaves and portions of the vine are removed or damaged, the plant can very quickly re-grow secondary vines to replace what was removed.

Pumpkins produce both a male and female flower; honeybees play a significant role in fertilization. Pumpkins have historically been pollinated by the native squash bee Peponapis pruinosa, but this bee has declined, probably at least in part to pesticide sensitivity, and today most commercial plantings are pollinated by honeybees. One hive per acre (4,000 m² per hive) is recommended by the U.S. Department of Agriculture. If there are inadequate bees for pollination, gardeners often have to hand pollinate. Inadequately pollinated pumpkins usually start growing but abort before full development.

Pumpkin pie is a popular way of preparing pumpkin. A can of pureed pumpkin, typically used as the main ingredient in pumpkin pie. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. In the United States and Canada, pumpkin is a popular Halloween and Thanksgiving staple. Pumpkin purée is sometimes prepared and frozen for later use.


When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.


In the southwestern United States and Mexico, pumpkin and squash flowers are a popular and widely available food item. They may be used to garnish dishes, and they may be dredged in a batter then fried in oil. Pumpkin leaves are a popular vegetable in the Western and central regions of Kenya; they are called seveve, and are an ingredient of mukimo, respectively, whereas the pumpkin itself is usually boiled or steamed. The seeds are popular with children who roast them on a pan before eating them.

Commercially canned "pumpkin" puree and pumpkin pie fillings are often made with winter squashes other than the traditionally defined pumpkin, such as butternut squash.

Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Per ounce serving, pumpkin seeds are a good source of protein, magnesium, copper and zinc.

Pumpkin seed oil is a thick, green-red oil that is produced from roasted pumpkin seeds. When used for cooking or as a salad dressing, pumpkin seed oil is generally mixed with other oils because of its robust flavor. Used in cooking in central and eastern Europe, it is considered a delicacy in traditional local cuisines such as for pumpkin soup, potato salad or even vanilla ice cream. Pumpkin seed oil contains fatty acids, such as oleic acid and alpha-linolenic acid.

Coming Next.... the history of Halloween, why pumpkins?

hibiscusflowershop.com

Information from article wikipedia.com

How to Winterize your Hibiscus

Perennial hibiscus plants, also commonly called “hardy hibiscus,” usually belong to one of three hibiscus species including Rose mallow (Hibiscus moscheutos), Hibiscus mutabilis or Hibiscus coccineus. Unlike its tropical counterpart, perennial hibiscus is hardy in U.S. Department of Agriculture hardiness zones 4 through 9. Plants bloom in summer or fall, with flowers that have a diameter of 4 to 10 inches. How you winterize the perennial hibiscus depends on how you are growing it. Proper winterization ensures that plants survive cool winter temperatures.

tropical hibiscus
 (annual in NYC but
can be taken inside
during the winter months)

Winterizing Ground-Grown Plants

1. Wait until the first frost to cut plants back. Gardeners have two choices: leave some old growth or cut stems all the way to the ground. If leaving some of the existing stem, cut it back to a height of about 12 inches above ground level.

2. Add a thick layer of mulch to the area. Adding at least a 12-inch layer provides insulation for the perennial hibiscus during cooler winter weather, keeping them cool without danger of becoming too warm or freezing.

3. Remove the mulch in spring after any danger of frost has passed. Fertilize with an organic fertilizer or a 10-20-10 formula.

Winterizing Container-Grown Plants

1

rose mallow
 (perennial hibiscus)

. Prepare the hibiscus plant for being brought inside by pruning it by about 50 percent. This makes the size more manageable for bringing indoors. Douse foliage and the container with a vigorous spray from the hose to remove any pests or bugs from the plant and any dirt from the pot. Bring the perennial hibiscus inside, placing it in a warm, sunny spot before you get any frost.

2. Get the plant ready to be overwintered outdoors by wrapping it with a heavy cloth or tarp. The covering should stand up to frost, offering the plant protection on any nights when temperatures dip below freezing. Place a strand or two of outdoor Christmas lights on the plant under the tarp, turning the lights on during the coldest weather to give plants extra warmth during winter's chill. Avoid using LED Christmas lights as they do not emit much heat.

