I have a wall of river rock. It is the wall behind the stairs from the living room leading to the second floor. Af first it was the rock adhered with epoxy to the wall. There was a coating of clear varnish to show the colors but it was too dull for the rest of the house decor. So I painted the rocks a forest green high gloss. I then went over the rocks with a paint brush almost dry except for a small amount of flat white paint on the brush. This brought out the texture of the rocks and created a wonderful mix of texture, shape and colors. People who see it for the first time love it and want to know how to recreate the look. It sounds like I had more rock to work with then you do, but the idea might stir some creative thoughts for you. Lisa

One dealer said "we take all the parts out of old engine and put into new block and replace the broken parts. The 2nd dealer said we completely rebuild your entire engine only replacing broken parts into a new block and the 3rd dealer said, " We order a new block with new engine parts inside and only install the outside parts onto your new block". All three dealers are accurate to an extent. Dealer 1 and Dealer 2 said essentially the same thing. They'll salvage the good parts from your old engine and reassemble with some new parts including a new block. Many people call this an engine rebuild. Dealer 3 is saying that he would buy a preassembled short block (probably from B&S) and add your current engine's external parts. All parts in the short block are new. Many people call this installing a short block. Here's a description of a preassembled short block from an online small engine reseller. "Unless otherwise indicated, short blocks come without flywheel, head, coil/magneto, alternator (if applicable), carburetor assembly, exhaust assembly, starter assembly and external sheet metal." -Deerslayer

You cannot upload directly to this site; you do have to use Photobucket or Flickr or another photo storage site. Some users here, in my experience, can't view photos uploaded to the photo site tinypic (ie. Jeff cannot), so I recommend the other two options. For people who aren't too computer-savy, I think Photobucket is easiest because it'll give you the direct URLs to your images. Once you have the picture uploaded to Photobucket or whatnot, to place it in a post, you'd use the "img src" HTML code for photos... (just remove the space before img -- while keeping img and src separate words) and then place the direct URL to the image inside quotation marks--so "URL HERE" Photobucket should give the direct link/URL to your image if you're in your Photobucket album and place your cursor over the desired image. and, without a space, end with (just remove the two spaces) We have the dumb spaces because the moment you start to type HTML coding here, the site will want to convert it into an image or link, etc.

Does it have to be chicken breasts? How about turkey breasts instead? The simmering method below takes more elapsed time but much less fussing. Or you could make whole turkeys and use the dark meat for a different dish. Here's my interpretation of recipe from by the Frugal Gourmet (Jeff Smith): Use a completely defrosted turkey. (Frug call for a 10-pound turkey, but I've used larger. Going larger should need more cooking time, but most of the extra time seems to be in returning the pot to a boil rather than the timed simmering or sitting phases. If you don't dump the cooking liquid until you are sure the meat is done it's no big deal to give any underdone sections an additional simmer.) Put the turkey in a pot large enough to hold it. Add enough water to cover the bird. Remove the bird and bring the water to a boil. Cut off the legs and wings and set aside. Place the carcass in the boiling water, return the water to boiling, turn down the heat and cover. Simmer for 45 minutes. Add the legs and wings (I like to separate the drumstick and second joint first), cover, and simmer for another 45 minutes. Turn off the heat and let stand for 2 hours. Then remove from liquid or even refrigerate the whole thing. (Frug says not to refrigerate in an aluminum pot but stainless steel is okay.) To use: just skin and serve with or without sauces or gravy. Great for salads and casseroles but moist enough to reheat and serve like roasted turkey. For big turkeys or too-small pots, this method works fine in separate pots. And you can even turn the cooking liquid into a stock by cooking it down with the bones and skin. Barbara