hey shoontok... thanks! cuz the 'the national guard' (me) was really trying to bed down for the night - don't you just love us newbies, lol!! i just wanted to know if it was something i should be concerned about,especially with how FAST it has spread, because it's getting late on my side of the forum, and if i needed to get out there, well then... anyway, any of yer thoughts on treatment? i'm planning on using that milk solution... thanks again for the quick response, now back to my cozy sofa, book, and cuppa tea. angela :)

Hi Orca, I amend well every spring, and I move my tomatoes and brassica family crops around in my garden every year. I find no ill effects at all. In fact I think my brussel spouts, kale, etc, grow exceptionally well. I've grown brussel sprouts a few times, and they do well through the summer here. You might be a tad hotter there though so a bit of afternoon shade could do you good. Remy

Most of the kitchen cabinet companies have a bathroom line and the kitchen height 33-36 inches as opposed to bathroom height 31-33 inches has become increasingly popular, so why not? It is afterall YOUR bathroom and in the end, I don't think anyone will know the difference. In regards to your comment "Contractor was not happy", don't compromise your needs, budget or what you want just for your contractor's schedule. As Bill Vincent once reminded me, He works for YOU. He can change the schedule if that's what you need him to do and he may not be happy about that either, but it happens all the time, he'll survive. Bottom line is take the time to do what needs to be done to make you happy with the end result as you're the one who will be living with it, not him.

I'm so sorry I didn't see this last night. For the best pie crust ALWAYS freeze your shortening/butter, as well as your flour. The colder the ingredients, the flakier the pie crust. I even chill my work surface by putting some bags of frozen veg on it for a few minutes. Again, it's being cold that keeps the fat from mixing too much with the flour--which, during the baking process means that the fat layers melt and you're left with lovely flakes.