My bottle of Tide HE liquid says to fill to line 2 for medium loads. This 2.95 liter bottle will wash 52 loads if filled to line 2. I'm just saying that if Tide was consciously telling you to use double what is really required, they would be much better off telling you to fill to line 1 and then labeling the bottle as able to wash 104 loads. That looks much better on the shelf sitting next to its competitors that only wash half as many loads per bottle. 2.95 liters = 200 tablespoons 200 tablespoons / 52 loads = ~4.0 tbsp/load If I cut that dosage in half, to 2 tbsp, that is not enough to get clothes clean in my 4.0 cuft machine in soft water. Even Persil Megaperls recommends just over 4 tbsp (65 ml) for a medium sized, normally soiled load in soft water. Tide's recommendations are pretty much in line with what's expected - not more, not less. I use the recommended amount of detergent (Tide, Persil, Vaska, etc) but reduce by 50% if washing towels. Towels generate a lot of suds when spun out, and reducing dosage for towels does not negatively impact cleaning since they aren't that dirty to begin with. For 80% of my laundry, however, I follow the dosage instructions on the package without any problems. There is great debate on how much is enough, and certainly water chemistry and load size has a lot to do with this. However, from what I've read, it seems that using too little detergent leads to more problems than if using too much.

TR, milk paint has always captured my interest,so I will look at that. BP: Gosh, at first I thought those were your kitchens, then realized. Nice pics and thought provoking. GD, that is really the issue here, how much yellow would be too much or would it matter, being that high up on the ceiling. PW: love your beadboard island. Oh my gosh, I can see why this forum is addicting and now the choices. Better made with lots of opinions though. Say, most of y'all don't use your real name on this forum yet it doesn't seem "stalker prone", lol. Well, too late now. Interesting though. Thanks, will keep thinking and hoping that others will chime in. Of course, the floor color will make a difference too. Ellie

Blanching destroys the enzymes that make the beans mushy. I blanch for 3 minutes, then plunge in ice water, dry on paper towels, freeze on a jelly roll pan then seal in Foodsaver bag. That reminds me I have to bag the ones I blanched and froze this morning. There is a discussion on Harvest about this from early this year. I have pickled some bigger beans, ran out of vinegar solution had to mix more up so stuck 2 pints in the fridge. We took some to a BBQ only a few days later and they tasted really good. Lemon Spiced Pickled Beans from Small Batch Preserving by Ellie Topp. We don't like canned beans either but these were good (of course they hadn't been processed, I'll let you know how the processed ones are in a few months). I figured they'd be good in 3-bean salad once my limas come in (or with storebought canned chickpeas). Here is a link that might be useful: Freezing beans on Harvest

Collected recipes (some may have come from this forum): SAVORY FIG PUFF PASTRY APPETIZER Serves 8 Ingredients: 1 Frozen Puff Pastry Sheet (approx. 8-9" square) 3-4 slices Prosciutto 2-3 oz. Goat Cheese (at room temperature) 5-6 Fresh Ripe Figs sliced in 1/4" rounds (about 3 per fig) Honey to taste Preheat oven to 400 degrees. Butter one baking sheet. Place frozen dough on sheet. Let thaw for about 5 minutes. While dough is still on the firm side, spread goat cheese on the dough. (If the goat cheese is cold and the dough frozen, the cheese crumbles and doesn't spread easily, but if the dough is too thawed, then it's hard to spread on the cheese without stretching the dough.) Then layer on 3-4 slices of prosciutto. Arrange fig slices in a single layer on top of the prosciutto. Drizzle lightly with honey. Bake at 400 degrees for about 15 minutes. When cooled slightly, cut into 8 rectangles. (Each portion will then have 2 fig slices and some of the lovely puffed edge.) Serve at room temperature. You can prepare everything a couple of hours ahead of time and keep refrigerated until time to bake. PROSCIUTTO, FIG