3. Move potted hibiscus plants next to the exterior of the house during a warm winter with only a few light freezes. This offers extra warmth and protection from light freezes. Ideally, select a west or south wall that gets a fair amount of sun during the day.

rose of sharon (perennial hibiscus)

Need more info?

info@hibiscusflowershop.com

Like us

facebook.com/hibiscusflowershop

Recent Report: Marijuana Lubricant=15 minute climax

Okay, so we all know about the controversy over whether or not to legalize Marijuana. There are pros and cons. However, this new find is quite interesting--YOU DECIDE.


There has been a recent report on a Marijuana Lubricant that can give you a 15 minute climax. 



Women, their partners, and in general, marijuana lovers of are in luck. Foria was born to satisfy their cannabic sensual desires, thanks to the imagination of Mathew Gerson and the ‘Aphrodite Group’ collective. It is a lubricant designed to delight females of all kinds.

According to Gerson’ definition, this is the “first personal lubricant with marijuana designed for female pleasure and to achieve natural, euphoric pleasure”. It comes in a small bottle, like the best perfumes, and costs less than 86 dollars. Its uses and effects are more than interesting.

The idea was conceived in California by a group of medical marijuana patients and caregivers whose main objective was to ensure that cannabis access was offered in a high-quality, safe way. Furthermore, they have the mission to empower women to access pleasure and well-being through natural therapies.


What’s in it?

The gel–which is to be applied directly inside (if you know what I mean) –contains medicinal cannabis oil (with THC and cannabinoids) from marijuana grown in California. It is complemented with coconut oil, especially designed to give a pleasant fragrance and, above all, to prevent fungal infections. Besides, “It’s delicious to eat,” says Gerson.

According to its creators, it is 100% natural and free from chemicals, additives, sugars and gluten. It is edible, vegan-friendly, and its pH is low to care for the skin and maintain the your lady part’s own healthy pH. The result? A viscous, smooth, slippery substance that will allow you to enjoy at least 15 minutes of continuous climax. Each spray contains 360 milligrams of THC, enough for 30 sessions.

It is specifically designed for women because, according to its designer, “the tissue in and around your female private parts are very sensitive and super-absorbent, both internally and externally”. As result, the product can penetrate without any barrier.

Relaxation and Pleasure without Pain
According to Gerson, the effects of the lubricant depend on the woman; especially, on how each woman responds to marijuana itself. However, he ensures that one of its main characteristics is that it is relaxing. It has been designed to promote natural lubrication, reduce pain and tension and create the necessary relaxation to fully enjoy any sensual experience.

Gerson says that the sensations it causes in women have been tested by a group of over 100 volunteers who, after trying the product, say they feel more fulfilled, have more complete intimate relationships and have achieved pleasure in the most sensitive parts of their body.

“When they told me about it, I didn’t believe it, but I decided to try it,” says one of the women who tested the product in a video released by the manufacturer, in a true TV-shopping style. “Then I started to feel a special sensation throughout my whole body; it was great.” Another woman said that she experienced pleasure for more than 15 minutes continuously, with the feeling increasing gradually.

Female testimony

She noticed that bad feelings – such as hatred and stress – disappeared to be replaced with an overwhelming desire for the moment to go on forever. Never before had she experienced so many climaxes in such a short period of time. “I’d never known anything like it,” she states in the recording.

The explanation for this result is, according to the expert, that the sense of pleasure is prolonged and becomes increasingly strong, producing numerous, small pleasurable moments, building to one more intense, definitive climax.

The product is inspired by the historical use of cannabis as an aphrodisiac. Foria could, therefore, be termed a therapeutic aphrodisiac substance, an assertion which is also supported by the latest scientific research highlighting how beneficial marijuana can be to health. “We believe that health and pleasure are naturally inseparable,” says Gerson.

