Here's my experience, that might throw a little light on your situation. I garden on clay too. We built this house four years ago, and I immediately began amending soil and digging beds. The first year, I planted tulips (I even paid for the pre-chilled ones. OUch!)in the bed along with snapdragons and pansies and kale. EVERYTHING (like your roses) did extremely well, except the tulips. NOTHING. When I went out there to look for the bulbs and be mad at whatever had dug them and eaten them, I smelled them before I found them. Every last one rotted and putrid. (Nine times out of ten, if something is rotting, it means it has too much water. Number ten usually means bugs or disease.) So...I didn't put any more bulbs in that bed...until last year. I was at a meeting and the favors were daffodil bulbs. I thought, why not? I planted them in the same bed in the same place, and not only did they all come up and bloom, but when I dug them up two weeks ago, they had all multiplied four fold. Why? I think it's because three years have passed in which I have continued to amend that soil with organic material: chopped leaves, pinestraw, and more composted manure. And, I dig it twice a year to change out the annual material. (This is my one bed I do that.) I have dug a little deeper each time, and now, that soil is so fine and crumbly for over a foot down, you would never ever guess it was nasty clay once upon a time. The lesson for me, anyway, is that real clay soil must be worked awhile and the amendments must be submitted to earthworms, and the other processes of nature before the drainage is good enough for bulbs. Maybe, maybe, this could be your answer?

Thanks for the help guys, but I think my seeds are probably just not viable anymore. I've kept them warm, I've kept them moist, I've waited and waited, and still all I have is this one tobasco. I'm still just not sure what made this happen to my peppers and not my other seeds. So far my tomatoes, eggplants, and tomatillos all came up under lights with the heating pad (same conditions as the peppers). The cole crops and peas planted out in the garden sprouted just fine. All my seeds were kept in the same box, and I'm just having trouble with the peppers. I've also kept pepper seeds longer than three years before, and they still sprouted (in fact, I've never had trouble germinating pepper seeds before). I guess it was just a combination of things that happened these last two years that weren't conducive to pepper seed viability. Who knows? This morning I went ahead and planted almost all the pepper seeds I have left. Might as well try it and see if any come up at all. Don't see what good it would do to keep any of these seeds for another year.

BF and I had our TG dinner the weekend before, so ate leftovers on the actual day. I sure LOVED that! We got a free turkey and it was just one of those injected ones and I just roasted it and it came out good. I rubbed it with Mrs. Dash garlic herb salt free seasoning and stuffed it with apples. The only thing that was a problem is neither my meat thermometer or the pop up one on the turkey seemed to work because it was overcooked but not registering the right temp., so I dunno. My thermometer never seems to be accurate so I really have to find a better one. The white meat on the breast was a tad dry, as per usual but frankly I think it was good enough, that is pretty much the nature of white meat anyway. We got a lot for sandwiches which I ate on my homeade ricotta caraway bread-yum. I made sweet potatoes with pineapple glaze, a dish I had forgotten about and I think I will make it again. Easy peasy, not too cloying sweet but not bland either. Just added a small can of pineapple tidbits to a dish of diced fresh sweet potatoes, a TBLSP or so of brown sugar, a bit of butter and some candied ginger, and then baked it with the turkey for about an hour. Delish. I finally found a stuffing I like. It was over the top rich and fattening but since I only make this type of thing once a year, worth the splurge. It was an Italian style dressing and I got the recipe from chef Fabio Viviani, which sounds like a made up name to me but I actually enjoy his show and some of the recipes. What I like about this dressing was it has almost no sage and I am not a sage fan! I used a mix of spicy fake sausage and some all natural pork and rice sausage that I get, instead of the italian sausage that the recipe calls for. Ingredients 8 cup(s) French baguette or Italian pane rustica, cut into 1-inch cubes 2 tablespoon(s) unsalted butter 1 cup(s) diced yellow onion 2 cup(s) chopped cremini mushrooms 1 teaspoon(s) dried basil, crushed 4 tablespoon(s) Bertolli Extra Virgin Olive Oil, divided 3 sweet Italian sausages, casings removed 1 cup(s) shredded provolone cheese (I used a mix of shredded Italian cheese and that was it, way less) 1/3 cup(s) grated Parmesan or Pecorino Romano cheese - (See note above, I did not use all the cheese called for in the recipe, way over the top) 1 cup(s) sour cream (I only used about 1/3 cup) 1 cup(s) store-bought or homemade beef broth (I used vegetable broth) Directions Preheat the oven to 375 degrees F. Add bread to a large mixing bowl and set aside. Melt butter in a large skillet over medium heat. Add the onions and mushrooms. Season with salt, pepper, and dried basil. Increase the heat to medium-high and cook for 8-10 minutes until the moisture is evaporated and the onions and mushrooms are lightly browned. Add the mushroom and onion mixture to the bowl with the bread and allow to cool slightly. In the meantime, in the same pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the sausage, breaking it up with a wooden spoon into small pieces and cook until browned, about 10 minutes. Remove from the heat and allow to cool. (I used already cooked sausage) Into the bowl with the bread, mushrooms and onions, add the provolone and Parmesan cheeses, sour cream, remaining 2 tablespoons of olive oil and beef broth. Add the cooled sausage and stir to fully combine. Pour the stuffing into a 9- by 13-inch baking pan and bake, uncovered, for 30 minutes until brown and crispy. To serve, spoon the stuffing into a serving bowl. Here is a link that might be useful: Chef Fabio Viviani's sausage mushroom stuffing

Lisa, Mrs. S is correct. You feel a strong need to "do something", and are in the middle of a mess. You need an expert, but not another flooring person. Glennsfc points out one reason why, your results might not support your case. And as far as "expert witnesses" go, I would be unable to tell you what a court considers the most reliable in your case. Whichever examiner is used, I would want that person to be most valued as a resource for the education of the court. A good attorney will examine the situation in detail so that they can see how to win before they start a case. By not engaging the problem personally, you give them more options. The installation instructions on the glue product were approved by a legal department or attorney. The more you touch the floor without consideration of a court recognized party involved, the more opportunities you are creating for the other parties to point to what you have done as a contribution to the costs of the liability and you might be risking a shared liability or other situation you did not intend. Also, through the simple notifications and letters an officer of the court produces, insurance policies become activated and therefore become a force and a resource for support focused on your situation. A letter asking for a financial sum goes into a insurance potential liability account, which offsets income and decreases profit. They get busy trying to reverse that situation. I have had insurance pay customers at my direction, but when everybody is denying everything, an officer of the court sets a path toward a real resolution in a short period of time and creates a real situation in the minds of vendors that real decisions have to be made, one of which is their option to engage their insurance to solve the problem for you. It is past the time character was the question you were asking of them.