Well, I am certainly *not* rational and restrained. I told my husband I wasn't going to buy any plants this past Friday and we came home with three new Bromeliads. Oops. I am not ruling out Phals completely, no, but I'd really like to have a wide variety (if possible). I'd like orchids with tiny blooms, cascading blooms, very distinct blooms, scentful - everything! Growing conditions: - Lots of direct southern sun (90% of the south facing wall) - 1) I have room to hang three Orchids total in the windows (without looking too cluttered). This is Nebraska, zone 5. There is an overhang of about 24" for the eves. There is a possibility that there will be blockage from trees in the summer, but not according to the neighbor (he does not grow plants though). I also have an indoor greenhouse in the room (bright, but not direct sun) - I have one grow light that requires three 24" tubes. I have not had it on here, but can/will if need be. I'll even buy MORE lights - Daytime temps: 72 degrees (sometimes up to 75). Night time low 65 degrees. This is only accurate for the winter and other cold times. We have not experienced a lot of warmth outside since we've been here. I usually have it warm in the daytime in summer; around 80 degrees (sometimes up to 85). My HUSBAND, on the other hand, likes it FREEZING and will put it in the 60s if I don't catch him first! I'll put 68 degrees as a possible low for summer. - Great air circulation. - Normal atmospheric humidity here is usually above 60%. However, I buy 13" glass serving trays from Wal-Mart 2" deep. I prop my [potted] Orchids 2 1/2" above. The trays are filled w/marbles or rocks and water. One tray is enough to feel a considerable change in the room. I don't know the humidity %age according to a guage, however. I really appreciate all your help everyone!

Hi @Marie Tulin: I'm flattered by your Bogartian compliment. I am most delighted that "...there's a lot more viburnums in Lexington MA..." I am fairly certain that @kevin_5 and I both posted Viburnum dentatum bloom sequences back in the day (overlapping with the life of this thread; 2003 - 2006) listing the selections that we had growing at the time. Viburnum dentatum & Friends, it was titled. IIRC, it also listed more partnering recommendations, especially among the many hybrids that are available. Someone more capable than me might be able to hunt that down. If it turns up here on the front page, I'd be happy to eventually update it with all the many clones that I've had growing here at the Valley. As far as other species, I don't think I know of other species of Viburnum with enough different clones selected to actually create a sequence - except for maybe Viburnum dilatatum. Since it is considered invasive in a good part of eastern North America where it can be grown, I don't often contribute commentary on that one. Of the ones I used to grow, there was enough spread to have very early done blooming selections setting fruit ('Catskill') when the last selection was starting to bloom ('Michael Dodge' for me).

I agree with GrillMeister. I bought my first Genesis 3000 when Weber first started making them in the 80s. I had a traditional Charbroil, and the aluminum castings corroded to where the whole thing turned white. Also, the "H" shaped pressed-steel burner corroded to where I had very little heat control. And the chrome wire grills lasted maybe a year. The engineer in me really liked the Genesis design with the pipes for burners, the flavorizer bars and the porcelain coated parts. I did the math, and if the Genesis only lasted up to its warranty, it was cheaper to own the Genesis than to buy Charbroils like the one I had. That Genesis lasted over 10 years. I'm now on my second Genesis; a 1000, which is about 8 years old or so. (I found I didn't use the external burner) I've replaced the bars and grates with stainless parts. And this past weekend, I replaced the rails that the bottom tray slides on. Weber sent those to me at no charge. If I were buying a new grill now, it would be a Silver C. I wouldn't spring for the Gold, cause the SS lid is not that big of a deal to me. I can replace the bars and grates in stainless if I need to down the line. I wouldn't spring for the Summit series, 'cause it's a lot more money for something that is not much more functional. It does look cool, though... The Silver Weber is a great cooking machine.

Really well! Got this advice just in time. My cut was about an inch and a half thick. It was a big cut of meat so I told my teen daughter to invite her friend, who was over, to stay for dinner. I combined the ideas here with some others I found. I now have a London Broil FOLDER inside my computer recipe file! From what I read I could sear it in the cast iron pan and put that same pan in the oven to finish. So I made oven browned potatoes to go with this so the oven would be hot. I let the marinade drip off but did not dry it. I melted butter and canola oil (keeps the butter from burning too fast) in the heated cast iron pan, and seared it with the exhaust fan on high. I hand held a spatter screen over it (pan has shallow sides but itÂs all I had), not sure that helped. But the stove was messy anyway from something I cooked the day before, which is partly why I chose to make the London broil yesterday. The meat took too long to sear, though, probably still too wet from the marinade. By the time it was brown (not actually brown enough for my tastes) it was basically done. I put in the meat thermometer (tricky in something that thin), and popped it in the oven, only to see the temperature immediately climb to 150! It was either overdone or the tip was too close to the pan. We decided (forgot to say my husband was anxiously hovering during much of this) to take it out and cut into it. (I still wish I could find a way around having to do that: we both tried finger-touching but could not distinguish anything). It looked just a bit too red, so we let it cool down still on the cast iron pan, on a hot pad, while we finished prepping the rest of the meal. After 8-10 minutes we called the girls and started slicing it at a 45 degree angle. I had to explain to him that it had to be done that way to make it tender, he was afraid it would get cold, but now heÂs convinced! It was done perfectly. He sliced off from all sides; the very center was still a little red. We put that part back in the pan in the warm oven, by the time we finished the first cuts that was ready. It was a bit chewy but with good flavor. It was a lot of meat but we ate it ALL. Thanks for all the coaching!