I was just thinking about what you said the other day about the garden project. I ended up going with the perennial mix you recommended and honestly it's looking really good so far. The soil prep took a bit longer than I expected because there were quite a few rocks and roots to clear out. I spent most of Saturday morning just turning the bed over and adding compost. The weather has been perfect for planting though not too hot and just enough light rain to keep things moist. I'll send you a photo once the blooms start showing. Let me know if you want to come by and see it in person. I think you'd really like how the border came together. I might add a few more along the fence line next spring depending on how these do over the winter. Anyway just wanted to share the update and say thanks for the tip.
I also picked up a few herbs to tuck in between the perennials and they are already perking up nicely. The whole project has been a great way to unwind after work and I find myself checking on the plants every evening. The robins have been visiting the bed too which is a nice bonus. I think next year I might add a small water feature just to keep things interesting.
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Yeah I finally got around to trying that new recipe you sent me last week. It turned out a lot better than I expected honestly. I was a little nervous about the timing on the sauce because I usually rush that part but this time I let it simmer for the full amount and it really made a difference. I served it with some crusty bread and a simple side salad and it was perfect for a weeknight dinner. My family kept asking for seconds so I'd call that a win. I might double the batch next time and freeze some for later. If you have any other similar recipes I should try send them my way. I'm on a bit of a cooking kick lately and trying to build up my go-to rotation. Thanks again for the inspiration.
The leftovers held up really well too which is always a good sign. I reheated a portion for lunch the next day and it tasted just as good as the night before. I think the key really is letting the sauce reduce slowly. I used a little extra garlic than the recipe called for and that worked great. Let me know if you tweak anything when you make it. I'm curious to see how it turns out for you.