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Project: Garden Storage Shed With Green Roof Part 1 – Planning

So I already made a shed 10+ years ago but I want to get rid of it, it’s too big and blocks too much light, and Tomoko wants to convert it into a greenhouse or at least a place to overwinter some plants. At the same time we need a place to put our bicycles and other stuff that shouldn’t be left outside but doesn’t need to be in the house. Along the side of our house we’ve got a long area that’s fenced but isn’t really doing anything besides being a place to put our garbage bins. If I can partially enclose this area with a roof it’ll be better for the garbage bins – less snow will get on them, and I can use it to store the bicycles, lawnmower, and other big garden-type stuff that ought to be protected from the rain and snow. Tomoko, worrying that this might not be aesthetically pleasing said I should make the roof a green roof. Challenge accepted!

The basic structure will be straightforward enough. I’m going to use my existing 6×6 fence posts as support for the rear and one side of the structure and then place more 6×6 posts in the front. The fence posts are roughly 8 feet apart and in the front I’ll space the new ones 4 feet apart. At the top of the posts I’ll run 2×6 lumber as beams and I’ll have 2×6 joists running across them every 16 inches. Above that will be the roof which’ll be 3/4″ plywood. As our ground slopes from the front to back and the fence follows the slope the roof of the shed will also be sloped which will allow the roof to shed water.

In my reading about green roofs they all mention that they will be much heavier than a normal roof because of the added weight of the growing media as well as the additional water and snow it’ll retain. In my initial planning I was going to make the beams and joists out of 2×8 lumber but it feels like overkill. The joists are only going to span 4 feet. I bet 2x4s would probably be strong enough but a bit of over-engineering is OK.

For the green roof I am going to border the roof using 2x8s. Put down a layer of polypropylene underlayment, then 45 mil pond liner, another layer of the underlayment, then gravel for drainage, landscape fabric, and then soil on top of that. My soil depth will be around 4-5 inches so I’ll be limited in what will grow on it. The plan is for a mix of sedum, thyme which we’re already growing, and whatever else I can find that has shallow roots and won’t be asking for too much attention.

The good thing about a storage shed like this is that it has a fairly low-stakes failure mode. If the green roof leaks then there’ll be some dripping on the garbage bins or bicycles but there isn’t a floor that’ll get damaged. If the actual structure isn’t sound I’ll be able to see some bowing before the whole thing comes crashing down on the bicycles. Even then I only really need to worry about Tomoko’s.

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Recipes

Danny’s Classic Cole Slaw

Thank you Wayback Machine!

Slaw

  • 1   cabbage head (about 3 lbs)
  • 3-4   carrots, coarsely grated
  • 1-2   peppers (try three halves of different colours)
  • 1   onion, finely chopped (or spring onions, single bunch)

Marinade

  • 1/2 c.   sugar
  • 1 c.   vinegar
  • 1 tsp.   salt
  • 1 tsp.   pepper
  • 3/4 c.   oil

In a large bowl place shredded vegetables. Combine ingredients for marinade in a saucepan and bring to a boil.  Pour hot marinade over coleslaw mixture and toss well. Cover and refrigerate for several hours or overnight.

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Finds

Creating a Shed Green Roof

https://ift.tt/2ZkJotg
Excerpt:

“At our semi-detached house in Halifax, we have built a lean-to shed for our bikes and bins, to free up some space in the garage.”

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Finds

Chapter Secrets – Chapter 979 in-depth analysis

https://ift.tt/3fAYr7z
Excerpt:

“If you’ve somehow missed our massive project, the Return to the Reverie, then give it a look here!”

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Finds

Alternative Sourdough Recipes If You Can’t Handle Any More Bread

https://ift.tt/2Le6bOX
Excerpt:

“We all know the coronavirus lockdown has become the perfect time to put on your apron and get baking. But if you’re sick of making banana bread and feel ready to graduate, it’s time to get into baking with sourdough.”

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Finds

Sourdough Peanut Butter Cookies

https://ift.tt/2WhhHPP
Excerpt:

“These peanut butter sourdough cookies are a fun and delicious recipe to use up your sourdough starter discard! These easy cookies don’t have a big sourdough flavor but do add to the depth of flavor of the overall cookie.”