According to Matthew Gerson, the lubricant could be the solution to many relationship problems. He says that medicines, compounds and even all sorts of drugs are typically used to enhance female pleasure. “Doctors encourage it, while we offer something much more healthy and enjoyable,” he says. However, at present, Foria is only available to medical marijuana patients in California. Everyone else will have to have a little patience.

Like this article? Then join the Conversation with many others in EWAO !

Credit: Lamota.org

Disclaimer: The above article is not necessarily the views of hibiscus. It is for informational purposes only.

Questions? Comments? info@hibiscusflowershop.com

World's Most Expensive Blooms $5,000!!

Rotchschild's orchid (Paphiopedilum rothschildianum), commonly known as the Gold of Kinabalu orchid was discovered in 1987, after which is was ravaged by orchid smugglers and became nearly extinct. Notable for its imposing horizontal petals, it has been reintroduced by cultivated seedlings, but it remains elusive. It lives in the wild only at the Kinabalu National Park in Malaysia, and takes many years before a single bloom appears. This sells for a whooping $5,000!!

By: Melissa Breyer The following list from The Richest (and annotated by mother nature network) enumerates the world’s most expensive blooms.

The Venus Fly Trap (part 1)

   Part 1



The Venus Fly Trap, Dionaea muscipula, is a carnivorous plant native to the bogs and swamplands of North and South Carolina. It preys on insects with its uniquely shaped terminal portion of its leaves. The leaf has two primary regions: a broad flat typical leaf-like region called the leaf-base that is capable of carrying out photosynthesis and grows out of the ground, and the trapping mechanism, called the leaf-blade or lamina, at the end of the leaf that is composed of two lobes with hinged together by a midrib. Each trap usually has between two and five "trigger hairs" on each lobe with three trigger hairs on each lobe being normal. The edge of the trap is lined with teeth or finger-like cilia that lace together when the trap shuts. The leaf-base and leaf-blade (trap) are joined together by what is referred to as the petiole.




Venus fly traps have evolved to become carnivorous due to the fact that the soil that they grow in is lacking or short on certain key nutrients that are fundamental to plant growth. The media (soil) that Venus Fly Traps grow in is nitrogen poor and acidic. Without an ample supply of nitrogen, it is difficult for a plant to synthesize protein, and thus grow. Therefore, in order to supplement their nitrogen supply, Venus fly traps trap and digest insects. Each insect that the a Venus fly trap catches and digests is like a little piece of fertilizer for the plant, giving it a small boost of nutrients to promote growth.

42 Flowers You Can Eat

Bee Balm

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Many cultures use flowers in their traditional cooking — think of squash blossoms in Italian food and rose petals in Indian food. Adding edible flowers to your food can be a nice way to add color, flavor and a little whimsy. Some are spicy, and some herbaceous, while others are floral and fragrant. The range is surprising. 

 

It’s not uncommon to see flower petals used in salads, tbee beas, and as garnish for desserts, but they inspire creative uses as well — roll spicy ones (like chive blossoms) into handmade pasta dough, incorporate floral ones into homemade ice cream, pickle flower buds (like nasturtium) to make ersatz capers, use them to make a floral simple syrup for use in lemonade or cocktails. 

 

Eating flowers safely
So. As lovely as eating flowers can be, it can also be a little … deadly! Not to scare you off or anything. Follow these tips for eating flowers safely:

• Eat flowers you know to be consumable — if you are uncertain, consult a reference book on edible flowers and plants.

• Eat flowers you have grown yourself, or know to be safe for consumption. Flowers from the florist or nursery have probably been treated with pesticides or other chemicals.

• Do not eat roadside flowers or those picked in public parks. Both may have been treated with pesticide or herbicide, and roadside flowers may be polluted by car exhaust.

• Eat only the petals, and remove pistils and stamens before eating.

• If you suffer from allergies, introduce edible flowers gradually, as they may exacerbate allergies.

• To keep flowers fresh, place them on moist paper towels and refrigerate in an airtight container. Some will last up to 10 days this way. Ice water can revitalize limp flowers.

 

Johnny Jump-Up
Adorable and delicious, the flowers have a subtle mint flavor great for salads, pastas, fruit dishes and drinks.

