Thats almost the same as saying ``whats a germ''.lol Many nematodes apparently. Seems the one that causes trouble here lives in sandy soils in parts of Florida.It is small like a mite? but can burrow in roots which causes cankers which cut off flow of nutrients to the rose past that point.I think- Come around more often. As far as planting-Fortuniana is best if you aren't sure in your area. However fortuniana can get large so rebar the plant to keep them from blow down.

I never even thought of waterbeds being restricted but it makes sense. Thankfully we got it free from someone who didn't want it anymore. Sounds like way too much trouble and worry even if allowed - I'll just use some of the wood for scrap :) I will check online for your suggestion on a mat, never heard of that either. Not sure if it would slide if I put it on, say, a sofa cushion not used? SUrely vibrations couldn't be felt, heard through that? Just don't think that would work well with something I'm jumping on. :) May just be forced to use it outside, will have to see. And no, no basement in the building. Thanks guys!

weedmeister, nerdy -- thanks for trying to help. But now I'm lost! "Automatic" Dishwasher soap, like Cascade, is not at issue. Hand-dishwashing soap, like Dawn or Palmolive, is. I have an airgap in the usual place (corner; right in this case) on the sink. It is required by my code; it is there. All plumbing has passed code already here. I don't know what the deal with an 'absent vent' could be, but this is dh's random explanation for why what's happening is happening. And what's happening is this: when I pour palmolive onto a sponge and use that to wash a mug, say, bubbles get made. These bubbles then run down the sink drain. And then they almost immediately come out the airgap again. Water doesn't, just the poofed up palmolive-bubbles. Dishwasher soap, say Cascade, does not come out the airgap (no water with or without detergent does that I've seen, which is as I understand it, proper and normal). Here's the setup. The dishwasher and the sink are at right angles, a bit distant. The distance from the middle of the airgap to the (extended edge of the) right angle of the counter along which the dishwasher is set, is 50". The distance to the middle of the dishwasher from the (extended edge of the) right angle counter edge is 22". [that is, these measurements are straight, not on a diagonal]. Thus the hose stretching from DW to airgap is a little long I'm sure - it's been noted that this can cause problems. But I'm not sure whether it's relevant to much of anything anymore. I think cleaning in the DW is fine. But the bubbles-backup continues to happen. So I don't know whether this is indicative of some drainage problem. So I guess I get it about the knife-dishwasher problem: (1) vulnerable to whacking against hard objects during the DW run (2) heat causes susceptibility of blade and handle parting company and (3) chemistry of the soap can cause the blade to dull. Interestingly, it seems the cheap-o knives, which are harder to sharpen, might be all the more important to keep out of the DW. Unless they're cheap enough just to replace easily. As for the mugs, it may be more than physical etching, there may be chemical as well as heat-damage inflicted. So I may keep handwashing the nice stuff. Thanks, all, about the mugs and knifes damage issues. As for that airgap, I dunno ... does it matter? Is this a sentinel of a bigger problem, drainage or venting or otherwise? Or is it just ignorable? Thanks, all. Sorry that I was confusing.

Wow, lots of responses. And you all just jumped in! I'm glad to know that I'm not crazy. Fori, great idea with the limes. I had been thinking of using a smooth roll of cotton and hand rubbing vinegar, but the limes sound much nicer. Can't wait to get my hands on a piece of marble to try it out. Farmhousebound, that sounds like a good experiment, making your own patina. Does it feel very rough? I don't mind rough like fine sandpaper. Any ideas if this "rougher" surface will still work well with rolling out bread and cookie dough? I would think that a smooth surface would release dough better, however marble has been used forever in baking, and I am sure it is not babied in professional bread/chocolate shops. brickeyee and vrjames, thanks for your chemical know-how. One more question, if the reaction gets out of control, couldn't I just sprinkle some baking soda on it to stop the reaction? Thanks for all of you for your answers - I just don't want to stress out about the marble, and this has helped. Hestia