Okay, a little off-topic, but not. I remember when I was in high school years and years ago, there were girls that swore by Erase - for hiding hickeys. lol

I agree with brickeyee - a good alkyd based primer is really the only way to penetrate seasoned wood. Pigmented shellacs are always tempting because they also penetrate well, and dry in 15 minutes. However, shellac can crack in really cold weather. If possible, strip to bear wood. You never know what has been done in the past. Shutters can be tough, but because they are seasoned wood, you could remove the paint using steam.

* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy.

First, my apologies to everyone in both Alabama and Arkansas, I had a senior moment. It is ARKANSAS that is the big rice-producing state! Second, the labeling doesn't make that much difference to me one way or the other, I am an inveterate label-reader, ingredient scrutinizer, etc. so this doesn't really affect me, BUT my shock was over how "competitive" and hip cauliflower has become! It's never been a particular favorite of mine because frozen or steamed cauliflower I just don't care for taste or texture. But later on in life having been introduced to it raw, stir-fried and also roasted, I learned to like it. I haven't had it "riced" yet and not sure if I ever will take the time to do that. Hubs isn't much of a cauliflower fan either. But I did just get a notice from my NYT recipe e-mail subscription for a roasted cauliflower bruschetta type topping that I might try. Cauliflower is showing up everywhere now. My big issue with it in the past was it was relatively expensive and the big heads tended to go bad on me before I would use them up. I don't buy pre-prepared vegetables, too wasteful and unnecessary expense.