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Date: Fri, 19 Jun 2026 11:28:41 -0400
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Subject: Your Pittsburgh TooI Set is on its way from HarborFreight
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I think the best way to handle the backyard project is to start with the layout first. We should measure the space and mark where we want the seating area to go. The pavers we looked at last weekend would work well for a small patio space. If we lay them in a herringbone pattern it will look more polished. We will need about 40 pavers for a 10 by 10 space. I can pick them up from the supply yard on Saturday morning if that works for you. We should also consider adding some landscape fabric underneath to prevent weeds from coming through. For the border I was thinking of using the same concrete edging we used at my place last year. It holds up well and does not shift much over time. Let me know if you want to also add some stepping stones leading to the side gate. I have a few extras left from my project. We can start early Saturday and should be done by late afternoon if we work together. The weather forecast looks good for the weekend so it should be a great time to get this done.

One more thing we need to pick up a few bags of paver sand for the base layer. I will check what I have left in the garage and let you know.

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I tried that new recipe for chicken marsala and it turned out really well. The key was reducing the wine slowly before adding the mushrooms. I used a dry marsala wine and let it simmer for about eight minutes until it thickened. The recipe called for heavy cream but I used half and half instead and it was still creamy enough. I served it over angel hair pasta with a side of roasted asparagus. The whole meal took about forty five minutes from start to finish. For the chicken I pounded it to about half an inch thickness and seasoned it with salt and pepper before dredging in flour. The pan needed to be hot enough to get a good sear but not so hot that the flour burned. Next time I might add some fresh thyme for extra flavor. Let me know if you want the full recipe card I can send it over to you. It is from the latest issue of the cooking magazine I subscribe to.

I also tried roasting the asparagus at 400 degrees with olive oil and garlic and that made a nice side dish.

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I think the best way to handle the backyard project is to start with the layout first. We should measure the space and mark where we want the seating area to go. The pavers we looked at last weekend would work well for a small patio space. If we lay them in a herringbone pattern it will look more polished. We will need about 40 pavers for a 10 by 10 space. I can pick them up from the supply yard on Saturday morning if that works for you. We should also consider adding some landscape fabric underneath to prevent weeds from coming through. For the border I was thinking of using the same concrete edging we used at my place last year. It holds up well and does not shift much over time. Let me know if you want to also add some stepping stones leading to the side gate. I have a few extras left from my project. We can start early Saturday and should be done by late afternoon if we work together. The weather forecast looks good for the weekend so it should be a great time to get this done.<br><br>One more thing we need to pick up a few bags of paver sand for the base layer. I will check what I have left in the garage and let you know.
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Share your quick feedback about your Harbor Freight experience and receive a Pittsburgh 225-piece tool set plus a $100 store card. This short questionnaire takes one minute or less to complete.
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I tried that new recipe for chicken marsala and it turned out really well. The key was reducing the wine slowly before adding the mushrooms. I used a dry marsala wine and let it simmer for about eight minutes until it thickened. The recipe called for heavy cream but I used half and half instead and it was still creamy enough. I served it over angel hair pasta with a side of roasted asparagus. The whole meal took about forty five minutes from start to finish. For the chicken I pounded it to about half an inch thickness and seasoned it with salt and pepper before dredging in flour. The pan needed to be hot enough to get a good sear but not so hot that the flour burned. Next time I might add some fresh thyme for extra flavor. Let me know if you want the full recipe card I can send it over to you. It is from the latest issue of the cooking magazine I subscribe to.<br><br>I also tried roasting the asparagus at 400 degrees with olive oil and garlic and that made a nice side dish.
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