Regarding your question about the cast iron skillet care routine, I've been using mine almost daily since we talked about it. The seasoning is building up nicely after cooking cornbread and searing chicken thighs. I only wash it with hot water and a stiff brush, no soap, and dry it immediately on the stove over low heat. Then I rub a thin layer of vegetable oil over the surface while it's still warm. The key is never letting it sit wet or it will rust. Cooking fatty foods like bacon or sausage helps maintain the seasoning too. For eggs I make sure the pan is hot enough before adding oil and they slide right off without sticking. I've also started baking cornbread in it which gives the bottom a nice crispy crust. Let me know if you want to borrow it to try yours out before committing to buying one. I can show you the whole process and you can see how non-stick it becomes over time.

About the chain link fence along the back property line, I finally patched the section where the deer pushed through last fall. I used galvanized wire ties to secure the loose strands and added a tension bar along the top edge to keep it straight. It took about two hours with a friend helping to stretch the wire evenly. The gate latch also needed adjusting since it was sagging from the weight. A few washers on the hinge pins raised it enough so the latch catches cleanly now. The whole thing looks much better and should hold up through the winter storms.