Use What I've Got Meal Plan

I haven't done a real meal plan in awhile...everything has been haphazard and anti-planned. Its thrown me off my eating plan and everything else so I'm trying to get back on track again.

So to use what we've got on hand this weekend I'm making this:

Cheerio Breakfast Cookies

Carne Adovado with Rice

Layered Eggplant Casserole

Thai Fish Lettuce Wraps

Chicken and Sausage Jambalaya

Garden Stuff...

Wow it has been months since I logged in and posted...as usual I went through one of my bored with the Internet, cooking, gardening, really just bored with life in general slumps. I kept at the garden though-Its going good-but SLOW. Next year I really think I might just go ahead and plant from seedlings instead of seed to speed the process up. My coworkers have been bringing in bags of cucumbers, tomatoes and summer squash to share and my plants are just now starting to form their veggies.

The early rains were great for the garden but then came the very very hot and dry June which was stressful on the garden. Even with regular watering the plants were looking kind of sad.

The cucumbers got a strange disease and I had to remove most of the plants. there are about 8 left though and they look like they might be trying to produce healthy disease free cucumbers now.

The onions are coming right along and should be ready by fall.

I've yet to pick any radishes-but I've got a couple good plants from the seed pack.

The spinach is nice...I've been pinching back leaves and harvesting leaves for salads pretty much every other day now. I've got about 5 decent spinach plants.

The lettuce is slow. Very slow...but lettuce doesn't like hot weather at all. It might start to do well late September -early October.

The peppers aren't doing anything at all. Weird-they were the biggest producer last year.

The tomato plants are doing great. I've got a bunch of green tomatoes and lots of flowers so they should give us plenty of yellow and red tomatoes this year.

Garden Update: 4 weeks

(Tomato plant)

I am a little late in posting this as these pics were taken last week Thursday...but you get the idea. We are one month in the ground now and things are growing nicely.

The garden is more shaded than I had thought it was going to be. The trees in the woods have really gotten full with leaves and they are keeping the garden out of full sun for most of the early part of the day. I am thinking about taking a saw and hacking off a few of the larger branches.

Anyway...here's how things look as of last week Thursday:

Peppers and Cucumbers...

Onions and Lettuce...

Spinach and Radishes...

I'm getting ready to go ahead and plant some zucchini and summer squash where the cabbage and broccoli shriveled up and died. I also think I might throw some yellow watermelon seed out alongside the garden and see how it does. We were able to throw seed out at work last year and it grew some nice watermelon without us doing a thing.

Garden Update 2009: 3 weeks

Today is the 3 week mark for the seedlings (and some seed) we put out in the garden. The rains have been kind to the plants and are really helping them grow rather nicely. Everything is growing and looking great except the broccoli, cabbage and brussel sprouts...they have bit the dust. But-they were from old seed packets so maybe that was the problem. Maybe I will plant a row of squash in their place.

I've really got to get out there and start pinching off some leaves tonight in order to encourage more growth from the plants. I'll need to make sure I pick up some cages for the tomato plants soon as well. The herb wheel will be started in a couple of weeks from plants. I'm just going to pick up some seedlings from the nursery and plant them.

Peppers, Week 3 (and some grass sprouting up from the seed the husband threw out last weekend):

Spinach, Week 3:

Radishes, Week 3:

Tomatoes, Week 3:

Cucumbers, Week 3:

English Muffin Failure

I was flipping through my food Network All Stars cookbook the other day and found a recipe for homemade English Muffins. YAY! I love English Muffins and have been using them instead of bread for my tuna and jalapeno sandwiches at lunch everyday. This recipe should be a great way to save money-plus have some homemade muffins stashed in the freezer for whenever I want them.

Well-I had total English Muffin failure. I had apparently skimmed right past the part about needing metal rings to make the things until the moment I actually went to make them. Hell-I surely don't have any metal rings. Alton suggest using tuna cans with both the tops and bottoms removed as a good substitute. I thought I would be in the clear because I definitely have tuna cans I can open up. Only problem there was that the cans had to have both a crimped top and bottom-mine did not-so there was no way to remove the bottom.

I figured I'd try to make one inside the tuns can with just the top removed and it ALMOST worked-but not quite...so I just decided to throw the batter on the griddle like pancakes so as not to waste it all.

I WILL make these again because I can tell if you have the metal rings/tuna cans this is pretty easy and really inexpensive to make and they taste lovely.


