I'm surprised to see a 13yr old thread about quack grass that doesn't include posts from me. [g] I had a huge problem with Quack Grass about 15 years or more ago. I didn't know how bad it was to start. I had it in my vegetable garden. I tried weeding it out and it kept coming back. Then I decided to rototill my vegetable garden. What a mistake that was!! It just cut all the roots up into tiny pieces that all rooted and took off. It was so bad that I gave up my vegetable plot for 2 years. I kept looking online for solutions and something caused me to get the idea to cover it with plastic. Solarization. I had left over 3mil thick clear pliastic from an old ice rink in the garage and I used that to completely cover a 25x20ft vegetable plot one hot summer. I left it on there for a year weighed down with bricks. No holes in the plastic to allow water through. That's what it took. I haven't seen quack grass in my garden since.

The growth is probably about even, at least how it looks right now. We just lost the last of our snow here in the valley, so I'm confused if it is crabgrass because I thought it was all supposed to die over the winter? Although they are kind of all wilted so maybe that is them dying? But I'd rather it be crabgrass than something I can't kill with a selective herbicide like quack grass. Any other thoughts? I may take one down to the nursery to see if they can help ID it. Thanks for any help!

The window itself isn't a problem if your local code allows it. The window might make your hood higher than optimal however, and it can be dangerous reaching across hot pots to adjust the window. With induction you won't set your sleeve on fire, though. Moving the ducting for your hood might well be a bigger deal than moving the gas. The best way to know is to talk to your plumber and HVAC guy and get estimates from them. A range is usually the less expensive route. Plus, if you don't already have induction capable pans you'll need to budget a bit more for cookware (though sometimes they give a few pans away with the cooktop). Most people here report back after changing from gas to induction that they'd never go back. A few miss their gas or actually do change back. Most of the reasons are in the realm of it being too weird cooking without fire or otherwise missing the flame, or having trouble adjusting to setting the temperature by number rather than sight (flame height). Have you tried getting advice on your layout in the Kitchens forum? If you did, and didn't get much response, try again.

Ah, weddings. My son is getting married in June and they've planned it as a late afternoon ceremony on the beach next to a lighthouse on the Eastern Shore, followed by a reception in a maritime museum on the same property. It's very appropriate for the couple; she is a Coast Guard academy grad who recently left the military for a job at a major cruise line and he is a federal law enforcement agent at a maritime national park. Her family is local to the MD area although the couple lives here in SoFla. Hopefully the weather will cooperate but if not she's going to move everyone into the assembly space. Very fond of my future DIL but it's an interesting experience being the grooms' parents; we've not been consulted or informed much about plans other than told if we ask. No wedding attendants, and evidently no desire for any variant of rehearsal dinner--I offered to host extended family for a nice private dinner or even do a cocktail reception the night before the wedding for all the guests but the kids haven't taken me up on it so I"m following the MIL 3-S mantra: show up, sit down and shut up :). I keep telling my (only) daughter that she better let me organize a big fat wedding someday LOL. And ardent feminist that she is, she keeps telling me not to count on it!