Aerating with a golf course putting green aerator with aeration tines set on 2 inch centers works great for seed bed preparation. We like using turf tractors (w high flotation turf tires) and rear mounted 3 pt hitch cam driven aerifiers for at least two complete passes over the same areas. The first pass is set at 3" to 6 inch depth for root penetration, and a 2nd pass set at 1/2" to at most 1 inch tine depth. The wider the tine the better (7/8" wide are great!) These create protected seed pockets with GREAT TILTH, and hold moisture. These professional aerators roll and smooth simultaneously JUST BEFORE before this final tilth and subsequent seeding takes place. One major benefit to this system is that the ground remains firm enough to still move over it. It's as if the un-aerified soil between aeration holes acts as a soil "grid", further protecting the "seed pockets" between them. This in essence prevents the plugged seed pockets from being compacted or disturbed. This system can work for all new plantings, and when overseeding existing turf. It does an amazing job where existing turf is stripped off with a sod cutter, and then this system is applied. We've done it on projects ranging from entire golf courses, to sport fields, and small residential sites. This can also be combined with running sub-soiling "Mole Ploughs", and vertical lineal aerators like Graden and Turf Mach units. The P.G.A. and U.S.G.A. have researched it thoroughly on putting greens, and published an article entitled, "Core Aeration by the Numbers", (pdf via Michigan State University, Chris Hartwiger and Patrick O'Brien) Scott Buley, High Tech Turf & Trees

This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

I'd dump the dough out and usually take a rolling pin and roll it out, sprinkle on the filling and roll it up. Then I use dental floss to cut them into rolls (just slide it under the dough, cross it on top, wrap around your hands to get a good grip and pull outward - it'll cut nice and clean and not squish the rolls very much), put them in the pan and let them rise once more before baking. You could easily make a "monkey bread" or pull-apart out of either breadmaker dough or frozen dough too. Cut the dough into pieces, dip in butter, roll in cinnamon sugar or a glaze and put it into a bundt pan or an angel food cake pan.

I didn't do a lot of gardening last year due to working on large projects, sitting on my butt indoors for hours straight everyday and I just let nature do its thing in the garden without any interference on my part. My body suffered, I didn't notice while it was happening, it rather creeped up on me. I saw a picture taken of me and was shocked (even horrified) at how thin and wasted I looked, I also got tired easily when doing anything physical. I lost a lot of weight of all things. I noticed a big difference in energy levels, strength and muscle mass. I've been working out with weights trying to get back in shape. If nothing else, gardening is good exercise without 'exercising' if you know what I mean. 30 minutes of boring exercise that I have to make myself do with the promise of a protein shake afterwards for a reward, just doesn't replace going out in the garden in the morning with the idea you are just going to walk around and then ending up spending the whole day out there when I'm being a very bad girl with no self control. I tend to do that all the time when I'm real into gardening. That bad girl stuff does have benefits so I plan to do a lot more this year than last if for no other reason....I plan to be bad.