It isn't that I'm so wonderfully organized, Pam, I require some help in remembering what I want to do. Sometimes I come inside and remember that I had a wonderful thought about adding something to a certain spot, but I've already forgotten what it was. I can't remember what bloomed in April as compared with May. Sometimes when I read my notes, if there isn't a photo with them, I am not sure what they mean. Today I looked at a file with nicotiana and lilies together and a note about purple nicotiana that I don't remember at all, and it is only a month old. If there isn't a note with the plants I'm about to plant, they'll go in the wrong places when I get distracted. You all can feel free to worry about me at any time. If I kept all my plans 'in my head' they would rapidly leak out. There's just too much to remember it all. Nell

Well, here's what I wish someone (hadn't discovered GW back in the "old days" in 1990) had told me about kitchen remodeling and managing the all-important "want" list: Certain parts of the kitchen are easy to change and certain things are not. Had I known, for instance, that one must measure the walls at 3 points to get an accurate in-between measurement, I would not, almost 20 yrs later, now be short 1/4 to 1/2" to fit in a pro-style 30" range. I would now have to move a minimum of six cabinets - remember, all of which are in perfect condition but more importantly, aren't made any longer so cannot be easily matched even by custom - in order to gain a lousy 1/2" of space. That's a slight exaggeration, mind you: I'm actually only short 1/8", but I figure some of those pro-stoves get pretty hot on the sides so I'd want a little bit of airspace, just in case. When we replaced our refrigerator in 2002, I found they had gotten bigger and bulkier (Energy star requirements needing more insulation), so instead of a 23 cu.ft. refrig I had to go down to 19 cu.ft. in order to fit in between the surrounding cabs. Thus, I know now that such things as light fixtures (not the wiring), floors, counters, sinks, faucets, venthoods and even DWs, aren't that difficult to replace. But it's a real pain when you're later limited to certain appliances only because you're lacking a few all-important inches somewhere. Once the cabs, electrical/plumbing/gas lines are in, it's costly to change those around. So Ive learned there's a reason for using a few filler strips. I could easily have planned for larger appliances by moving a non-bearing wall we installed in 1990 back another 4". I didnÂt, and can only regret it. I could have put in a good, middle-price stove (just as I did) and gotten 5-10 yrs of service out of it, then replaced it with whatever I really wanted to splurge on. ItÂs a lot easier to spend the extra a few years down the road, when youÂre just replacing one or two appliances, not remodeling the entire kitchen. When I started hearing about the Bluestar, I went to see one and loved it. Could have paid cash without any trouble. But it simply won't fit, unless I change out my cabs. But the Cormatin will fit much better, so I'm willing to give up a little of the BS performance for Lacanche's good looks and still better-than-average performance. If I were remodeling my kitchen top to bottom, and wanted a Cluny but couldnÂt quite afford it, thereÂs a few choices to be made. First you scale down as much as you can (the aforementioned easy-to-change stuff), and shop every sale like a fanatic. Sheet vinyl flooring remnant? Take it! Fight the crowds, serve your family cheap plastic-cheese pizzas, whatever it takes. Save every penny. No more Starbucks lattes, no more Haagen Daz. Bring your lunch, rent a movie instead of going out. Yeah, itÂs awful, but you (hopefully) donÂt have to do it forever. Ask your friends for help, whether itÂs watching the kids or going to the grocery store and taking your list along with theirs, while you stay home and tile your backsplash (after taking that free class showing you how at the local big box store). Promise to pay them back with half-a-dozen great meals cooked in your gorgeous new kitchen (and then be sure you actually do it). If you still canÂt manage the cost, plan properly. Arrange your upper and lower cabs, vent/wiring/gas or electrical, so that youÂll have enough room in the future. Remember my sad lesson of 1/2"  give yourself a skootch more room than you think youÂll need. Figure out what works best as a substitute. A 36" range with a small countertop convection oven as a second? Or maybe the Kenmore/Frigidaire 40" 5 burner? No, they wonÂt make your heart race, but they work, and work well. WeÂre in an incredible time right now, with a plethora of choices available at every price point. Then start saving for your Cluny. YouÂve got a bright shiny goal, itÂs either worth a bit of personal sacrifice or it isnÂt. In the meantime, at least youÂve got a working kitchen that has a better layout and is more beautiful than what you started with. We are all on budgets; some of them larger than others, but most of us cannot afford EVERYTHING we want, all at once. But if you realize that prioritizing your wish list between the "wants" and the "needs" can mean if you're patient, you may eventually end up with what you wanted  and sometimes, something even better than you originally thought.

