I have a large garbage can next to my washing machine. When I do laundry, I put the water line into the garbage can and let the rinse water flow into it. I use a 5 gallon bucket about half full (so it won't be very heavy) and use it to water a lot of the plants in my back yard. I've been using less detergent since I started doing this, just to be on the safe side, and even newly planted plants do fine with it. Soap has a bit of nutrient in it anyway. And you can add some fertilizer to the water, and the soap acts as a surfactant and helps it absorb. It's nothing but a plus in my book. Jeri, my grandmother lived in a house with the dooryard fenced, too. That's where she had her flowers and small vegetable garden. The fence kept the chickens and wild critters out. She watered with her wash water, too, and everything was always green and flourishing. East Texas, btw, but I think people did it everywhere in the world, frankly.

Martha, To cure them, first brush off the loose soil. Then bunch them in groups of no more than ten or a dozen and hang them. I'd be concerned about using the sauna unless you put a fan in there. They need an airy place to cure properly. In two to three weeks the leaves will be totally dry, and there will be no green in the neck area. At that point you can put them up. You didn't say whether they were hardneck or softneck varieties. That can determine how long they keep. Typically, hardnecks last 6-8 months in storage, and softnecks last up to a year. If you grew hardnecks, prepare them for storage by timming the roots, leaving about a half inch, and trim the tops, an inch or so above the neck. Then put them in mesh or paper bags. Softnecks can be handled the same way. Or you can braid them, and hang the braid right in the kitchen.

Yes, all parts of the basjoo are edible. But the bananas--if they actually produce--they must be pollenated to set fruit, and that requires 2 basjoo blooming at the same time--and if you can get them ripe--contain as much seeds as pulp, and not too good to eat. The leaves are great to cook with though!Here's my favorite recipe: pork roast wrapped in banana leaves a la crockpot -------------------------------------------------------------------------------- 1 2 or 3 pound pork roast, I used sirloin roast 1 large onion sliced 1/2 teaspoon cumin, ground 1/2 teaspoon oregano 1 minced clove garlic 1 sliced tomato 2 small sweet banana peppers and 1/4 t ground red pepper or 2 of your favorite hot peppers (or more for hotter) sliced into rings or strips juice of one lime salt and pepper to taste 4 med or two large banana leaves, I used ice cream this time because I had them lay out the leaves in the sun for a couple of hours to wilt slightly, they wrap up easier that way. If you use medium leaves, Lay two leaves overlapping slightly on the table and lay the roast on the leaves. If you're using large ones, just use one leaf. Season the roast well with the salt and pepper. Layer the onion, then the tomato, garlic, peppers and sprinkle the oregano and cumin on top. Squeeze the lime on top over all. Wrap the banana leaves over the roast to make a packet then lay out the other two leaves and wrap it the other way to make it securely sealed. Put it in the crockpot and cook it for 8 hours on low or 4 on high. Remove from crock pot and rest it for 15 minutes, then slice or shred meat. Serves 4-6. Serve with tortillas, salsa, avacado or guacamole, sour cream and your fave hot sauce. I'm sure this would be even better grilled but I was too lazy.

The closet rules for lighting are very restrictive to limit fir possibilities. One of the big requirements is no open incandescent bulbs. Even the position of light fixtures is restricted under the NEC (no shelves or hanging space below the light is the general intent). Clothing is actually still reasonably flammable, and a closed closet it the last place you want a fire to start. It might take a while to be noticed and result in a large fire and extensive damage.