Alton Brown's English Muffins


Ingredients
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

Directions

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Mango Limeade Popsicles

Red and I had to make a quick run to the store this morning to pick up some movies from the Redbox and some movie snacks. While I was there I caught a glimpse of some popsicle molds on an endcap for $1.00. That was inspiration enough for me. I knew Red would enjoy making them, he loves to do anything that involves the blender. I picked up a can of frozen limeade concentrate to curb the sour craving I had going.

I've got a freezer full of frozen fruits that we usually use for smoothies. Red's favorite are the mangoes. He often times just pulls the bag out of the freezer and snacks on a few frozen mango pieces. I thought at first I'd throw some strawberries in with the limeade-but then figured why not try mango.

I didn't measure the amounts so there is no real recipe-but really this is going to hard to screw up anyway.

Here's what we did:

1. Make a pitcher of limeade. Pour about two cups into a blender.

2. Roughly dice up some frozen mango pieces. Add to blender.

3. Puree the frozen mango pieces into the limeade.

4. Pour mango lime mixture into popsicle molds.

5. Place in freezer for a couple of hours to set.

6. Run some warm water over outside of mold to help remove popsicles when you are ready to eat.

This made about 8 popsicles.

These were so sour and refreshing. I can't wait to make a different combo tomorrow. I'm thinking adding some real lime zest and maybe even a touch of ice cream in the middle would be super good too.

2009 Garden Update: 10 Days In the Ground

So it has been ten days since I put seeds and seedlings in the ground and so far so good! Everything has either grown a bit or started to come up. We had a rough few days of very cold temps, lots of wind and then finally quarter sized hail one day but it looks like the little plants have battled through and are going to do just fine.

Here's some snaps of the seedlings at ten days in:

Tomato plant




Lettuce seedlings



Spinach




Radishes



Cucumbers




Peppers



Yesterday I added some plant food and raked into the top inch or so of the soil. I also have some cabbage, broccoli, brussels and onions in there. The cabbage, broccoli and brussels are real iffy right about now-they just aren't looking so great-but we will see if they hold on or not. I transplanted them as seedlings from a jiffy tray I had started inside the house. So maybe something didn't go over so well in the transplant? Not sure.

The onion sprouts are simply too little to photograph.

I'd really like to dig up another plot beside this one and get some zucchini, squash and potatoes going in that plot.

Protein Packed Salad and Planning Ahead

I've been sticking to my guns lately-working out, eating healthy, staying off the sauce (coffee for me...lol) and it has really been working. I mean I'm not pulling Biggest Loser numbers but I'm losing and I'm feeling better.

I've been focusing on the amount of carbs, protein and fat I get each day by keeping a food journal of sorts. I'm doing it all online with the Sparkpeople nutrition tracker. I've used it in the past and it's really easy to use. You just plug in the food you eat or will be eating and the amount you ate and spark will automatically calculate calories and nutrients for you if its in their database.

I prepared a whole bunch of different meats on Sunday-chicken breasts, turkey burgers, ground turkey, thin sliced boneless chops and then individually packaged them and put them in the freezer. This has made things so much easier on me for weekly dinners. Now all I have to do is pull out the meat I'm going to use and maybe steam some veggies or cut some up for a salad and throw it all together.

This sort of planning ahead is working for me. I know when I forget my lunch or get lazy and don't have anything prepared for dinner is when the bad choices and binging starts. I really want to keep up having things prepared in advance.

Another great thing I've been picking up is the frozen veggies in the steamer bags. Nothing to do but pop them in the microwave-so easy. Kroger had a good sale on edamame in the steamer bags awhile back and I stocked up. So I steamed some edamame on Tuesday night when I got home and I've been using it since-taking a handful for a snack...throwing some in a salad or with some rice.

I threw this salad together last night on a whim and it took me all of ten minutes tops to get into the bowl and start eating. Its just edamame, sliced tomatoes, cucumbers, romaine, and some grilled sliced chicken breast. This goes really well with balsamic dressing or try mixing a bit of hot sauce in with Kraft's Light Done Right Three Cheese Ranch...yum. I had mine with my new favorite dressing-Honey Dijon Vinaigrette.

Long Time No Garden...

It just came to me that I haven't mentioned the little veggie garden in quite some time and really that's simply because there has not been much progress. With the crazy weather we've had here I haven't been able to actually get the seedlings into the ground until yesterday. They still seem pretty fragile to me and there just hasn't been an abundance of sun for them either so they are really growing pretty slowly.

