33 days ago

SINGLE BED AND MATTRESS

Elma from Havelock North

Single bed and inner spring mattress. Firm mattress, no stains.

Price: $50

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More messages from your neighbours
10 hours ago

Our sweet pea seeds send out, April issue and Get Growing

Mei Leng Wong Reporter from NZ Gardener & Get Growing

Dear neighbours and NZ Gardener family,

Our April issue should be with our subscribers now and available in supermarkets and service stations (having been distributed prior to the lockdown restrictions). Whether or not it's on the stands yet is a bit patchy ... but then the incredibly brave and hard-working supermarket staff have quite a bit on their plate right now so I understand if there is a delay! Please, please, please everyone ... don't go out to buy it! Normally of course we love you buying NZ Gardener but right now it's far more important that you stay home and stay safe. (You can buy a copy with your online shopping though! That's safe and I think we are all in the market for something uplifting to read right now).

In this issue we offered to send out sweet pea seeds to any reader who sent us a SSAE. Just to reassure you, we will still send out sweet pea seeds to any reader who is keen to participate. We are just not quite sure when! Ignore the dates in the magazine of when you needed to send the envelope in by - that has been indefinitely extended. But we cannot wait to send you the seed and for those flowers to bloom as by then we will be well through this or even have it behind us. And keep letting us know what you are sowing and growing, send in pictures of your harvest, your flowers or what you are sharing.

We always love hearing from NZ Gardener readers but now when we are all staying apart that connection means more than you can imagine. Stay home, stay safe and stay in touch everyone. For the most updated gardening advice, subscribe to our digital e-zine Get Growing, which will be delivered to your inbox completely free.

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1 hour ago

Doing DIY while you're staying at home?

Resene

Resene has a FREE Ask a Technical Expert service available so you can ask all your paint, stain, prep and wallpaper questions. Simply visit www.resene.co.nz/techexpert.

And if you haven’t starting painting yet, but are starting to plan a future project, you can get free advice from a Resene colour expert, using the Resene Ask a Colour Expert service. Simply visit www.resene.co.nz/colourexpert to ask your query.
Visit us online

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2 days ago

Handy hints - feel free to reply with your own hints

Julie Neighbourly Lead from Havelock North

I’m trying to get a feed set up to post handy hints on. The wonderful Neighbourly team as flat out at the moment and suggested I post here.

So here’s a couple.

Baking powder mix:
2 tbsp baking soda
2 tbsp cornflour
4 tbsp cream of tartar

It’s better (and cheaper) than the bought stuff. Use it the same as commercial baking powder.

Ciabatta
500g plain flour (about 3 1/2 Cups)
1/2 tsp white sugar
1 1/2 tsp dry yeast (check the back of your fridge for a forgotten jar. It lasts forever there)
1 1/2 tsp salt
450 ml warm water (tap is fine)
Olive oil

Mix your dry ingredients together (preferably in a bowl)

Mix in the water (don’t worry about being gentle)
Rub oil all over, around and under the dough with your hands (think wet play dough)

Cover the bowl with glad wrap or a tea towel and leave to double in size (takes about as long as a movie, so go watch one)

Preheat the oven to 200C

Pour the sticky mess into an oiled and floured tray (a big one), or into an oiled and floured loaf tin (or whatever oven proof dish you like.

Just remember, the wiser it is, the flatter it will be, the less time it will take to cook.

Cook for 30-40 minutes. If you want a softer crust, put a dish of warm water in the oven to steam the dough. I like it crusty.

To check if it’s ready, lift if out of the dish (don’t use your hands, unless they’re made of asbestos), knock on the bottom, and listen for a “hello possums!” (or a hollow sound).

Enjoy. It will go a little dry if kept out, but it toasts like crumpets. Yum yum.

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