While I think that the "FAQ" as outlined by swanoir was presented tongue in cheek ('the humus'), many of the subsequent comments and/or links to threads that could/should be included in a FAQ were presented in a more serious tone. And maybe they do make sense as a foundation to a real LD forum FAQ. But I've also sensed something else in these comments that may contribute to the apparent lack of communication between new posters seeking advice and those that regularly frequent this forum and offer it. And that is that the long checklist provided by Miss R must be (or should be) answered in detail before posting. Well, of course not! But it is definitely something worth reviewing and giving some thought to. This checklist, or something very similar, is what most designers utilize when first meeting with a prospective client. It gives them a feeling for what the client wants to do with the property, how they intend to use it, what they hope to get out of it and how much effort (time/$$) are they are intending to put into it. Hopefully, reviewing an outline or checklist such as this could help to refine and focus some of those blank slate questions and even educate those new posters totally unfamiliar with the process the degree of complexity, the number of variables and exactly what is involved in the formulation of a landscape design. Even DIY landscape texts intended for the homeowner with no previous design or landscaping experience offer similar checklists to get one started thinking about the process. Obviously, this is overkill for those questions that are more issue-specific, but I think very appropriate for those that are much broader and far less focused.

Monica, thanks for your post. Rinsing with barely any water has always been a puzzle to husband and me. I imagine I will get over the extra capacity, especially since I cannot put the two blankets together, leaving only the ability to combine two linen loads into one as a missed opportunity. I think the 3.8 of the 6300 vs my old 3.3 TL will probably be big enough to combine the linens into one load though. Something is strange here. From what I have read, and what I remember when looking at it on the store floor, the new 6200s do not have a delay any more. Maybe they have changed it since you bought yours? How long ago did you get yours? Sept 2008? Look on page 12 of the manual link below and you will see what they are selling now - no delay. The 6300 is just like the 6200 with the exception of it has both the delay and a glass top. Maybe you have an earlier 6200SWx model and they took it out since then? This may also help explain the 6300 and why it is discontinued as a business decision. It looks like they were playing around with both the delay and the glass lid, trying to see what sold well and what was not worth the extra money to consumers. The 6300 probably did not sell well, what with the 6200 being less money (after removing the delay from later models) and money smart people questioning the value of more money for the glass lid and a delay option in the 6300. Husband and I have pretty much decided we will buy the 4 year extended warranty for $129, with half being returned if we do not use it, as the serial number starts with CT, which if I am understanding correctly, was prior to the CU13 series and below dividing line which is supposed to separate the F51 problem. If this unit has that problem, a new control board is $130 in parts plus my effort to fix it. It is also a 6300SB0 vs the latest of SB2 that might be found, so I know it is one of the earlier production units. What does your 6200 serial number start with and have you had any F51 error codes? I just did the search on your prior posts. I then checked out the link on the GE Profile Harmony video - what an amazing concept of clothes turning and water in a machine! Did you check out the larger Harmony after seeing the video? I think I will be happy with my 6300 - this is so time and energy consuming to find the right machine. Schutzhund Here is a link that might be useful: 6200 Manual - See page 12 - No Time Delay

Linda is absolutely right about losing moisture in food by letting it sit in a freezer. That's why you'd never freeze anything for a few hours; that will form ice crystals which you don't want. The question had to do with vacuum sealing, and I've found it's best to only leave food in the freezer for as long as it takes to firm. For some foods that's 10 minutes; others could take 30 minutes if they have a lot of moisture. Some moisture is lost, which is what allows you to vacuum seal without pulling too much moisture from the food, since that is often what prevents the bag from sealing. There's a fine line; you'll have to figure out where that is for your particular freezer. The less time you leave it in the freezer, the better off your food. To maintain freshness it is best to allow as little air around the item as possible. Of course; that's exactly what the vacuum sealer is for. I freeze hamburger patties first, because beef that has turned dark just looks nasty to me (not fresh). I've personally never had a loss of moisture in the meat by doing this to the point I can vacuum seal it (15-20 minutes in the freezer). Again, I just don't want the juices to run into the machine. When I throw them on the grill after they've been thawed, at least they look appetizing enough to eat! No one I know wants to eat a grey, nasty looking hamburger patty. Again, with cookies, because they are vacuum sealed there is no moisture loss as there is no oxygen for ice crystals to form. Even if you cut the end off the bag to allow a little air into it, then simply fold it under the food while it thaws, there's no moisture loss. Opening the bag first keeps the food from being compressed as it thaws, so instead of a dense compact cookie due to lack of oxygen, you'll have one that expands a little and becomes more...uh, ''normal'', for lack of a better word, because of the air. I've eaten things from my freezer that were vacuum sealed as long as a year before and experienced no losses of flavor/color/moisture. That's why my vacuum sealer has paid for itself in a short amount of time; it's in the cost of food that's no longer thrown away. They're especially great for small households, just for that reason. In fact, I'm on my second one in 7 years, since I wore the first one completely out. When I was designing my kitchen, I realized the vacuum sealer was one of my most used appliances. Because it gets used at least 4-6 times a day, we never throw out food any more!

Walls. Oh, dear deity, walls. I can remember buying my first home--as a single person, I was looking at condos. My guess is that 99.999% of condos just plunk the kitchen in a corner of the living room, adding a counter/eating bar to create "separation." My agent had a hard time understanding that I wanted a kitchen that was a separate room. Open concept may be great for entertaining or if you have kids. But I am home alone a lot more than I entertain and I don't have kids. What I want is walls to contain the noise of the dishwasher and doors to keep cooking odors contained. The idea of having the kitchen in the living room and the smells and grease getting into my nice furniture is not appealing. And there's the dirty dishes issues, as expressed by lavender lass. There are mornings I don't have time to wash my cereal bowl before dashing out to work. There are days when I eat dinner and just want to collapse. So while the dishes get done promptly most days, some days they don't. And I don't want to curl up in the living room to relax and have those dirty dishes staring at me from across the room, reminding me that I'm being lazy.