u/dirthawker0

I planted some narrowleaf milkweed in my backyard several months back. The plants aren't super tall maybe 12". A couple of days ago a visitor showed up, and today a second.

These two are in 2 milkweeds that are a bit scraggly/spindly and slightly apart (about 2') from a cluster of healthier looking milkweed. They are just kind of sitting there and I haven't actually observed any eating going on. My question is, will they move on their own to the better buffet? The cluster has bigger leaves and would also provide better hiding places for them.

I moved and at some point in the chaos brought some small garlic starts from the old house to the new. I think that was in January, which is our cold month here in the San Francisco area. I put them in a raised bed with great soil, where they grew quite large. About 3 weeks ago each had a scape, which I cut off. Currently the 5 bottom leaves are dry and the top leaves have dry ends, so everything I'm reading says I can pull it up. I dug down to check, and it seems like they have not split into cloves. It feels like the bottom of a leek.

So I think I missed the cold period they need to split. My question now is what do I do with them? I've had different responses from r/gardening. Should I leave them in the ground over winter, or should I dig them up and try to plant them at another time (and if so, when?)

Edit: OK the wisdom of the cooking sub has spoken, away with the smelly lamb and thank you everyone

Bought a pair of lamb shanks in the cryopac yesterday. Expiration about 4 days from now, not great but all right. I opened the pac yesterday, they looked pink and fresh, but had an unusually strong lamb odor. salted and peppered and plastic bagged, and back into the fridge, meaning to cook today. Today I look at them and the meat has gone darkish, there's a blue-green sheen on the muscle sheathing, and again they smell quite strong.

When I've made lamb shanks before I've always used them the day I buy and have never done an overnight salt. When I've bought them before they've never smelled this strong out of the pac -- sure, lamb shanks have their own distinct smell, but weaker.

I had another cryopac of shanks which I had frozen, I just defrosted them, they smell much more normal. So I'm super nervous about the first set. Is this normal for lamb shanks sitting overnight salted?

Xfinity raised the price on me to $65 so I'm looking for something cheaper. Only need internet (no phone or tv or anything else). It doesn't have to be fast or huge bandwidth, but would like reliable.

The story was published I think somewhere between 1990 and 2008 in the US. Based on style, I don't think this artist published anything in HM other than this one strip. I'm trying to find the artist's name.

The story was in pencil and very photorealistic. The artist was likely either Spanish or Italian as one of the frames early in the story had a bottle of "aspirina" on a bedside table. The setting was relatively contemporary, kind of a 70s-90s feel. The protagonist was an older man, perhaps 60s, with glasses and maybe a mustache. I don't remember too many details about the story but I think it was a reminiscence - there isn't any dialogue. Near the end of the story he's hugging his cat. There's a smiling woman and I want to say almost poetry at the end.

Can someone help? Thanks!!

It's quite distinctive so I'm hoping it's easy.

A rapid series of monotone dees (about 8-10/second) going on for about 1 second, followed by a shrill note, slightly rising.

on vocaroo

I received a jury summons for someone who does not live at my address and I don't have a forwarding. I wrote on it "return to sender" and stuck it in the mail slot poking out so the postman could see the "return". None of them has taken it for 3 days so I'm going to put it in the proper mailbox. But all the places I've lived around the Bay Area, postmen have always taken mail. Is this a general policy change I'm not aware of, or a San Leandro thing?

A passage doorknob in my craftsman has always looked a bit askew on one knob. Thought the shaft was bent, but no. I took it out and inside that knob could hear/see a cylindrical item with a square hole rattling around inside. With some poking while holding the doorknob vertically, I was able to get this item aligned with the square hole in the neck. I got it the shaft to go into it and. lo and behold. no more floppy look.

However, I don't think there's anything that is actually holding that cylinder in place, so I suspect once I take the shaft out, it'll just fall inside the knob again.

The normal way around this would be to take the other knob off, but the screw on that side seems to be stripped and will not come out. (The handles are the type where the screw threads into the shaft rather than being a set screw in the neck, unfortunately.)

Anyone have some arcane knowledge as to how to get this stabilizing cylinder to stay in place? Or other solutions?

I've been roasting for quite a few years on a 700 and it has just given up the ghost. If I were to replace it with an 800, what do I need to do/buy to get the same or parallel functionality as I had on the 700?

• I used Openroast to create and run recipes. I assume I'll need to switch to Artisan. Can I write recipes and be able to adjust them on the fly as I could with Openroast? (I've been looking at Artisan's documentation and it seems like it has some basic programming rules e.g. if/then, which is just as good if not better, but I am used to being able to adjust manually.)

• what other equipment will I need to make this happen? I have a long K type thermocouple that I put through a hole drilled in the 700's cap to track BT with an Amprobe thermometer. I assume some data thing needs to be connected to the 800 to tell it what to do, but what is that item called and how is it connected?

• anything else I should know?

I've gotten spoiled being able to write recipes and control the roaster (I used Openroast), and I think that isn't possible with the newer Freshroast models -- or at least they don't have a USB port. I want to be able to continue doing that, but have no idea what's out there now.

Are there any roasters out there that have that functionality? I see Artisan mentioned a lot, but can it control a roaster in addition to monitoring and graphing current conditions?

I've been eyeing the Skywalker V2 (also open to V1). It does seem to support recipes, is that correct? I generally do 2 170g batches and would like to increase that so I don't have to roast quite so often. There seems to be a less expensive ITOP CBR4 which does 200g, and I'm open to that too if it also supports recipes.

I have a bar height table (39" tall) that I want to put outside under a window so I can put some plants on it and see them through the window. Effectively a window box but without a box. This is going to be a bit topheavy and this is earthquake country, so I want to secure it. I'm speculating I could either:

• drill into the wall (stucco) and attach some kind of strap to the top of the table legs or the side of the table. I think physics-wise this will require less strength to keep the table upright.

• drill into the patio (concrete) and attach the bottom part of the legs to the ground. This way I won't be putting holes in the house.

Any tried and true recommended ways?