I know that I've been concerned by that section being taller on one side of the fence vs. the other. Definitely scary.
We have some bad mushrooms here, too. We are careful to remove them, as you are doing, but sometimes they just show up. We lost a nearly 350 lb. ram to one. :-(
Keep up the good work on eradicating the bad ones.
Ugh, the sticker plants!
I'm sure that some of the hummers are from last year! How nice! :-)
I love lizards. It sounds like fun to watch those, which we don't have here, of course.
I don't know anything about Texas cockroaches, but hope that the cats continue to hunt them!
What kind of turtles are they?
What type of berries? We need to cut back the blackberries here, but that's not happening this year, unfortunately.
Sometimes a load of gravel helps with erosion. It would be nice if they came out and spoke with you.
I love the Cornell website to give me ID details and more.
In a weird way, I like mowing time. I love the smell of newly mown grass. But, I know that it's a lot of work.
We're on a time frame here, too. It needs doing, but before everything dries and can tangle, and before mowing is a bigger fire danger. By June, we can't do it until the next rainy season.
I'm glad that you feel improvement. Eating better, the extra sun, etc. help.
Excellent on Dd! :-)
Tasty sides for the chicken...sounds good!
I, too, love a good BLT!
That reminds me of a recipe that I added to Ds's menu next month. It's called: Camp David Spaghetti.
Apparently, someone the person who submitted it is related to, or knows, made it for presidents at Camp David.
You first cut sausages (Italian links, casings removed.) lengthwise, without cutting all the way through, cook in a pan until browned, then set them aside.
In the same pan, you saute onions, garlic, and ground beef.
Then, add a 14.5 oz. can of sauce, and the same of whole tomatoes. Followed by dried basil, fresh oregano, salt, pepper, and a bay leaf.
You gently simmer it for about an hour, remove the bay leaf, then make spaghetti al dente, while pre-heating the oven to 350 degrees.
Mix the drained paste into the sauce, and put servings onto oven-proof plates.
Put a sausage on each serving, opened, and put parmesan on top. Put it into the oven for 5-10 mins., until the cheese melts, and begins to brown.
What we changed was using non-link sausages, maybe cooked in silver dollar sized rounds.
Also, we will probably use freeze-dried herbs, and not fresh right now. I have the basil, and Ds is getting oregano when he shops.
Anyway, close enough! :-)
Have a wonderful week!
Love All Life; Thank You For Posting! :)