AND GOAT CHEESE QUESADILLAS Ingredients 8 flour tortillas, taco size 5 ounces creamy goat cheese 3 ounces thinly sliced prosciutto 4 figs, sliced 1/2 cup shredded Monterey jack cheese 1/2 cup finely chopped figs (NOTE: If figs are not available or in season substitute fig preserves.) Directions Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each with half of the goat cheese. Divide prosciutto and figs and place on top of goat cheese. Top with jack cheese and remaining tortillas. Cook on hot oiled grill 3 to 4 minutes per side or until cheese has melted. Serve hot with fig preserves on side. On the stove: Prepare quesadillas as directed. In a skillet large enough to fit tortillas or an electric griddle, heat 1 to 2 tablespoons of vegetable oil over medium heat. When oil is hot, carefully fry both sides of quesadillas for 2 to 3 minutes or until golden brown; turning with a large spatula. Garnish as directed. TOFU WITH FIGS AND PICKLED GINGER Ingredients 3 fresh figs 2 heaping tablespoons gari (pickled ginger) 3 tablespoons extra virgin olive oil salt and pepper to taste 1 tub, 1/2 lb soft tofu 1 tablespoon minced chives Directions Remove the skins from the fresh figs and trim ends. Mix all the ingredeitns except the tofu and chives in a blender. Spooon the sauce over the tofu in a bowl, taste for S&P, and top with the chives. May also be nuked for a minute or two if you prefer hot/warm. UDON WITH FIGS AND HERBS Ingredients 1 fresh fig 1 cup parsely, chopped 10 shiso leaves, 1 reserved and sliced thinly 3 Tbs olive oil juice of one lime or lemon salt & pepper to taste 1/2 lb udon zest of one lime Directions Set a pot of water to boil and set aside the udon. Remove the skin from the fresh fig. Put he fig and everything else but the zest into the blender and blend. Cook the udon until al dente. Drain, return to the pot, add sauce, mix well. Transfer to large warm bowls, taste for S&P, top with the served shiso and the zest. I like to mix a drizzle of fresh orange juice and some orange zest with marscapone cheese and use it to top halved fresh figs. FRESH FIG CHUTNEY Ingredients 2 1/2 cups red wine vinegar 1/2 pound light brown sugar 1 onion, chopped 1/4 cup chopped fresh ginger 1 1/2 teaspoons yellow mustard seeds 1/4 lemon, zested 1/2 cinnamon stick 1 3/4 teaspoons salt 1/4 teaspoon ground allspice 1/8 teaspoon ground cloves 1 1/4 pounds firm, slightly underripe fresh figs, rinsed, stems removed and halved Directions In a large saucepan combine the vinegar, sugar, onion, ginger, mustard seeds, lemon zest, cinnamon stick, salt, allspice, and cloves and bring to a boil. Reduce the heat to a simmer and cook until mixture is thickened and reduced by 2/3, forming a thick syrup. Add the figs and cook gently until the figs are very soft and beginning to fall apart and most of the liquid they've given off has evaporated, about 30 minutes. Transfer the chutney to a non-reactive container and allow to come to room temperature before serving. The chutney may be made up to 3 weeks in advance and stored in the refrigerator in an airtight container. (Alternately, hot chutney may be ladled into hot sterilized canning jars and processed in a hot-water bath according to manufacturer's directions.) BREASTS OF CHICKEN WITH FRESH FIGS AND GIN Ingredients 18 fresh figs 1 Cup of gin 6 chicken breasts, boned, skinned, & split 6 Tbl unsalted butter 1 tsp lemon juice 1/2 C chicken stock 1/2 dry vermouth 1 1/2 C heavy cream salt and pepper to taste Directions Wash the figs. Pierce several times, and soak in the gin for 2 to 3 hours. Preheat oven to 400 degrees. Rub the chicken breasts with the lemon juice. In an ovenproof dish with a lid, heat the butter. Add the breasts, and cook for 2 minutes, turning often. Cover, and bake in oven for 8 minutes. Remove the chicken from the baking dish and keep warm. Add the stock and vermouth to the baking dish. Boil rapidly, stirring, and reduce to 1/2 cup. Add the cream, salt, and pepper. Pour the sauce over the chicken. Surround with drained figs. Serve hot. BASMATI RICE WITH FIGS, MUSTARD SEED AND GINER Ingredients 2 tablespoon butter 1 tablespoon mustard seeds 1/2 cup minced onion 1 tablespoon