Anybody planning on going to routine dr/dentist visits soon?
6 years ago
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Hey Ben I was wondering if you would share your routine
Comments (14)Hey Jackie, I have the schedule taped to my garage wall, right by all my all my fertilizers and sprays :). I followed it for all my roses, newly planted or old, and got great results. I've grown to look forward to mixing up a batch of whatever according to the calendar. K&M roses of Mississippi, where I order most of my plants, recommends a similar routine. I posted Ryan's routine because I like his calendar format, but that's two great rose professionals in the humid south doing about the same thing. Sharon, I think it'd be great for the frigid NE too, of course you'd adjust the calendar a bit. Dingo, Yes, Mills Rose Magic is similar to Rosetone. Mills Easy feed is more like the dissolvable MiracleGro, except it also has a bunch of organics, too (fish emulsion, seaweed etc). It smells bad but works great! It does come with a nice tight lid haha. I thought using Urea to jumpstart roses in early spring was interesting too, might try it next spring. One more thing: That list was made in 2013. If anyone plans on spraying miticide, may I recommend a newer treatment called 'Forbid 4F'. It's special in three very important ways: It's known to kill Eriophyid mites, which transmit RRD, while many of the others do not. Mites cannot build resistance to it. It has residual of a month or more. You can buy it economically by the ounce on EBay (we have the booming Cannabis business to thank for its availability, lol). An ounce will last a season or more, unless you have hundreds of plants....See MorePlanning kitchen remodel – need design advice please!
Comments (14)damiarain and mama goose - thank you for those bold and beautiful layouts! You've found a graceful solution to a lot of my wishes. I'm on the fence about windows to the fridge/stove side of the house, because it faces our driveway and the neighbor's (not so attractive) yard and house. But the natural light would be wonderful! Great food for thought, thank you again. I'll have to check the space to see if there's room for dining table in kitchen. What's that great layout software you're using? rantontoo - We don't absolutely need two spaces to eat, and I had thought about shifting that door as you describe -- it would be between kitchen and DR. That way the traffic lane wouldn't go through the kitchen. I just couldn't figure out a good way to do that. Unfinished crawl space is underneath the whole main level where kitchen, etc. are....See MoreWhat do you make of this new dentist?
Comments (60)The only time I ever had a crown put on was when my tooth literally broke partially off. Went for years with a broken tooth because of the cost and finally got it fixed when my dentist had a student dentist doing them for almost nothing. Then she dropped me as a patient soon after that because my insurance wouldn't pay enough. I thought that was weird. Had the same insurance for years, they only pay for cleaning and xrays, yearly check up. Nothing else so not sure why she dropped me, especially since they told me she wouldn't be sending my insurance a bill for any of that work since I was willing to let a student work on me. Had that dentist since we moved here in early 2000, Haven't found another one yet....See Morehow soon will you go OUT to eat?
Comments (41)I’ve been thinking about this a lot. While I don’t eat out much, I really value living in an area with a lot of restaurants just a short stroll away, and I do have my favorites even if I’m only at some of them every couple months. So I want to support their recovery. In Portland, restaurants and food culture is a important part of the city’s identity. So there’s been a lot of coverage of the industry’s plight. About half the restaurants have been offering takeout during the shutdown, while the others (usually the higher-end places) have been totally closed. Some high-profile, high-end places have already permanently closed, in part because they can’t do takeout and trying to operate at 50% capacity will lose so much money that, as one chef said, he’d be bankrupt in no time. I’m afraid many others will follow, because no-one expects restaurants to be able to operate at full capacity for the rest of this year and likely longer. But some have large enough dining rooms or outdoor seating to operate, and the building owners are realizing that getting only a fraction of normal rent is better than a vacant spot for the next couple years. The restaurant in the ground floor of my office building (“Clark Lewis”) is important to me, as a place to take clients, so I will start going there for a weekly lunch (sans clients) as soon as they reopen - unless they are crowded, in which case I’ll let others support their recovery :-). They have a large, long space, with rollup doors the whole length, and they are arranging tables to be far from each other and right by the open rollup doors - practically al fresco dining. They will also build a patio dining area in part of their parking area. I think they’ll do well, as spacious open-air dining is going to be in high demand - until September :-) My local Cuban restaurant (“Pambiche”) is tiny with tables jammed close, but also has outside seating. I’ll go there if I can sit outside. Otherwise, I’ll do takeout. They’ve been totally closed this whole time; the owner also owns the building, thank goodness. I don’t plan to dine in my local dumpling house (“Chins Kitchen”) but will continue doing takeout. My other go-to dumpling house (“Master Kongs”) may already be gone for good, I’m not sure. My local sushi place (“Bluefin Sushi”) might be okay if I can go when it’s pretty quiet, and sit by myself at the bar or a table in the corner - which is how I like to go there anyway. The other Asian places I go to (“HK Cafe”, “Ocean City”, “Pure Spice”) are dim sum houses, and that’s going to remain a takeout thing for me - no way I’m going to spend an hour in a room jam packed with diners calling out to circulating cart ladies. A couple pubs I frequent (“Laurelthirst”, “Moon And Six Pence”, “Migration Brewing”) will see me again as soon as they’re open. A good pub always has enough space for solitary imbibing, and some of these have outdoor seating. Anyway it doesn’t take long to down a pint. Their business will come back pretty quickly, I’d say. Granted their customers include plenty of middle aged and older persons, but there are enough 20-something customers (unconcerned and thirsty) to kickstart their restart. My favorite ramen place near my office (“Noranenko”) has closed permanently, a casualty of Covid. This leaves only a handful of lunch places by my office, and I’ll get takeout from them as soon as they reopen. All but one have been completely closed - if no-one is working in the area, there’s no lunch biz. I suspect the typical business district worker drone lunch market is going to be permanently shrunken, as “working from home” is proving efficient and popular with employees and managements. My office is in a sort of industrial-creative-digital area, a pretty hip but still-affordable area to locate an office. Apple is (or was? I’d guess they still will) going to take over an entire new building a few blocks from me. Since we were growing well, I’m hopeful we at least maintain now, and don’t become a “lunch desert”. TL-DR: I plan to “eat out” for dinner about 2x week and do takeout another 1-2X week once the “reopening” starts. This will be about a 500% increase in my dining out frequency :-)...See More- 6 years ago
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