Sounds like a good plan. FWIW, I hardened off a set of super hots in 4 days last month, then a week later set out 8 super sweets and never brought them back in. All are thriving. Temps 70 - 95 and up.

over the holiday, I left my Le Creuset dutch oven accidentally draining after washing directly on the marble, rather than on a towel. Next day I had a big rust ring. Usual initial panic. Got most of it up with just a dilute stone cleaner, then threw a little baking powder on and left for a couple hours. Got back, wiped down again and rust gone. And that's with a counter that is about a year overdue to be resealed. Still love our marble, and we have a ton of it. I've even come to really like the etching--becomes "personalized" in a way that cold hard granite (or even more so, man made solid surface) counters never do.

Time for my annual post! One of the many things I learned when we got our small flock of hens last year is that eggs don't need to be refrigerated until they are washed. In the US, eggs are washed and immediately refrigerated when gathered from commercial hen houses. This remove the protective coating, or bloom, that the hen secretes when she lays the egg and allows bacteria to enter. It is true that It is true that egg operations here whose focus is providing fertilized hatching eggs refrigerate eggs to retard the growth process, but unfertilized grocery store eggs are refrigerated to prevent bacteria growth. I don't refrigerate my hens' eggs unless they're cracked or one is so filthy I have to wash it. A few weeks ago, my husband thought that the egg in the fridge was hard-boiled and took it to work for breakfast. It took him a while to clean the egg off his desk. In other countries, eggs aren't washed until the consumer takes them home from the store and wash them, so they don't need to be refrigerated. Just thinking of all the energy saved not refrigerating eggs makes me wish we did that here. Floating eggs in water tells you how fresh the egg is, but not if bacteria is growing in it. I'd use grocery store eggs that were left out overnight.

All the answers you received are good advice. Red wine can tolerate exposure to oxygen a little longer than white wine without oxidation being apparent. There might be a slight off taste (flat tasting) but there would be absolutely nothing wrong with drinking it. If exposed long enough to certain bacteria it can turn into vinegar but you are talking weeks. I use the bottle covers with the hand air pump to remove much of the air in the bottle, it can keep for several weeks sitting on the kitchen counter with little if any notice of oxidation aftertaste. Dump some into some marinated mushrooms and onions...yum yum. Makes me hungry just thinking about it.