To answer a few questions: Dad and Mom have been married 57 years as of last Sept. The temps. vary in the greenhouses. Some houses run cooler (55 at night and 65 to 70 during the day) for the pansies and osteospermum while others like it warmer (70 at night and 75 to 80 during the day) such as the lantana and New Guniea Impatiens. Good eyes patti43, yes, there is a jade in there. Joel has a variegated one but it's really slow growing. Thanks for looking. Ron

Oh Leslie, you made me laugh! I think I'm a glutton for punishment. Actually this house has become a "making lemonade out of lemons" challenge. It's been one big problem after another, all unexpected, and now we're trying to play catch-up. Time, energy, money; it's demanding everything. We thought all we'd have to spend extra effort on was the kitchen. Boy were we wrong. This room, and the one next too it, are actually the least labor intensive of everything we're doing. We're going to be able to complete them ourselves, except for the little assistance we had from the electrician. I have a couple tiny streaks to touch up in the red corners and the office walls are finished! Today we've began painting in the "Sewing Room." Wes is priming the ceiling right now. This room will be light and airy; it has two windows, the walls will be a paler mix of Lavender Ice and the ceiling will be Lemon Freeze. Think a room inside an Easter Egg!

Tonight's dinner was a new one for us, from a magazine cookbook I bought called "Eat to Beat Inflammation" by Better Homes and Gardens. Note: my local grocery almost never has escarole so I made this with baby spinach and chard. You could also use bok choy and just sprinkle dried fennel on it. Or sub two stalks of celery sprinkled with fennel which is what I often do since fennel can be pricey out of season. I also added about 2/3 pre cooked brown rice at the end to mix with the spinach. I special ordered some Lundberg short grain brown rice and we love it. Ingredients: 2 boneless pork chops 1/4 tsp kosher salt 1/4 tsp freshly cracker pepper (Note, I used a steak seasoning that had dried garlic along with the pepper) 2 TBLSP olive oil 1 head escarole, 12 oz which is 4 packed cups. Roughly chop 1 medium fennel bulb (that's too much. I didn't have the bulb part, had already used that so I sauteed the chopped up tops along with some of the leaves. About half were too wilted.) 2 TBLSP shallot minced (2 small shallots or one large) 1 TBLSP white wine vinegar 1/2 cup water (I used chicken broth) 1 TBLSP Dijon mustard Start by sauteeing the fennel and the shallot in a braising pan with the olive oil. I had to add a few splashes of chicken broth towards the end because the shallot was browning too fast. When they are about 2/3 done, add the seasoned pork chops. to the middle of the pan. Cook for 3 min. on medium high, with the cover on. (This is where I had to add some chicken broth to prevent the shallots from scorching) Meanwhile, combine the dressing ingredients (water or chicken broth, vinegar and mustard) Flip the pork chops after three minutes. They should be nicely browned. Add the chopped greens around the edge of the pan and over the flipped chops, and pour the dressing over the spinach. Cover and sautee for about three more minutes. A little less if your chops are thin. Maybe two. At this point, my spinach wasn't quite wilted enough for my taste so I took out the pork chops and set them aside temporarily on a small plate. I added some short grain rice I already had cooked (~2/3 cup) and sauteed the mixture for about a minute more. Popped the pork chops on top of the mixture to take to the table. Served it in a pasta bowl. Very good and filling, although we had a tiche of left over potato salad to go with it. This would pair well with roasted veggies particularly some type of squash. Or corn on the cob or some french bread for sopping up the juices at the bottom of the bowl. Of course this is if you aren't carb averse. If you are, then more greens and no rice. Sorry no accents on the first e of sautee.

Funky Yes to adjusting the IF eating window. That is what I attempt to do. When I have an early breakfast I finish earlier in the day and when I have a late supper planned I start eating later in the day. Most of the time. :-). Love the fact that that t-shirt fit! It shows that you are doing something right like maybe muscles are taking over and trimming you up. Strength training is wonderful for that :-). Not that I do enough of it to get muscles. Great news Gscience!. Losing weight and finding a way to comfortably maintain it is tricky at best. I'm glad it's working for you. With science behind you how can you not lose weight. Happy for you that you are having success :-). I found this article which talks about different kinds of fiber. I really need to up my fiber as well. Apparently fiber isn't best taken in a vitamin form according to the article. There is one derived from konjac vegetables but they are saying that whole food is more helpful in this instance. Not sure but found it interesting. Plus it's good for gut health and reduction in certain diseases. Always of interest to me. https://www.healthline.com/nutrition/fiber-can-help-you-lose-weight#food-sources I have been doing well but the 2 lb loss didn't stick around. . Boohoo Boohoo. It was the first loss I'd had since my initial weight loss. Oh well. I am still continuing to run and I'm adding a block every couple of weeks or when I feel ready to do more than three blocks or four blocks or whatever. The dog I run with loves it which is very helpful. I'm not a fast runner and Adora keeps pace beautifully. Adora and her person will be going away for 4 months or maybe forever if her person loves it. So I must learn to run by myself. I'm enjoying it so much that I know I will continue. Both of my dogs are too old and infirm to be my running companions. Time to think of getting a new younger dog.. DH will come around ;-). As far as eating goes yes I am eating probably too much and particularly cheese but I am very careful not to eat too heavily on days when I am not going to be working out. Saturday and Sunday are my light eating days. I walk a lot on weekends with my dogs as well as during the weekday at night but it's still not the same since I don't do any running or any exercises. Sometimes the best laid plans of wombats and women.. I give myself lots of grace as if I were my own best friend when it comes to this. I've had to be pretty much my own best friend about eating because I eat I would say peculiarly anyway. I mostly can't eat out at all etc... Which leads to the conversation about going out and about and eating there wherever that is. I usually have to bring my own food and have to sneak refuse most of the food on the table. I just quietly take whatever looks the least migraine or kidney or gut problems producing. Not always easy but if I bring a few dishes that's what I eat mostly from. Unluckily my DBIL has been diagnosed with celiac disease so we often have to refuse the same things and the family is making more and more food that I can eat. I still have to watch portions though. Plus certain things like stevia are mood altering for me. I shake my head at that one every time it happens. They make me feel hi..gh. for want of a better word. The carrot cake is often made with stevia. I have to watch my portions with that one too. Although I want to eat two slices.. I'm not an easy date. By the way no problems eating dates. Shrug. Darn I've got migraine with aura. Time to go take some medication. Have a good week everyone!