Hello friends, I gave the pups a bath on one of my better days, when temps were in the mid 70's. After working in town, I picked up a book from the library, and went to the discount grocery store. Sadly, I found the food section continues to shrink. I used a $5 coupon at Big Lots, and bought holiday cards and some small gifts. I bought a huge pomegranate at Food Lion, then a couple smaller ones at Aldi's. I love using them in green salads. I went by Tractor Supply, and used a 1/2 off coupon for a premium bag of dog food, which made it several dollars less than their usual food. I've been learning about reasons for the current high incidence of cancer in dogs, and am trying to feed them more along these recommendations. Though they had been mostly eating grain free, most kibble is still largely carbs (peas, potatoes, etc.), which is not natural for them. They don't list the % of carbs on labels, but when you see the % of protein and fats, you realize the remainder of approx. 60-70% is carbs. Ideally, I'd give them a high quality canned food, but it's priced out of my range. I did buy one can, called Thanksgiving dinner, which I'll save and give them as a treat on Thanksgiving. The pups continue getting chopped vegetables, yogurt and occasional eggs.
|anole lizard on fig|
I switched the summer and winter clothes in my closet, and filled another box for donation. I'd been hanging on to three dressy, long dresses "just in case". I hadn't worn any of them in 10 years, so it was time to let them go. I passed a few things on to my niece. With lows in the 30's in the forecast, I picked all the tender veggies and herbs on Thursday... eggplant, sweet peppers, tomatoes, tromboncino squash, a fig, lettuce, basil, lemon verbena, and lemon balm. I harvested more chard, and another 5 gallons of lima beans, a mix of dried and fresh. There are still some beans higher than I can reach, but that should do it for the beans. It's certainly been a banner year for lima beans! I was surprised how much in the garden there still was to harvest. The lemon verbena and balm are being dried for tea. For my work days, I pulled single serving leftovers from the freezer, and pulled black bean burgers for dinner one of the nights, freeing up more room in the freezer. All the lima beans were shelled while at work (minding the shop at a pottery gallery).
|view from the fire tower|