Research at some universities has indicated that Floating Row Covers might increase the soil temperture under them by 1 to 3 degrees, but the greatest benefit is that they offer some frost protection keeping the plants growing under those FRCs 2 to 4 degrees warmer than plants without. All the things you listed are frost hardy and do not need the protection these might offer except possibly for insects and other critters.

I've been told, although I cannot verify thru experience, that the Black Swallowtails prefer curly parsley. If you want to plant the flat leaf for yourself, plant the curly for the butterflies. I have 3 big uns, one pupating and 2 getting ready to, plus 10 babies eating Rue. You can always plant Rue as well to feed the Black Swallowtails and just move the caterpillars from parsley to Rue. They should accept Rue just fine. I will try to photograph my butterfly larvae and post them tomorrow. They are growing like lil' weeds! The Question Marks are so cute! They are spikey looking and the position they assume on a leaf is.....you guessed it....similar to a question mark shape! Altho this is not why they're called Question Marks. When the wings are folded they have a white "backward C" shape with a white dot below it, hence, a Question Mark. The lower wings blend in with dead leaves so they are hard to see when they land on the ground. But, when they open their wings, they are startlingly gorgeous orange and black (summer form). In their winter form (around September-November), they are predominantly orange. I just wish those darned Red Admirals would lay some eggs now. BTW - I found another sphinx cat on my VC yesterday - tiny little 1st instar. Horn is longer than the body! LOL! It is different than the first which has a red horn (possibly another Nessus). The second is probably a Eumorpha sphinx. Anyway, both are in the container happily chowing down on VC. Susan

I agree that modern black frames aren't really suitable for those wonderful cards, especially with the old world look of your bathroom. They look like traditional Russian pollack art. I'd think about framing them in groups of three or four or perhaps even six (well that might be too many), in a brown-y tone. You could match the mats to the wall color, if that looked good. Something that won't clash with the mood of the room, which sounds lovely. I agree with Amysrq about framing. We also collect art and have some very nice pieces (IMO, lol). But I've also had professional framing done for calendar pictures, postcards and $5 posters. Unlike sofas, rugs and paint jobs, art lasts forever, and makes a nice little inheritance down the road. Just my opinion, though.

I make them. And have learned a few tricks. I soak and cook first, but i like a crunchy exterior with just a bit of soft meal inside. Not completely dried. (i make them to eat right away or within 24hrs in the fridge) ...they never last more than right away unless i hide some for a garnish. You are reading what i have read. I experimented with many versions using up a full dried bag. Chickpeas/garbanzos. I was just reading about other beans last night. I'm in a remote location and after having 'chickpeas' on the grocery list for 3 weeks it has become a running joke. But just traveled to a nearby village today that had cans, whoot-whoot!. Just cans, boo. But on sale and 4 for 5bucks. I prefer to soak my own. The closest dried bean here is something called a 'raw yellow pea'. Looks like tiny garbanzos and round. Cooked them last night for dinner. Not really a split pea flavor. Longer cooking time. Planning on baking them tonight. Along with my can of chickpeas. Other beans i have tried were not at all like described in the recipes. Not sure if 'hippies' will just consume anything, lol. I find that type of thing in blogs all the time. Freeze drying are the crispy overpriced packaged snack you see in stores, and i know you know that. Freeze drying is not a home event. Thanks for bring this up. We shall brain-storm this. My favorite method so far...cooked chick peas, tender. Drain and dry. Important to dry on a kitchen towel and lay out for an hour or so....(right now mine are on a sheet pan above my wood stove on a drying shelf where i proof bread. Toasting in the oven dry, then tossing with a scant amount of good oil, then tossing in spice. I also like using avocado oil, tossing before roasting with spice. Avocado oil has a high heat tolerance. I'm still fussing and experimenting. I traveled, felling a bit silly bringing dried bags of beans from NYC, but surprised to not find any here locally. The first batch for a party were such a hit i kept roasting during the festivities. Bringing out more from the oven. Used up all my fridged cooked chickpeas. I'm still at a toss-up with using a good flavorful oil and spice before roasting. Heat will destroy some of the good qualities in some oils, but the spices i often use like some toasty heat... I do think it involves playing around with it. Small batches trying different methods.