I don't know anything about the safety, so can't comment, but others here will :). Personally, I like my beans very well cooked! I usually cook grocery beans for about 8 hours, after soaking them overnight. So I would not worry :). I am intrigued at the idea of growing romanos for shell beans. I grow them, but I eat them all as green beans, with the pods. Thanks for bringing me a new idea!

I have been working my worm bin now for a while. I just adopted my friends. My husband and I spent 6 hrs cleaning it and getting rid of whatever she was feeding her worms and what she wanted to call compost. It was horrible. We saved as many worms as we could. We now have 2 worm bins. Healthy worm bins. Before I started my first one, I asked around on what to do with my leachate. Everyone I asked said to get rid of it. That was the bad stuff. That is why there is a drainage bin for it and you want to separate it from the worms and the compost. So when it drained out of the drainage bin, it drained into a pint jar and when that jar got full, I would always flush it down the toilet. We have a septic. I don't know if it is just coincidence or not, but the grass where the septic tank is has been getting very green and full since I have been doing that. This year I will be getting my first greenhouse and I will be putting a vertical hydroponic system in it. I will have a water tank hooked up to that. I don't know if it would be safe to use the leachate in the water for the hydroponic system and if it is, how much would I use for every 5 gallons of water? Can anyone help me on this??? Is this also safe to store until I use it - maybe in a freezer, or under the house where it may freeze depending on how cold it got?

What I've read and understand... windows automatic updates installs the store item for you to decide to install or not from the store the 8.1 upgrade. I assume it will be much like 8.1 preview and if it errors on the live login it defaults to a local non email login. Many were using felonious email account names just for that purpose. 8.1 preview you can right click folders and/or files and tell it skydrive or not or both by save local copy. Which I use the local copy only on things I use frequently. I would hope the final 8.1 will do that save local copy automatically for a few days unless manually checked or marked not to.. They're still not finished with 8.1 final. So nobody knows the changes we will see on Oct 18 ,... probably as an upgrade to the RTm and download intergrated install withl at 8.1 upgrade or fresh iso upgrade last moment download install. This post was edited by mikie on Thu, Sep 26, 13 at 23:45

Plllog, The Princess is a sweetheart, she takes care of us "old" people, LOL. LindaC, it is exactly like lemon curd and involves no boiling water or any stovetop cooking at all. I sometimes make it with Meyer lemon and I've also made a lime version, it all came out just fine. I just plain sugar, I never have superfine. I just whisk the eggs by hand, and leave out the zest, because the girls like it "smooth". And, in spite of Colleen's instructions about what to do if the stuff separates, I've never had a curdled batch. The "sneaky notes" are Colleen's, not mine. Lemon Butter (Colleen) 4oz butter (NOT margarine) 3/4 cup lemon juice (about 3 lemons' worth) all the rind from the lemons, grated 1 cup sugar (I use superfine) 4-5 eggs, thoroughly beaten Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved. Beat in eggs and microwave in 30-second bursts until it thickens, about 2 minutes. Whisk after each burst. Store in refrigerator to prolong the shelf life, which is short. Makes about 3 cups, maybe less. Sneaky notes: If you are making a LOT of this, for gifts, etc, I peel the rind off with a peeler and drop it into the blender. Then cut off the white pith with a paring knife. Making sure there are no seeds, drop lemon flesh into blender. Whizz it up until the rind is pulverised. You should end up with about 1 cup of juice/rind mix per batch, to account for the rind and aeration. You can double or triple the recipe, just use a bigger bowl and adjust the times. I also use the blender to whizz the eggs. If they are not totally beaten, you can get little white strings from the egg white which don't look great. If you overcook it and it separates, beat up an extra egg. Gradually mix separated (sounds much better than curdled, doesn't it?) mixture into egg. Repeat if necessary. Annie