Category Archives: Family

Secret Desires – I Love Root Vegetables

sunflowers I’m out of the closet! Yes I ready admit I love root vegetables. All, well almost most all of them. Beets, radishes, turnips, carrots. Potato’s in all of it’s colors, shapes, sizes and colors. Whether that potato be Irish, Yukon, Russian, Polish or if it’s a sweet potato or even a Yam.
Don’t pass up or ignore the ugly looking lesser known and eaten, Jerusalem Artichoke (a member of the sunflower family).

Who could go through life without Garlic, Onions in all it’s different varieties. White, yellow, and red ones. Scallions, small green onions and chives. No salad or pasta sauce is complete without the addition of one or more of these onion family members.

Spinach gets all the good press, but, young tender beet and turnip greens are colorful, tasty as well as being a healthy food. Every part of these root vegetables are eatable, tops and roots. Raw, pickled or cooked they taste great.

Radishes have a undeserved bad reputation. Pulled and served, young radishes are tender and tasteful. Harvest radishes while still young, small and tender. “before’ they become tough, woody, or developing a hot flavor. In a salad radishes are tasty, colorful and if you are a calorie counter, radishes :-) Grin have almost no calories or other real food value. So eat all you want and no need to watch your waste line.

Eat radishes fresh from your garden. Radishes do not store well and should never be stored by canning or freezing.

Healthy good tasting foods fresh from your garden to your table.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Broccoli The Vegetable We Love To Hate

You have got to love this solution to getting rid of Fruit Fly’s.
Sent to me by WindShift69 on Vancouver Island, BC.

I like to leave a banana peel in the oven, leave the door open a little bit so they can get in. After a few hours I slam the door shut and roast the little bastards.

broccoli President GHW Bush once said ” I’m president of the United States and I don’t have to eat Broccoli if I don’t want to!

Broccoli is one of those vegetables that will benefit from the cooler weather of Fall and early Winter. Broccoli likes full sun and moist, fertile soil that’s slightly acidic.

If you live in Climate zones 5 thru 9 you surly will be able to grow and harvest a Fall / Winter crop of cold hardy Broccoli.
Broccoli Fall plantings, plant seed 85 to 100 days before your average first fall frost. Enter your ZIP code to find your First Frost date.
If you live in a warm climate, a fall planting is best, as broccoli thrives in cool weather. Plant seeds in mid to late-summer in most plant hardness zones.

Plant seeds 1/2 inch deep, or set transplants slightly deeper than they were grown originally. Within a row, space your plants 12 to 24 inches apart with 36 inches between each row. Space plants 12 to 24 inches apart, depending on the side heads you want to harvest.
If you overseed(plant seeds to close together) you will need to thin seedlings to 12 to 24 inches apart to give room for the broccoli to grow.

Fertilize three weeks after transplanting. Provide consistent soil moisture with regular watering, especially in drought conditions. Some varieties of broccoli are heat tolerant, but all need moisture.
Caution Do not get developing heads wet when watering. Roots are very shallow, do not deep cultivate near your Broccoli plants.
Suffocate weeds with mulch or pull weeds by hand. Mulch will also help regulate soil temperatures.

Cabbage loopers leave small holes on the leaves between the veins mean small green caterpillars are present. Look at the undersides of the leaves. Hand pick if the problem is small or control with Bacillus thuringiensis. Use a floating row cover just after planting through harvest to prevent caterpillars.
Cabbageworms and other worm pests. Treat all worm pest the same as treating cabbage loopers.

Signs of Aphids, curling leaves may mean that the plant’s sap is being sucked by insects. To control aphids apply soapy water to all sides of leaves whenever you see aphids. Repeat treatment as needed.

Broccoli is a heavy nitrogen feeder. If the bottom leaves turn yellow and the problem continues toward the top of the plant, the plants need a high nitrogen (but low phosphorus) fertilizer or bloodmeal. Blood meal is a quick Nitrogen fix for yellowing leaves.

