You'll need more than a minute to digest that thread. Then some Pepto Bismol afterwards. If that thread didn;t push you over the edge, this one certainly will... Anyhow, going with the Montreux in the "modern" and "easy to clean" look. For that I'll recommend levers over cross-handles. There are a few ways to do this, but here's a basic list. Any links I provide are just generic hits: With either a shower or a shower and tub spout, you need a valve to set the water temp. Hansgrohe has two valves, the 13gpm Ecostat and the 20gpm Ecomax. You can use either, but the Ecostat 15737181 has more than enough flow-through: That's just the rough valve. You need a trim set to make it all pretty. Since you wrote "modern" I'll link to the Ecostat Montreux lever kit instead of the cross handled kit, but you can choose any Ecostat trim kit. You can use the above valve for just the shower head, or for the shower and tub combo. For the shower head, you want Axor Montreux on the slide bar, it includes a hose: You need the Axor Montreux handheld: You need a wall outlet to connect the handheld hose to the plumbing within the wall: If you go with the tub spout, you'll need that: All of the parts listed above give you the ability to set the water temp they allow you to get the water out of the walls via the handheld shower or the tub faucet. Now you need a way to control volume and to direct the water from the mixing valve to those outlets. If you just have the shower and no tub, you'll have the hot and cold water supplies feed into the respective side ports on the Ecostat mixing valve. The outlet of the mixing valve will connect to a volume control. The outlet on the volume control will connect to the handheld wall outlet. For the volume control you need the #13974181 rough valve and the trim kit. Although I added the tub spout in the parts listed above, if you forget about that, everything else is what you;d need for a "shower only" setup. To add the tub spout, you can do it in one of two ways. You can simply add another volume valve and volume trim kit, the same one that's listed above to control the shower volume. If you did that, you'd again have the hot and cold supplies feeding the Ecostat temperature control valve. The top outlet port of the control valve would lead to one volume control valve, which would feed the handheld shower. The bottom outlet port on the temp control valve will feed a second volume control valve, which will feed the tub spout. OR... You can omit the two volume valves and replace them with a single diverter valve. If you did that, the top outlet port on the Ecostat temp valve would feed the Trio Diverter. The outlets on the diverter would then feed the handheld or tub spout. Use the Trio Diverter valve body... With the Trio Montreux Trim Kit... You will only be feeding a handheld or a tub spout, so you can use all 1/2" valves, 1/2" fittings, etc. If I linked to a 3/4" valve that was by error. Again, the websites I linked to were happenstance. Again, there are a few ways to skin this cat. The above is just one way using a thermostatic valve and staying within the Hansgrohe Axor Montreux family.. That's it for now.

My husband makes the best french fries. He cuts the russet potatoes in rounds....doesn't peel them. Then he cuts them in sticks, so they are about the size and thickness of my little finger. He has a pot of oil, and he dumps them all in at once...which tends to cool the oil a bit, but when the oil reheats and they finish frying, it is like they have been fried twice, which is the real way to make french fries. You fry them, drain them, and then fry them again. They are lightly crunchy on the outside and soft and fluffy on the inside. I used to always cut my french fries length ways, but after seeing how he does it, I changed to his way. His still taste better than mine. I am another one who loves an electric skillet. I don't think I have ever fried potatoes in one, but I like frying chicken it better than I do using cast iron. And I have over 100 pieces of cast iron cookware. Or, did have. I have given a lot of it away.

Personally, I would put the spinach and kale into one bag, the gus in another, and the carrots into a third. They rehydrate a bit differently, and flavor up differently, so by the time your carrots are rehydrated, your gus could be overpowering the soup and potentially overcooked or undercooked depending on the gus and how you prepped it and your greens be overcooked. But I'm also a bit finicky about that sort of thing. For sure keep your greens and bigger goods separate though. And yep to the onions like Dave said.. just run them through your food processor or mince by hand, and dry them out- make sure you use jelly sheets because those bits really shrink up while drying and will fall through the regular trays if unlined.

From what I remember during the is chia a good thing to add to my diet days...I figured they were a good alternative to flax seeds in smoothies when I didn't have any pre-ground up flax in the house (I grind about a week's worth at a time and keep in the fridge). The reason being that chia seeds didn't need to be ground to get the benefits, of which there are many, from what I read. I would suggest that next time you buy a bag, get the unground variety and see if that helps with the teeth situation. I will get the seeds stuck in my teeth sometimes, but everything gets stuck in there anyways... ETA, I don't soak mine, for what it's worth.