I am acquiring a new home w/ covenants that requires that at least 50% of the "yard" be grass - it doesn't specify KBG so I am going w/ BG & foregoing the $5K sprinkler system associated w/ KBG. Any ideas where I can get BG sod in CO? Thanks in advance, billgr Gawd. My complaint about Colo is the prevalence of covenants. You may want to examine the wording and ensure that brown grass for 7 months is OK with the rules. The natives like crested wheatgrass likely won't work here, as the intent likely is for 'well-manicured'. I second the general shout-out Reveille or some of the other "low-water" turfs out there, but these won't work if you don't install an irrigation system. As we don't know where you live, we can't give you specific advice for suppliers, but I'd call one of these and ask them, shouldn't take long... Dan

No, I didn't lose the post you mentioned, I am hoping to get more responses and have posted pictures of the room. Thanks though. I know someone said to stay away from red, but........ I'm just frustrated becasue I cannot find anything that I like. I was thinking of a chocolate brown buffalo check with a brick red coordinating fabric, but I cannot find a nice chocolate buffalo check fabric.

Hi Jean. Pasadena should be fine for buffalo grass IF, and ONLY IF, you have full sun. It is not going to do well in the shadow of anything. Here is a picture of a select variety of buffalo grass growing on a hell strip in full sun. But do you see that mailbox at the other end of the strip. Here's a close up of the grass next to that. This area gets full afternoon sun for half the day. That's not enough sun. If you have trees, shrubs, fences, or buildings casting a shadow on the ground, buffalo grass will not grow there. The only grass appropriate to the Pasadena climate that will grow in the shade is St Augustine. Many people believe St Aug is a water hog, but it doesn't have to be. Those other people are just doing it wrong. Deep and infrequent is the mantra for watering all lawns, and especially St Augustine. Deep means 1 inch all at one time. You should measure your sprinkler system by placing cat food or tuna cans around the yard and time how long it takes to fill all the cans. That will be your watering time from now on. As for frequency, this time of year you should be watering once a month. When it warms into the 70s, change to once every 3 weeks. With temps in the 80s, go to once every 2 weeks. With temps in the 90s, deep water once per week. On the few days with temps in the 100s, you can water once every 5 days. Also St Augustine should be mowed twice a month at the mower's highest setting for the best performance and weed control. When managed like that it will control bermuda and most other grassy weeds. There are a few which should be pulled by hand, but otherwise, St Augustine is a low-hassle turf. As for fertilizer, I've been using nothing but organic fertilizer on my lawns since 2002, so I know that works. Regardless, fertilize for the first time in late May (Memorial Day is a good memory jogger). Next is Labor Day and then Thanksgiving. If you want to go with organic fertilizer, I can help you with some choices. Let me know. Never use a weed-n-feed product. When you want to fertilize, use a fertilizer. When you want to kill weeds, use a weed killer. Weed killer typically should go down in mid April about 6 weeks before the first fertilizer. Timing is important. Also, if your buffalo is in full sun, then let me know and I'll ask some more questions. If it is full sun, then post a picture of the yard from across the street.

I've made this recipe a couple of times before and did it today because I needed to get the cauliflower out of my fridge, but I'm bored with cauliflower. https://feelgoodfoodie.net/recipe/buffalo-cauliflower-bites/ The difference today is that I subbed Anthony's Organic Buckwheat Flour (white). Also, I didn't have any of the right kind of hot sauce, so I used Pace Medium, inc. the pieces of onion and peppers mixed with a goodly dash of TJ's habanero hot sauce Probably between 1/2 and 1 tsp.. Nice heat, not scorching, but a different texture than usual. I also didn't bother to level off the spices. I mixed it up when I put the cauliflower in the oven, so by the time it was ready to have the sauce brushed on it was thick on the way to solidifying, which work great with a single layer of thick silicone bristles brush. Getting the sauce on and sticking is always the hardest part, and other than a few wandering bits of onion and peppers it worked really well, and the flavor was outstanding. Finally, I cooked them to the charring point. When I've made this before, it was too goopy. but tasty. The buckwheat flour combined with a brave amount of oven time, made them crunchy and delectable. And the cauliflower still had some tooth and wasn't reduced to mush. This is a total keeper, vegan and gluten free so easy to share,, and should rewarm well, but I'll have to let you know later on that. No picture because of the iPad issue and I'm too tired for the whole mailing rigamarole.