Roundup is a systemic herbicide. You have a chance of killing the parent plant since they share roots. It probably won’t, but it seems pretty drastic when you could just pull any shoots. You can even pot them up and give them to friends.

I think the best bet would be following recipes. That means finding recipes that minimize ‘to taste’ instructions. A lot can be done by look and texture, so you can be decent enough for anyone who’s not a snob. Also, err on the side of too little salt and put some on the table.

It is the same as other easily spreading plants. In their native habitats there are checks like diseases and predators. When you move them out of those habitats they can thrive at a new level because of the lack of those things.

Beautiful, and an old friend of mine would smile if I tell you that that flower shape is called a scorpiod cyme (pronounced sime) by botanist types.

You can look at wildlife/pollinator gardening. There are different focuses like rewilding or even restoration. There are also a lot of companies willing to sell incredibly invasive plants while calling them nice things, so buy from a reputable source if you do buy plants or seeds.

Absolutely, and just to expand on why they can be wildly inaccurate. Local governments have different ways of updating assessments. Most are simply small increases to the assessment every year. Small enough that they haven’t kept up with the market. If you watch, there are usually huge jumps on assessed value when a property sells because that sale value (aka market value) gets recorded as the assessed value.

Refreezing is fine for safety (if you thawed it correctly). The main reason not to freeze and thaw things multiple times is that tiny ice crystals do damage to the structure of the food each time freezing happens.

In meat, that damage makes your meat dry out easier when cooking. That’s normally a bad thing, bit it might actually be a good idea for making jerky.

In short, I would have no hesitation using refrozen meat to make jerky

Earthworms are invasive in parts of North America…

I appreciate your sacrifice. It would’ve been me if not you

Also, donate your time to review papers, an absolutely critical part of “peer reviewed journals”, for the people charging you both.

That’s a weird way to say “take a walk”, but ok.

Connecticut, Arkansas, New York, Pennsylvania, Virginia, and West Virginia

Exactly what I was thinking. If I saw this I would look for hinges before stepping up.

Even worse, he is headed up. Why is he looking down?

I would do it from the top (flat) with a guide. I would probably start with a circular saw, go until the front bumps the wall and finish the last parts with another tool. This allows the front and top to look straight which is all you’ll see

Nope, I had the same experience. I don’t know how many tutorials for set up of docker and jellyfin via docker that I read/watched and tried. Eventually I found one that worked, but I am still in that steep part of the curve after having successfully set up a few containers. That said, it has worked flawlessly since install, so…

I’m not from Austrailia, but the general rule for pruning is that up to 30% of the crown is ok, so I wouldn’t worry at all about 10%.

This might already be your plan, but the best branches to prune are the ones with the most leverage. Those are the tallest and longest ones. The least effective will be the shortest, lowest, and closest to the trunk.

Unnecessary info: Trees need leaves to make food, but leaves use water and other soil nutrients. Trees need roots to gather water and other soil nutrients, but roots don’t make food. The balance in pruning is between these two things. Cutting off branches in the hot and dry will probably actually help the plant survive because you are reducing water demand during a time when food is plentiful. The trick is to not overdo it and starve the roots. That’s where that 30% idea comes from. Almost every plant will tolerate that amout of cutback without taking root damage.

Yes, there are vegan versions or replacements, and there are plenty of people (cooks) who won’t even register that a sauce might not be vegan and use them. Source: personal experience. If this isn’t a problem around you, I am happy you don’t have to scrutinized menus like that.

Off the top of my head - fish sauce, oyster sauce, and red coloring in other sauces

I was on a crew for a while that worked 8 (10hr) days on, 6 days off. I would choose that again in a heartbeat if I could. 2 day weekends barely give me time to get out of the work mindset