Harvest your broccoli crop when the buds of the head are firm and tight before the heads flower. If you do see yellow petals, harvest immediately.
For best taste, harvest in the morning before the soil heats up.
Cut heads from the plant. taking at least 6 inches of stem. Cut the stalk of the main head at a slant, about 5 to 8 inches below the head.
Many varieties have side-shoots that will continue to develop after the main head is harvested. You can harvest from one plant for many weeks, in some cases, from Fall well into Winter if you’re Winter isn’t too cold.
You can store broccoli in the refrigerator for up to 5 days. If you wash before storing, make sure to dry it thoroughly.

Blanch Broccoli before bagging for freezer storage. Frozen Broccoli can be stored for up to one year.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Mid Summer – Dog Day’s – Not What You Think

It has been a long busy week – post 4th of July holiday weekend.
To bring you up to date on my latest whining about our dry weather spell, today soil temperature at the 4 inch depth is 89 or 90 degrees. Available plant moisture form soil surface to the 24 inch depth is (zero) 0 percent. Can’t get much dryer than that). NWS Mesonet Station 2 miles south of my tiny farm

The 4th came off without a hitch even though we did not shoot off any fire works(To dry and fire pron) this year. Small children and big kids still all seemed to have a good time enjoying a day long BBQ with lots of burgers, hotdogs, hotlinks with all potato salad, sweet ice tea and cold watermelons you could eat. Grin … daughter and son-n-law’s horse and Jackass even got into the act, receiving more than their share of leftover melon.

I have been out looking for a feeder pig this week. I’m really disappointed at the asking prices and the poor quality pigs I have looked at so far. Live feeder pigs weighing 30 to 50 pounds are up about $0.35 to $0.70 a pound from this same time last year.

Wheat crop is in, custom cutters have move north to Kansas and Nebraska. Farms that have in the past produced up to 120 bushels an acre this year struggled to hit the cost of production(break even yield) crop yield of 16 to 20 bushels an acre. Farmers can’t stay in business long if they can’t make a living wage / profitable crop yield.

Cost of farming has gone sky high in the past few years. Many farmers will spend $800.00 to $1,000.00 a day in fuel cost alone to deep plow readying the field to plant next years crops. Add that to planting seed cost and fertilizer cost, I really don’t know how any farmer stays in business.

Driving around I am seeing many ranchers are once again culling their cattle herds, cutting them to the bare bones. Keeping only a few of their very best breeders to rebuild their herds when this long running dry spell breaks and it starts raining again.
No wheat pasture remains, Native and planted pasture grass is quickly going brown, some will be killed before we get our next rain. Sudan planted for summer grazing should be head high (6 ft tall). Most of what I have seen is only about knee high and is showing all the signs of heat and dry stress.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Submit Your Blog URL To Popular Search Engines – It’s Free!

firefox-google Expose your blog to thousands of people by using a ‘Free’ search engine submit service.
Do be aware that some or all of your photographs you posted on your blob may be posted on search engine Image pages.
A copyright notice on your blog home page will not prevent your pictures from being listed/posted on search engine Image pages.
If copyright of images is important to you, watermark each picture with your copyright notice.

There are dozens of ‘Free’ and low cost search engine submitting services available. Google ‘free URL submit services’. Select the one that best fits what you want to accomplish when submitting your blogs URL to Google and other Search Engines.

I use submit express for no other reason than it is easy for me to use Submit Express Is a ‘Free’ service that will allow you to submit your blog URL to many of the most used search engines like Google plus about 70 more search engines as well.

Don’t resubmit your URL more than 1 time every 30 to 45 days, other wise your URL may be identified as a SCAM or SPAM URL by search engine bots that crawl and index your blog URL.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Something Different – Roasted Cauliflower

roasted cauliflower
Source PureWow Recipe roast the whole damn cauliflower
Fresh from UK’s The Telegraph news media is Roasted Cauliflower. I’m not a big cauliflower fan, but this looks and sound like a real winner.
It has a rather long list of ingredients that may not be found in many American kitchens.

