Just as long as they are hardy enough for your zone, there is nothing to do except water and fertilize them adequately till frost. I just picked the cherries from our 2 trees last Saturday. One is a dwarf Stella and the other is also dwarf but I can't remember the name. The Stella is the better producer for me. I picked about 3kg of cherries this year, but I had 9kg last year and about 13kg the year before. Apart from a little tanglefoot applied in early spring to control the ants & aphids, I've never had any problems with other insects or diseases.

Fun2BHere, I'm sure that's frustrating. When I was planning my kitchen, I was trying to wedge in a rolling center along with my other many wants, but all the designs I figured out would have been particularly hard to clean, and no shot of cleaning for Passover. I had tested for my optimal kneading/rolling height, which is 33", but really wanted my small island to be 38" for general work. The cabinetmaker declared that the perimeter would be 36.5" for his needs. :) And that's when I figured out that I just needed to have my shoulders 3.5" higher. Given that there's a pair of rarely worn Swedish style (not high heel) wooden clogs in the front hall closet--rarely because they're too tall and dangerous with our uneven sidewalks and the unforgiving nature of clogs, but brand new and too hard to part with--I knew how to achieve this! One of the Kitchens Forum members labelled them Plllog's clllogs, because I recommended them. It makes so much sense! Clogs are great for this because they don't change the ankle/knee/pelvis/back positioning, so there's still a good power matrix, unlike with high heels that have the toes significantly lower than the heels. They're just convenient little stilts. IRL, I more often slip on some Crocs which aren't as tall, but close enough to get the angle of force right. I highly recommend them! I also have a couple of these platform steps (from Amazon, of course). They were two for the same price when I got them, though, so might be better from a hardware or warehouse supply. They're great for reaching the back when cleaning high ovens, for nine-year-old helpers, and for reaching a shelf not high enough to get out a painting ladder. Very lightweight (plastic), secure, stable, interlocking, and each square able to hold a couple of big guys. Those are deep channels between the treads, though, so not for use with heels on. :) There are also plenty of folding or footed platform steps on the market, and you might find one useful.

I recently cooked a bottom round roast. In my case, I cut it into thick steaks, at least an inch thick, add salt (not as much as G. Ramsey), ground pepper, and garlic. Sous vide at 133 F for about 24 hours for medium rare - if for more medium try 140 F. Sear on a skillet or grill briefly, serve. For mine I made a horseradish gravy using the drippings from the bag. This was vey good - not as good as a regular steak, of course, but still tender. Note that my cut was extremely lean (read: potentially tough) since it was what ended up in my house through a local beef share from cattle that are fully pastured all their lives. Equipment needed: a sous vide immersion device (they are really coming down in price - I got mine for $60 something about a year and a half ago), a stock pot, foil to cover the top so water doesn't evaporate while this does its thing. I also bought reusable silicon bags with a tight zip locking feature so I'm not adding to the plastic stream (or making food taste like plastic). Those are pricy but you can use them again and again. (Click image to see a larger photo) You can also cook the whole thing that way, but since I didn't want to cook it all at once, the steaks helped make good portions. I might go a couple more hours if a whole roast, just to give the interior time to reach temperature before "counting".

@Bunny Texas Toast is garlic bread. Well I think it is just toast too but if you google texas toast it comes up with garlic bread and even recipes for how to make "texas toast". I don't think a holiday meal, etc. or picking up something to take to a dinner when you don't have time to cook, is like buying "convenience" foods routinely. Of course, each to their own. I can see the time-saving benefits. The reason we buy very few convenience foods is because many times they are not as healthy as the real thing, so many additives, too much sugar, too much salt, etc. That kind of thing. But the thought of boiled eggs kept in a bag or container of some kind - well I just can't. I think they would smell and I think the texture would be affected. Jojo, that may be true, but it blows my mind to think that someone doesn't know how or can't make a boiled egg. Every generation is different though! PS I just had my boiled egg and toast!