Yes, I think predators ate them, and the humidity eliminates the worry about SM's for outside plants for most of the year here. I only ever see them on inside plants/while plants are inside, and they've disappeared from every plant that had them, that was taken outside, over the yrs. Now that I know to keep them from actually killing plants while they are inside, by rinsing/wiping them off occasionally, SM's aren't something that concerns me much. It is a bummer though the way the stippling pattern on leaves can't heal, even after they are gone. You're right that I'd rather have a huge patch of Ajuga (or anything else that doesn't need to be mowed) vs. any kind of grass. In the spring, I'll give it a spot to start doing exactly that - being an alternative lawn plant. My goal is to get rid of every blade of grass here, eventually, somehow...! Life's too short to keep mowing the same stupid invasive exotic plants, just because that's what everybody else does, and NOT spending $ on gas to run the mower would leave more $ to buy "good" plants. IDK why that didn't occur to me about this plant sooner, vs. being concerned about it overtaking a "flower bed." I'll chalk it up to burgeoning senior moments.

Mmmmm, Carol, I LOVE rutabagas, now I need to get some. I didnt' plant any this year, I canned a bunch last year in spite of the "warning" that they could get strong. They are a bit strong but sure not enough to make me not want to eat them. Caramelized onions and honey with them? Oh yum.... Annie

Here is a recipe that was featured in the New York Times. I have made it, and my family LOVES it. I will never make another kind of white bread. This bread is mosit and chewy on the inside, and crusty on the outside. YUM! Plus, it is very easy to make. No-Knead Bread 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack. Yield: One 1½-pound loaf.

Thank you for hosting Kim. I had a good time. I hope you continue to feel better. NE Ohio has become a winter wonderland. But I think we are having a warm up these next couple of days so it will melt away. Susan B, enjoy your Christmas movies and classics. My husband watches a lot of old shows and I try to join him now and then. Take care everyone. Onward to Christmas!