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.

I never ever salt ocean fish. They come with just the right amount of salt, by nature!!! I will add a pinch to freshwater fish. I also never salt chicken. Then again, maybe the dark meat I prefer doesn't really need the help?? After watching a few big name chefs salt their steaks on YouTube, I decided... hmm, maybe I should add the amount they added.. I did stop short a bit. (To Gordon: IT'S SALLLLLTY!! Vicariously tossing the plate on the floor, a la Hell's Kitchen!) Nope. A little really does go a long way! That poor hangar steak... it was so sad, I had go buy another to cook it right. The smallest sprinkle of salt, a little ground pepper, and a dash of garlic powder. The only thing I highly salt are potatoes. And not those delicious Yukon golds. Just Russets (and i dont buy Russets for home cooking). I do lightly salt corn on the cob, but not regular corn in a dish. In most cases, if salt ends up in a preparation, I'm using low sodium Tamari, for the tamari flavor.

Was that cactus green at one point? Is it mushy? I just left my plants for six days, the temps were between 90-100 degrees during the day. I watered all my plants the day I left (watering until water came out of the drainage holes in the bottom of the pots) I didn't water them at all until the 6th day when I returned home, and I had no problems. My staghorn fern was a little wilted but bounced right back after being watered. My point is, one of the best things about succulents is they can handle some neglect every once in awhile. Unless I'm leaving for several weeks I don't let anyone touch my plants. The only instructions I left for the person who lives on my property was to not touch/water them. If your cactus isn't mushy than its probably a lighting issues. The other plants with the exception of that brown one in the long planter all look ok and if they looked different than when you left them they should bounce back. When in doubt don't water. I have a haworthia coarctata that will turn very dark green when exposed to a lot of light. Unless it's burned, the burn spots are obvious and white. It had gotten a burn spot when I first brought it home, the burn was on a lower leaf which I was able to cover with gravel but now it's hardly noticeable.