3 pounds per 1,000 square feet per season generally means one pound per 1,000 in the spring and two apps of 1 pound each in the fall. I like the federal holidays and always suggest Memorial Day, Labor Day, and Thanksgiving. That can be tempered by your distance from the equator but the holidays make a good reminder. Let's say your fertilizer is listed as 10-7-3. That means the fertilizer is 10% N by weight, 7% P, and 3% K. In order to get one pound of N, you'll need to apply 10 pounds of fertilizer (10% of X = 1 pound: Solve for X and you get 10 pounds). Your spreader setting can also be determined. Measure out 100 square feet of area (10 feet x 10 feet square). The amount of fertilizer to go on that area is 1 pound. Measure 1 pound and put it in the spreader. Open the spreader half way and operate it only over the 100 square feet. Make one pass and see how much you used or how much you have left. Adjust the spreader to correct for your initial error. Try it again. You should be pretty close with the second guess. Take note of your spreader setting. Write it on the bag or on your Google Calendar - somewhere where you will remember it. Chemical fertilizers must be watered in immediately before the next morning.

Treating it like fruit leather or jerky might be the way to go. Or if you can grind some kibble to a flour, or close, in a coffee/spice grinder, it would absorb some of your moisture. Might be good to try and get to a cookie dough type mixture so you could roll it thin. A food processor might give you a nice stiff mix. For dog treats i use the dry pulp from my juicer, usually carrots, beets, greens, apples, etc. Then add cooked pumpkin, squash, rice etc, whatever i have leftovers to make a 'dough'. Sometimes liver or ground meats. Coconut oil or olive oil. The pulp is just a good extender for the rich liver. A smashed banana or a bit of peanut butter. I don't usually go out of my way to make them. Just if the timing is right, after making juice for us, i'll make a stiff dough if i have time. No real recipe. The pic is a gift giving batch. I usually just cut with a pizza wheel. Because of the pulp, they dehydrate better than baking. Before i had a dehydrator, i just dried in a low oven, mine is gas and will go as low as 150. My pups love sweet potato and beet chips and so do we. So that is a win/win. Treats for everybody. I don't salt or season them. Sliced very thin, card stock thin, they are crispy like potato chips. I just rub with a very thin amount of olive oil or coconut oil. A mandolin is the best way to get thin even slices. -this batch was for the shelter bake sale a couple years ago so i'm sure it was grain-free. I'm remembering dried blueberries and dried parsley. No ofal/meats. I keep all homemade treats in the freezer. Fine in the fridge for a week. Without a juicer, a cheese grater or chopped and pulsed in a food processor would work.

Jasdip, eggplant is wonderful!! Especially roasted. But most Americans way undercook it. It's done when it looks like snot. Literally. If it's white, it's not cooked and likely bitter. People tell you you have to salt it to draw away the bitter but I can't tell the difference. It's sweet if it's cooked, and bitter and nasty if it isn't. If you don't want to go to the mess of charring it over a fire, you can do it under the broiler. Just wash the whole eggplant, poke it all over with a fork to break the skin and let the steam out (you do not want an exploding eggplant), and put it in a pie plate, under the broiler, until it's all sunken in and charry looking. Turn it at least once (more if there's another side that hasn't been up--depends on size and shape). You can use a casserole dish if you don't have a pie plate (I use Pyrex which is dead easy to clean), but the lower the sides the less you have to turn it. Temperature can be from 375-450 depending on your druthers, but I wouldn't go higher with a big eggplant because the outside will get totally charred before the inside is cooked. You can if they're the skinny ones, but then you have to watch them like a hawk. It could take 45-90 minutes depending on the oven, temperature, and size of eggplant. Once it's done, let it cool enough to touch, then slice open, use a spoon to pull out the heaviest groups of seeds, then just scoop the eggplant out, getting all the roasty brown parts. You can make it into a salad or paste, add tehinah for baba ganouj, or just use it straight. The fire version takes a lot more tending, but gives a smokier flavor, even when it's just your gas burner. Poke all over, and keep turning every couple of minutes before the charred spots go black. As you turn the eggplant, the hot side will cool down and can take another go over the flames. This will result in eggplant spit all over your burner, so not the thing to do right after a big, deep clean. You can also do very skinny Asian eggplants, cut into spears, oiled and seasoned (a citrusy flavor works very well, and garlic, for sure), and roast them like you would any other veg. It's a little tricky getting them good and cooked without drying out though. I use a higher sided baking dish for them. Sometimes, a dry, white outside remains when it's thoroughly cooked inside. They're best when the whole white collapses against the skin, looking flat and overdone. That's when they're just right. Can you tell I love eggplant?

Assuming you have an inline chlorinator, the SWG will simply replace it. No extra piping is required. It's about a grand to upgrade to SWG. 10 bucks a lineal foot sounds pretty high for waterline tile, that works out to around 20 bucks a square foot (waterline tile is 6" high). I guess if it's something really exotic that's possible.