I have seen old chairs used on a porch to hold potted plants. A high backed chair, with rockers cut off could be painted white or green, and some nice plants put on the seat. Hang some decorations, a sign, birdhouse, or wreath against the back. I would have a hard time doing that to an expensive chair in good condition though

Thank you, marlene, jane, luvs, punk, & joycegreen (who is a good RL friend & is the one who first showed me the Garden Web Forum here!) ;-) Am happy w/floors & getting close to other rooms to be 'back to normal' (if there is a normal....lots of messes!). Am envious of 70 deg weather & sitting in the bkyard, PM! Wow, I'd take that any day! (our backyard is mostly bare again after high 40's yesterday) DH built just the big tv cabinet about 11 yrs ago & will build a smaller (narrower) type when we get a flatscreen. We had the shelves built back in early 70's when house was new by a woodworker....I've always loved them for photo albums & books esp! Thanks, luvs...I will pass on your compliments to DH. & luvs, the floors require more 'dustmopping' but I don't mind that as much as using the vaccuum sweeper... a lighter color probably wouldn't show as much...ours are a medium oak color. & good for you ...we have 'closet' tv's sometimes, too & VCR's & keyboards but DH did a bit of recycling lately. ;-) punk...the Cardinals sometimes are very co-operative w/me...I have to stand very still & shoot thru windows (half have screens so I move sometimes & that scares them to fly off)...I probably shot about 20 - 25 frames to catch a couple of what I consider 'good ones.' ;-) Ok, I've rattled on....thanks, 'Holiday-ers!' Jeanne S.

Hi. We've had our Rockit for about 3 months. It is, for sure, a HEAVY piece of equipment! 215 lbs. shipping weight.... Spouse likes it cause he can do a whole bunch of different kinds of squats on it. I like it too, more versatile that just doing squats on the regular Soloflex, which we also have, along with its butterfly and leg extension pieces. Anna Z.

Let's keep this thread going. We enjoy Lidia's Family Table/ Italian-American shows. She featured an easy recipe using chicken breasts, capers, red wine vinegar. She said it could be made using pork chops. This appealed to hubby so he made it for dinner one nite this week, using boneless pork chops. It's a delicious sauce. Skillet Chicken Breasts Aglio e Olio source: Lidia's Italy 6 chicken breast halves, skinless and boneless, about 2 pounds (we used boneless pork chops) 3/4 teaspoon salt, plus more as needed 1/2 cup flour, for dredging the chicken 1/4 cup extra-virgin olive oil 2 tablespoons butter 8 garlic cloves, sliced 1/4 teaspoon red pepper flakes 3 tablespoons capers, drained 2 tablespoons red wine vinegar 1 cup vegetable broth 3 tablespoons Italian parsley, freshly chopped 1 tablespoon bread crumbs Trim the chicken breast halves of all bits fat, skin or connective tissue with a paring knife. Do not cut off the tenders-the small loose flap of muscle on the underside of each half-but flatten them firmly against the larger piece, to form a neat oval. Sprinkle both sides of the breasts with salt, using about 1/2 teaspoon in all. Spread the flour on a piece wax paper and press and toss each breast to coat lightly on all surfaces; shake off excess. Heat 2 tablespoons of the oil and all the butter in the pan over medium heat. When the butter is almost completely melted, lay the breasts in the pan, with space between them. Let them cook in place, without moving them, until they're sizzling. After 2 minutes or so, lift the first breast you put in the pan and check the underside. You want it to be lightly tinged with brown (not merely pale, but not brown all over either). Cook longer if needed, and then turn all the breasts over when they've just begun to color. Quickly scatter all the garlic slices into the spaces between the chicken, turn the heat up slightly, shake the pan and stir the slices around in the hot fat so they separate. After a minute or a bit more, when the garlic has begun to sizzle, sprinkle the red pepper flakes in a hot spot; toast for a minute; then spill the capers in several hot spots around the pan. Give the skillet a few good shakes to distribute the seasonings and run the hot juices all around the breasts. Raise the heat another notch: when everything's sizzling hard, pour the red wine vinegar into the open spaces and shake the pan to spread it. Let the vinegar sizzle and reduce for a 1/2 minute or so, then pour in the broth. Cook at full blast now, quickly bringing the liquid to a boil. As it cooks, drizzle the remaining two tablespoons of oil all around the pan and sprinkle on another 1/4 teaspoon of salt. Let the sauce bubble and reduce for a couple of minutes, shaking the skillet frequently, then sprinkle the bread crumbs into the sauce (not on the chicken) and stir and shake to mix it in. Within a minute or two, the crumbs will thicken the sauce visibly; cook, shaking the skillet, until it has the consistency you like. Turn off the heat, scatter the parsley over everything-and shake the skillet again. Serve immediately.