I just read a piece on ground respiration yesterday. I never had thought about it. You are describing part of that process I believe. Temps, Pressure, Moisture all contribute. Might have been archived in some of the Rutgers stuff pt03 (Lloyd) had referenced to on another topic. __I just rototilled my garden spot. Its 38 degrees now .. last night 16 and tonight 13 predicted. Nothing growing, just trying to get that very last Bermuda grass (wire grass here) root to the top so it can kiss its fanny goodbye.

I'd put them in still frozen into a small "soup" thermos. To help them stay cold...

Some of my favorites are lasagna, meatloaf and making the hamburger/onion mix for all kinds of things, from quesadillas to sloppy joes to pizza or whatever. Another easy thing to do is cook a turkey or two, (or a ham, pork roast or even several chickens at a time, etc) pull all the meat off the bone and freeze in portioned bags. You can add it to pasta, quesadillas, pizza, hot turkey sandwiches or a full turkey dinner. Instant mashed potatoes and canned gravy, stuffing mix, frozen/canned veg and the like make a speedier preparation and a pretty luxurious meal. Oh and frozen meatballs are good for a lot of different things. By themself, as a meat ball sandwich, with spaghetti, in a casserole, etc. Most any casserole should freeze well, especially pasta. I would think a hashbrown casserole (with meat) would freeze well as would rice & meat casseroles. Boneless/skinless chicken breasts are a great convenience food. Use for a lot of different things. And there's always the store deli. Prepared chicken, meatloaf and other items are available for really bad days. Do you have an electric roaster? This would simplify things. Even a slow cooker, though I prefer the roaster for versatility. But pot roast can be put together and cook in the roaster/slow cooker. Soup, stew, chili and more. It doesn't all have to be frozen. Do a double amount and you'll have a second meal for a couple days later. Baking some sausage & potatoes takes little prep work and can cook together. Or steam a head of cauliflower and put some sausages in there with it. Braising ribs is easy to do. Country style ribs are easier (no membrane to remove or bones to bother). Put them in the oven, electric roaster or slow cooker or even do it on the stovetop. Braise them slowly and they're fabulous. An hour before they're done, pop some potatoes in with them and they'll cook together and 15-30 min before you can put in some corn on the cob (frozen saves you some prep work of husking). You can also flatten the country style ribs with a mallet, bread them, fry them and have a pork cutlet with more taste than a pork tenderloin. Is your son able to help with some cooking or at least prep work? Personally I think people do a disservice to their kids by not teaching them at least some basic cooking skills. A pot roast, chili, even a turkey doesn't take a Gordon Ramsay to put on the table. You don't have to be very old to husk some corn or peel potatoes. Perhaps it would be helpful to make out a meal plan. One easy way is to take a two week plan and just continue it. There's the old If it's Monday, it's spaghetti day for a weekly plan but it's really just as easy to do two weeks. Figure out some easy meals. Don't hesitate to make one day a week sandwich and salad day. Or a breakfast for supper day, whether it's bacon and eggs, breakfast casserole or even frozen waffles and brown & serve sausages. Frozen/canned veggies and bagged salads are great. The weekend cooking is a great idea but even when cooking, try to cook for at least two meals. Maybe some of these aren't the healthiest or as healthy as you'd desire, but any of them are far better than burgers and fries from a drive through. And hey, that's not to say that an occasional bucket from the Colonel is all bad either. By combining some freezer action, some simple to prepare meals, especially covering two days, some occasionl take out or delivery, hey, the time will pass quickly and you won't be feeling guilty. And you shouldn't feel guilty anyway. Good luck!

It ENSURES stability. Some products are fired at very low temperatures so the tiny particles of clay are barely fused. It can SEEM stable at first, but once mixed with other products to build a soil, instability can become an issue if/when the product breaks down or partially breaks down into a sludge. There is no real need for some products (like cat litter) to remain stable for any significant length of time; whereas, products like Turface are depended upon for their stability in most applications. Al