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that’s as dramatic in presentation as it is easy in preparation. Serve it with a big green salad (we suggest lime juice and olive oil for the dressing) for an easy weeknight supper or your next “the vegetarians are coming to dinner” party.

Spicy Whole Roasted Cauliflower
Makes 6 servings — Start to Finish: 1 hour

1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the woody stem.

3. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Wow -It’s Almost Time For 4th Of July BBQ

potatosalad-1 Testosterone Treatment: American potato salad
Cave man Man cave potato salad

2 pounds potatoes, cut into bite size cubes, boiled until fork tender – Cool to stop cooking with running ..cold water or set your bowl of boiled potato’s on a bed of ice to cool.
3/4 cup mayonnaise
1 1/2 tablespoon yellow mustard
3 tablespoons red wine vinegar or vinegar from dill pickle jar
Optional – spice up your potato salad, replace vinegar with vinegar poured off of pickled hot peppers
1 small or medium size sweet white or red onion, diced
1 large dill pickle, diced
Optional – 2 or 3 sweet pickles diced
Optional – 1/4 to 1/2 cup Red and or Green sweet bell pepper coarse chopped
4 hard boiled eggs, diced
1 rib celery finely sliced and diced
salt & pepper to taste
Garnish with a sprinkle of fine ground sweet red Paprika
Carefully Mix potato salad in large bowl, cover, chill and serve cold.

Chicken wing, drumstick and thigh sauce
3 ounces unsalted butter with or without adding a BBQ sauce that you like
1 small clove garlic, minced
1/4 cup hot sauce (Your choice, mild, hot or smoking hot)
1/2 teaspoon salt
Pour sauce over baked, broiled or grilled chicken wings, drumsticks or thighs. Gently toss chicken in this sauce until well coated. Serve warm.

A little about Hot sauce. There are many local and national brands to choose from. ranging from very mild (Louisiana style) to the insanely hot Carolina Reaper style sauces. (Officially the Worlds Hottest Pepper).

Lets get real. Louisiana style sauces are as hot as most people want or can handle. However for those that like a hotter sauce the Tabasco company has 7 flavors and styles to choose from.

Not from the U.S.A. Leave a comment telling us about your home town and country

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Every Dog Needs A Boy

It was Christmas 1952 I was 5 years old and that year I received two presents. First was a 5 week old ‘real’ live beagle puppy. I was elated at having my very own beagle puppy, a ‘real’ hunting dog! He came from a good line of dogs and as such came with papers and his name was Dart the III! That was a bit formal so we settled on just Dart.

Second was a model 67a winchester 22 rifle. It was chambered to fire 22 shorts, longs or long rifle cartridges and was sized for younger hunters. It had a shorter stock and a half barrel making it a perfect fit for the smaller hunter. As you see, I know longer considered myself a child, I had a real hunting dog and a hunting rifle making me a hunter and no longer a child.

Short Legs and Cold Weather made my first winter as a hunter one that 62 years later I still remember as if it were yesterday. My hunting dog, Dart spent much of our first winter together safe and warm, stuffed in my coat peering out of a hole between two coat buttons. I would always put him on the ground before we topped that last sand hill just south of the house, I didn’t want anyone to know Dart had spent the day warm and dry in my coat, he was after all a real hunting dog!

Dart and I spent 13 of the happiest years of my life hunting rabbits and squirrels in the winter and fishing during the warm summer months. He was my ever present companion and friend. As he and I grew older he seemed to sense and understand had we had less time to spend hunting and fishing. Working more around the farm and daddy’s welding shop. Dart never seemed to mind, he was still my ever present companion. Never under foot but always keeping me in his sight. At age 17 or maybe I was 18, when I came home and found that old dog had died in the shade of his favorite cottonwood, without even a whimper, I was then and 50 years later, still broken hearted at the loss of the best friend and companion I have ever had.

