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Horseshoes. Good luck I guess unless they fall on you.

Here are a few of my favorite things.

The updated USDA grow zone mapping is available. https://planthardiness.ars.usda.gov/pages/map-downloads

I remember a small yellow datsun truck Dad owned getting dug out one spring at the airport in Bethel. There was really high drift on it. I saw Anchorage had a snow emergency and thought to myself how is @Alasgun making do?

Poops. Even worms have status in the ever ongoing poop evaluations. I am not sure where a politician may fit in but perhaps hot air for greenhouses works for them.

You could push some dirt up on wood like that and make fertile mountain. Of course you may want to move the wood first to somewhere else. Its all the rage the hugelkulture.

I see you taking up plants and examining roots. Do you ever keep plants overwintered somehow or do you just start seed early due to the slower growth?

Thank goodness they stopped making us drink mercury but it is still in some of my fillings. Now all I worry about is micro plastics from my egg pan.

But in those days pull through leeches were the tech. Suck the evil spirits right out of a prickly patient.

I I am sure doctors have patients that are prickly.

Doctors have always had funny looking tools.

Lazy...I wandered by a rose of sharon and saw the seeds were dropping so I grabbed a double handful to see if I can start them for spring. Thats all.

I have not yet. They only thing I really get after is beef or chicken bones when I make stock.

I have boiled dried peppers and run them through the tomato press for pepper sauce and they bring their unique flavor different from fresh. I like to mix dried peppers. I guess you can boil them separately too so the final cooled blend has more unique flavor profiles. There you have me on...

Does adding a little vinegar help keep out the bad bacteria like it does with sourdough starter?

Those look great! What agent are you using for fermenting? I ordered a water lock jar and look forward to its arrival. It must be on the slow boat.

That is just not right.

Of course they will contribute. It is often a mix that makes a more interesting flavor profile anyway. Sambal Oelek may have a classic recipe but I rock it my way with the peppers my garden gives me and no one complains.

Tell me about the scoville unit. I understand it is how much sugar water that has to be used to offset heat. What in the blue alien does that mean? What is the weight of the sugar water? The volume? How much sweet? Sugar to water ratio? Are we feeding hummingbirds with the leftovers?

Respect the knife?