Welcome, Mogo, and thanx for the suggestions. Advice on overseeding if you like....... 1. Get a soil test. Call your nearest county extension service for a test kit and sampling instructions. It will likely take two weeks for results. If you need to apply sulfur, lime, or any other amendment per test recommendation (that is not applied in Step 5), you can do it after seeding if you don't get results back in time. 2. Mow to within one and half inches, but mow it down gradually. Cut off 1/3 the grass blade and another 1/3 three or four days later. Repeat if necessary. 3. Rake it up 4. Core aerate or cheat and apply Nitron A-35 to relieve soil compaction. 5. Fertilize 6. Sow seeds (slit seeding is best) 7. Topdress 1/4 inch layer compost, peat moss, or clean straw (weed-free). (One cu. yard/1000 sqft). 8. water 15-20 minutes twice a day for two weeks water 20-30 minutes once a day for one week water 30-45 minutes once a day every other day for one week water 30-45 minutes once a day twice a week for one week move into deep irrigation, increasing the time to provide 1 inch of water all over and decreasing the frequency to just once a week. Starting off, the schedule supplies roughly 1/4 inch of water, then increases that amount while decreasing frequency of application at the same time. Like practically everything that concerns lawn care, this schedule is a general guideline and should be modified to accommodate your specific conditions. The lengths of time should be modified if you have an automatic sprinkler system since that will not take as long to provide adequate moisture. So, decrease amount of water (time) but maintain frequency as is. The tuna cans test is recommended. If it is still especially warm, you may want to irrigate 3 times a day (10-15 minutes if necessary) for that first couple weeks. Your objective is to keep the upper 1 inch of soil moist and not let the seeds dry out. 9. First mowing is when the new grass reaches two inches. However, the existing grass will be considerably taller. To prevent damage to the old and new grass, you'll have to mow down gradually again to the point of mowing 1/3 off the new grass. You do want to get the new grass mowed early at this time in order to promote tillering. Then, you want to gradually raise the mowing height to desired length of 2.5 inches. Higher if you prefer.

Sure, Xie Shan (pronounced, "Shee Shan") is probably the best tasting of all the satsumas. An excellent early satsuma. If I could find one in California, I'd have one in my collection. Patty S.

Juellie, don't let us deter you. Millions of people are raised eating these foods and love them. It's really healthful and I wish I thought that I could 'learn to love it', but I don't think so. Alisand, I'd have to chow down on plentiful amounts of other foods that are loaded with folate. I'd love to hear more about what you find to increase folate in your diet. Is there a natural supplement of folate (not folic acid?

I think on the surface any Italian-style meatball recipe is going to be pretty much the same thing. One or more types of ground meat, some herbs and spices, a binder, probably some cheese, maybe a surprise ingredient or two. Yet I've eaten many more bad or "just ok" meatballs than great, stand-out meatballs. That tells me the subtle differences in the recipes really make a difference. I'm not sure that I've seen a recipe with buttermilk before, and I know I've never added prosciutto. Both sound good to me. Here's the ingredients list of meatballs from a Gourmet recipe that I made a while back. Nothing "different" here except perhaps the lemon zest. But I'll tell you that they were hands down the best meatballs I've ever made and among the best I've ever eaten. Don't know why, but they were. 2 medium onions, finely chopped 1/4 cup extra-virgin olive oil 10 garlic cloves, finely chopped 3 cups torn day-old Italian bread 3 cups whole milk 6 large eggs 2 cups grated Parmigiano-Reggiano (1/4 pound) 1/3 cup finely chopped flat-leaf parsley 1/4 cup finely chopped oregano or 1 teaspoon dried, crumbled 1 tablespoon grated lemon zest 1 1/2 pounds ground veal 1 1/2 pounds ground pork 1 1/2 pounds ground beef (not lean)