Hello, snowling888. Too much sun would cause the leaves in direct contact with the sun to turn all yellowish or even white-ish. Hydrangeas wilt when the amount is water lost thorough the leaves is more than the amount absorbed by the roots. So anything that promotes water loss (say, temperatures, windy location, not enough water) will need to be looked at. As for the F&E shrub, your soil could be alkaline. If it is acidic, this could be a new plant whose potting soil is not acidic and whose roots are still growing in the original alkaline potting medium. Acidic soils will result in blue blooms and alkaline soils will result in pink blooms. If your soil is acidic then you need to amend it with dolomitic lime (follow the label directions) or grow the shrub in pots where the potting medium is neutral to slightly alkaline. If this is a new plant whose potting mix was neutral or alkaline then just wait until the roots have grown into the surrounding garden soil that is acidic. Adding some phosphate will also help. As the blooms age, they will change colors. I observe the first change sometime in the month of June. The exact change in colors will depends on the hydrangea variety that you have. Luis

it might be sun scorch. If it rained and then got sunny the leaves on top may have been burned? Its hard to say without a picture. I probably would just get rid of those dead leaves. If u tug them a little and they seem to be ready to come off I would just get rid of them.

Clarification: I meant that most American recipes use too little of the spices called for--really like the authors are being stingy--not that they need to call for more spices. H B, I'm glad to give you a laugh, but I've actually been there when making small, low heat sauces. :) Re combos of many flavors, I do like a lot of them, like the Italian spaghetti sauce I grew up making, Indian and Mexican food, etc. Mr. Rao talks about how his mom removed "everything unnecessary") from each sauce. That leaves a clean, fresh, simple flavor and makes it possible to distinguish one cooked down tomato sauce from the next, however, for depth and richness, my own is the best with all its components making a harmonious whole. Both answers are "right"--it just depends on what you want it to taste like in the end and they're all good. Re meat: I was taught that good meat (the opposite of the half rotten medieval stuff Linda mentioned that needs exotic spices to cover the stank) doesn't need any spices at all. Broiled or grilled naked with a little finishing salt is all. I also like meats with good sauces, because I like sauces, but it doesn't require it, and if the sauce is hiding the flavor of the meat it's too much. Chicken needs more to be entertaining, but flavorwise, it can be fine on its own as well.

Since there are horses on the bags of alfalfa pellets, I suspect the size of the pellets is about the size of your thumb. Those are also called horse cubes. What you want are the rabbit feed sized. Here is a link to feed stores near Orlando. Call around and ask for rabbit chow or alfalfa pellets the same size as rabbit chow. Another place to find corn flour, not the same as meal, but equally effective, is at a grocery store catering to Hispanic shoppers. They carry corn flour for tortillas in 25 pound bags. You do not need both. I was giving you some alternatives. Since you have a Tractor Supply nearby, a couple other choices are DuMOR 16% Layer Crumbles and whatever floating catfish food they have. There is one called Trophy and another. Those have 35% conspicuously marked on the label.