July is Smart Irrigation Month. Remember to water wisely!

July is Smart Irrigation Month. It’s one of the hottest months of the year in Arizona. So, viagra buy it’s a good time to remember these tips to help save water.  Thanks to the Irrigation Association for this short article.

Water Wisely

Today’s irrigation systems include sophisticated controllers that allow you to easily adjust watering schedules to fit different needs.

  • Get in the zone. Schedule each individual zone in your irrigation system to account for type of sprinkler, viagra buy sun or shade exposure, and soil in that section. Different zones will almost always need different watering schedules.
  • Consider soil type. Type of soil determines how quickly water can be absorbed without runoff. Watering more than soil can absorb causes runoff and waste.
  • Don’t send water down the drain. Set sprinklers to water plants, not your driveway, sidewalk, patio or buildings.
  • Water only when needed. Saturate root zones and let the soil dry. Watering too much and too frequently results in shallow roots, weed growth, disease and fungus.
  • Water at the best time. Watering during the heat of the day may cause losses of up to 30 percent due to evaporation. Prevent water loss by watering when the sun is low or down, winds are calm and temperatures are cool — typically between the evening and early morning.
  • Water more often for shorter periods. For example, setting your system to run for three, 5-minute intervals lets soil absorb more water than watering for 15 minutes at one time, reducing runoff for sprinklers.
  • Adapt watering to the season. Familiarize yourself with the settings on your irrigation controller and adjust the watering schedule regularly based on seasonal weather conditions. Or invest in a smart controller so your system can make these changes automatically.

Being aware of your water usage and checking your water bill regularly will help you to monitor your water usage.  If you need help with your irrigation system, Sonoran Oasis Landscaping has Rainbird certified irrigation technicians. Give us a call at (520) 370-5697 if we can help you.

TODAY IS NATIONAL PECAN PIE DAY!

Pecan Pie Bars

Prep time
15 mins
Cook time
1 hour 10 mins
Total time
1 hour 25 mins

The Best Pecan Pie Bars – this easy recipe includes a simple shortbread bottom and a one bowl mix and pour topping.
Author: Barry C. Parsons From rockrecipes.com
Recipe type: cookies
Serves: 2½ to 3 dozen small cookie bars
Ingredients
For the bottom shortbread layer

  • 1¾ cups all purpose flour
  • ½ cup sugar
  • ¾ cup cold butter

For the top layer

  • ? firmly packed brown sugar
  • ? cup +1 tbsp flour
  • 4 large or extra large eggs
  • 1 tablespoon vanilla extract
  • ½ tsp salt
  • 1½ cups corn syrup (dark is best)
  • 2 cups roughly chopped pecans (no need to toast the pecans)

Instructions

  1. This recipe uses a 9×13 baking pan. In this recipe I think it is best to line to lightly grease the pan and line it with parchment paper so that you can lift the entire batch out of the pan after they have cooled and cut them on a cutting board. With cookie bars like this, which have different textures in the different layers, this enables you to have a more precise feeling for how to cut them well. More about that a little later in the recipe.
  2. Preheat oven to 350 degrees F for aluminum bake ware and 325 degrees F for glass bake ware.
  3. Mix together the 1/34 cups flour and ½ cup sugar. Rub the butter through the flour mixture until it is well incorporated and resembles a dry coarse meal. (You can pulse the butter into the flour mixture using a food processor if you prefer.)
  4. Press the crumb mixture firmly and evenly into the bottom of the prepared baking pan and bake for 20 minutes. The edges should just be starting to brown. Remove from oven and pour on the topping while still hot.

To prepare the top layer of the cookie bars

  1. Mix together the flour and brown sugar well. This will ensure there will be no lumps of either flour or brown sugar in you cookie bars when baked. Whisk in the eggs, vanilla extract, salt and corn syrup.
  2. Let the mixture stand for about 15 minutes while the bottom layer pre-bakes, stirring it occasionally. This gives the flour time to soften and help thicken the top layer.
  3. Mix in the chopped pecans and pour the topping over the partially baked bottom crust as soon as it comes out of the oven.
  4. Return the pan to the oven and bake for an additional 40-50 minutes until the filling is set. Times vary a few minutes depending on the baking pan material. Shake the pan a little. The center can wobble a little like set jelly but it should not be runny.
  5. Cool the pan to room temperature before chilling the cookie bars in the fridge for several hours or overnight before attempting to cut them
  6. I lift the cookies from the pan after they have fully cooled in the fridge and lay them out on a cutting board. I’ve found the best thing to use is a sharp serrated knife held horizontally to saw through the nut layer before pushing on through to the softer layers below. I cut one entire row of cookies off at a time and then cut each row separately into individual cookie bars.
  7. As these are quite rich I tend to cut them a little smaller than other cookie bars.
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