Zone 4a and this will be my fifth year doing this. I start around new years, typically with hardy perennials in my zone, shurbs/trees and seeds that i don't really care about (e.g. old seeds). I typically wait until late February to start putting out a lot of my annuals, and I leave the following til the end of march or early april: zinnias sunflowers ornamental millet abutilon dolichos lablab morning glories 4 o'clocks cosmos and pretty much anyhting tropical in origin Most of these will sprout if sown earlier, but their foliage is sufficiently tender that I lose them in the cold nights we have earlier in the winter/spring. If I wait til then, they typically don't pop til mid april or later and i typically don't have to worry about the seedlings freezing then.

I appreciate all the input. Thanks for the pic, worthy. Six bays! Wow. I think rhome explained what I was thinking just perfect. Just dressing up the house doors a bit. oruboris, thanks. You kind of described what my DH did. He is afraid that it may look like "cheaped out", or maybe that one of the buildings would look like an "afterthought". I wanted to mention that all 5 doors will have the decorative hardware added (hinges & handles). IMO, that helps keep them looking the same. I promised my DH I would decide today, and i'm still sitting here with an unsigned proposal. I am really still leaning towards adding windows to the house garage doors. My DH prefers them all to be without. Ugh. We will not be adding windows to all 5. It's either 2, or none. I don't want windows on the detached garage at all. Any more opinions?

Primer: Pre-ferment is a method by which a small dough is made of yeast, flour and water, to develop the activity and flavor of the yeast, usually overnight. "Ferment" refers to the yeast activity in the final bread dough. Biga (Italian) and levain (French) are pre-ferments. Usually, however not exclusively, bigas are made with commercial yeast, and levains are made with sourdough starter or saved levain starter. Those distinctions refer to the origins of the words. Many bakers use the words interchangeably. If you're not sure, just say "pre-ferment" and you're covered. Similarly, banneton, a woven basket, usually lined with cloth (French) and brotform, a coiled basket, less often lined with cloth (German) are used interchangeably for both types. In English, you can say "bread form" or "dough basket". Many people say "proofing basket", but I don't care for the word "proof" as a synonym for "rise". I'm not old, but I remember proving cake yeast before dry yeast was stable, but fresh yeast could have died. The yeast was proven (i.e., "proofed"), when the biga rose. The rises of the main dough were a given unless something really bad happened. Nowadays, people just toss in dried yeast and expect it to rise, and it does, so they proof in the baskets. This is a persnickety quibble that has no real meaning to anyone but me. :) Hydration refers to the weight of water in the dough based on the amount of flour, and is usually expressed as a percentage. The flour is always 100%. If there are different flours in the dough, then they have partial percentages, e.g., 95% unbleached white flour and 5% whole wheat (a substitute for European style bread flour). Add them up and they equal 100% because the flour is always 100%. This allows one to discuss, clearly, the amount of water in the dough, which can be more useful than adjectives such as loose, wet, sticky, tight, tacky, etc. If you have 1000g total of flour in your dough, and your recipe calls for 68% hydration, you would use 680g of water. If you have 650g of white flour, 120g of whole wheat, and 30g of rye flour, for a total of 800g flour, 68% hydration would mean 544g of water. These percentages really only apply to what's in the bowl. When you do your stretch and folds on additional flour, you're changing the percentage. When you wet your hands to do them, you're also changing the percentage. So they make it easier to talk about baking, but every baker is still going to have slightly different results. Factor in environment--flour absorbs humidity from the air, and also releases it and dries out. It also has a fat component, though much less with white flour, especially bleached. (Put your white flour in a half full, air tight container for a year (i.e., trapping in some air so oxidation will take place), and even the bleached stuff will smell rancid when you open it up (personal experience talking).) If you oil your surfaces, hands, etc., a trace of oil can also be added, mostly negligible, but sometimes a few drops can make a big difference. With all of those factors, as well, the percentages refer to the basic recipe, and the rest is whatever works for you. Like S&P to taste. Experience is king. Repetition is important. Getting a feel for it is crucial.

I only need to get the pictures uploaded to snapfish... it's possible the bowl of the boy's is going to be not grouted...we don't know yet, cuz court is in an hour and a half..it'd be a fine bowl, as is..... I need to leave in a few minutes, to the juvenile court house...if his mom gets custody, they will be leaving for Oregon this afternoon. this girl/lady is the same age as my oldest daughter..eleven days apart and is the daughter of a friend of mine, that I've known for 40 years... my friend lives in Corpus Cristie and advised her to call me, when she was at the CPS office, here in town and needed a safe place, right then...man, expedited background checks and a visit from the case worker and CPS case worker, here at the house and my place was approved, right there on the spot... ( I swear, they must have had blinders on...lol cuz my place is filled to the rafters with art supplies and not a lot of space to do any square dancing, in my front room!!) that was last Monday..and here we are, 11 days later and the future is unknown for them but it's a new beginning, either way... Zach went through trama and I watched a transformation, while he worked on his glass piece.. here, on this forum, we all talk about how doing mosaics is a healing process.. Zach got a broken finger, when he blocked a blow to the head, when his dad was beating him up... the dad had also taken everything important to Zach, including little clay pieces he had made, from first grade on...the kind made in the classroom, with clay, glaze and firings...all of his favorite games, his laptop (I think I mentioned he's 14 and is a very sensitive boy)and made Zach ride with him to the landfill...then threw all of his belongings in the dump and said he would have to work to pay for the trip to throw it all away... it was a cruel and needless assault on Zach, both physically and emotionally.... This week's journey helped him take something broken, both from himself and other things and make something beautiful from it.... he first walked in the house with a rather empty look in his eyes.. this morning he's full of hope... I only wish and pray the judge sees the same thing.... I have his bowl and some of my projects, in a display case right now, with an overhead light and it's so pretty... it's a 6 hour drive to where she lives and we've already been talking about her coming up to visit friends and an aunt, or me driving there for a couple days..but not in winter...I would take grout with me...lol the lexel is in a tube just like the GE11 and is 5 oz...it was under $5...I think it was like $4.85 or so.... it's a lot cheaper if it can be found in a 12 pack but then again, I'm not going to do that...lol it's gone a very long way, with just the 5 oz... the number on the tube is 13013, evidently to be sure which one it is, between clear or white or something... at least that's what I noticed, ....it's on the bar code and this one says 31525 13013 super elastic sealant it also says it sticks to wet surfaces...guess that would be in an emergency, to maybe fix an aquarium...?? I'd better be going now, to get to the court house...