A man or boy is blessed if in once in his life time he has one ‘good’ dog. I am truly blessed as I had Dart and now I have a blue heeler, Spock, and a border collie, BG, that are my ever present companions, what more can a man want or ask for, a loving family, wonderful daughter, grand kids, great grand kids and my very own dog.

Not from the USA Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Rabbits For Table Meat And For Profit – pt1

litter of kits Many people keep rabbits as pets. However pet rabbits is another subject I ‘may’ broach in a different post. For now I will restrict my post to rabbits for table meat and for profit.

To be successful as a rabbit breeder and grower you must first remember the 5 – P’s. Prior, Planning, Prevents, Piss poor, Performance.

Rabbits come in all colors and sizes from the tiny Britannia Petite and the Netherlander Dwarf @ 1.1 pounds to the Flemish Giant and Spanish Giant @ 15 or more pounds.
New Zealand white @ 9 – 12 pounds and the Californian @ 9 – 10 pounds are good choices for producing fryers. giant rabbit

Cages or Hutches? If you plan on having more than 2 rabbits, hutches are not very cost effective. On the other hand caged rabbits will need protection from Hot, Rainy or Cold weather conditions. A hutch provides fairly good protection from predictors, hot, wet and cold weather conditions. Face your hutch to the southeast or the east. Most places severe weather generally comes from either the north or from the west/southwest.
Cages on the other hand must be kept under over head cover or in a structure you renovate or build to accommodate your rabbit flock.
Mississippi State University said Things to consider when building rabbit facilities

Heat may be your worst enemy. Rabbits do not cope well in temperatures above 90 degrees and in high humidity. Their fur coat does not easily allow them to radiate body heat. Ideal temperatures for rabbits range from 50 to 60 degrees F. When breeding rabbits during the summer months, it is best to implement a cooling system that will allow your flock to successfully increase.

Heat stress can cause temporary sterility in bucks. As a result of heat, does may not reproduce. Instead they could miscarry, abort their young, ignore the newborn, or deliver outside the nest box on the wire floor rather than in the next box. Rabbits also can die from heat stress that can result in high mortality rates. However, heat stress can be prevented through methods that are fairly inexpensive and can be readily implemented.

Fans are one option for keeping rabbits comfortable during the summer heat. To avoid stressing the rabbits, do not allow the fans to blow directly on them. Instead, hang the fans above the rabbit cages and direct them to keep air moving above the cages; this not only will help the rabbits cool off, but also it will repel diseased flies. Many rabbit farmers prefer box fans only a slight movement of air is necessary. Ceiling fans are also a good choice.

If you have freezer space, empty soft drink bottles filled with frozen water can provide a primitive air conditioner for your rabbits. Be sure to remove the paper off the bottle before putting it in with your rabbits. Once your rabbits become familiar with their individual bottles, they will lean against them for relief. However! Implementing this on a daily basis can be time consuming since it requires refreezing the bottles each night.This is an efficient, affordable method and will increase your rabbits’ survival rate, increasing your rate of successful breeding and kindling.

It is essential to minimize stressing your rabbits that lowers your rabbits’ immune systems, making them more susceptible to illness. You may successfully breed rabbits from June through August as long as you implement a plan to keep them comfortable. Failure to do so will result in disappointment, frustration, a high mortality rate, and financial losses.

Not from the USA Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Beef Steak – Fathers Day BBQ Grill

Choosing your Steaks:

When buying steaks, buy the best grade of meat you can afford. It should be USDA Prime Aged Beef. If your butcher does not have this, the next best grade is Choice. (see Grading Cuts of Beef below)


Porter House

Look for steak with fine texture and firm to the touch. You want the color to be a light cherry red color, not deep red. Also look for steaks that have marbling, as it is the thin threads of fat running through the meat that make it Prime and gives the wonderful flavor. Marbling is the white fat that you see in all cuts of beef. Remember that a substantial amount of evenly distributed marbling is a good thing. If you don’t want much animal fat in your diet, then don’t eat steak! To avoid fat in steak is to avoid steak altogether.