Yesterday I got outside and finally was able to put seedlings for both red and yellow tomatoes, bell peppers, cabbage, broccoli, and brussel sprouts in the ground. I put lettuce, radish, cucumber, spinach and onion seed in the ground too. We'll see what happens.

It got really cold again last night-grrrr....but hopefully not cold enough to stunt the growth of these plants. I swear I might cry or throw a tantrum if I don't get some veggies out of this lot this year.

I haven't started the herb wheel yet-everything I've read says to wait until it gets a bit warmer.

When Life Gives You Lemons...Make THESE Cookies

I apologize for the corny title...but really you might as well get use to it. I am BIG on corniness. Really though, who cares about the stupid title of this blog-you are wasting too much time worrying about that when you should be making these cookies. Its spring! These cookies are spring! Light, spongy, lemony, fresh cookies.

I say this as I listen to the freezing rain hit my window panes on April 6th in Georgia...yeah its more like winter outside today but these cookies are spring. On the other hand they would probably go nicely with a nice hot cup of mint tea.

They are a Giada recipe...I like Giada, lots of people don't care for Miss Oddly Over sized Noggin, but I like her and usually find her recipes to be fresh and light tasting and not too much fuss goes into making them. Sure its hard to watch her on TV and not focus on whether or not her head might suddenly start bobbling and wobbling on her skinny little neck like a bobble head doll-but the girl makes some good food.

These cookies did not disappoint. They are more cakey and spongy like than they are cookie texture like-but they are so good. You can really taste the creaminess of the ricotta in with the lemon. The glaze is delicious and adds a more intense layer of sweet tart to the cookie. Don't skip the glaze. Don't.

Look you don't have to believe me-here's a few links to a couple of other bloggers who loved these cookies:

Judy's Kitchen

Annie's Eats

Taste and Tell

Giada's Lemon Ricotta Cookies

Ingredients

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Junk Food Collision! Chili Dog Nachos

What do you get when you combine cheesy nachos and chili dogs? You get fast junk food awesomeness, that's what you get! This is a Rachel Ray recipe from a Food Network All
Stars cookbook I have on the shelf at home. Its not labor intensive-easy to put together and you can adjust to your taste pretty easily.

Rachel calls for ground sirloin-but we don't eat a ton of red meat in our house and its pretty much not budget friendly, so instead I used some ground chicken I had in the freezer that I had picked up on sale one day. I also added about a cup of black beans and a cup of chili beans to mine for more substance.

Chili Dog Nachos

1 tablespoon vegetable oil, 1 turn of the pan
1 pound ground sirloin
Salt and pepper
2 hog dogs, sliced into 1/2- inch pieces
1 small onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
1 sack yellow corn tortilla chips
1 sack, 10 ounces, shredded yellow Cheddar
Sour cream, garnish
Salsa, garnish
2 scallions, chopped

Directions

Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
Preheat broiler.
Arrange corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.

**Tip-I like to place my tortilla chips on a baking sheet and pop them in the oven for 4-5 minutes before I top them. It adds a little more flavor to them and brings out the saltiness of the chips a bit-plus it makes them all toasty and warm.

Chorizo corn chowder

I'm not feeling very wordy today-my sinus are killing me-its that lovely death by pollen time of year once again here in the G to the A so I'm in a constant state of blah...dis zoup recipe was good though...try it.

*****I FOUND THIS RECIPE HERE: http://www.jerseybites.com/2009/03/spicy-corn-chowder-with-chorizo/*******************

Chorizo Corn Chowder

What you need:

2 teaspoons EVOO

5 Chorizo links, skin removed

1 whole medium onion, chopped

1 whole sweet red pepper, seeded & chopped

1 garlic clove, chopped

1 canned Chipotle Pepper in adobo sauce, chopped

1 cup peeled and cubed red potato

2 cups chicken broth

1 1/2 cups frozen corn kernels

1 can creamed corn

1 teaspoon ground cumin

1/2 cup half and half

What you do:

Add 2 teaspoons Extra Virgin Olive Oil to a large dutch oven. Add chorizo and brown approximately 10 minutes. Remove with a slotted spoon.

Leave remaining oil in pot and add onion and pepper and saute until tender for approximately 10 minutes.

Add garlic and saute for 2 minutes.Add chipotle, potato and 1/2 cup corn and saute for one minute.

Add back approximately 1/2 cup of crumbled chorizo, cumin, broth and bring to a boil. Reduce to a simmer covered for 10 minutes or until potato is fork tender.

