Nothing that was cut will grow back. You will get growth, but it will be from new shoots that come up annually. Why would a surveyor feel entitled to cut down landscaping that was presumably on your property?

So the browning is oxidation, which is why acid helps, as in the lemon juice (or juice run out of your tomato), It sounds like the onion is just in the container, not pressed up against the cut side, which means that the gassing out of the onion is probably what's doing the trick, but I don't have time to research. While the fancy holder is nice, it's just pressing up against the cut side, keeping out the air. That's what leaving the pit in does too--keeps out the air. If you don't care for plastic but are okay with silicone, the holder is perfect. The covered ones also help protect the whole thing from whatever it bumps into. But if you don't have a pod you can just use plastic wrap. Press the plastic carefully flat against the cut side and twist around the back to keep it tight, then put it in a container or baggie. Floral, worry not about the windfalls. The squirrels will eat them. They won't go to waste. I live in avocadoland, including several trees I "planted" when I was three and my mother let me play with the pits. We never have frost. There are all kinds of things y'all grow which I've only seen in books. What I've been hankering for lately, and used to be available at the local chain grocery before the pandemic, is rambutan. They definitely do not grow here. When I was young, I saw (adjusted to today's value) a what would now be $30 pineapple at a Christmas market in Germany. I was appalled. They're currently $3.79 each at the local store, and they're not local, although they can grow here, unlike the rambutan. Sometimes, an apple is a better choice all around.

I wasn't aware of any IT issues. Haven't been for some time because the food was not good more than once. I used to enjoy their pick 2 and soups, but the comment about thick as custard was spot on with one of my experiences - so obviously prepackaged and not handled properly. The nearest one is close to the high school my sons went to, 10-15 min away, but in a direction I don't travel that often. The last one I went to was between my house and the school where DS teaches -- picking up lunch for him on the way. Come to think of it, I think they had an IT issue at least at that store before. I had to go in to order. I'd like to see them turn around. It's a nice concept. The ones I've been in have all been clean and nice -- just having food or service issues -- or both.

I have lived in many smaller spaces and eventually found that the best answer for me was having a small table and using a folding table when I needed to seat more people. It slides easily under my bed or stores at the back of a closet. Throw a nice table cloth over it and nobody knows the difference. (Every stunning wedding reception is just a bunch of beat up folding tables nicely set with linens.) What do you need to store in your dining room? Do you have space for it in other rooms? I once lived in an apartment with two full bathrooms. The second bath was a shower stall that got used twice a year. I decided to put shelving in it instead and stored my table cloths, among other things, in there. Can you totally rethink your layout? We are currently using our dining area as a massive entry space and have combined our living room into a living/ dining room. Our buffet is the center piece of the room with a great picture hanging above it. We have a drop leaf table at the far end of the room. We have combined living and dining room functions in two other apartments allowing the living rooms to become my office. (These were vintage units with grand, large dining rooms!)