Nice slideshow Elizabeth!..Your plants are BEAUTIFUL!!!..Thank you for sending!...Carmie

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch

These are my 26 and 21 year olds along with a few I grew from seed from them. The tall one is about 7 years old from seed. Its like there are more flowers that dont show up in the photo than do show up. Tough to get a good shot with out going all out. Either way I thought that they were looking good.

Hi missy, thank you. we still love our cabinets. I don’t have any right now but will get some. Be warned though, ou kitchen is tiny! We actually don’t have a microwave. We stopped using one about 15 years ago and haven’t really missed it, though I know not everyone can get by without one.