Everyone should also realize that there are many many hundreds of thousands of herb types. So each type may need specific growing conditions. The term 'herbs' is way too general. Think of it as in a similar family of something called 'dirt'. Dirt, as you know can also be many hundreds of thousands of dirt and soil types, ranging from many kinds of indoor dust and dirt, to outside where its even more variable. Simply saying 'herbs' and how to grow them, is just too general a term to use. You can grow some herbs in pots, while others can grow as big as trees, as well as some like lots of sun, while other do not like sunlight all the time. Decide what kinds of herbs you wish to grow, and then post specific questions about a single herb or singl herb type. Dill, for instance has severl strains, as dos oregano, basil, and almost every other herb you can think of. There is no one that can list each and every herb that can be grown in a container or pot. Chain up the animals and keep them away from the garden area. Another option is an invisible fence, where the pet animals enter and get a slight shock (through their collars) to let them know they ae not supposed to be there. Soon, thy will learn to stay away. Luckly here, no matter f you have a yard or not, pets are supposed to be on a leash, except for cats. Fencing may also help keep out some of them. Most plants do benefit much better if planted in outdoor soils.

They both have a ton of gray in them. I would say they do go together.

I created a recipe for deviled crab to make a dish similar to what I had as a child in Texas, first at Galveston, and then at other restaurants later. It is very popular on the Texas Gulf Coast: Deviled Crab 16 oz. Crabmeat (Snow crab is fine) 1 tsp Lobster or Crab soup base (or 1/2 tsp salt) 3 tbsp butter 2 tbsp olive oil 1/2 large onion, finely diced (approx. 1/4 cup) 3-4 stalks of celery (including leaves) diced 8-10 fresh Serrano peppers, all seeds removed, and minced 1/3 -1/2 cup flour 1 tbsp minced fresh lemon thyme 1 tsp minced fresh Thai basil (optional) 1 tsp fish soup base--crab or lobster preferred--dissolved in 1/2 cup water or clam juice 2 tbsp Dijon mustard (or spicy brown mustard) 3-4 tbsp lemon juice 2 dashes of cayenne 1/8 tsp black or white pepper 1 egg, slightly beaten 2/3 cup fresh bread crumbs, the size of small peas 1-2 tbsp butter, for the crumbs Have all the ingredients ready-mince the onion and celery and set aside together; mince the herbs and peppers separately and set aside. If you are using crab in its shell, remove all the meat first and then put it in a small bowl. Add the optional crab or lobster soup base, if desired. If you can get lobster base, this will improve the flavor the most, but crab or clam base is fine. Adjust the quantity depending on the saltiness of the base. In a medium or large saucepan, melt 3 tbsp butter and add 2 tbsp olive oil. Add the onion and celery and saute for about 3 minutes, or until the onion is all broken up and separated. Add the Serrano peppers and cook another 2-3 minutes. Then add the flour and continue to cook to make a light roux, stirring constantly. Add the herbs and stir to combine. Add the water with soup base (or clam juice), and stir to make a paste and remove from heat. Add the mustard, lemon juice, cayenne, and pepper, and allow to cool slightly. Pour a small amount of the paste into the beaten egg and combine before adding the egg to the paste. Add the crab meat and stir to combine. Lightly grease a 9"x 6"x 2" baking dish (or individual ramekins) with olive oil, and add the mixture, leaving about 1/2" space from the top of the pan. Press the breadcrumbs into the top and dot with butter (or drizzle the butter melted) evenly over the top. Broil for 5-7 minutes not too close to the heat or bake at 425° for 6-8 minutes, or until the breadcrumbs are crispy. Serves four as a main course or six as an appetizer. This may not qualify as simple, but I think it is easy, and I like it very much, possibly because it reminds me of seafood I had as a child. Lars

Thank you all so much for your helpful comments. The ottomans are the same fabric as the bed, but with the heavier tufting. The fabric on the new sleeper sofa is more of a tweed, and color is similar to the dressers. The loveseat is an ivory color. We already have a sleeper sofa downstairs - I added the sleeper to the master at the recommendation of someone who is a vacation rental expert in the area. It would bring the total it could sleep from 12 to 14. Although, I agree I wouldn't want the kids with me in the master it would at least provide another sleeping option if we had a large group. I don't expect it will be used that often, though! :-) Here is a link to our listing in Scottsdale AZ. https://www.homeaway.com/vacation-rental/p9208066?arrival=2020-06-15&departure=2020-06-20&childrenCount=6&adultsCount=6 It helps looking at these photo through a new set of eyes. I can see now where the ottomans look very heavy in that corner of the room and moving them to the end of the bed or another room altogether would help. Here's a better picture of the current sleeper sofa that replaced the loveseat: I was looking at one of these sofas as an option to replace the current sleeper sofa. Do you think any of these sofas/fabrics are a better option in the room?