Diane Pertson came up with a cure for chlorosis that includes lime since a pH that is too low also causes chlorosis. Here is what she wrote: Diane Pertson, Otter Point, Vancouver Island, wrote: "I have found the following foolproof formula for chlorotic leaves or a rhododendron that isn't looking healthy: Purchase a bag of Epsom Salts crystals (magnesium sulfate) (available here in bulk at farm-and-feed outlets), about $4.00 for a 5 lb. bag - and a bottle of FULLY Chelated Iron & Zinc (this is a very concentrated liquid - the chelation means it is in a form that can be readily absorbed by the plant), about $7.00 for 1 quart; In a one gallon watering can, put in 2 Tbsp. of Epsom Salts crystals and 2 Tbsp. of Iron and Zinc liquid - fill with warm water and stir to dissolve; Sprinkle this over the rhododendron - by that I mean drench the leaves with the solution and pour the remainder around the drip line of the root ball. In 1-2 weeks, the leaves should be nice and green. You could repeat the process at this time if the leaves aren't fully green. This works even better if, a month before, you have sweetened the soil by sprinkling a little Dolomite Lime on the roots. Very acidic soil can prevent the roots from taking up nutrients. As many of my rhododendrons are planted in very acidic soil under a canopy of giant cedar trees, I find an application of Dolomite and a light topdressing of mushroom manure in late spring is all they need. If soil is too acid, the symptoms can be the same. Very acidic soil can prevent the roots from taking up nutrients. In the western USA where many rhododendrons are planted in very acidic forest soil, an application of Dolomite and a light topdressing of mushroom manure in late spring is all they need. Sprinkle the lime on in late winter, very early spring. Don't overdo it - just a light sprinkle. If it is mid-spring, get the lime on right away so the rhododendron roots will be able to take up the soil nutrients in time for new growth. If you don't have rain, water it in well."

What do you people cook in your ovens? Bowling balls? Heh heh. You must be pulling out 30lb turkeys daily if the weight of your pans is that huge of a concern. I only cook turkeys once a year (for which my family thanks me) and only on the big green egg, so we decided on a range with two ovens and a warming cabinet because of the space we gained as well as the look. Our ovens have drawers below them so they aren't on the floor and when I do use them I am able to safely open and check the food without being in danger of burning my nose. We had wall ovens in the old house and hated them, as well as the gas cook top, which IMO is just a horrific waste of space. Now in our new house we have that same crappy set up and will be yanking it out as soon as possible. But we will still only cook turkeys rarely. As a pure ergonomics issue though, it is always better to lift up verses lift from chest level so for me....I just don't get why people put the stove up on the wall. Much like the drawer microwave...it just feels unsafe. And ummm they are ugly. Ok IMO but really, I hate big electronics and plastic in the middle of a wall. (I feel the same way about big screen tvs).

Breezy, Thanks for the link. If it comes up so regularly, then it should probably added to the "sticky" or the other "FAQ" thread? The problem is that thread titles are not very descriptive or specific. I often cannot find my own threads if I don't bookmark them and forget the title. demolitionlab, If you don't mind, I'd like to know the size of yours. Fori, I don't have a hood. Also, the recommendation for 32"-36" height comes from the NKBA or some other "reputable source, not the TKO GW'ers, as far as I remember. LOL. I went to a showroom yesterday and they had one of those deep custom hoods. I am not 6' but it was quite uncomfortable. I had to watch out. I am sure I'll learn to compensate but I know DH would be very unhappy if he hits his head on that thing.

I sometimes wonder why so many people want double ovens. Is it necessity or extravagance? My mom had double ovens and a 6 burner stove and 2 microwave ovens, but she was the matriarch of a large Pennsylvania Dutch family. She had 6 children and at when she was the age that I am today (61) I was 19 and still living at home. The oldest 4 kids were married, the two oldest each had 2 kids. My mom watched the younger two grandchildren during the day, picked up the older two from school and made dinner for the family (6 kids, 4 sil/dil, 4 grandchildren, herself and my dad). Some nights we had extra guests, Aunts, cousins, friends. A typical meal served anywhere from 16-25 people and this was 7 days a week, 52 weeks a year. She baked her own bread, canned fruits and vegetables in the summer, made homemade jams and jellies, pickles, sauerkraut, pies, cakes, cookies, pastries all from scratch. People don't cook this way anymore. Most of my friends are making dinner for 2 to 6 people daily. I still work every day and cook bigger meals on the weekends that can be reheated during the week. Most days I am simply warming leftovers or making something pretty simple that doesn't take too much effort, doesn't take too long to prepare and doesn't cause a big mess. My typical daily dinners are feeding 1-2 people. My middle sister is our new matriarch and hosts most of the bigger gatherings. She makes dinner for the family 3 or 4 times a year with gatherings up to 40 people, but we all bring something with us so although she will use 2 ovens to make 2 turkeys or 2 hams, it is only on those rare occasions that she needs both ovens and we could probably have two people in charge of cooking the main course if she only had one oven. I am renovating my kitchen and considering a 20" or 24" range because I will get a few extra inches of counter and storage space and I use my small appliances probably more often than my oven (pressure cooker, slow cooker, air fryer, sous-vide). My air fryer lives on my counter - I use it almost every day. I love that I can cook a steak in the sous-vide and know that it will be perfectly cooked if I have dinner when planned or get delayed by an hour. Can't do that with an oven. Made a spiral cut ham with a thickened Monticello cherry glaze in my large sous-vide over the holidays and it was amazingly perfect. The glaze flavoring permeated the meat and the meat was moist and flavorful. Not sure I will ever use an oven again for to make ham. Made a prime rib in the Sous-vide as well - again - cooked to perfection. Seared the outside under the broiler for just a couple of minutes after cooking, so I did technically use the oven as well, but I need more room for my other toys more than I need two ovens.