"BTW - history completely contradicts your belief in soil testing. Almost nobody gets soil tests now and they weren't even available to homeowners until recently. Like a lot of modern technology, it can be a useful tool. However, people got along just fine without them in the not to distant past." What does that even mean? History contradicts your belief in soil testing? How does history contradict a belief in soil testing? That sentence is an example of making up something that sounds intelligent but has no basis in fact. Soil testing is an extremely important part of all the crops growing in this country. If we had a better understanding of soil science earlier in the 20th century then the dust bowl probably wouldn't have happened, or at least it wouldn't have been so bad. Turfgrass, like any crop, has its ideal soil conditions. The closer you can get to the ideal, the healthier the grass. How would you know if you need lime? Let's say you need lime, which one would you use? What about a phosphorus deficiency. Most fertilizers have little P, so are you supposed to guess if you have deficiencies? Andy's plan is the right way to do it. Sure you can do a renovation by omitting steps, but if you want the best results you will do it the right way. Rushing it will usually result in doing it again next fall.

Because we have taken them out of their natural habitat and changed the natural selection process by creating hybrids, we are already "playing God" to a certain extent. The trick now becomes "playing God" with responsibility and care. The first thoughts should be... what growing environment do I have to offer these bulbs, and how much time and effort do I want to devote to them? Protecting them from extreme stresses is a very good piece of advice. The growing environment you offer may have extremes that will require protecting from, or adapting to... such as harsh outdoor conditions, or indoor conditions that require supplement. Hippeastrum bulbs are extremely forgiving, and as long as a few very basic rules are followed, their culture is relatively easy... do not allow the bulbs to freeze, do not over water them, give them plenty of light, and allow them an annual rest period, whether of their choosing or forced. It has recently come to my attention that Hippeastrum bulbs not only shed their leaves before resting, they may also shed some of their roots. A portion of the root system may die off annually as the bulb rests, and may be replaced by new roots as active growth ensues. Due to the lack of a balanced micro-organism system within a container, it may be important to re-pot the bulbs annually in order to rid the medium of the excess dead root matter which will otherwise rest under the bulb, possibly causing fungal and rotting issues. One piece of information I haven't seen yet is what zones these are hardy in... I believe them to be hardy to zone 8, with protection. Hippeastrums are considered tender amaryllids.

I believe the limits for the top post are that you cannot edit the title and only have an hour to edit the message. Or something like that. Congrats on the success of your test.

Drawer Essentials, that second pic makes my heart pitter-patter with organizing love! I've measured what I have available, but need to look at those odd tools like ladles. A fair number of my kitchen things are in storage but I do have my most, and moderate, use items. OK, I'm armed with a list of things to stuff into the display drawers! They're 36" wide drawer stacks on that wall so there should be plenty of room...I hope. I've been saving a lot of vertical storage pics these last few weeks, so that's definitely on my mind. As far as what and where, it's a work in progress. I forget what I have because so much is packed away. Pantry - canned and dried goods, quick breakfast and lunch foods, items waiting to go into point of use rotation, basic food storage needs, ziplock bags, DH will have a junk bin somewhere in this area unless I can figure out an option in the laundry room. Bulk flours/sugars/etc. Baking area - Measuring tools, scoops/spoons, mixer accessories, sifter, wax paper, cling-wrap (may be in secondary prep), pie plates, baking tins. Sink - colanders Trash/recycling. We compost but I've realized that it needs to be taken out after prep or they let it sit. Prep - knives, can opener, graters, other prep utensils, towels, bowls, mortars and pestles, food processor, blender, casserole dishes stored vertically (or big pots) depending on room. Cook - spatulas, spoons, ladles, etc., saucepans, skillets and sauté pans, vertically if possible. Secondary prep/oven area - towels, oven mitts, foil, parchment paper, accessories for oven and TO on counter, thermometers, tupperware type containers. Deep drawer will be for large pots (or casserole dishes). I'll have to work in there before I know how I really want the large drawers arranged. Above oven - sheets pans, cooling racks, oven racks Below oven - other bakeware or grilling items Pullout for broom, mop, Swiffer, paper towels, cleansers. I'm still pondering how to utilize it well. I need something there for my side-opening oven clearance. Cleanup zone is opposite and there are drawers and cabinets for silverware, dishes, glasses. Fridge wall is ~60" and perpendicular to the work zones. Between the dining room and next to the fridge I have an 18" drawer stack for coffee/tea items, cups, travel mugs (tall!), shelves for cookbooks, above, and a squat upper cab for vertical platter storage. Cabinet above fridge - infrequent use items I'm remembering more tall things during this exercise. And, I'm feeling overwhelmed and have to take a break! I'll read about someone else's indecisiveness/conundrums for a while, LOL.