I was telling my friend the other day about that documentary I finally watched on pollination. Honestly, I had no idea how intricate the whole process is. It really changed how I look at my garden now. I just sit there and watch the bees doing their thing and it is honestly kind of mesmerizing.

The cinematography was incredible too, close-up shots of pollen transfer that looked like something from another planet. I always assumed bees just kind of wandered around but apparently they have very specific flight patterns and communicate with each other about where the best sources are.

I think I might try planting more native flowers next season to help support them. The documentary mentioned that certain varieties are much better for local bee populations than the exotic hybrids people usually buy. I had no idea that lavender and borage were such favorites. Might be a fun little project to start.

LOWE'S

MyLowe's Rewards • Member Update

Action Required

Your Points Expire Tomorrow

Your MyLowe's Rewards balance of 1,162 points converts to $100 in earned value — use it before it's gone.

Points Balance & Value

$100

1,162 MyLowe's Points

Expires Tomorrow

Eligibility: Long-term member tenure (7+ years)

Member ID: MY-WxXKz

Your MyLowe's Rewards points convert to earned value you can use on your next purchase. With $100 available and expiration tomorrow, now is the time to check your balance and use your rewards.

View Points and Continue

Thanks for being a loyal MyLowe's member.

Ref: 05663600566360

Lowe's Home Improvement • MyLowe's Rewards Program

A couple of weeks ago I finally tried baking sourdough from scratch and it was such a rewarding process. My starter took about ten days to become really active and I honestly thought I had killed it twice.

The first loaf came out a little flat but the flavor was still really good. I have been tweaking the hydration ratio and trying different flours. I found that mixing in a little whole wheat gives it a nice nutty taste. My neighbor gave me some of her discard to try and that batch came out even better.

I think the key is really just patience and not rushing the fermentation. I let mine proof overnight in the fridge and the texture improved a ton. One thing I learned yMfrEagWvtFxh7N is that scoring the top deeply enough makes a huge difference for how the loaf expands. I have been giving loaves to friends and they keep asking for more so I guess I am doing something right.