mantis - no help here. I'm the only one weeding and mulching. The shade bed doesn't get many weeds at all and the side sun bed is pretty filled in so not much room for weeds to grow. However, my new bed in the back (did not post pics of it yet) took me 4 hours to weed in spring! I wanted to cry! Thanks guys! It's not easy since I have 2 jobs and 3 kids and I just had to beg my husband to stake the tomatoes. I've been out till 10pm at night weeding and mulching and moving things around a few times last week. I'm so tired.

Well, at first I thought this was going to have an alcohol theme (Wineberry Candy, Wine Delight, Transylvania Cocktail), but it wasn't:) It sounded good, though! Love Jordan Verhaert and Cherry Valentine. Kentic Blush is also very pretty. Vickie

No just annoying and right by my door, so many get in as soon as I open it. :-( So I have a couple around to keep them away because they are nasty. And they attract those wasp that like to kill them, too. So 2 birds, 1 stone, so to speak. I notice with them gone, more butterflies and hummingbirds come up.

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch