Welcome to dehydrating 'aubade'. I have the same dehydrator and really like it with the exception that I dry at little lower temp but a little longer than recommended by the mfg. I do tomatoes and peppers a little lower than 125 degrees. As far as how long- pieces of pepper (hot or sweet) about 1" square or rings about 1/2" thick usually don't take longer than 8 to 10 hours. Peppers CAN be dried too long- they can come out too dark and have a slightly burnt flavor. Tomatoes: I cut both ends off then do in slices (globe or roma size) at 1/2 to 3/4" thick. Even a smidge thicker than that and they won't fit under the tray above. So I don't have to be so careful in the cutting, I cut mine 3/4" or even a little more, (they will still dry paper thin), but then put the trays in only every other slot, taking the extra trays out of the dehydrator. I think this makes for a better and more even drying and still gives me at least 4 trays to fill. I do that with any thick chunk of product. Grape size tomatoes I cut in half (dry it with the cut side up). Cherry tomatoes I cut in halves or slice according to the tomato size. My current favorite (I could well have gotten the recipe here- sorry I don't remember now)...is to wash, drain well, and cut or slice a bunch of grape, cherry or globe tomatoes and a bunch of sweet peppers all cut as above. I put them in a gallon size jar with lid, pour over top of them a cheap merlot or shiraz wine (want to try chianti), put on a lid or plastic wrap cover to keep the bugs out. To keep the veggies under the wine I have a small corell plate that happens to fit my container to a tee- I put on top of all and stays on top or fills with wine and sinks a bit- either way, most of the toms and pepps stay under the plate. The idea is not to press them at all, just to keep them under the wine for maximum flavor in every piece. My friend then puts it all on her counter but I put mine in in the fridge- I don't suppose it matters as long as it's not too warm. I just feel safer somehow to keep it cold, I keep the tomato/pepper mix in the wine for 12 hours, but I often stretch that to 20 or so, but only if I keep them in the fridge. There are times the tomato was a bit TOO ripe and the extra soaking breaks down the tomato structure too much (perfectly edible but not as nice to dry neatly). When they are done soaking, I scoop them out with a slotted spoon. I've tried dumping them in a colander but that's too hard on them and me. I have 2 trays out, each on a couple of paper towels - the wine will leak enough drops as I fill the trays, that I need to be aware of what's underneath. (This is red wine staining after all!) I scoop out a spoonful, the wine drains back and I pick out the tomatoes and put on one sheet and any peppers in the spoonful on the other tray, until all is out of the wine. I put the wine back in the fridge to use twice more, and I throw it out after about a week whether I've soaked and dried any more in it or not. When 2 trays are filled, I sprinkle a few grains of salt on each piece (except for the rings of pepper, not enough surface to hold anything). The salt will help the product to dry and I just like it. Then I put some Mrs. Dash's garlic & Herb seasoning mix in a bowl or my hand and I put a pinch on every piece but the rings. I put the dehydrator on and I swear my hubby can smell it all over the farm... he comes running and asks what smells so Italian and good. I dry them as I said above- peppers about 8-10 hours more if the weather is humid. You can't overdry tomatoes in my opinion, the timing varies wildly for me on tomatoes. Usually a full day and night, more if it's humid. Every 4 to 6 hours I shut off the dehydrator and pull the trays out one at a time and turn the trays front to back. After they are getting dry, I try to unstick them from the mesh trays to finish drying. Only experience and ruining a few nice slices of tomato will tell you when to do this. Lots of folks don't do this at all, and wait until it's dry and deal with any sticking then. That's fine too. Extra salt and spices that is on the product and trays will fly all over the place when removing trays (that's why I turn off the fan when I do anything with the trays- the fan will send some of it flying in your face- same as will happen with mostly dry pieces of pepper or small tomatoes, celery etc. It will happen with the door on too, but then the dryer bottom will catch most of it, not you or your kitchen floor.) I eat these stupid things like candy. I don't even like the taste of green pepper much cooked, but soaked in wine then added to just about anything is great. I've done the same soak with slices of small completely green and just getting ripe tomatoes- takes a little longer than ripe ones due to extra mass... but they have a wonderful flavor all their own. I use all these whole or broken up in soups, stews, scrambled eggs, coleslaws & potato salads, over baked potatoes, in fresh garden salads, almost any cassarole, certainly any tomato sauce or salsa can use a fresh tomato, wine and garlic kick of flavor. Back to your original question: You can dry too long and suffer a poorer product, I think, with cabbage, garlic if it's cut too thin, broccoli, some greens, some wild mushrooms, green onions and smaller pieces of sweet peppers. I think all the rest of what I have dried was fine tho' I often left them far past the drying time. I'm afraid you'll have to try them all for yourself. Have fun with it. Rebecca

I love a glass of wine when I go out for a meal or have dinner with friends. We always have wine at my book club. I truly enjoy the taste and the relaxed feeling. I certainly know my limits and never have more than two glasses. I enjoy some mixed drinks, but only have one because of the caloric intake and also because I am usually out somewhere an have to drive home. Wine always wakes me up in the middle of the night, so I drink plenty of water along with it. I was camping for a night with friends and we had vodka and cranberry juice -- one drink each. It was very pleasant. I almost never drink at home. I just don't enjoy sitting by myself and drinking. I'd have a glass of wine from time to time but I end up pouring out most of the bottle because it goes bad before I finish it. I don't like beer, never have. I would absolutely never force a drink on anyone else. I bet the person who did that was three sheets to the wind. Lots of people have good reasons for not drinking and I respect that. I am sorry your vacation was miserable, Olliesmom.

This is an old post but for those still drinking lots of sodas I'll weigh in! I had migraines for over 30 yrs. The medicine often didn't help them as much as I would like so I tried Pepsi, it helped some & before long I drank 2-3 a day. I never liked coffee or tea & never drank sodas until I went to college & then just occasionally(no money) So then I started getting this nagging pain on each side of my back, like I had a small bag of rocks tied around my kidneys, Soon I noticed blood on the tissue from urine. I stopped with the Pepsi after I also went to dentist & had developed several cavities since last visit & all were at base of the teeth by gums. So I tried Lipton decaf, weak. Bring 2 qts water to boil turn off & add 2 tea bags & let sit for quite awhile. Bro. told me he had a serious problem- I asked what & he said blood, I said what does dr. say & he said they can't figure it out, I asked it he was still drinking pop like it was going out of style, he said he was, so he stopped, problem disappeared , 2nd bro had endoscope(what Joan Rivers had & died from) maybe wrong word, tube down throat into his stomach & further) I asked why, blood in urine, I said we should tell each other before all the testing. Again they couldn't give him an answer, I said you still drink a lot of Coke,yes, well stop & never touch it again because 10 yrs after I quit I could smell the Pepsi as someone was pouring some in a glass & I poured about 2 oz in a little cup & in minutes the dragging down feeling was back & blood in urine. So I think that sodas do permanent damage to your insides. I can't have anything carbonated except Sparkling Martinelli's apple juice which it used to say was "naturally carbonated" but now says "carbonated apple juice" so I may not be able to drink it either. Knott's came out with 1 & it caused me problems. I've learned to drink the weak tea, add ice to it & after 3-4 months got to like it. I get gal size of Crystal Geyser water & just wash & refill smaller bottle to take with me. Our tap water looks awful in a clean clear glass held up to sunlight, won't drink unless it's boiled!

Start with the most gentle solvent first: water > denatured alcohol> Goof Off. Always test in an inconspicuous corner first. Change the rag or paper towels often, so as not to spread the residue. Go to Home Depot and grab a few Formica samples from the kitchen center. They are soft enough material so as not to scratch most surfaces, yet their edges are a lot sharper than a credit card. A piece of terry towel dampened in hot water often is sufficient to loosen latex paint, especially fresh paint. Terry cloth is more abrasive than knit cotton.