minced or grated ginger 1 jalapeno or other hot, small pepper, seeded and minced 2 cups basmati rice Salt to taste 4 small, firm figs, diced Directions Put butter in a heavy bottomed saucepan over medium heat. Add mustard seeds, onion, ginger and jalapeno. Cook until onion softens, about 4 to 5 minutes. Add rice and stir. Add salt, figs and 3 1/2 cups water. Bring to a boil, reduce heat to low. Cover and cook 10 minutes. Turn heat off and allow to steam another 10 minutes. Serves 6 roast quail with fresh figs Makes 6 servings Ingredients For stuffing 1 medium onion, finely chopped 2 celery ribs, finely chopped 1 large garlic clove, finely chopped 1/2 stick (1/4 cup) unsalted butter 1/3 cup veal demi-glace 2 tablespoons chopped fresh tarragon 1 tablespoon fig balsamic vinegar 3/4 cup chopped walnuts (2 oz) 2/3 cup soft dried Mission figs (1/4 lb), stems discarded and figs finely chopped 1 cup coarse fresh bread crumbs 1/2 teaspoon salt 1/4 teaspoon black pepper For figs and sauce 1/2 stick (1/4 cup) unsalted butter 1 pt fresh figs, stems discarded and figs halved lengthwise 1/4 cup finely chopped shallot 1/4 cup finely chopped celery 1 cup dry red wine 1 1/3 cups veal demi-glace 1 teaspoon arrowroot or cornstarch 2 tablespoons fig balsamic vinegar 1 tablespoon chopped fresh tarragon 1/2 teaspoon salt 1/4 teaspoon black pepper For quail 12 semiboneless quail 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter 2 tablespoons vegetable oil Directions Make stuffing: Cook onion, celery, and garlic in butter in a 10-inch heavy skillet over moderate heat, stirring, until pale golden, about 10 minutes. Add demi-glace and boil, stirring occasionally, until most of liquid is evaporated, about 3 minutes. Stir in tarragon, vinegar, walnuts, dried figs, bread crumbs, salt, and pepper, then spread stuffing on a plate to cool. Prepare figs and make sauce: Heat 2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown figs, cut sides down, without stirring, about 3 minutes. Transfer figs to a bowl with a slotted spatula. Add shallot and celery to skillet and saut stirring, until golden, 3 to 5 minutes. Add wine and 8 to 10 browned fig halves (reserve remainder) and boil, stirring and mashing figs, until wine is reduced to a syrup, about 5 minutes. Stir in demi-glace and bring to a boil. Stir arrowroot into vinegar until dissolved, then add to skillet, whisking to incorporate. Boil sauce 2 minutes, then pour through a fine-mesh sieve into a 2-quart heavy saucepan, pressing on and then discarding solids. Stir in tarragon, salt, and pepper. Prepare quail: Discard any disposable metal skewers from cavity of each quail, then rinse quail inside and out and pat dry. Stuff 1 quail with a scant 1/4 cup stuffing, pressing and shaping it to fill out breast. Tie legs together with string and push legs up against body. Thread cavity closed with a wooden pick. Repeat with remaining quail. Put oven rack in middle position and preheat oven to 350°F. Sprinkle quail all over with salt and pepper. Heat 1 tablespoon each butter and oil in cleaned 10-inch heavy skillet over moderately high heat until foam subsides, then brown 6 quail on all sides, about 10 minutes total. Transfer with tongs to a large shallow baking pan. Wipe skillet clean and brown remaining 6 quail in same manner in remaining tablespoon each of butter and oil. Remove strings and picks from all quail, then roast quail, breast sides up, until just cooked through (check inner thigh  meat will still be slightly pink), 10 to 15 minutes. Add reserved browned figs to pan for last 2 to 3 minutes of roasting. While quail roast, return sauce to a simmer, then add remaining 2 tablespoons butter, whisking until incorporated. Transfer quail and figs to a serving dish and pour any juices from baking pan into sauce. Serve quail with sauce. Stuffing can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before proceeding. Figs and sauce (without remaining 2 tablespoons butter) can be prepared 1 day ahead and cooled, uncovered, then chilled separately, covered. Bring sauce to a simmer before adding butter. Quail can be browned 1 hour before roasting. Keep quail, uncovered, at room temperature. Joe