Try attaching a multi-spigot to your outdoor spigot and then just run a PVC line to the sink. This is how they did the water to my greenhouse. I still have one unused outlet on a four-outlet spigot and I was going to run a line to a sink. The sink need to be attached to the house using brackets designed to hold the fixture. It will depend on the type of sink you buy. If it's a lightweight one it will be easier to hang. Also if you have brick or frame house will determine the type of connecters you use. When I don't know I always ask one of the guys at work or someone at the Lowes or HD. Steer clear of anyone with zits, they don't know a flue from a screw, bless their little pea-pickin' hearts. If you do ask someone at the store, look for a man or woman who is slightly older, and who is working in the hardware or plumbing department. Cheryl

Different bananas require different amounts of growing time to produce blooms. If you have a mild winter, the stems are not completely frozen and leaves come out of the tops of the old stems, you have a chance to grow fruit. If the stems are killed back to the root and grow from the ground up, your growing season will be too short. Some varieties may require 12 months of growth (survival) and some may require 18-24 months. I've had basjoo bloom here in zone 7 but I had to dig, pot and overwinter in the greenhouse. One growing wild down by the creek is protected & sheltered by a rock bridge abuttment. It grows on the south side and only the top grows above road level. It has been there around 20 years and has only grown new leaves from the previous year's stems 3 or 4 times in 20 years and I've only seen it fruit twice.

I am reading every GW thread about soapstone trying to convince myself that I will love it if I use it in our remodeled kitchen. I keep learning important new information, so thanks to all GW posters. I assume that what Trebruchet is saying is that an edge that is more rounded won't show chips as much. I recently talked to a kitchen designer who used soapstone in her own kitchen and she said that she should have "eased" the edge more, because it wouldn't show the chips as much as a hard edge. Has anyone else found this to be true? I am not a fan of polished granite with lots of movement, and I think the look of soapstone would be perfect for our traditional white kitchen, but I just don't want to have it look beaten up in 8-10 years. Also, I agree with the comments about honed back granite showing every fingerprint and smudge. I've seen this and have talked with homeowners who absolutely hate their honed black granite for this reason.

I just saw this, Itsoi. I left the mustard on there for 24 hours and then cleaned it off. It faded completely after a short time (maybe a couple of days, I can't remember). I never heard about conditioning it, that could be a good idea but we've been pretty harsh on ours for the past 3 months and it's holding up really well, so might do that after a year or if a specific room needs it before. I felt that the oil finish would be easier for me to do touch ups on if I needed to. Still have construction going on but we've been living here for the past 3 months. And we routinely throw balls and toys for our dog down the long runway of the living room/hall and I've yet to see her nails scratch up anything! It's been pretty impervious to our kids dripping water in the kitchen also. I don't know how it will look in 5/10 years but at the moment, I'm still really happy with our choice. It seems like a very low maintenance, easy to clean (doesn't show much dirt/dust!) floor. We paired the Rockwood Claystone with BM OC17 on our walls and like the color combo. If you're leaning towards buying it, just buy 1 box and pop it together somewhere you can look at it for a week or so. I think you'll get a pretty good idea then if you like it or not. And if you like it, you can reuse it, win win! Good luck!