Gee - a mouse? Really? I didn’t think mice ate greens? We’re going to stop at the store today and get some mice traps and see if that answers the question. Haven’t seen any evidence of any or heard anything that would make us suspect we had one in the house, but, I suppose that doesn’t guarantee anything. Is there such a thing as ‘one’ mouse? [g] Have never seen a roach in 35 years in this house. I may also cover them over with agribon at night, but it could be they are doing it during the day, I can’t tell. Should I keep the agribon over them when they are under the lights? Hurry up spring, so I can get these out of the house! HereWeGoAgain - I don't think it's a rule not to have lights and a heating pad going at the same time. I guess it depends on how warm it is under your lights. Plus I have a fan going on the seedlings so that cools off the space too.

Hey guys..not at home right now, but the Sherwin Williams color on the walls is "cachet cream". When I put it up, the running joke for the entire paint project was, "wow...i'm having a hankering for something...sweet...and orange-like...but with vanilla in the middle. Creamsicle!!!" However, after it dried, it mellowed into something more creamy / yellow. It definitely has a yellow tint in the natural light. When we painted the walls, we didn't know what the backsplash was going to be, so it was more of a 'guess' seeing as though we'd either get it right or have to paint it again...and it is sooooo much easier to paint with no flooring, etc. in the room... Here is a link to the color: Sherwin Williams Cachet Cream

Way back when I was in home ec class in high school. You know the dark ages! Lol We made the simplest cute and useful aprons. I hate losing it in the flood. I will have to make another one. It was basically 2 large rectangles edged on all edges. And a long strip of the fabric deep enough for a pocket. That strip was the same width as the rectangle and was sewn on the front rectangle across the bottom, leaving the top open, like a giant pocket. Then stitch 2 lines from top of pocket to the bottom spaced apart from each other evenly to turn the giant pocket into 3 equally sized pockets. Then stitch the 2 rectangles right side together at the top edges only about 2 inches each. That creates a boat neckline so that you can slip it over your head. Now you have an apron with a boat neckline and a row of 3 pockets along the front bottom. All you need now is a tie. Sew a ribbon or a piece of the fabric, with the edges sewn, to each edge of the front rectangle at waist height. Done. It literally takes less time to make it than it did for me to type this. This style is called a cobbler apron. Similar to this one.

My mother was an awful cook. She fried almost everything, yet she was slender as were my sister and I. She had a 5-6 dish rotation: smothered steak (fried round steak cooked in brown gravy until tender-ish); fried pork chops; fried chicken; fried frozen shrimp on Friday nights (we are Protestant but she served fish on Friday); over-cooked, shoe-leather tough roast on Sunday; and at some point every couple of weeks, the worst spaghetti you’ve ever tasted. There was no such thing as a casserole. Green salads were rare to non-existent. I never could understand the penchant people had for mac and cheese when I was growing up. Here is Mother’s recipe: Cook elbow macaroni until it is flabby. Drain and put in a rectangular baking dish. Beat 2 eggs. Add milk. Pour over macaroni. Top with a few slices of very mild cheddar cheese. Bake until the macaroni is hard again. We had an abundance of vegetables because we had a huge garden (couple of acres) that we shared with the people who worked for Daddy. Mother did not can food, but she froze a lot of vegetables. I ate a lot of fresh tomatoes growing up. We had them for every meal, including breakfast, when they were in season. I would sneak into the garden, find a good one and eat it like an apple! Then there was fried okra; fried field corn (corn cut off the cob and cooked in a skillet with butter or bacon drippings); pole beans; yellow squash; cucumbers, butter beans (harvested when they were tiny) and crowder peas. For such a lousy cook, Mother had very high standards. Vegetables had to be small and tender. Tomatoes had to be vine-ripened unless they were being used for fried green tomatoes, in which case they had to be truly green and hard. Fruit had to be unblemished. We had no processed foods ever. I didn’t know what American cheese was until I was 23. It wasn’t that Mother was purposefully a healthy eater. She just didn’t like the taste processed foods. Mother never baked a cake from scratch, except a coconut cake at Christmas. The coconut had to be fresh (as in ”first you buy a coconut…”) and finely grated by her own hand. Her pie crusts were always from scratch and always flaky and tender. She had 2 pies she made, lemon meringue and chocolate. Biscuits and cornbread were made without a recipe and were always perfect. Mother’s best dishes were her potato salad and her cornbread dressing. I can’t make either one to save my soul. My sister comes really close on the cornbread dressing. Mother was over 90 when she died. She was living by herself in her own home, doing her own housework and cooking her own meals (still nothing processed). She did the light portions of her own yardwork but hired a really good-looking, very buff young man to do the heavy lifting and mowing. We teased her that she found things that needed doing just to get him to come to the house! I suppose my ”rebellion” is not cooking like Mother did. But I wouldn’t mind having her yard man mow my grass. 😉 ETA: My sister just sent me these pictures of Mom. She may have been a lousy cook, but she went some interesting places!