eslie_4plants : another member named, cupshaped_rose told me to post pictures here u have to: 1)Create a free account at Photobucket: http://photobucket.com/register.php?link=topmenu (cut and paste the link above to your adressbar) 2)login to your new photobucket account http://photobucket.com/login.php (cut and paste the link above to your adressbar) 3)upload pictures from your picture files 4)when you want to post a picture in a post to this forum you have to highlight/Copy and paste the line underneath your uploaded picture that says HTML TAG (there are 3 lines underneath your uploaded picture (URL, TAG, Code...choose tag) to your post: 5) when you click Preview message you can see if your picture has been posted in the message Like this: Jimmys Abricot-coloured Heritage. ---------------------------------------------------- I find setting up your own "blog" more easy than the above method because sometimes the photos you put in photobucket doesn't appear in different browsers. U can set up a free website or a "blog" as it is often call in: http://www.blogger.com/start and follow the 3 simple steps. Once done come back here and type down your own website name in here. say for instance, I named my website, "www.myfavoriteplants.blogspot.com/ and under "name of the link" I wrote: "Jimmy's favorite plants".

Congratulations on a new home! I understand your confusion with picking out wood flooring..it can be stressful. I don't have advise about solid wood flooring because that was not an option in our case. We had to go with engineered because our home is on a concrete foundation/slab. I can say that I feel our Lauzon flooring has been great and we are so very pleased with the milling/manufacturing and the factory finish is very durable. It's been a year, and so far so good! Good luck with your search. Keep us posted on your decision and show pictures after it's installed! -Laurie

Since I don't like "sweet" with my meat or fish, I only use maple syrup in traditionally sweet foods. Mostly desserts or . Home Cookin Chapter: Recipes From Thibeault's Table Maple Cream Fudge ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla . Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup. 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins. Home Cookin Chapter: Recipes From Thibeault's Table Maple Mousse With Walnut Praline ================================ Source: Marg (Friend) 1 Tablespoon Gelatin 1 1/4 cup cold water 2 eggs beaten 1 cup maple syrup 1 Cup whipping cream - whipped . Soak gelatin in cold water. Beat eggs and combined with maple syrup in top of a double boiler. cook stirring constantly over boiling water until it coats a spoon. Add gelatin and stir until dissolved. Strain if necessary. Refrigerate until thick. Whip cream until stiff. Whip gelatin mixture. Fold in whip cream until well combined. Pour into 3 1/2 cup mold and refrigerate until set. Praline 1 cup walnuts 1 cup white sugar 1/4 cup cold water toast walnuts at 350 for 10 minutes. Do not burn Add water to sugar in heavy sauce pan and stir until sugar has dissolved. Cook until sugar turns a golden brown. Add nuts and immediately pour on to a buttered cookie sheet. Let set for one hour. Chop coarsely. Sprinkle chopped praline over each serving. Home Cookin Chapter: Recipes From Thibeault's Table Butter Tarts ============ 1/4 cup butter at room temperature 1/2 cup firmly packed brown sugar 2 eggs 1 tsp vanilla 1/2 teaspoon lemon juice 1 cup maple syrup 1 cup walnut halves Optional - 1/2 cup currants or raisins water Blend together the butter and brown sugar. Beat the eggs lightly and stir into the butter and brown sugar and add the corn syrup. (You can substitute Corn syrup for all or part of the Maple syrup.), add vanilla and raisins if using. Fill tart shells about two thirds full. Bake at 375°F for 15 to 20 minutes or until pastry is golden. The filling in these tarts is runny. Do not over bake or the filling will firm up. Let tarts set in the tins for about 3 minutes. Remove carefully and cool on racks. Makes about twenty 3 inch tarts. Home Cookin Chapter: Recipes From Thibeault's Table ==================== Source: Foodtv.ca Anna Olson Dough * 2 cups all purpose flour * 2 tbsp oats * 1/2 tsp baking powder * 1/2 tsp salt * 1 cup unsalted butter, cut into pieces and chilled * 2 tbsp sour cream * 2 tbsp maple syrup Preheat oven to 350 F. Combine flour, oats, baking powder and salt in a bowl. Cut in butter the texture of coarse meal. Stir sour cream and maple syrup and add to dough, Mixing until it just comes together. Chill dough for 15 minutes.

Thanks karen belle, had same experience with BM site..they need to revamp. I called the BM rep that came to my home & gave color suggestions last year. She suggested painting trim classic gray & walls london fog, living with it, & see if that helps. If my cabinets still bother me, I would be that much closer to having part of the project done. She also said clients in her area are taking their cabinet doors to automotive detail shops & having them sprayed..I may check into pricing on that just in case. & thank you for spending the time helping with my dilemma:)