Add half and half and using a stick blender, blend soup until smooth. Add rest of sausage and corn back to soup and simmer until corn is cooked. Serve with a dollop of sour cream, shredded cheese and/or chopped cilantro.

Changes you might want to make:

I think I would like this a little bit spicier, so next time I might add some jalapeno to mine and maybe a squeeze of lime and some cilantro.

Post 101: Sauteed Cherry Tomato Couscous

Interesting little tidbit...or not: I was just looking at my blogger dashboard and noticed that my last post was my 100th post here. It just doesn't seem like I've posted that much over here, especially with the long hiatus' I've taken from time to time. Ah well my own little mini milestone I guess...

On to the recipe!

This one is a WINNER. Its super fast-really 15 minutes or less from start to finish, and it felt like comfort food to me. I ate it as a main dish for dinner, but you could easily throw chicken or fish along side it for the true carnivores.

Its a recipe from the Nature Sweet Tomato Company that I found in one of those Sunday paper coupon inserts. I modified it a little bit and it was truly delicious.

Sauteed Grape (Cherry) Tomato Couscous

Here's what you need:

3 cups low sodium veg stock (I used 1.5 cups chicken broth and 1.5 cups water)

1.5 cups couscous

1 tbsp EVOO

2 cups halved grape or cherry tomatoes

1/4 cup fresh spinach leaves, torn

1/4 cup chopped walnuts

2 cloves garlic ( I actually omitted this inadvertently and it was still good)

1 minced shallot

1 tbsp chopped fresh basil (I used about a tsp of dried basil)

Kosher salt and black pepper to taste

Here's what you do:

Place stock in a large saucepan over high heat and heat to boiling. Remove immediately from heat, and season with salt and pepper then stir in couscous and cover. Let stand for about 5 minutes.

Meanwhile, heat oil in saute pan over med high heat. When hot, add tomatoes, spinach, walnuts, garlic and shallots. Saute for about 3 minutes or until tomatoes begin to soften. Add basil and toss together. Season with salt and pepper.

Fluff couscous with a fork and transfer to a serving bowl. Add tomato mixture and combine gently.

Perfect Shrimp Cocktail

Ah skrimp...its my fav. I totally dig it, but I don't buy it often because its not cheap and I will eat very bit of it. We went grocery shopping today though and Red was all, "OOOOH Shrimp Mommy! Let's get some SHRIMP!" over and over and over again as though it were the treat of a lifetime. He even threw in the"I'll be your best friend!?" line. So I got some.

Oh yeah and don't hate on the WT (white trash) ghettotastic tator tots in the pic...you know they are good. You know you like them! You know you do. We don't ever buy the things-but you know every once in awhile you gotta be bad...and this was another kid request. Yeah, he wanted shrimp and tator tots for dinner...I almost caved and got some frozen fishsticks. Oh yes, that's right! Frozen mystery fish type stuff smooshed together and breaded...I was able to overcome the urge though and pass them by.

Hey, don't be mad at me. Nobody ever claimed this was a food snob blog. We drink Arbor Mist round here too.

Anyway-my favorite way to eat shrimp is basic shrimp cocktail over ice with cocktail sauce and lemon. I love it fried or scampi style or tossed with pasts-but my absolute fav is shrimp cocktail.

Some people will just thaw and rinse some frozen shrimp and serve it and I just think that is nasty. It has a fishy taste then that ruins it for me.

I have an easy peasy fo'sheezy way to make perfect shrimp cocktail.

Here's what you need:

1 14 oz package frozen shrimp, deveined-tail on, thawed

1 lemon

1 large bowl of lukewarm water

celery salt or old bay seasoning

Here's what you do:

-slice up lemon and place lemon slices into bowl of lukewarm water.

-let lemon water set for about an hour.

-put shrimp into colander and rinse under cool water

-add celery salt and/or old bay seasoning to bowl of lemon water

-add shrimp to bowl and let sit for about 15 minutes

-dump bowl into colander and discard liquid

-place shrimp in the fridge for a few minutes to chill

I like to serve mine over some crushed ice (to keep them very cold) with lemon slices and cocktail sauce.

Flounder Packets with Lemon and Tomatoes

This is a recipe from cookinglight.com. I will use more ginger next time I make it and make sure my fish isn't so waterlogged. I used thawed frozen flounder and I should have let it dry on some paper towels a bit before I baked it in the parchment paper packets.