Johnny Jump-Up

Allium
All blossoms from the allium family (leeks, chives, garlic, garlic chives) are edible and flavorful! Flavors run the gamut from delicate leek to robust garlic. Every part of these plants is edible.

 

Angelica
Depending on the variety, flowers range from pale lavender-blue to deep rose and have a licorice-like flavor.

 

Anise hyssop
Both flowers and leaves have a subtle anise or licorice flavor.

 

Arugula
Blossoms are small with dark centers and with a peppery flavor much like the leaves. They range in color from white to yellow with dark purple streaks.

 

Bachelor’s button
Grassy in flavor, the petals are edible. Avoid the bitter calyx.

 

Basil
Blossoms come in a variety of colors, from white to pink to lavender; flavor is similar to the leaves, but milder.

 

Bee balm
The red flowers have a minty flavor.

 

Borage
Blossoms are a lovely blue hue and taste like cucumber!

 

Calendula / marigold
A great flower for eating, calendula blossoms are peppery, tangy, and spicy — and their vibrant golden color adds dash to any dish.

 

Carnations / dianthus
Petals are sweet, once trimmed away from the base. The blossoms taste like their sweet, perfumed aroma.

 

Chamomile
Small and daisylike, the flowers have a sweet flavor and are often used in tea. Ragweed sufferers may be allergic to chamomile.

 

Chervil
Delicate blossoms and flavor, which is anise-tinged.

 

Chicory
Mildly bitter earthiness of chicory is evident in the petals and buds, which can be pickled.

 

Chrysanthemum
A little bitter, mums come in a rainbow of colors and a range of  flavors range from peppery to pungent. Use only the petals.

 

Cilantro
Like the leaves, people either love the blossoms or hate them. The flowers share the grassy flavor of the herb. Use them fresh as they lose their charm when heated.

 

Citrus (orange, lemon, lime, grapefruit, kumquat)
Citrus blossoms are sweet and highly scented. Use frugally or they will overperfume a dish.

 

Clover
Flowers are sweet with a hint of licorice.

 

Dandelion
Read a whole post about dandelions here: Eating and Harvesting Dandelions. 

 

Dill
Yellow dill flowers taste much like the herb’s leaves.

 

English daisy
These are not  the best-tasting petals — they are somewhat bitter — but they look great!

 

Fennel
Yellow fennel flowers are eye candy with a subtle licorice flavor, much like the herb itself.

 

Fuchsia
Tangy fuchsia flowers make a beautiful garnish.

 

Gladiolus
Who knew? Although gladioli are bland, they can be stuffed, or their petals removed for an interesting salad garnish.

 

Hibiscus
Famously used in hibiscus tea, the vibrant cranberry flavor is tart and can be used sparingly.

 

Hollyhock
Bland and vegetate in flavor, hollyhock blossoms make a showy, edible garnish.

 

Impatiens
Flowers don’t have much flavor — best as a pretty garnish or for candying.

 

Jasmine
These super-fragrant blooms are used in tea; you can also use them in sweet dishes, but sparingly.

 

Lavender
Sweet, spicy, and perfumed, the flowers are a great addition to both savory and sweet dishes.

 

Lemon verbena
The diminutive off-white blossoms are redolent of lemon — and great for teas and desserts.

 

Lilac
The blooms are pungent, but the floral citrusy aroma translates to its flavor as well.

 

Mint
The flowers are — surprise! — minty. Their intensity varies among varieties.

 

Nasturtium
One of the most popular edible flowers, nasturtium blossoms are brilliantly colored with a sweet, floral flavor bursting with a spicy pepper finish. When the flowers go to seed, the seed pod is a marvel of sweet and spicy. You can stuff flowers, add leaves to salads, pickle buds like capers, and garnish to your heart’s content.

 

Nasturtium

Oregano
The flowers are a pretty, subtle version of the leaf.

 

Pansy
The petals are somewhat nondescript, but if you eat the whole flower you get more taste.

 

Radish
Varying in color, radish flowers have a distinctive, peppery bite.

