Very interesting study, Carol. I'm amazed at the changes in portion sizes just since 1996! I have to look to see what year my edition was published - not that I use it that much. But I have to say, if I cook 8 chicken thighs in the slow cooker with a mushroom sauce or a tomato sauce and the meat is almost falling off the bone, DD will eat almost 1 thigh and somehow the other 7 disappear (or only 1 left) between the rest (3 )of us. But cook those thighs on the grill or broiler, and I will definitely have 1 or even 2 (if large thighs DD won't eat a whole one, but DS will finish it plus another) left over. I've been buying pre-portioned (4 thighs to a pack) club packs at BJ's b/c they're less expensive than grocery store and also I don't have to separate and use the Foodsaver to freeze, but I wish they'd put 2 thighs in a pack instead so I could just cook 6 instead of 8. I guess I have to open 3 at a time and repackage half of them? 24 thighs weigh app. 10 pounds so 6-7 oz each with bone, I should be able to just cook 4 for the 4 of us but then DS and DH think I'm trying to starve them. I think these are a lot bigger than the chickens we had when I was growing up, even now a 7 lb whole chicken will last us 2-3 meals plus soup, but put a hunk of meat in front of the guys and they will eat 1/2 lb (cooked weight w/o bone) in a sitting! I can get by with 1.5 lb steak again b/c DD will eat maybe 2-3oz (and she LIKES steak), but a 3 lb roast will give 2 meals plus some sandwiches. I think the key is any meat I carve we eat less of, anything put whole on a plate or mixed into a sauce, we eat more. I can stretch a pound of stew meat with beans and rice or pasta into at least 3 meals of chili or soup however. Kali - I think it's been even less expensive around the holidays, but I don't know if I want to wait that long.

Dear LJ, Thank you very much for your inquiry. Wild onion and garlic are tricky as you know because they do have a leaf surface to absorb the chemical. Trimec can work and if you can get a sticker additive mixed in with the product you can make progress faster. If you have the patience and can paint or wand the product on the leaves to ensure contact this will help. Do not worry about any renovation efforts this fall with this product. Let me know how it goes. Again, thanks for the question and let me know if you have more. Respectfully Trey Rogers The Yard Doctor

I've made chicken probably 100 ways. My favorite is cold chicken salad made of diced chicken, mandarin orange sections, green grapes and a "dressing" of equal parts mayp and sour cream. It's a very tasty,refreshing salad. I like it in the summer.

so happy to find this thread on wild sea! we are close to choosing this slab for our countertops. the length between the blue tape is what were thinking for our longest span (103") with the sink cut out where the inner blue tape is. then we have 2 smaller sections measuring 34x25 and 45x34. we are thinking to have the 2 smaller ones cut with as much of the bottom green as possible running horizontal, as it feels like mountains rising out of the green ocean. the 45-34 will be a small eating peninsula and the smaller for a small area next to the stove. any input/ideas? thanks!!