K Kaba

I've no idea on the wifi, but hanging a couple rugs/blankets/quilts/fleeces and the like on the walls can help with the sound migration. It might buy her a little peace until the supplies for another solution arrive.

When I was a kid I loved a big hearty meal for breakfast.  But somewhere in my late 20s or early 30s, something changed, and nowadays I can only eat about half a cup worth of food the first hour or two after waking up. Any more, and I get gut misery and what I ate leaves violently. Coffee, tea, and water are all fine, it's just solid food that seems to do this.

I try to keep it lower carb (no more than about 15, and low GI.) Usually it's something like a handful of nuts, a barely sweetened oatmeal cookie, or a hardboiled egg.

Depending on her vocabulary and interest in history, the National Archives are always looking for more people to transcribe old cursive documents to print.

https://www.archives.gov/citizen-archivist/missions

Add a shelf, age a bit more than you think you'd use, trade the extras when you shuffle stashes?

Which, thinking about it, is a good way to shake up your art supplies without necessarily buying anything. I'll swap filled paint pans and paper samples with friends sometimes, and sometimes we'll just give each other things that are perfectly fine but we just didn't like working with. My yarn and spinner friends will swap skeins and mysterious bags of fluff.

I was thinking horseradish too tho I want to see if the greens are any good before I plant it en masse.

The younger greens are delicious in salads and stir-fries or cooked as greens. They've got a subtler taste of the root the same sort of way young mustard greens hint of mustard.

Carla Burke wrote:Right now, considering growing health concerns with my hubby, I'm seriously wishing I had fewer livestock. Trudging up the steep hills with buckets of water, for this many animals, to the barn, paddocks, & the muscovy run is truly NOT my idea of a good time. If we were 30yrs younger, no problem - but, we aren't, and I'm now trying to decide which 4leggers I will sell off, as soon as I get them chipped, to be compliant, for legal livestock sales. I love them. They're more pets to us, than 'livestock'. But, something has to give, and I'd prefer it wasn't me.

The simplest path to that might be fewer critters. But it might also be worth musing about the current systems? Water storage locations, passive water heating, critter "winter home" options,  maybe something wheeled to make a hill easier, or an afternoon of someone's time to change that hill. I dunno? But like you said, there's love there. And it's easy to get caught in answers that worked a decade ago that don't work now.

For younger kids, I love radishes. Easter or French or any of the kinds that grow super fast and come in bright colors.

Good here. There was about 12 inches on the ground before sunrise, but by lunch it shrunk to 5 inches of surprisingly easy to shovel snow.

When I was a kid, the adults around me would refer to a line of (usually tulip poplar) trees grown up along the side of the road as a "drunk fence" because once the trees were big enough that's what they blocked. Put your rocks/tires or other short term solution up, and right behind them plant some fast growing trees.

The easiest trick is to swap out some or all of the water you cook it with for a broth of some sort.
You can add a little shake of your favorite vinegar to the water, that'll add flavors and sometimes make the rice a little less sticky.
Sometimes I'll add a scoop of salsa or relish sort of thing to the water and cook them with the rice.
If you have a spice mix you like that's not too salty, a bunch of that in the water can come out good.

I mostly eat parboiled, brown, and wild rices, but I'm diabetic and sensitive to the glycemic index of things. Most of the not-white rices you want to keep an eye on the expiration dates, they're whole grains and can turn rancid over time.

I like to make a bigger batch, fridge what's left, and use it a day or two later to make leftovers fried rice. Random bits of veggies and meats, throw in a couple eggs, and you have a whole new meal!

If you've got a soup or stew that needs more carbs, a scoop of rice in the bottom of the bowl does the job!

It's good mixed with cooked whole beans or refritos. I like a rice/refritos ratio of 2:1, but try whatever you've got!