Mark Reed

I'm pretty sure Virgina Creeper is a parasitic vine. Roots along its growth attach to things like trees or house siding, that's how it climbs and how it damages things. I don't know that it would climb well on a trellis, might depend on what it's made of.   It's also perennial and wants to get bigger every year. Its growth is very similar to poison ivy.

In the situation you described, I might go with fast growing annuals like morning glories or even pole beans, maybe a row of sunflowers each year, a foot or so from the wall, or even corn.  

O' wow, that's the first time in years and across two or three forums, I've seen anyone besides me mention peanuts. They are easy to grow at least in my climate and the best nitrogen fixers I've ever seen. I just thought nobody else was interested in them.

A few days ago, there was a quick minute when the site was down. I'm guessing it was related to the server change. When I say a quick minute, that's because that's all it was. Probably some freak coincidence that I just happened to log in at the same time, I forgot about until now.

We do both, single dish meals like soups or stews are great in winter, I think. A role or some corn bread is probably included too. In summer a lot of one dish salads with lots of different greens and other veggies but also probably some bacon bits, grilled chicken and probably some cheese.  Fried chicken probably needs mashed potatoes and green beans. Baked chicken needs stuffing and a baked sweet potato. Fried fish needs French fries or tater tots and another vegetable. Asparagus and wild rice go nicely with baked fish.   Roast beef goes with roasted veggies, but they can pretty much all be cooked together. When I'm by myself I often go with the one dish thing, but it has a of different things in it, and I usually make enough to have it for lunch the next day too.  

Mine is just beef or deer dusted with wheat flour and browned on all sides. Also, a big onion sliced, floured and browned. That all goes in a kettle with water and cooked until meat is tender, and juice is deduced to a gravy consistency.  Then goes in carrots, potatoes, celery, more onion and just a little garlic, all to cook a little more. And salt to taste and a small dose of rosemary. I serve it with a skillet of cornbread and cottage cheese on the side. Peas can be added to the stew, but I cook them separately and add when serving because I think they taint the other flavors if cooked together.

I know from historical accounts that Indians in my area did grow corn. A white woman, captured by Indians in Virgina in 1755 and brought to this immediate area described the most beautiful river she had ever seen, the Ohio, and the largest corn fields she had ever seen, growing in the valley beside it.

I wonder though if the pestles I have were used for grinding, due to the size it would have taken a very long time to grind more than a tiny amount. I wonder if instead they were used to crack hickory and walnuts, I've used them for that myself and they work great for it. I've also never seen anything indicating Indians here used corn in a similar way as they did in the southwest. I've heard of a dish made of dry corn and beans, but nothing made from ground corn flour.

I also don't know how long ago corn was introduced here, and the archeologists say 95% of my relic collection is more than 2000 years old.  Two places where I used to hunt account for all of my pieces less than 2000 years old. They are actual arrowheads, small, triangular and very finely worked. Pottery fragments, and bone tool fragments are found with the newer arrow points but the grinding stones, if that's what they are, came from spots where the other relics are closer to 5000 years old.

I think it may be a false assumption that Indians east of the Mississippi and especially north of the Ohio used corn in the same ways as those in the southwest and Mexico.

Here is what the pestles found around here look like, or at least all those I've seen look like this and are about the same size, just right to fit a hand. I remembered I do have what might be a mortar too, but not sure where it is right now. It is too small though to have been used with these. Is a very circular stone, very flat on both sides with a depression in the middle on both sides.

I have an off and on little YouTube channel about my garden, mostly concerning sweet potatoes. I spend no time editing, couldn't care less about professionalism. Just little what you see is what you get stories from my garden.

Here is an example, I Don't expect win any Emmies anytime soon.

I have a number of pestles in my collection of Indian relics. The coolest one is made of pink granite, which isn't naturally occurring in the Ohio Valley. I found it in the same place as some points made of black obsidian, also not natural in the valley. The archeology folks at IU said there are also sites in Colorado and other places even farther west, where artifacts made of our naturally occurring flint are found. Pre-Columbian Indians did not have horses, that's a long walk carrying rocks.  The rest of my pestles are made of a dark bluish/black stone, abundant along the river. They are not like those in the pictures from Mexico, rather they are bell shaped with a flare at the bottom.

I've never seen the mortar side of the apparatus; I'm not sure Indians here made them. In Spring Mill St. Park in Indiana and in the Red River Gorge in KY there are places, I won't say exactly where, with lots of circular and oblong depressions in rock outcroppings that the archeologists say were used for that. I guess you might have had your own pestle, but the process was maybe a communal affair just using an appropriate rock shelf. The one in the Red River Gorge is under a large rock overhang and dry all the time, the one in Indiana is out in the open beside a stream.