 

Rose
Remove the white, bitter base and the remaining petals have a strongly perfumed flavor perfect for floating in drinks or scattering across desserts, and for a variety of jams. All roses are edible, with flavor more pronounced in darker varieties.

 

Rosemary
Flowers taste like a milder version of the herb; nice used as a garnish on dishes that incorporate rosemary.

 

Sage
Blossoms have a subtle flavor similar to the leaves.

 

Squash and pumpkin
Blossoms from both are wonderful vehicles for stuffing, each having a slight squash flavor. Remove stamens before using.

 

Sunflower
Petals can be eaten, and the bud can be steamed like an artichoke.

 

Violets
Another famous edible flower, violets are floral, sweet and beautiful as garnishes. Use the flowers in salads and to garnish desserts and drinks.

 

 

Excerpted from the book True Food: Eight Simple Steps to a Healthier You (National Geographic, 2009) By Annie B. Bond, Melissa Breyer and Wendy Gordon

 

Do it Yourself Tasty Detox Tea

 

Watermelon/cucumber, lemon/lime, mint leaves and water.

Here we are again.....Spring! Finally! So, let's clean up the garden, spring clean our homes and why not add a cleanse to our bodies. Follow the directions below to make a tasty do-it-yourself detox cold tea.


Why Watermelon (or cucumber): Watermelon helps the body flush out toxins because it contains the organic compound citrulline, which is an amino acid that has been shown to help the liver and kidneys filter and get rid of ammonia. Ammonia comes in external forms, but is also a by-product of the proteins our bodies are burning up constantly for energy, and it’s quite damaging to our cells. Cucumber also contains citrulline, but not as much as watermelon. Watermelon may also just give the liver an overall boost. Why water: H20 is just plain good for us, but it’s thought that it helps flush nasty toxins and waste through our system, giving organs like the liver and kidney an easier time doing their job. Why lemon (or lime): Lemon or lime juice helps stimulate and regulate the digestive track (which is why it’s so helpful with constipation, heartburn and gas), stimulates bile production, and thins out bile, which allows it to flow more freely. Bile is produced by the liver and ends up in the small intestine to break down lipids (fats) that we have consumed. Why mint leaves: Mint leaves are a nice refreshing flavor to add to your drink. On top of that, it can help you digest more effectively, improving the flow of bile from the liver, to the gallbladder, to the small intestine, where it breaks down dietary fats. Mint also helps relax cramped up stomach muscles.'




You will need…

-1-2 liters’ of water, depending on how strong you want it to taste
-Part of 1 watermelon or 1 cucumber
-1 lemon or lime
-A handful of fresh mint leaves (approximately 10-13)
-Ice cubes




Directions

Slice up a good amount of watermelon into cubes, rind and all, and put them into a jug or pitcher. Cut 1 juicy lime into wedges and toss in with the watermelon. Add a handful of fresh, fragrant, mint leaves and pour in 2 liters of cool water, filling the jug all the way to the top. Let this sit overnight in the fridge and let all the yummy flavors steep and infuse the water. When you want to drink it, put in a generous helping of ice cubes, pour, and enjoy daily.

Flavor Tips

• Try substituting a lemon for the lime, cucumber for the watermelon, or a combination of all of them.

• Pour water in first and then add the ingredients. I feel like there’s more of a burst of flavor when the water gets poured in and everything swirls around, but there’s something to be said for letting it gently infuse itself as well (the water tends to stay a bit clearer as well.)

• Don’t add ice to the entire jug, and leave it on a cup-by-cup basis. If you plan on drinking it over time, this can help prevent it from getting diluted as the ice melts.

• Start with 2 liters’ of water steeping overnight, and then experiment with longer/shorter times and more or less water.

• Squeeze in the juice of 1 lime and/or lemon and then slice up another and add that to give it a little extra citrus kick.

• This isn’t for flavor, but this drink looks mighty appealing in a glass pitcher on a hot summer day.

http://everydayroots.com/detox-drink-for-cleansing

hibiscusflowershop.com

Choosing Drywall (sheetrock)

Choosing drywall aka sheetrock is an important part of a building project. It can be a little confusing and sometimes intimidating. However, look at it as a fun way to start a journey into design and renovation.

