Anna Hutchins

That is quite an elaborate build! What do you plan on storing in that blue barrel? Food and water? Sorry you have to deal with a conflict that isn't yours.  I'm praying it won't hit your property.

I'm going to vote for number one as well. I think for a general audience it's probably a more inviting picture. The mountain, the sunset, and the tent all stand out.  The cabin in the middle picture looks a little bit shabby.   And it's just kind of background chatter in the third one. I do like the flowers, they just probably aren't telling the story you want them to.   The teepee really is a nice focal point in the first one.

Edit: I will add that the composition of the first one, while it is my favorite, is a little weird. It seems like the tent should be a little farther forward than the stream otherwise they fight each other.  They're too much on the same plane.  

Is this something that someone made in Photoshop and they could change?  Or is it AI?  AI doesn't like to swerve unfortunately.

I do the same thing as Timothy. Not only is it backed up forever, but I don't have to deal with the page reloading on my slow phone.  Not to mention that I can see the whole thing fairly easily just by looking at a 7 by 11” page instead of the smaller phone, and I don't have to deal with the pop-ups and videos that a lot of new food blogs have everywhere. One thing I have run into is that a lot of the new blogs don't let you use the print button anymore... Not without subscribing. I have started copying and pasting chunks of the recipe into Google docs and printing it from there.

I also want to share a story why you should back up other things besides recipes that are online and important to you.  I had something really scary happen to me a couple months ago. I thought I had lost my wedding photos!  They were hosted online, I didn't remember I had backed them up, and the hosting site went defunct. My original photographer was able to send them over to me and then much did my chagrin and I did find out they were backed up on a different external hard drive so I made the poor lady do extra work.  But for about five scary days I thought I had wasted thousands and thousands of dollars just assuming something would always be online.

I'm recommending a place I've never visited before, so I don't know how good of an idea that is, but I've been interested in The Land Institute's work for a while now.  They're trying to breed a commercially viable perennial grain.  They now have one on the market called Kernza.  

It looks like The Land Institute has plenty of tour opportunities throughout the year.

John F Dean wrote:Hi Anna,
 I generally back up only to turn around in my driveway.  In public parking I make a serious effort to park  where I can drive out of without backing.   I spoke with a safety person from  larger company a while back, he claims that in some areas drive through parking is encouraged AND back in parking is encouraged.  If so this is a huge jump in practice. Not too long ago back in parking was being discourage and even prohibited.

I am glad to hear that! I got a ticket once for pulling through in a parking lot. It really really irked me. It does seem like the safer thing to do.

That's interesting about roundabouts being stuck in the middle of nowhere in Montana. I always picture them as an urban phenomenon.

When it comes to personal driving, I can't remember who mentioned the efficiency of right hand turns in the gas saving thread, it might have been r. ransom.  Anyways I don't know if it actually saves me gas but I've started turning right out of my local grocery store and going the longer way through the neighborhood just because I get so tired of having to turn left across a busy road. Whether it saves gas or not, it actually does reduce some stress.  

And I can definitely see left hand turns causing more accidents. People are trying to squeeze their cars through narrow little gaps between lots of other fast moving cars.  Right hand turns are more relaxed across one lane of traffic instead of 4 or 5.  

And I HATE backing up.  Not sure how to eliminate that out of my life.  For a brief time my husband was backing into our driveway. Maybe the thought was that it's actually a little safer to back into a driveway where you know there are no other vehicles than backing out into the street.  But our street is sleepy enough that I've never adopted this practice.

Good luck on getting your book published!  Although it sounds like you already have a publisher?  My husband has been trying to get published for years, and besides a few shorts in anthologies... No luck.  Of course, genre fiction is different than the realism you're pursuing.

Also, the crepe looks yummy!

Also also, I'm not sure why the picture in the post two up was the hardest?  I've never tried to spin before but I imagine it's not easy?  Or is it trying to get such a thin thread to show up clearly in a photograph?

Edit: Also x 3... How much wheat did you guys plant?  That's inspiring that you got a harvest you could use.

I planted my garlic on Friday. I've always done it in October because that's what our extension office and my parents says to do and I have such a small garden I don't really want to experiment planting it later. October has always produced a good yield for me.  I've heard you can do spring though so November or December is probably fine?  I suspect you want to mulch it either way.

My question is, can I plant shallots this time of year? I have very few but I'm curious how they do planted in the fall versus the spring. I planted in the spring and they did very little (there was almost no bulb multiplication)
but I'm saving back a few to try again.

Peach leaves are poisonous too... Although I will admit these plants are probably the exception and not the rule.  From North Carolina Extension Gardener Toolbox:

While the fruit is edible the seeds and wilted leaves are poisonous especially if eaten in quantity

Anyways I don't think I've seen chickweed mentioned and I suddenly eat a bunch of that in the spring. Then of course there's Lamb's quarters, purslane, and dandelion flowers. I'll sometimes put them in a quick bread recipe I like. I do not like dandelion leaves or roots.

I'm tempted to try my daylily roots after we've had more cold weather.  It's just the orangy red one that I think is the species so it should be edible.

This is actually an activity I'd be very very interested in but I am afraid of poisoning myself and my family. I don't know how you find an expert to show you everything.  I've kind of gathered that most people who forge a lot of mushrooms don't really want to show their best spots off.