Buying furniture, people understand that it will serve for a long time. That is why you need to choose one that will not be considered obsolete for at least the next 5 years. There are furniture that should not be kept in the house now.
This does not apply to all types of sofas, but only to those models that you should not pay attention to at all. The sofa is the centerpiece of the room and immediately catches the eye. It depends on it what the appearance of the room will be.
Great attention should be paid to the upholstery of the sofa. You should not choose products covered with printed material. These sofas will look like an old rug rather than a stylish piece of furniture. In your home, you need to choose monochromatic models with a laconic design. To accentuate it, you can choose a rich color.
The same rules work here as with a regular sofa. It is necessary to give up all kinds of patterns on the upholstery and shiny satin pillows. You need to make your choice in favor of monochromatic shades that always remain relevant.
This rule also applies to armchairs. Too motley upholstery takes us to the times of the USSR, when there was a shortage of everything and people took what they had.
Now it is not fashionable to buy armchairs and sofas in one color. They can have different shapes and colors, the main thing is that they are combined. You should not clutter up the room with large walls and cabinets, because all these are remnants of past years. They only "take away" space and the room looks old-fashioned. It is not advisable to take furniture in one color, you need to learn how to correctly place accents.
As for paired pieces of furniture, they must be the same.
Category: Succulents, Care Published on 29.9. 018 · Comments: · Read: 6 minutes · Views: 2,471
A low shrub with rich green foliage on strong shoots grows on many windowsills, sometimes the owners of the plant do not really know its full name, they just call it in the folk way - the tree of love, although its botanical name is euphorbia synadenium. Caring for it at home is simple and not burdensome, which is why it is popular among newcomers to indoor floriculture.
A plant native to Eastern and Southern Africa. In nature, it grows on poor sandy or stony soils, reaches a height of about 3 m.In the genus Synadenium of the family Euphorbia, there are up to 20 species, but only one flower is grown indoors - the Grant synadenium (Synadenium grantii), named after the Scottish explorer of East Africa James Augustus Grant. The succulent plant was first described in 1875 by the English botanist Daniel Oliver.
There are about 20 species of synadenium in the wild. But for indoor floriculture, only 1 species is used - Grant's Sinadenium (Synadenium grantii). It is a fast-growing semi-deciduous shrub that in nature can reach 3 m in height. The annual growth of the shoots is about 25 cm. They are green, fleshy, eventually covered with light gray bark. The leaf plates are obovate, arranged alternately on short petioles. Their shade is light green, the veins are dark green. The length of the leaves can reach 15 cm. / P>
Branched roots, fleshy. Like other succulents, they are able to accumulate moisture in themselves, and spend it in case of drought. Inflorescences are corymbose, located at the tops of the shoots, consist of small flowers resembling an inverted bell.
One of the most popular varieties of the species is the Synadenium Rubra. It has purple spots on its leaves. Young leaves are completely pink. In nature, the plant blooms in the middle of winter.
Anyone can grow a synadenium at home. Nursing activities do not require much effort. More difficulties can arise from the rapid growth of the plant, which often has to be contained.
The flower needs bright, diffused lighting. It is better to place it in the west or east side of the room. If he will stand on the window of the southern location, the plant needs to be protected from the direct sun. This will keep the leaves from getting burned. With a shortage of light, the shoots will begin to stretch out at the synadenium and it will lose its decorative effect.
The soil for the plant is taken light, nutritious with neutral acidity. You can buy a ready-made succulent mixture or make your own.
There are dishes that, in their country of origin, are a mandatory ritual for a certain holiday, while in other countries they are just favorite delicacies. One of these dishes is churchkhela: in Georgia, it must certainly be on the New Year and Christmas table, and in other parts of the world they are ready to eat it even all year round.
A little historical background. All Georgian cuisine recipes go back centuries, and churchkhela is no exception. During the reign of King David, Georgian soldiers, going on long and exhausting campaigns, mostly took with them crackers and ... yes, churchkhela. It was made specifically so that at a halt you could eat, drink water and stay full even for a day. After all, walnuts and grape juice are suppliers of almost all vitamins a person needs, and are very high in calories.
The New Year is close, and churchkhela appears in the bazaars: thick and thin, dark red and greenish, with walnuts or hazelnuts. We buy Georgian snickers and enjoy its taste, but why wait for winter if we can cook churchkhela at home by ourselves? It seems that this is a difficult science, but if you find the right recipe, follow it step by step and “fill your hand” a little, you get churchkhela no worse than the one prepared by a Georgian woman.
1. The first component is grapes. Juice is made from it, and it is closed without adding a single gram of water, sterilized very carefully and stored in a dark, cool place. In principle, you can take any grape, but it is better to go for churchkhela, juicy, large, with a rough pulp.
The pulp of the grapes should have a bright color. I would like churchkhela to be not only tasty, but also “smart”, because dark varieties are preferable. These are "Cabernet" and "Odessa" - from the first one comes out juice of almost black color with a red tint, from the second grade the color of churchkhela is softer, as if with a "haze", but of a beautiful bright red color. Churchkhelu can also be made from green varieties, the best are Bianca and Ladies Fingers, their berries are large, the flesh is strong, and there is a lot of juice.
2. Nuts, that is, the "inside" of the churchkhela. Take walnuts, hazelnuts, sometimes peanuts. The requirements for walnuts are very serious: they must initially have a thin skin and light. Darkish has a brighter taste, but churchkhela with it, if stored for a long time, begins to taste bitter. Hazelnuts are preferable to be slightly oblong and large. Any nut must be of the last year of the harvest, otherwise, when stored inside the grape "shell", it will begin to dry out and mold.
3. Flour. Only the highest grade, carefully sifted and without bugs, impurities. It would seem that flour and flour - what's the difference, what kind? The first grade of flour is more sticky, so the proportions in the recipe will have to be changed if you use it. Flour of the first grade will also give a gray unpleasant tint to the final product if you make churchkhela from a light grape variety.
4. Cotton thick thread. The most suitable - "mattress" threads, they are used to quilting and stitching blankets, hand-made mattresses. Synthetic thread will provoke rot in the nuts.
No sugar needed! If the grapes are sour, then churchkhela will also be sour. Sugar is never added to churchkhela under any circumstances.
We have decided on the products, now we need to stock up on them in order to cook homemade churchkhela at any time of the year. Walnut can be bought in the store and in the market, but juice? We have to make it ourselves, because if we take factory juice, we will not get churchkhela, but "a smear on a string."
This should be done in autumn, when the grapes are "in juice", the optimum sugar content, and the price for it is the lowest. In addition, this product can be drunk all year round, it is very healthy and tasty.