you know, it is scarey. that picture even looks like larry curly, and moe. since it is in that order, is that the order of the iggies? curly is the largest of the stooges. and if that is moe on the end, yikes moe is ALWAYS keeping an eye on the other 2!!

Ok, Chumbly can take it. Ya'll slackin' on the research. Male Fisher's Chameleon (Chamaeleo fisheri).

Wow! That's a really beautiful shower! Thank you for posting the photo...it looks very elegant! I seem to have a mental block as far as design goes with the larger tile - a bit afraid as I regret a tile decision I made 10 years ago and have lived with it ever since, but I love the look in the photo and just need to figure out the best design. The reason I wanted to switch back to diagonal was to tie it back in with the diagonal on the floor, but that may not be necessary. With the 20" tile on the bottom, should I use 13" or 7" above? My shower won't go all the way to the ceiling - about 7 feet high I believe. Another question: My tile is Emser Coliseum Athens. I can use their matching mini-versaille pattern on the floor and some sort of decorative band up higher, or I can use a darker walnut-colored 2x2 on the floor and run a band of the same 2x2 about eye level. What do you think? Thank you!

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch