LOL mike. :D I'm sure your mites were the same as mine! Two-spot spider mites are the bane of everyone! Predators must be used correctly. The most common and effective predator mites are tropical. They like high humidity (70% to 90%) and temps (80~ F). If you can't provide them with these conditions, you have to go for a different species of mite, and up until recently the other species were hard to find and even more expensive than the tropical ones. You see, the sucking mites gain their moisture from the plants they're biting. The predators don't have that moisture source and can dry out fast. You should also buy many predators and blitz the mites for fast control. 1000 predators for 4 trees at the first detection of mites was definitely overkill, but I prefer overkill to underkill. The ones I used last winter were from Nature's Control. They sell a "triple threat" package with three different species, on the theory that at least one species can match your environment. I bought a humidity meter and turned up the humidifier and the thermostat for about three weeks, and that seemed to be long enough to do it. The predators I applied to the raspberries this summer came from Evergreen Growers Supply. I bought 2500 Amblyseius fallacis and 100 Stethorus punctillum and released them in the yard. The Stethorus punctillum is a tiny (and unbelievably cute) black ladybird beetle, while the Amblyseius fallacis is a type of predatory mite that can handle a low-humidity situation, like what I had in the back yard. They don't work as fast as the tropical predators, which is why I used a ton and supplemented them with the beetles, but in theory they can establish a colony in the yard that can survive a Kentucky winter and depress pest mites next year, too. Indoors, in a controlled environment where I can raise the humidity easily, I would go for the tropical predators, which work fast and are cool to watch. If you are concerned about mites, they would probably work well in your greenhouse!

What makes a chair comfortable isn't the padding or lack thereof. It's all about the shape of the seat and the shape of the back and the angle where the back of the chair meets the seat. I have a wood desk chair with a shaped seat that is far more comfortable than many padded chairs I've sat in. And for dining chairs, another big factor is the height of the seat in combination with the height of the table. If you want comfortable seating in your dining room, that will encourage people to linger after a meal, you really need to test the table and chairs together. I suspect that when people say a dining chair is comfortable, it isn't just the chair; it's also the way the chair and the table work together that makes the seat so comfortable. I'm sure it's possible to get a very comfortable counter height dining set, just as I know it is possible to get an uncomfortable regular table height dining set. So whatever you get, I hope you can test sit it first.

@Carl Arnold, welcome to the cooking forum! And if you really are a person trying to join in, and not trying to drive traffic to some outside website (why I mentioned no link, but sometimes there's a post that's sort of on topic, and the link comes later), you really are very welcome. As Sherry said, we have problems with bots. Your post was overwritten—very beautifully—for this kind of message board. Your follow up was more normal in tone, but unfortunately the new AI is capable of it all. That said, while we do run to older females in traditional families, we try not to exclude our younger, male, non-binary, non-traditional, unique and diverse posters, and it's right to call us out when we fail in that. Your point about cooking roles being more dependent on individual skills than gender is on topic, and an important POV, no matter how many of us have experienced the calcified classic gender roles in the title of the post. I bought a little table top barbecue last year, and have a littler freestanding one that's cute, but harder to use, and generally too small. I'm not really into outdoor cooking, and don't live in a climate where it's necessary. My little barbecues make my menfolk snicker. They have big and bigger gas grills to cook on...but really only for outdoor parties. I don't get the point (it not being an outdoor kitchen for all cooking in too hot and humid for indoors weather). I think barbecues should burn charcoal and aromatic wood chips to be worth the bother. I use a chimney starter. Barbecues are bad for the air quality, however, so mine are minimally used. The ”outdoors” cooking for us is not a gender thing determined by cultural norms, just a combination of attitudes and druthers that fall that way, informed by weather and circumstance.

Thanks! Very surprised anyone likes it... probably because the fish has been sitting on the clearance shelf for months. I moved the rock left to the edge of the chair and the fish so it's closer to kissing the mirror. The warm light of the rock kinda balances the candle light in the tall holder. Hard to show in a night time photo. Thanks for the feedback!