Me? I have a lot of trees on about 3 acres. For 10 years or so I’ve let the back 1/3 grow up, and scattered some native wildflower and plant seeds there. Much of the rest of my lawn is a combination of fescue, white clover, and an increasing amount of native sweet-scented flat-sedge, which is considered a weed by…

While we’re talking about alliums, I want to make an argument for eating more field garlic, commonly called “wild onion.” A couple of years ago I tried cooking with some I pulled up in the yard, and it has a really nice flavor. It would go great in a dip. It’s probably only the bulbs you want, as the greens are a bit…

While I love good kettle chips, for eating with onion dip is the only time I go with Lays, either Wavy or Ruffles. “Regular” Lays chips have no flavor, IMO, but I really like the texture of Wavy ones with onion dip.

Me, and I do also subscribe to Netflix DVDs. Until fairly recently, there really were a lot of things that weren’t available to stream anywhere at any price. There are still a few things, and not all obscure, either. Once I clear out my queue, though, I am planning on dropping the disc plan.

Clearly you don’t know me, where I live, or what my yard is like. Enjoy your assumptions!

As BouvOnTheMove mentioned, I tried that in my front yard one year, and it took multiple years for grass to completely grow back in. :(

Better yet, if you have a good mulching mower, don’t rake your leaves at all. A couple of passes over them with the mower, and they essentially disappear and contribute their nutrients back into your yard.

Aw, man, this is my local processor, and the best in the area. Note that this was all precooked or smoked ready-to-eat products, so regular uncooked bacon and other meats aren’t included. Which is fortunate, because their bacon is excellent!

We had a cat like that once! He was just crazy for cantaloupe. We only ever gave him a few bites, but like you say, it seemed like he’d prefer it over anything else.

Tolkien did describe hobbits this way [emphasis mine]: “...their feet grow natural leathery soles and thick warm brown hair like the stuff on their heads (which is curly); have long clever brown fingers....”

I could really confuse some future owner of our house. I installed laminate where the decorative layer is real wood. No repeating patterns.

There’s a traditional Georgian dish called khachapuri that is essentially this.

I tried some of that Genova albacore in olive oil for lunch today. It was good; I’ll be buying more.

Hmm. Kind of makes me wonder if there’s an opening for a fast food restaurant that only serves all-day breakfast items. I think none of the others (except maybe Sonic?) are offering them all day now.

Ha! I was thinking along similar lines. When I lived where there were Schlotzsky’s delis, one of my favorite sandwiches was a kind of hacked-together muffaletta substitute: their ham and cheese, plain (no lettuce, etc.), plus their olive relish. Really tasty.

I have basically that problem with my father-in-law’s 2014 Buick Regal that I’m driving today. There’s some kind of wonkiness with a switch in the shift lever. About one in five times when I shut the ignition off, the key won’t come out until I wiggle the shift release button and lever a bit.

I kinda feel for you! A few weeks back I did far fewer cherry tomatoes with this method, maybe 20, and it was still something of a pain to peel them. I was making a Spanish dish, papatas bravas (I think that’s the name—“angry potatoes”). It did turn out tasty, though, with the fresh tomatoes.

I fill with hot water and a bit of dish soap, then let it soak for a while. Even easier to shake and clean after that.

Very interesting! I like how for the past couple of seasons of Chopped, they’ve started including more context and a little bit of a wider perspective, where sometimes you can see more of the set, some of the crew, etc. It gives you a better idea of what’s actually happening.