Initially, I used vinyl window blind slats & hand watered. The next year I used them again & hand watering became too much during our summer drought. The beds really do dry out quickly, so also used a sprinkler on top of a bucket. The 3rd year added soaker hoses & didn't put the slats back in place. I lay them out a bit when planting, but remove them. I dislike the appearance of the grids & don't really need them anymore to plant. I learned to space with my hands & if a bit more space is given I need to water less. If plants are more productive even though less plants in the space than Mel's suggestion my yield is the same because each plant gives more.

Here is my recipe for Migas, which I have been making for decades. When I have leftover Mexican food, I generally make it into breakfast burritos. Migas 2 tbsp olive oil (approx) 1/4 cup minced onion 2 cloves garlic, chopped 1-2 jalapeño peppers (use Serrano chilies if you want it spicier) 1/2 red bell pepper, chopped 2 tsp cumin* 1 tsp oregano* 4 corn tortillas, cut into 3/4" squares 3 eggs 2 tbsp green salsa salt, to taste 1/3 cup cooked beans or 1/4 cup bean dip (heated in MW) 1/4 cup warmed Spanish rice (optional) 1/3 cup grated Manchego or chopped Cotija cheese 1/3 cup chopped cilantro Heat olive oil in large skillet. Add onions and saute for a few minutes - then add the garlic and peppers and saute for 2 minutes more. Add the cumin and oregano and stir in to blend together. Add the tortillas squares and saute, stirring to make sure that all sides of the tortilla square get coated with seasoned oil. You may need to add a small amount of oil at this point, but it should be minimal. Beat the eggs with the salsa, and add about 1/2 tsp salt, if needed. Pour the egg mixture over the tortilla mixture, and scramble until the eggs are almost done. Add the beans or bean dip (and rice, if you have it) and stir to combine and finish cooking the eggs. Reduce heat, add cheese, and stir to combine. Turn off heat, and stir in cilantro. Serve on warmed plates with tortilla chips, if desired, and guacamole. *If you use bean dip that has been seasoned with a lot of cumin and oregano, you can omit the cumin and oregano here. Options: Add chorizo or other sausage to the sauteed vegetables. You can use chopped tomatoes instead of salsa. Serves three. To make a breakfast burrito, I make a simple omelet using two eggs in a 7" non-stick pan, cover, and set aside. Then I take a large flour tortilla (12" diameter) add 2-3 slices of smoked turkey breast or ham, and top that will a thin layer of bean dip, Spanish rice, sauteed onions and bell pepper and then half of the omelet (I usually make two at a time and use two skillets). Then I top the egg with Habanero hot sauce and grated melting cheese (usually cheddar or Swiss), and then transfer the tortilla to a heated 12" skillet, cover it, and leave it on medium heat for 5-7 minutes, or until the cheese has melted and the tortilla is slightly crisp. Then I remove it to a plate and fold over the sides. It's probably not a burrito because the tortilla gets crisp, but I'm not sure what else to call it. Lars Note that mine look like mush, but they taste much better than the look. This post was edited by publickman on Sun, Sep 21, 14 at 16:23

Hi Lois, Don't even think I've forgotten all that fleece you kept finding for me to buy! LOL Wasn't it fun? I've never used Minky so can't give advice on that. ----------------------- Cut one strip of fabric across the full 60" width and at least 12" wide.......as you know, I used fleece. Fold fabric in half, with RIGHT sides of fabric facing each other and matching long cut edges. Pin together. Beginning 3" from one end, stitch long edge in a half inch seam. Stop stitching 3" from other end. Turn scarf RIGHT side out. Open short ends of scarf. Twist scarf 4 times (more if very lightweight fabric) - I twist no more than 2 if the fleece is heavy--sg Place short ends with RIGHT sides together, lining up cut edges. Pin together. Stitch short edges together in a half inch seam. Turn scarf so that seam allowances roll to the inside. Slip stitch opening closed. Place the circle over head, twist and put over head again. ----------------------------- Let me know if you have any questions.

Amck, I drink PG Tips decaf. I just opened a box of Typhoo decaf. Both are very good. My only complaint, and that's too strong a word, is the bags don't have strings so I have to dirty a spoon just to fish it out of the mug. I don't use milk or sugar or squeeze the bag so I don't need a spoon. I've been keeping a box of frilly topped toothpicks next to the teas so I can use one of those instead of a spoon. Somehow, in my odd logic, I don't mind throwing out a little toothpick but I do mind dirtying a spoon. Last December, I really liked Candy Cane Lane by Celestial Seasonings. I had one last week and it wasn't as good as I remembered it. Thinking maybe it was just too early for that taste, I bought a box of something pumpkin spiced. The sample was a caffeinated tea and was very good but I have to severely limit by caffeine. I threw caution to the wind a bought a decaf without sampling it. It's fine, not quite as good as the sample, and I'll use up the box but I wouldn't buy it again. Also last year, I had a very nice chai, one that didn't have the medicinal taste so many have. When I returned to buy another box, they didn't carry that flavor anymore! Eighteen other flavors by that brand but not that particular chai. I'm hoping it's a winter flavor that they'll release again. I'm going to add it to my shopping list right now, I hope I recognize the box. I already have a shelf full of 'meh, okay but not exactly right' boxes.