Here's a slow-release fertilizer tablet recipe specifically designed for Strawberries 🍓 and Watermelons 🍉.

Why These Ingredients Work for 🍓Strawberries & 🍉Watermelons

• Banana peels – High in potassium (K) and phosphorus (P) for fruit development.

• Eggshells – Provides calcium (Ca), preventing blossom-end rot.

• Coffee grounds – Adds nitrogen (N) for leafy growth but in moderation to avoid excess acidity.

• Cooked potatoes – Starch feeds beneficial microbes for healthier soil.

• Sugar – Boosts microbial activity, helping roots absorb nutrients better.

• Lentils – A natural nitrogen source, improving plant vigor.

Homemade Slow-Release Fertilizer Tablets for Strawberries & Watermelons

Ingredients:

• 2 banana peels (dried & powdered)

• 5 eggshells (crushed into fine powder)

• ½ cup coffee grounds (dried)

• 1 small cooked potato (mashed)

• 2 tbsp sugar (dissolved in warm water)

• ¼ cup soaked lentils (blended into a paste)

• Binder (optional) – 1 tbsp cornstarch or gelatin dissolved in warm water

Instructions:

1. Prepare Ingredients

• Dry banana peels & grind into powder.

• Crush eggshells into fine powder.

• Dry coffee grounds completely.

• Mash cooked potatoes.

• Soak lentils overnight & blend into a paste.

• Dissolve sugar in warm water.

2. Mix Ingredients Together

• In a bowl, combine banana peel powder, eggshell powder, coffee grounds, mashed potato, and lentil paste.

• Add sugar water and cornstarch or gelatin binder (if using).

• Mix until a thick, dough-like consistency forms.

3. Shape into Tablets

• Roll into small balls (marble-sized) or press into a mold.

• If too wet, add more dried coffee grounds or eggshell powder to absorb moisture.

4. Drying Process

• Air dry for 2-3 days OR

• Bake at low heat (150°F or 65°C) for 2-3 hours until firm.

5. Store & Use

• Keep in an airtight container to prevent moisture.

• For strawberries: Place one tablet per plant, 2 inches deep in soil.

• For watermelons: Use 2-3 tablets per plant, spread around the base.

Why This Works for 🍓Strawberries & 🍉Watermelons

✅ High Potassium & Phosphorus → Supports big, juicy fruits.
✅ Slow Release → Prevents over-fertilization.
✅ Organic & Chemical-Free → Healthier soil & plants.

Turning your Linksys router into a network storage server (NAS) is possible if your router has a USB port that supports external storage. Here’s how you can do it:

Step 1: Check Your Router’s Compatibility

1. Ensure your Linksys router has a USB port.
2. Check if the router firmware supports USB storage sharing (consult the user manual or Linksys website).
3. If your router doesn’t natively support USB storage, you may need to install custom firmware (like OpenWrt or DD-WRT) for additional features.

Step 2: Connect a USB Drive or External Hard Drive

1. Format your storage drive (if needed) to FAT32, NTFS, or exFAT (check the router’s supported formats).
2. Plug the USB drive into the router’s USB port.

Step 3: Enable Network Storage on Your Router

1. Access the Linksys Router Web Interface:

   • Open a web browser and go to http://192.168.1.1 (or your router’s IP address).
   • Log in with your admin username and password.

2. Enable USB Storage:

   • Navigate to External Storage or Storage Settings.
   • Locate USB Storage or File Sharing options.
   • Enable Media Server (optional) if you want to stream files.

3. Set Up Network Access:

   • Choose Share Mode (SMB, FTP, or DLNA).
   • Assign user access permissions if required.
   • Note the network address (e.g., \192.168.1.1 or smb://192.168.1.1).

Step 4: Access Your Network Storage

From Windows:

1. Press Win + R, type \\192.168.1.1, and press Enter.
2. The shared USB storage should appear.
3. You can map it as a network drive by right-clicking and selecting "Map Network Drive."

From Mac:

1. Open Finder and click Go > Connect to Server.
2. Type smb://192.168.1.1 and click Connect.

Optional: Remote Access

• Some Linksys routers support FTP or cloud storage, allowing access from outside your network.
• Configure Dynamic DNS (DDNS) and port forwarding if needed.

If you don’t pay a parking ticket in Beaverton, Oregon, here’s what could happen:

1. Late Fees and Penalties – The city may add late fees and other penalties to the original ticket amount, increasing the total you owe.

2. Collection Actions – If you continue not to pay, the city may send the ticket to a collection agency, which could negatively impact your credit score.

3. Vehicle Registration Hold – The Oregon Department of Motor Vehicles (DMV) might refuse to renew your vehicle registration until the ticket is paid.

4. Court Action – The city could escalate the issue to municipal court, which could result in additional fines or legal action.

5. Booting or Towing – If you accumulate multiple unpaid tickets, your vehicle could be booted or towed, which would add towing and storage fees to the amount you owe.

6. Wage Garnishment or Bank Levy – In extreme cases, the city or collections agency could seek a court order to garnish your wages or levy your bank account to recover the debt.

It’s usually better to pay or contest the ticket within the deadline to avoid extra costs and complications. If you're having trouble paying, you might be able to request a payment plan or reduction—Beaverton Municipal Court can provide options.

Here’s a scaled-down pie crust recipe using 1 ¼ cups of flour — perfect for a single-crust pie. 🥧

🥧 Small Batch Pie Crust

Makes 1 single-crust pie (9-inch)

🛒 Ingredients

• 1 ¼ cups (155g) all-purpose flour
• ½ tsp salt
• ½ tbsp sugar (optional)
• ½ cup (113g) unsalted butter, very cold and cubed
• 3–4 tbsp ice water (add more if needed)

🍴 Instructions

1. Mix dry ingredients:

• In a medium bowl, whisk together the flour, salt, and sugar.

2. Cut in the butter:

• Add the cold butter cubes and cut them into the flour using a pastry cutter (or your hands) until the mixture looks like coarse crumbs (some pea-sized pieces are good!).

3. Add ice water:

• Drizzle in ice water, 1 tablespoon at a time, mixing gently with a fork until the dough starts to hold together.
• If you pinch it and it sticks together, it’s ready!

4. Form and chill:

• Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes (or up to 2 days).

5. Roll out:

• Roll out the dough on a floured surface to about ⅛ inch thick.
• Fit it into a 9-inch pie dish, trim the edges, and crimp as desired.

6. Blind bake (if needed):

• If you need a pre-baked crust, bake at 375°F (190°C) for 12–15 minutes with pie weights.

✅ Tips for Success

• Keep the butter and water cold for maximum flakiness.
• If the dough cracks while rolling, let it sit at room temp for 5 minutes to soften slightly.
• If the dough gets sticky, pop it back in the fridge for 10 minutes.