Stupid embeds on Instagram don’t work anymore because they changed the API (thanks again Facebook for screwing more things up) so you’ll just need to click this link and watch to see some of my work that made the local news:
https://www.instagram.com/p/CH3gQggHHs5/
Did a little yard work this morning – finishing cleaning up the last of the fallen oak leaves from the yard and by the gutter spouts and other areas such as the patio where they clump up that had been bugging me over the last couple of days. Thankfully this should be the last of it as most of trees back here look pretty bare now. Also did some generous watering of the baby sourwood and pine trees. Really want those to do well. Maybe it’s me but I think the pine is actually growing already, it definitely has little pine cones starting to grow out of it in various places. You need to give them 10-15 gallons of water daily ideally which is a lot but I’m doing what I can. I also planted a garlic clove in a pot in the house just for fun and it’s already got two green sprouts shooting up from the dirt. This one is more of just a fun experiment for myself just to see it grow.
We hit Rexhame Beach in the early afternoon for some exercise, sun and nature time, especially since today is the last nice warmish day especially this late into November. It’s also the best beach for it’s selection of colorful and special looking rocks, at least in my opinion. It’s where I found my heart rock – a one in a billion find if you ask me and I feel very lucky to have found it. It currently sits on the windowsill next to a table where I do my web work.
We collected a bunch more rocks for our collections – a colorful selection of geology to adorn the windowsills.
Finally it was off to cook a turkey – we had defrosted it a little too early and today was the last day it would keep until cooking and so in it went. I basted it every 45 minutes until the bird was done. I think we did a pretty good job, not everyday we cook a whole bird. Needless to say we’ll be eating turkey all week and making various meals out of it. So we’re a little early, NBD!