Size or thickness does matter when purchasing steaks. The best steaks are 1-inch to 1 1/2-inches thick. I like mine cut 1 1/4 thick best. A thin cut is useless and likely to get dried out during cooking process. The thickness of the steak is more important than it’s overall size or weight.

Grading Cuts of Beef:
For the perfectly steak, you must begin with good-quality beef and the right cut.

The USDA’s grading system gives a good way to assess quality. The grading designations are largely determined by the amount of visible fat that’s streaked throughout the muscle tissue, called marbling.

Beef that’s richly marbled gets a higher grade; it’s more tender, juicy, and flavorful because the intramuscular fat melts and bastes the flesh during cooking. Also, since fat insulates, marbling provides some insurance against overcooking. Look for small, evenly distributed specks of fat rather than larger and sparser ones.

Prime Beef:
The highest grade in the United States meat grading system. Prime has the most marbling and is produced in limited quantities. Prime beef is most commonly sold in fine restaurants, specialty meat markets and is exported to upscale restaurants in foreign countries.

Choice Beef:
Choice has less marbling than Prime but more than Select. It is typically found in the service meat case at your local grocery store.

Select Beef:
Select has the least amount of marbling of the top three grades, making it leaner but possibly less tender, juicy or flavorful than Prime or Choice. Select is most commonly found in the self-service meat case at your local grocery store. Not a recommended grade for top-quality steaks.

Hint Cook your steaks over a ‘Hot’ bed of coals at (450F to 500F) and fast. You can always move your meat to a cool part of your grill if need. Without this very hot temperature you can not sear your meat and seal in all of it’s tasty juices.

Room Temperature:
Always let your steaks come to room temperature (70 degree F.) before cooking or grilling. If your room’s temperature differs from 70 degrees F., then just adjust your time accordingly.

A cold steak will contract when it hits the heat and this wall cause it to toughen. This is possibly the biggest mistake most people make.

Remove your steaks from the refrigerator at least 30 minutes before you plant to cook them – sometimes as long as 60 minutes (depending on size). This is important Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. If you steak is wet, you will essentially be steaming it!

Salting the Steaks: Don’t Do It.
Do not salt your steaks just before cooking. Salt brings moisture (water) to the surface of the steak, and the water sits on the surface as you cook the steak. Thus, you are again basically steaming the steak.

Traditionally, when browning meat, chefs skip the addition of salt because the salt draws water out of the meat’s surface through osmosis. If, for example, you were to season a steak just 10 minutes before grilling, beads of moisture would appear on the surface, eventually forming a shallow puddle of juices. On the grill, the steak would turn gray and will not brown.

On Food and Cooking, by Harold McGee (Food Scientist): Meat cells brown at around 310 degrees F. Water on a steak’s surface boils and turns to steam at 212 degrees F, so a wet steak can turn gray and cook through before its surface can brown.

Pan Searing Steak

Grilling Steak

I know that some people do salt their steaks before cooking, but trust me and don’t salt, the result will be juicy, delicious steaks to serve your family and guests! Salt at the table and not before!

Use a Meat Thermometer:
For best grilling results, cook steaks according to a Cooking or Meat Thermometer rather than a timetable. Remove steaks from the grill 5 degrees before your steak reaches your desired doneness.

Hint Tongs V. Fork. Never use a fork to turn your grilled meats. Always use stainless steel tongs or a spatula. Forks puncture your seared meats allowing valuable juices to escape and drip into your bed of charcoal.

