There are NOT baby "water moccasins" (Cottonmouths). Your friend clearly doesn't know much about snake identification. This is a hatchling of either the Southern Black Racer (Coluber constrictor) or possibly the Eastern Coachwhip (Coluber flagellum) (the babies are difficult to distinguish from just the head. These snakes are harmless lizard eaters. The Southern Black Racer is one of the most common snake in Florida and that is the way I would lean on this one based on this photo. This post was edited by FHFchrish on Mon, Sep 16, 13 at 8:25

I can't speak to how any of you or those you know use Linked in, but I will say that in Silicon Valley, it's a much used means for easily keeping track of contacts. I get very few emails invites from people I don't know, but the ones I get, I just nuke on the site. I experienced the contact book invasion matter (which you should know is a practice many legit sites use) when trying to install their Android app. There was a question, I said "No", and deleted the app. I now access it only through the website. It doesn't ask for my contact list anymore. I've gotten some messages from headhunters, not many. I tell them politely I'm not looking for a job, no reason to contact me again, and all have honored that request. I very much echo the view that sending nasty emails is never warranted, especially not to a family member. Doing so is a quick (and unnecessary) way to start a family feud, no reason to risk that. Why not just call?

Heruga!!! the root rot organisms in your garden are cosmopolitan. https://en.wikipedia.org/wiki/Cosmopolitan_distribution They were there before you got there, and will be after you leave. Is it likely there are certain species or strains they are more or less virulent and more or less likely to be found in certain gardens of the east coast...yes...possible. But for example with the dreaded 'sudden oak death', we can be sure with a reasonable degree of certainty, that biosecurity methods kept it from becoming established in the east coast. For now at least. There's no need to worry about where your soil goes. It's not 'contaminated' with anything. You're acting as though there's plutonium in there or something. I used to think that the reason a plant like, say, Rhododendron rex would die for me when it was planted out in the garden was because my soil contain these naturally occurring root rot organisms and the 'sterile' planting media the plant was grown in did not. Although this is probably true, I now have a better understanding that the soil to container soil interface is another factor at play. When a plant grown in peat/perlite is planted in clay soil, the 'potting soil' mix can become a void or bathtub that stays wetter than the surrounding soil. (this is also why it's bad to 'amend' a planting hole) Let's time warp back to 2011 - maybe if I had told myself, when planting the large rex I bought onsite at RSF and brought to my MD garden, to splay the root mass four ways and sort of sit them on top of my existing soil - rather than just plant the 3+ gallon pot slightly higher than the existing soil level - it would have survived, at least longer. May not have mattered, as 2011 was the year when I had my worst rains ever. Over 30 inches in the 40 days surrounding Hurricane Irene. The rex had survived the hot summer up to that point, it was the massive amounts of rain that catalyzed the root rot to kill it. FWIW I have used this for potting rot sensitive plants (well, most of my plants TBH) in the past few years...https://www.pthorticulture.com/en/products/pro-mix-hp-biofungicide-plus-mycorrhizae/ but I cannot say for sure whether it makes a huge difference. It surely can't hurt. Do I seem to have fewer deaths from root rot than I used to? Yes. But I do various other things differently than I used to. I still lose plants once in a while. I recently lost for example, all 3 (BVT X mac) X sinofalconeri seedlings I tried in one area, while (Catfortcampy X mac) X sinofalconeri survived. I attribute this to Catfortcampy probably having slightly better genes for root rot resistance. Why? It's a swarm/grex, rather than a single species. And 2 of the species, our native catawbiense and the Asian fortunei, are very root rot resistant. Camforest used to sell R. fortunei as "rhododendron able to grow in [piedmont] North Carolina" although that probably isn't true of all clones of it. Lastly, Gable would have been selecting, whether inadvertently or purposely but probably the latter, for root rot resistance when he selected clones from that cross. Because he was trying to get the yellow of campylocarpum without the notorious root rot sensitivity of those high altitude Asian elepidotes like that one and the closely related wardii.

I’ve been using the Internet to find recipes since the early 90’s (going back to ASCII-based Usenet groups…yeah, I’m old). Epicurious was, for a long time, my go-to for fantastic, well-tested recipes with an emphasis on fresh ingredients and not too many convenience products, mixes, etc. It really helped me to elevate my cooking (new ingredients, techniques, flavors flavors, etc). For a long time, Bon Appetit and Gourmet magazines were the sources of recipes. I had around 800 recipes saved in my Epi recipe box. I used allrecipes.com for simpler recipes that often used packaged ingredients. In the last handful of years, Ive been using Epicurious a lot less, due to the horrible new user interface and search engine. When it became clear that a paywall would soon go up, I went through my Epi recipe box and copied/pasted a lot of recipes into a Word document (many I had already printed over the years, or saved to files). Now there are so many good food bloggers out there, and some good food/eecipe websites. I get Food & Wine and The Spruce Eats in my inbox. I like Serious Eats. Blog I like: Recipe Tin Eats, Sally’s Baking Addiction, Gimme Some Oven, Averie Cooks, Ambitious Kitchen, Aberdeen’s Kitchen, Inspired Taste, The Girl on Bloor, Skinnytaste, Cookie and Kate, Kitchn, Love and Lemons, Carlsbad Cravings. Some from Damn Delicious. There are also some good-looking recipes I see on Instagram..,younger people showing off a lot of modern, plant-based healthy-looking dishes: bowls, salads, wraps wraps, baked oats, etc etc. I don’t use many cookbooks any more, except for Marcella Hazan and America’s Test Kitchen. And a Mai Pham Vietnamese+Thai book, and a cinnamon roll cookbook that has THE perfect cinnamon roll recipe. I’ll never get rid of my Joy of Cooking, but I haven’t used it in a long time. So — I would not recommend paying for Epicurious anymore. While many pf the recipes and some of the articles are good, it’s a little frustrating to use, let alone pay for. With some discernment, there’s plenty pf good stuff available via browser searches, Pinterest, and possibly your inbox.