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Finds

Come Walk the Ise-ji

https://ift.tt/3atR5z9
Excerpt:

“The Ise-ji requires no real special technical equipment, but here’s a list of some of the stuff I use, and why I use it. Most of these links are Amazon affiliate links; I get a couple bucks when you click through and make a purchase. Like most folks, I’m all about the merino wool base layers.”

Categories
Recipes

Sourdough Waffles or Pancakes

From King Arthur Flour

Ingredients:

  • 241g (1 cup) sourdough starter discard
  • 241g (2 cups) all-purpose flour
  • 454g (2 cups) buttermilk
  • 28g (2 tbsp) sugar
  • 2 large eggs
  • 50g (1/4 cup) vegetable oil or 57g (4tbsp) butter melted
  • 3/4 tsp salt
  • 1 tsp baking soda

Directions:

  1. You need to start this 12 hours before you want to eat the waffles or pancakes. Usually this means the night before but I’m not going to judge you.
  2. In a large bowl (Bowl 1)  mix the sourdough starter discard, flour, buttermilk and sugar. Cover and leave overnight.
  3. 12 hours later, in a small bowl (Bowl 2) beat together the eggs and vegetable oil or butter. Add to Bowl 1.
  4. Mix in the salt and baking soda. Wait a couple of minutes and it will start to bubble and rise. Now the batter is ready to make your waffles or pancakes.

Notes:

  • For whatever reason this recipe tries to stick to my waffle iron more than the recipes I used to use. Make sure to thoroughly oil the waffle iron and let the oil heat up before pouring the batter in.
  • I use buttermilk powder to make my buttermilk. I haven’t tried it with soured milk but I’m sure it’ll be as good.

I don’t make any changes to the King Arthur recipe because I have no way of improving on it.

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Recipes Uncategorized

“Chicken” Corn Soup

OK, this one is mine. Good enough “chicken” corn soup in maybe 15 minutes.

Ingredients:

  • 1 L water
  • 2 bouillon cubes: chicken, fake chicken, or veggie
  • 500 ml frozen corn
  • 1 egg

Directions:

  • Start to boil the water in a pot.
  • Add the bouillon cubes.
  • Once the bouillon cubes have dissolved add the corn.
  • Blend it all together with an immersion blender until there are only a few bits of recognizable corn left.
  • Cover the pot and wait for the soup to boil.
  • Beat the egg and pour it into the soup while stirring the soup.
  • You can add soya sauce or sesame oil to the pot if you like or just let people add to their own bowls.

 

This is a reasonable facsimile of what you’d get from a restaurant that takes about as long to make as it does to boil 1L of water on your stove. You’re looking at maybe $1.50 in ingredients. This is Leila’s favourite soup but that might just be because she’s a kid.

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Recipes Uncategorized

Soon Dubu Chigae

From Chubbypanda.

Ingredients:

  • 1 tbsp vegetable oil
  • 8-12 cloves garlic, diced
  • 1 cup kimchi, finely chopped and excess liquid drained
  • 1/4 cup kochukaru (Korean chili flakes)
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 6 cups water
  • 2 blocks silken tofu, cut into small cubes or rectangles
  • 1-2 vegetable bouillon cubes (optional)

Directions:

  1. In a large pot heat the oil at medium-high heat (7 out of 10).
  2. Add garlic and cook until it starts to brown.
  3. Add kimchi and cook until all the liquid is cooked out and the whole thing is pretty dry.
  4. Add kochukaru, soy sauce and sesame oil, cook for 3-5 minutes.
  5. Add water and tofu and bring to a boil.
  6. Taste the soup, if it needs more salt or flavour add one of the bouillon cubes and let it dissolve. Taste again and add second cube if you think it needs it.

 

I think I found this recipe while I was living in Winnipeg. The recipe as posted uses beef and clams but I don’t eat beef and am not a fan of clams in soup. The recipe as posted also calls for adding salt at step 4 instead of bouillon cubes at step 6. Added salt might work if you’ve got beef and clams to absorb it but if you don’t the soup will be way too salty, which is why I say to add the bouillon at the end after tasting the soup.