Here are some pointers to get you started:

The most popular sizes for drywall are 1/2", 5/8" in thickness and 

4' long x 8' wide. There is also green board which is used in spaces that are moist--like bathrooms and basements.

Although, 1/2" is okay to use, 5/8" is thicker and provides more of a barrier. The advantages of 1/2" is the cost is less than 5/8".

Now, let's talk Fire-rated.

When you are installing drywall, often building code dictates certain types of drywall that must be used. One type of drywall that shows up in building code is fire rated drywall, also known as Type X drywall.

Fire-Rated Is Not Fireproof
Type X is by no means 100% fireproof; simply it is drywall that will stand up against flame longer than regular drywall. If a conventional 1/2" thick sheet of drywall will stand up to 30 minutes of fire, then the added 1/8" (5/8") found in the Type X drywall, along with its other properties, will increase your margin of safety another 30 minutes. For this reason, fire-rated drywall is sometimes called one hour fire wallboard.

Places to Install Type X Drywall

In residences, fire rated drywall is typically required by building codes to be installed near furnace and utility rooms; places where a wood stove is used; in garages; and on ceilings that up against the main living structure.

Thickness, Composition
Drywall typically comes in 1/4" and 1/2" thicknesses. But Type X drywall is 5/8" thick. In addition to the usual gypsum found in regular drywall, fire rated drywall contains glass fibers to form a super-tough core. Not only that, the gypsum and fiberglass are packed in tighter and denser than in regular drywall.

Cost and Availability
Fire rated drywall costs more than the regular drywall. As a rule of thumb, you can count on it costing about 5% to 7% more than conventional drywall of the same thickness. Type X is not a specialty product; it is available at local home improvement stores or contractors' supply houses.

Two added benefits to Type X drywall: it inhibits sound transmission and it stands up well to impact.

If you want fire rated drywall to be installed throughout your home, please request that it is installed. You can also have 1/2" or 5/8" standard drywall installed throughout, type x for the kitchen and furnace area and of course green board for the wet/moist areas. A mix can be cost effective.

Tips to remember about fire rated drywall:

Always 5/8"

Glass fibers added

Denser than normal gypsum-only drywall

Up to 1 hour fire rating

Also called Type X drywall

Absorbs sound well (for all of the music lovers)

FOR MORE INFORMATION OR A FREE CONSULTATION

DESIGNRENOVATION@HIBISCUSFLOWERSHOP.COM

February Birth Flower

the Violet
The meaning of the February Birth Flower, the Violet symbolizes faithfulness, humility, and chastity. They can be found in these colors; Blue, Yellow, Cream
and Mauve / Violet.


The Violet is fascinating. There are many myths and legends about the origins of this tradition. It is believed that birthday celebrations originated in the Roman Empire and the origins of birth month flowers, such as the Violet, could be said to date back to these times. During Roman birthday celebrations family and friends offered congratulations and brought gifts. The sweet-scented Violet appears at the end of February and finishes blooming by the end of April.

The Language of Flowers

The language of flowers developed during the highly conservative period of the Victorian era. The Victorians were strongly restricted by the rules of etiquette when it was considered totally inappropriate to express feelings of love or affection. The "Language of Flowers" therefore evolved when a message was assigned to specific flower such as the Violet. A lover could then send flowers which conveyed a hidden romantic meaning.


The Hidden message of the Violet:

Color Violet - I'll Always Be True
Color White / Cream - Let's Take a Chance

People give Birth Month Flowers as gifts to celebrate special occasions or events. Flowers, such as the Violet, are always given to celebrate the birth of a new baby and included in wedding flowers or a wedding bouquet. Many people also like to give the February Birth Flower, including the Violet, to celebrate special events at different times and months of the year and especially during holiday periods. Knowing the flowers which are associated with the February Birth Flower and their meaning adds to the significance of the flowers.


The February Birth Flower, the Violet also has several species which are known as pansies. There are more than 400 species throughout different areas of the world.