The flavor is nice though-I love the lemon and ginger and tomatoes with the light fish. Nice and light and easy to throw together-pretty presentation.

Flounder Packets with Lemon and Tomatoes

Yield
4 servings (serving size: 1 fillet, about 2 tablespoons tomatoes, and about 2 tablespoons green onions)

Ingredients
4 (6-ounce) flounder fillets
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (2-inch) piece peeled fresh ginger, thinly sliced
1 large lemon, thinly sliced
1/2 cup thinly sliced cherry tomatoes
1/2 cup thinly sliced green onions
Cooking spray

Preparation
Preheat oven to 425°.
Cut a (36-inch-long) piece of parchment paper. Fold in half crosswise; open. Place fillets, slightly overlapping, in the center of right half of paper. Sprinkle with salt and pepper. Top with ginger, lemon, tomatoes, and onions.
Fold paper; seal edges with narrow folds. Slide packet onto a baking sheet; lightly coat packet with cooking spray. Bake at 425° for 15 minutes or until browned. Place on a platter; cut open.

Nutritional Information
Calories: 171 (12% from fat)
Fat: 2.2g (sat 0.5g,mono 0.4g,poly 0.6g)
Protein: 32.9g
Carbohydrate: 3.7g
Fiber: 1.2g
Cholesterol: 82mg
Iron: 1.2mg
Sodium: 439mg
Calcium: 56mg

Chicken Salad w/ Grape Tomatoes

I love chicken salad in all forms...well I love potato and tuna salad too...oh and egg salad. I think I just love adding mayo to things to be perfectly honest. It does need to be the right mayo though...I'm not big on things like miracle whip or "sweet" mayos. I like my Hellman's and there is another brand that use to be sold by the Winn Dixie grocery chain called Blue Plate Mayo that I liked too.

Anyway-this is not a blog about mayo its about Chicken Salad! You can make chicken salad 1843 different ways and its pretty hard to screw up. Throw what you like in a bowl and add mayo and you've got a great sandwich filler or lettuce topper.

This is a nice refreshing easy recipe that sounds somewhat similar to this Ina Garten recipe that I've yet to actually try. She has broccoli in hers and tarragon. YUM.

I used two boneless skinless chicken breasts that I baked in the oven in a mixture of olive oil, white wine black pepper, kosher salt and thyme.

Chicken Salad w/ Grape Tomatoes

-2 cooked boneless skinless chicken breasts, rough chopped or shredded

-1/2 cup halved grape tomatoes

-a pinch of fresh thyme leaves

-1 tsp spicy or whole grain mustard

-1-2 tbsp of mayo (depending on how moist you like it)

-about a tbsp of minced onion or chives

Mix all of the ingredients together and serve on bread, wrapped in a tortillas or lettuce leaves, or over some mixed greens.

This Week's Theme: Grape Tomatoes!

I bought a bunch of grape tomatoes at the grocery this week and then when I was meal planning and perusing recipes I happened to come across three different recipes to use them in. Odd. Its as though grape tomatoes were meant to be this week.

Is there some cosmic significance to all of the tomatoness this week? Could the sudden abundance of tomatoes in my life have some hidden meaning?

The dream dictionary lists this info about "dreaming' of tomatoes:

To dream of eating tomatoes, signals the approach of good health. To see them growing, denotes domestic enjoyment and happiness. For a young woman to see ripe ones, foretells her happiness in the married state.

Well, shit fire! If all that is true and applies to the waking hours then dammit I'm in for some goodness in the next few weeks! Ya hooey! Sounds good to me so let's just go with it,mmmkay?

I've got three recipes I'll be sharing this week:

**Chicken salad with Grape Tomatoes

**Flounder Packets with Lemon and Tomatoes

**Couscous with Grape Tomatoes

Speaking of tomatoes...the seedlings are growing in the starter tray and ALMOST ready to be transplanted into the garden plot. I've got the soil all worked over in the plot and ready for the seedlings and seeds to be planted. So far everything but the peppers have sprouted.

I planted two different types of tomatoes, cabbage, lettuce, broccoli, brussels and peppers in this batch. I don't have the tray in front of me, but I might have planted some onion too-or I might be saving those seeds to go directly into the garden with the cucumber seeds...can't remember. Oh well.

Got some mesculin greens mix started in a window box too.

I want to get some summer squash and corn started too. Probably start those the first week in April.

I need to get the circle dug up and the bricks installed for the herb wheel also. If the weather cooperates I'll get all of this and some tree mulching done over the weekend.