Many of the things have been covered so I'll try to avoid duplicates. But another caution: $20 will buy jumper cables good for Texas or Arizona, but not for Minnesota or North Dakota. You'll spend 2-3 times that for a decent set worthy of carrying around here. Check the gauge of the wire and the clamps. Buy from a reputable place, not a discount department store, if you want a good set. Another caution is a cell phone is a good idea but will do you no good without power. Always buy a car adapter and keep it in the vehicle. "Emergency" cell phones, won't be maintained so they won't be charged. Without a charger you stand no chance of using it. Also, be sure to check coverage. Why get one that won't have coverage when you need it? Also, if you need to repair a hose, don't go for the duct tape right away. Electrical tape will seal the hole better. Duct tape won't. Wrap it well with electrical tape and *then* give a wrap of the silver miracle. The grey gold will keep the electrical tape in place better and seal itself better. I always used a coffee can and put a roll of toilet paper in a plastic bag, double bagged, actually. Also had some matches and some large heavy duty garbage bags. A garbage bag will be a one-size-fits-most for a rain poncho, and have numerous other uses. People who use eyeglasses should keep an extra pair in the vehicle, especially if your license requires you to wear them while driving. I always keep water in the vehicle. Sure it freezes in the winter but the small bottles thaw quickly. I also keep aspirin, antacids and the like so I don't have to buy them at outrageous prices if needed. I just take a small bottle and keep a few in there. A roll of paper towels cut in half fits nicely in a coffee can and gives you an alternative to the toilet paper and gives you some ready napkins and something to use to clean up those accidents. Put the garbage bags in there and I like a few wet wipes. Tow chain or a tow strap. Takes little room. Oh, I use the crank flashlights. No need to worry about batteries. I usually like to carry a gallon of window wash fluid (de-icer in the winter) and a gallon of antifreeze. If you break a hose you can get the radiator filled. Dump in the antifreeze and it can get you going to a place to add some water. Or if your near a water source, even a lake, stream or ditch, you have a container for the water. Clothes appropriate for the climate. And a comealong winch is a good idea too. Can extend the reach of the tow strap and you can winch yourself out of a bad spot. And I believe in keeping some cash, including change, in the vehicle. Pay phones used to be a big reason but that's more obsolete now but if you have to buy some gas, or bandages or something, you might find a few dollars handy. Nobody's saying you should carry everything everyone has suggested. Very few people would find a gas wrench useful - most wouldn't know how to use it. So you use it for ideas. Modify it. There is no all-inclusive list that will work for everyone. Some things you would take on a trip but not leave in there all the time. Some things should be in there. Minnesota requires you to carry proof of insurance. I keep one card in my wallet and one in the vehicle. Belt and suspenders I suppose. I still haven't gotten around to stocking my "new" vehicle yet. But probably have most of it in there. When the weather gets nicer I'll clean it out and check inventory against my checklist.

By uncooked ham do you mean a fresh ham, which looks like a roast of pork? Fresh meat rather than smoked or cured? I love a fresh ham roast , especially the cracklins. This is a tried and true recipe. One I have been making for almost 20 years. Home Cookin Chapter: Recipes From Thibeault's Table Pork - Fresh Ham With Cracklings And Pan Gravy ============================================== Adapted from a Gourmet Recipe 1 fresh ham (shank end leg of pork) olive for rubbing the ham 1 tablespoon coarse salt 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon crumbled dried sage 1/2 teaspoon pepper 1 teaspoon dry mustard 12 ounces beer (not dark) For the gravy 3 tablespoons all-purpose flour 2 cups chicken broth 1/2 teaspoon dry mustard 1/4 teaspoon crumbled dried sage 1/8 teaspoon dried thyme, crumbled salt and pepper to taste . With a small sharp knife prick the ham skin all over, make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the oil. In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack set in a roasting pan and put the pan in a preheated 500F. oven. Reduce the temperature immediately to 375 °F and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham for 30 minutes more, and pour the remaining beer over the ham. Roast the ham until a meat thermometer registers 170°F.,(the amount of time will depend on the size of the roast) and let it cool on the rack in the pan for 15 minutes. Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, and arrange the cracklings in one layer in a baking pan. Sprinkle the cracklings with salt and bake them in the middle of a preheated 350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. Transfer the cracklings to paper towels and let them drain. Cut the remaining fat from the ham, slice the meat thinly across the grain, and arrange it on a platter. Keep the ham warm, covered. Skim off the fat from the juices in the roasting pan, add 1 cup broth and deglaze the pan over moderate heat, scraping up the brown bits. Transfer the liquid to a saucepan. In a small bowl whisk together the flour and 1/4 cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining 3/4 cup broth, the mustard, the sage, the thyme, and pepper to taste, and simmer the gravy, whisking, for 5 minutes. Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy. Serves 8 with leftovers. Gourmet March 1990