Because sometimes people like to see how well something held up or lasted, I thought I'd share with you my institutional-sized cans (#10) that I spray-painted two years ago to use for potting basil plants.
These cans have lived outside for two full years. In fall, just before the rain season begins, I pull them under the eaves of the house, so they're not exposed to excessive rain, snow and freezing for the winter months. Then in late spring, after the worst of the rains are finished, I pull them back out from the shelter, amend the soil, then pot them with new basil plants or seeds.
They've surprised me how well they have held up. The paint has not chipped or cracked so far. And the bottoms haven't rusted out yet. I suspect they will fall apart at some point. But maybe I'll get another couple of years out of these cans.
In any case, I think I've made good use of the cans and had a place on the deck to grow my basil each summer.
For those waiting for my better sweet and spicy pumpkin seed recipe, it will be a couple more days. We've had a heat wave here and I've not wanted to use the oven. Once I've had a chance to make another batch, I'll write up a recipe. Thanks for hanging in there. I'm sure you all can relate to not wanting to heat the kitchen when it's already too hot.
The cans look great. I wouldn't have expected them to look that good after being outside for two years.
ReplyDeleteHi Live and Learn,
DeleteIt surprised me, too. I'm pleased with how these turned out, for what they are.
I think they are still looking new! Good to know that they held up well.
ReplyDeleteI can totally commisserate with you on hot and humid weather. Yesterday it felt like we were swimming through the air. Yuck. I've been doing a lot of crockpot cooking, making big batches so we can reheat it in the microwave. However, today was blessedly cool (upper 60s/low 70s), so I baked a pie and made a stovetop meal (spaghetti, nothing special).
I tried a new, healthy cold snack yesterday, and I really like it. It's frozen yogurt bark. Most of the online recipes that I've seen seem to be for bigger batches, but I took 1 cup of Greek full-fat yogurt, 2 tablespoons of maple syrup, 1 teaspoon of vanilla, mixed it together and spread it in a 9x9 pan lined with parchment paper. I topped it with fresh fruit (we have blueberries and bananas), froze it for about 3 hours, took it out and broke it into sections, and voila, a healthy, refreshing summer treat. Thought I'd share in case anyone else is looking for something cool and creamy to eat this summer, but doesn't want the calorie load of ice cream.
Hi Kris,
DeleteSwimming through air is about right for muggy hot summer days.
Thank you for the frozen yogurt bark recipe! It sounds really delicious and refreshing, but just using good whole foods.
My daughter is making a banana and Nutella "ice cream" tonight for a healthier version of regular ice cream.