If you want your square to end up being ten-inches when sewn onto adjacent squares to make your quilt top, you cut said square 10 1/2-inches because you will be taking a 1/4-inch seam on all sides. This goes for any square: to get an 8-inch square in your finished quilt top, each square in the quilt needs to measure 8 1/2-inches square. Whether you are cutting plain quilt blocks or piecing blocks to make your quilt, they all need to be the same size before you sew them together.

Let's see, before I get to my minor rant of the week... As to Penney's Blinds--what a shame you had such a terrible experience. I purchased custom-made blinds from them about 5-6 years ago, and was (and still am) delighted with them. Got exactly what I wanted, the size was right, and they've held up well. Hope you eventually get things sorted out and are happy with your purchase. The tax situation? Our state works differently--we have urban enterprise zones (my new house is in one) where the sales tax is half that of other areas. The system is set up to encourage people to come from other areas to shop there, to boost their economy--I've never had a problem with them charging me the regular sales tax, and even before we bought a home here, we frequently came down to shop and save a few $$$. Okay, my 'rant of the week'. I ordered a few packs of buttons last week from an online place (although I called to place my order). Small little sale--under $10 before the shipping costs. Well, the gal on the phone repeated EVERYTHING I told her except my zip code. I didn't think anything of it, she got the rest correct. Well, when I got home Sunday, checked my e-mails and found my order confirmation, guess what? Yep, she's transposed a few #'s on my zip. I e-mailed (Sunday night) and called (Monday morning--got an answering machine), but apparently they don't bother checking those things, they just barge right ahead with filling their orders, so by the time I got hold of anyone who could actually respond, they'd sent the package with the wrong zip. They're apparently unconcerned about it--they think the post office will notice the error when they scan the package.... Well, hope so, but I'm guessing it's going to slow down the delivery, and I was really hoping they'd arrive today--they're something I need desparately for a project I'm working on at the new house and I'll be leaving for there tomorrow morning.

Lars' Algerian Chicken is easy, delicious and just as good cold or at room temperature as it is hot. It's good reheated or made into sandwiches or chicken salad too. I like it a lot. However, here in the sticks I can't often pick up the more unusual ingredients, and I never have fenugreek so I leave it out. You pretty much HAVE to have the sumac, though, so I got some from Penzey's and it lasts for several chickens. I don't always have whole chickens either, and I've just used chicken pieces successfully. And, of course, I never grill, so I do mine in the oven at 350F, works just fine although it would probably be much better on the grill. Algerian Roasted Chicken Lars--based on recipe by Chef Farid Zadi 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal. Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Annie

Lots of options to decorate your large wall. Large statement piece of your favorite art, gallery wall of artwork, neutral or colorful would work. Custom mirrored wall or decorative mirror is another option. Stacking two or three mirrors horizontally would be a good look. in your space. I personally would leave the chandy as is as I like the metal contrast. Depends on the look you are going for. Do what you like.