Oh yeah, fresh yummy tomatoes! First I'd make some fresh salsa and then I'd have a nice tomato sandwich with Miracle Whip on White Bread and maybe a couple of tomato omelettes. After that I'd scrounge up some zucchini and make this: Gratin of Zucchini & Tomatoes Contributed By: EatingWell 3 cloves Garlic, crushed 2/3 cup Fresh basil leaves 1 tsp Fresh thyme leaves 2 cups Fresh whole-wheat breadcrumbs, divided 1/2 cup Finely chopped sweet onion, such as Vidalia 3 Large ripe tomatoes, diced 1 tbsp Red-wine vinegar 1/4 tsp Salt, divided 3 tbsp Extra-virgin olive oil, divided 3 Medium zucchini (about 1 3/4 pounds total), sliced on the bias about 1/4 inch thick Freshly ground pepper to taste 3/4 cup Freshly grated Parmesan cheese Preparation 1. Preheat oven to 400 degree F. Coat a 9-by-13-inch baking dish (or similar gratin dish) with cooking spray. 2. Put garlic, basil and thyme on your chopping board; mince well. Spread half the breadcrumbs evenly in the prepared baking dish. Strew onion over the breadcrumbs. Distribute half the diced tomato over the onion, then sprinkle with half the garlic-herb mixture. Sprinkle with vinegar and 1/8 teaspoon salt. 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add a third of the zucchini; you want it to saute, not stew, so do not crowd it. Saute, turning the pieces once, until golden and not quite tender, 1 to 1 1/2 minutes per side. When the slices are done, use a fork to transfer them to the gratin, overlapping the slices. Cook the remaining zucchini in two batches, each time using 2 teaspoons oil. Strew remaining tomatoes and garlic-herb mixture over the zucchini. Season with the remaining 1/8 teaspoon salt and a grinding of pepper. Toss the remaining 1 cup breadcrumbs with the remaining 1 tablespoon oil and sprinkle over the gratin. 4. Bake the gratin until bubbly hot, 20 to 25 minutes. Remove from the oven and immediately sprinkle with Parmesan. After that, I'd make tomato soup, I love KatieC's roasted tomato and garlic soup posted above or this one from Fannie Farmer: Pure Cream of Tomato Soup The Fannie Farmer Cookbook Servings: 7 cups. Ingredients 5 tablespoons butter 1/2 cup chopped onion 4 tablespoons flour 4 cups milk 1/2 bay leaf 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 1/2 teaspoon baking soda 3 cups tomatoes, chopped (fresh or canned) Preparation Melt the butter in a soup pot. Add the onion and cook over medium heat, stirring, until the onion is softened but not browned. Sprinkle the flour over the butter mixture and continue to stir and cook for 1 to 2 minutes. Slowly add the milk, bay leaf, sugar, and salt and continue to cook and stir until slightly thickened. Stir the baking soda into the tomatoes. Add the tomatoes to the milk, and bring just to a simmer. Remove from the heat and put through a strainer. Taste and correct seasonings. Reheat before serving. While I was at it, I'd make Sol's tomato tart. Geez, I wish I could post a picture of that, it's a think of beauty, but here's the recipe anyway. My favorite isn't really quiche, but it is. It's Sol's Tomato Pie, which is actually just a quiche with that mustard layer on the bottom crust. TOMATO TART Crust This makes two 9-inch tart shells. 2 1/2 cups AP flour 3 tablespoons semolina flour 1 teaspoon salt 12 tablespoons [1 1/2 sticks] cold, unsalted butter 3 tablespoons cold solid shortening Ice water Preheat oven to 400°F. Put the flours and salt in food processor. Pulse a couple of times, just enough to integrate the ingredients. Add the butter and shortening all at once and pulse until the mixture looks like moist crumbs and no chunks of butter or shortening remain. Sprinkle ice water over the surface of the dough. Repeat with 3 more tablespoonsful. Pulse to just bring the dough together. The dough should be past crumbly, but holding together. Cut the dough in half and wrap each half in plastic wrap. Press each half to form a disk. Refrigerate at least 30 minutes before rolling out. Then roll out one disk to 1/4" thick. Fit into your tart pan, and chill 30 minutes. Dock the bottom of the tart. Line it with parchment or foil, and weigh it down with pie weights or dried beans. Place tart shell on center rack in the oven and bake 10 minutes. Remove paper and weights from the pan. Return it to the oven and bake another 10-15 minutes or until the tart is a light-golden brown. Remove from the oven and set on wire rack to cool. Filling 12-15 plum tomatoes, cored and cut into 1/4"-thick rounds 2 tablespoons Dijon mustard * 1 cup coarsely grated Gruyere cheese 1 teaspoon Herbes de Provence 2 large eggs 1/4 cup light cream 1 teaspoon salt A few turns of freshly ground black pepper Preheat oven to 375°F. Put the tomato slices in a colander and place in the sink. Let them sit for 15 minutes to drain off any excess liquid. Spread the mustard evenly over the tart shell. Sprinkle the cheese over the mustard and sprinkle the Herbes de Provence over the gruyere cheese. Working from the outside in, lay the drained tomato slices in overlapping, concentric circles, covering the crust completely. Whisk the eggs in a bowl, whisk in the cream, salt and pepper. Pour this custard evenly over the tomatoes until it comes to about 1/4 inch from the top edge of the crust. Bake for 1 hour, to 1 hour and 20 minutes, or until the custard is set. Annie

Returned a Vizio to Costco and bought a Samsung 22" for our breakfast room. Awful sound on the Vizio; better everything on the Samsung. Have a Toshiba 19" w/built-in DVD for the BR at the Maui condo. OK sound. Cynic is right. You need to realize that the pictures on thin-screens have more width than height -- not as 'full' a picture as the tube sets, but the pictures are extremely *sharp*. Ours are LCD's -- not LED's or Plasma's.

Thanks NC. Yeah, I know, the Realtor.com thing and MLS is confusing. But if you guys go to Bloomkey's website, you will see a choice of packages--there is one that is Realtor.com only, and there is another one that is MLS only, and there is one that is both, and a few others. They sell various services. Even though I'm on Realtor.com only at this time, they gave me an MLS #. Here is a link that might be useful: Bloomkey

I was really glad to see the upholstered bed in the second bed option, cause as I was looking at the room pics & sketch, that what I had in mind IMMEDIATELY. I LOVE that room (LOVE small spaces) & here's my suggestions: 1. Upholstered bed in natural linen. 2. Closet wall & crown moulding in SW Westhighland White. Walls & ceiling in Canvas Tan (flat) 3. Bedding in a soft color...no pattern. Pattern will only make the room smaller. 4. An upholstered bench at the end of the bed in the same linen as the bed with perhaps contrast welt in the color of the bedding. Ebony legs. (Check out Bassett Furniture for both the bed & the bench as an alternative to where you're looking) 5. Ditch the globe pic. Whatever goes over the bed needs to be a simple stretched canvas in soft colors, or sepia tones. 6. I vote for simple bamboo or burlap roman shades inset on the windows. 7. Think more about texture than color & pattern in this room. 8. Consider these for over the nightstands to save all table space. (Nightstands should be light in feeling but of course functional). ~Jeana Here is a link that might be useful: Nightstand lights