In talking to a young couple regarding how to develop a good money management system, I suggested that a good way to start is to keep track of every expenditure, to assist in evaluation. I suggested that they set up a page, probably in a loose-leaf binder, to deal with their cash operation, with date, description, and three (possibly 4) columns, with one for individual expenses, (possibly a second to add several expenditures). One column for cash income as withdrawn from bank account, or other source, etc., and a column at the right for keeping track of balance. It's important to check amount in wallet against recorded balance on hand frequently at the start, as often there appears to be more cash reported in record book than wallet ... as one (or more) expenditures had not been entered. I was informed that they didn't do much cash business, but dealt extensively with debit card. I was going to suggest later that they set up several columns to the right, to break out the expenditures into the various types, with a column for each. How to deal with the debit card transactions? I thought that it might be wise to enter each transaction, either as it happens (which I thought preferable), or as they get their monthly report from the bank relating to date and description, but not into the cash columns, as it was directly paid from the bank. To record each transaction only in the columns related to category. But - many pay bills also by cheque and by credit card. The reason for the cash columns is to ensure that every transaction is accounted for, but this is not an issue with the debit card transactions, for they show up totally in the bank report. Then when the bank report comes in, ensure that each transaction that you made is entered, and checked with the bank report, entering any that hadn't been earlier. That way, each of those two types of expenditure shows on the detailed page. I suggested that they keep a report of their bank account transactions on the back of last month's record, on the page to the left. The cheque register would show the various expenditures during the month on the full financial report of expenditures and would be entered either as they were written, or, I thought preferably, after the cash transactions for the month (possibly including the debit card activities, as well), had been finished. Then, one gets a report from one's credit card transactions and each transaction would be entered in the various relevant categories. As many report that Quicken is easy to use, and quite comprehensive, I'm quite sure that it'll have an easy way to deal with the debit card transactions. ole joyful

You need a good seasoned hardwood installer and tileman. Both trades are highly specialized. Please give alot of thought to this. On the tile question one has to know which tile is suitable and which thinset to use for exterior applications. A good tileman will know all this... a landscaper may or may not. Same applies for the hardwood.

you are keeping withing the same tint bases it sounds like, so you should be fine to go ahead with your new color and also you mentioned your previous color was an eggshell sheen. I would however suggest making sure your walls are clean and dust clean; after all this is is a bathroom that gets frequent use and is subject to sprays, lotions, oils, toothpaste, zit cream on the wall or cleaning materials that may have bounced over on the wall where the toilet is . Believe it or not I have been in homes to redo the baths and well lets just say if there are little ones or may have missed the toilet . No offense men, but it does happen. :) I have seen quite a few head scratchers in my time. I am sure you have already taken these precautions and are aware of the pre prep. good luck. It is not necessary to prime each time on a job. Every job needs to be evaluated on its own findings to determine a primer and the type of primer to use. :)

Believe me, I read ingredients on all labels, as well as expiration dates, and if I cannot find an expiration date, I get someone in the store to help me. I have to avoid all white sugar as well as white flour, but when making my own lavash, I decided that a small bit of white flour would be okay. I'll look for the Zhoug sauce also. Here's the recipe I am using now: Lars' Whole Wheat Lavash Bread 1-3/4 cups whole wheat flour 1/4 cup white flour 2 Tbsp vital wheat gluten 3/4 tsp. salt 1 Tbsp. raw sugar 1 Tbsp instant dry yeast 2/3 cup warm water 2 Tbsp Greek yogurt 1 Tbsp. Olive oil slightly toasted sesame seeds, or Za'atar* olive oil Mix flours, salt, and sugar in a mixing bowl with a whisk; then add yeast, water, yogurt, and 1 Tbsp olive oil. Knead until smooth and elastic, adding more water or flour if necessary. Place in a warm and oiled bowl, turning dough over to coat surface with oil in the bowl. Cover bowl with plastic and refrigerate overnight, or two days. Remove dough one hour before planning to roll it out. Preheat oven to 350° F. Roll dough into a 17” x 9” rectangle and dock or prick with fork. Cover with plastic, and allow to rise for 1-1/2 to 2 hours. Place on baking sheet and brush lightly with olive oil or water; then sprinkle with sesame seeds or Za'atar. Bake for 15-20 minutes or until bread is lightly browned. Brush with olive oil or spray with water (as preferred) as soon as it comes out of the oven. When slightly cooled, cut into squares or rectangles and store in a plastic bag or air-tight container to prevent it from drying out or getting hard. *Note: I store Za'atar in the freezer because it contains sesame seeds, and they do not keep well at room temperature. I also store sesame seeds, toasted or raw, in the freezer. Option: You can cut the dough into four pieces and roll out into four very thin circles and then bake at 500° for 1-1/2 to 2 minutes or on a hot griddle. You don't have to dock it if you bake it this way, but it will bubble up and make be crisper than you want. Instead of yogurt, you can add whey protein powder and a bit more water. If you bake it on a griddle it may cook more quickly and will need to be flipped. You can make smaller ones if your griddle is too small. I have decided that I also like the original recipe I made with 100% whole wheat. It got better (softer) after a couple of days in a plastic bag. The second batch is in the freezer because I think I'm not really supposed to be eating it until middle of next week.