Cooking Temperature Chart
Cooking times are from 4 minutes for Rare to 10 minutes for Well done on each side.
Turn Steaks Only Once… Turn Only Once!! Did I say Turn Only Once?
It is best to cook by meat thermometer not by cooking times and trial and error.
Rare – 120 degrees F. Finished temperature 125F.
Medium Rare – 125 degrees F. Finished temperature 130F.
Medium – 130 degrees F. Finished temperature 135F.
Medium Well – 145F. Finished temperature 150F.
Well Done – 155F. Finished temperature 160F.


Let steaks rest 5 to 10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven, pan or grill) and the juices redistribute.

Not from the USA Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)

Chiggers – Everything I Knew About Chiggers Was Wrong!

Click photos to Zoom In
chiggers1 For the past 50 years everything I was told about killing and removing chiggers was ‘Wrong.’
First off chiggers are not insects, chiggers are mites. Chiggers (aka: berry bugs, harvest mites, red bugs, scrub-itch mites) have eight legs not six.
Chiggers have 4 stages in their life cycle. Egg, larvae, nymph and adult stages. Note while in the larvae and nymph stages chiggers have six legs.

Only the larvae stage chiggers bite humans. Nymphs and adults are harmless to humans. The chigger larvae are almost invisible to human eye sight being only about 1/150 of an inch in size. Adults are much larger at about 1/60 of an inch.

chigger life cycle Chiggers ‘Do Not’ burrow into or get under your skin and are easy to remove by bathing in soap water and washing using a wash cloth. However removing the chigger(s) will not stop the itching caused by their bite. Chiggers seek out tender skin, attach to the surface, inject a saliva containing a digestive enzyme and drink your dissolved skin tissue. After feeding on a blood meal they drop to the ground and molt into nymphs before a final molt turns them into 8-legged adults, whose only purpose is to mate and lay eggs.

Missouri University Extension Service said Chiggers survive best in brushy, grassy or weedy areas that retain some moisture during the day. Their distribution within any area is some what patchy. They are most active in warm afternoons and when the ground temperature is about 77-86F. They become inactive below 60F, and the chigger larvae that bite us are killed below 42F.

Your best defense against chiggers is to avoid them. Avoid wearing shorts, sleeveless shirts and sandals when going into chigger habitats. Tightly woven fabrics reduce the threat of chiggers penetrating clothing. Tuck pant legs inside boots, and button cuffs and collars tightly to keep chiggers on the outside of clothing. This increases the time that chiggers are exposed to any repellents you have applied to your clothes. Remove clothing as soon as possible after exposure to chigger habitats, and launder it before wearing it again. A warm shower with a vigorous skin massage, taken within an hour or two after exposure, greatly reduces the number of irritating bites. If itching has already started, however, it is probably too late for bathing to do much good.

If you enter chigger-infested areas, chemical repellents can be used with good results. Any insect repellent containing DEET (diethyl toluamide) or picaradin will be effective. Apply it to clothing from the feet up, and reapply every two to three hours to maintain its effectiveness. Sulphur powder is also effective when applied to clothing but has a strong odor that makes it less desirable. Warning Permanone, also sold as Coulston’s Permethrin Tick Repellent, contains the pyrethroid insecticide permethrin and should be sprayed on clothing and allowed to dry before the clothing is worn.

Mowing lawns short and removing unnecessary shrubs or weeds will decrease suitable chigger habitats and is the most effective form of area control.

Controlling chigger populations by spraying infested areas has limited effectiveness and gives temporary control of only a few days or weeks, depending on environmental conditions. A variety of over-the-counter products are labeled for chigger control. The active ingredients in these products all end with the suffix -thrin and are similar in effectiveness. A single application during late April through June is best. Treating your entire lawn is of little benefit because chiggers avoid direct sunlight and normally will not infest areas that are mowed short or otherwise well maintained. Focus treatment on the unkempt areas of the lawn and lawn edge.

Not from the USA Please leave me comment about your home town and country.

If you see or read something you like Please Share By Re-blogging, Twitter or Email To A Friend.

Why is common sense so uncommon?
Don’t be Shy. Leave me your comment(s)