Plenty of Vitamin D on board after a day of mowing yesterday. I got the culverts & ditch on the sides of the driveway trimmed, plus another steep spot I can’t mow - these are the worst spots & they wear me out. Trimming around the trees & some spots near the front landscaping will be today.
After moving all my ‘construction’ supplies to the lean-to, I can now get to my shingles. I have one whole pack left. For sure, I have enough to use between the barn & the metal beds, about a foot distance. Hopefully, I will have enough to go around my raised beds at least once. This is my next project starting tomorrow.
Tomorrow will be paving day. We won’t be able to use the main driveway for 24 - 36 hours & the front door loop for 3 - 4 days. I have a potential emergency escape route planned out using the truck. We have enough groceries on hand for a couple of days.
I won’t be able to get a load of mulch until the end of the week. I need to mulch around my herb/jalapeño beds, add mulch to the front landscaping & in a few more places.
Speaking of jalapeños, I am making a batch of poppers today. I love the ones wrapped in bacon, but I am trying a recipe with the bacon in the filling ... less labor intensive. I will find out the heat level of my Jalafuegos :-)
Recipe if you’re interested:
https://natashaskitchen.com/jalapeno-poppers-with-bacon/
I have whole Jalapenos in the freezer from last season, cream cheese, cheddar and bacon on hand!
I already told you of my plans for the week, so I’ll add making Poppers to the list. Thanks for the inspiration. :)
Souds similar to what I make, only italian sausage (precooked) and cream cheese are the main ingredients. I don’t wrap in bacon but cut a slice of bacon in thirds and lay a third on top. The wrapping never works out for me.