I agree with Doof ... although the Black Cherry tomatoes next to the Tom's Yellow Wonder in my picture look very dark purple, they only looked like that the last two weeks in July through mid August ... during a period of high heat and clear skies. The Black Cherries left ripening on the vine right now look identical to the ones in Noinwi's photo. Additionally, Noinwi's tomatoes appear to have a clear epidermis ... therefore having no attributes that warrant the name "chocolate" which connotes "brown" in my mind.

I emailed my contact asking him for clarification on what he said vs. what's printed on the back of the sample. (see below) I don't know what all the little hash marks & such mean, but all in all I am satisfied with his answer to this and the many other questions I've asked. We will be moving forward on the job with this provider. We feel good about it. He's presented himself very professionally and I think we're going to be very pleased with the end result. I'll be sure to repost when it's all finished so y'all can see what we got. :) Thanks for the help! Here's what he had to say: "I was mistaken in that particular product as to the length size. The chocolate cherry is 12"-47" which is still a beautiful floor. The checker board look is caused by poor installation. When we install a floor we are very particular with how it is laid out to avoid what we call stair steps: ------I and H patterns ------I---------------I which makes the floor look "checker board". ------I I-------------I------------- -------I ------I---------------I Hope that helps,

I actually sent back cabinets (the whole room worth) that weren't up to my chocolate expectations. I didn't want burgundy tones at all because of the chocolate tile. But these are fabulous so I'm finally happy :oP I love that pic mairin heh heh I will have to dig up mine with the electrician hanging from the chandelier support...LOL maybe they should both meet! OP if you do go chocolate, be sure to make them make up a door sample in your wood with your color choice so you can see exactly what you're going to get. With my first cabinet order I was working with a sample block of wood they had in the office. When the cabinets showed up, they were nothing like it frankly. Turns out they were using mahogany as their base wood on the sample. I was very disapointed, but just couldn't put those burgundy cabs in. It would have ruined the room.

Yep! But remember to add it last (like you do vanilla) and a little goes a LONG way.... I make a low-sodium, low-carb recipe for Easy Caramel Popcorn and I add all kinds of flavorings to that recipe as another way to change up the mundane: cinnamon oil, pumpkin pie or apple pie spice, coconut flavoring, rum flavoring, butterscotch flavoring, orange extract, caramel extract, root beer extract...... Now that I've mentioned the recipe, I'd better go ahead and post it. A nice way to use up those flavorings that seem to linger in the cabinet. EASY CARAMEL POPCORN (source: The Diabetes Snack Munch Nibble Nosh Book- by Ruth Glick) Nonstick cooking spray 10-cups popped corn (I use an air-popper.) 6 (Kraft) caramel candies, cut into small pieces [Grainlady note: If you can find Kraft Caramel Bits - check baking isle near chocolate chips - you can use 1/4-cup of the bits and not have to cut the caramel candies - woo-hoo!] 2 T. dark or light corn syrup 1/2 T. water Preheat the oven to 350°F. Spray a large jelly roll pan or rimmed cookie sheet with non-stick cooking spray and set aside. Place the popcorn in a large ceramic or glass bowl and set aside. In a 1-cup measure or similar microwave-safe bowl (one with a handle is preferred), combine the caramels, syrup, and water. Cover with wax paper (I omit this step) and microwave on high power for 40-seconds. Stir. Microwave for an additional 30-seconds until the caramels are completely melted. Being very careful to keep fingers away from the hot wyrup, slowly pour the caramel mixture over the popcorn, stirring with a large wooden spoon to coat evenly. Spread the mixture evenly on the prepared baking pan. Bake the popcorn for 4-6 minutes until the syrup hardens slightly (4-1/2 minutes in my oven). Cool before serving. Store in tightly covered container at room temperature. Leftover popcorn will keep for 4-5 days. [Grainlady add-ins: Add to the hot mixture, stir, then pour over popcorn.] -1 teaspoon pumpkin pie spice mix OR apple pie spice mix -1/8 t. cinnamon oil (keep your face away from the hot mixture and don't inhale the fumes from the cinnamon oil) -1/8 - 1/4 t. of other liquid flavorings/extracts - or to taste Makes 10 1-cup servings. Per 1-cup serving: Exchanges- 1/2 carbohydrate Calories - 53 Calories from fat - 7 Cholesterol - 1 mg Sodium - 59 mg Total Carbohydrate - 11 g Dietary Fiber - 1 g Sugars - 6 g Protein - 1 g