Ok, wow. I mean WOW! You're getting the wrong advice on every front. St Aug would THRIVE in that shade. The grass died because they didn't water it. Actually it might have died the first time from a disease left to run out of control, but in any case, the solution now is new sod (NOT SEED) and water. That cheap builder grade bermuda is only one notch below the very best bermuda grass you can buy at any price. The reason it is cheap and "builder grade" is that it is easy to grow and every grower in Texas grows it. The supply of that stuff is inexhaustible, but you cannot get a better turf grass without paying through the nose. The name of it is TIF 419 or TifTurf, or something like that. It has been around for 40 years or more and is very popular. The more expensive TIF varieties are only used in professional sports stadiums. I should note that ALL seeded varieties of bermuda are basically common bermuda, not the TIF hybrid. Thus if you start with a TIF lawn, you should never reseed bermuda into it. The common bermuda looks like a weed in a hybrid turf. Here is a picture of common bermuda invading a TIF turf. Note the common is bluer in color, coarser, and has a different growth habit. It's a mess once you have them mingled. If you have already seeded with common bermuda, I would not attempt to install a hybrid (sod) lawn without a lot of prep to kill the common. June is the time to take on that project. Whatever you do, do not fall into the trap of watching all the golf TV where they are urging you to get out and do something to the lawn. Bermuda needs hot soil to do much of anything to it. The reason your neighborhood lawns might look cheap is because they don't know how to care for them. Bermuda needs a LOT of maintenance to keep it nice. It should be mowed to about 1 inch high, 2x per week and 3x per week during the spring flush of new growth. It also needs heavy fertilizer applied monthly all season long. Most people are unwilling to do what it takes to make bermuda look great. Having said all that, I still prefer a St Aug lawn if you can keep it watered. All lawns need exactly the same amount of water to keep them looking nice through the summer. That amount is one inch per week, applied all at one time. The problem with St Aug is if you fail to water it for 3-5 weeks, it can die on you. Other grasses will go dormant first, but St Aug just dies. That's what happened in your yard. Bermuda would never grow in your shade, but St Aug should do fine. In fact, St Aug will take over your yard even if you have bermuda now. You would have to keep the St Aug mowed at the mower's highest setting and allow it to invade the bermuda. Bermuda cannot invade into tall St Aug because the tall St Aug provides too much shade for bermuda. But if you mow the grass at the lowest setting, then the bermuda can invade just fine and will give you a mess. Absolutely DO NOT rototill the soil in prep for a lawn. You might want to rototill for a vegie garden but never for a lawn. The tilled soil will take 3 years to settle, and it will settle unevenly. There is hardly anything worse than mowing a bumpy lawn.

Check out the FAQ here for beginners. Here is a link that might be useful: Growing from Seed FAQ's and How-To's

Hi Fritz, My builders lender did'nt offer a very good mortgage so I went online to get some quotes to use as leverage, an online lender offered a very good mortgage especially when compared to the builders offer. Now here's my problem. 1st problem #1; Believing that online 'quotes' have any valid shoppability in the first place. (They don't... they are merely 'hook-bait' to get leads coming in.) The house is'nt going to be finished for another 6 months but the online lender wants me to start the loan process immediately, That's because they know that nibbles on their hookbait go away quickly once it is discovered that it's all just hookbait. I contacted the builders lender to see if they would match the online lenders offer and they tell me that they would match the offer but it is still too early to start the loan process and not to worry. Who is right? Well... the builder's lender is truthful in saying it's too early to begin the loan process. As to whether they honestly match the real best lockable rate/fee structure at the point of truth... I have yet to see a builder's affiliate actually keep that claim... but who knows, maybe your situation will be the first! You've got plenty of time... I recommend using it to shop for the best professional advisory support on a qualitative basis first. Here's my tag about all this; Choose your provider according to preliminary "quotes," And you've simply chosen the most successful Liar. Choose according to character quality, competitiveness, honesty, and your personal assessment, And you will set yourself up for the better Experience AND the better bottom line pricing!© Luck! Dave Donhoff Strategic Equity & Mortgage Planner

The convection steam oven can be used just like a normal convection oven though it heats up much quicker. With our family of four we use it the most of all the oven's (have a 30" Wolf below it and a 36" BS range). Almost anything we do for a dinner can be done in the steam oven rather than heating up and dirtying one of the larger ovens. It roasts meat and chickens the best of any oven using convection humid mode. Bakes bread excellent except for high heat baking (only goes to 445), use it for cookies, dutch/german pancakes, makes an excellent crust on any food. Don't get caught up in the 'steamed food' mindset, it's all convection oven when you want it to be. We do use the steam mode for veggies (we'll never micro them again), sometimes fish, though I do prefer fish baked or fried. It makes excellent rice and I've even done pasta in it (though not as handy as I like checking pasta in a pan for perfect doneness). It's the only way we make rice now. I've made custards in it, works great, no water bath. Reheating food is great, again no more micro for that. There are a lot of modes that make food more convenient to prepare. My DW likes to make hard boiled eggs in it (obviously not boiled), she just leaves them in the paper carton and steams them, got to be careful taking them out if not on a cookie sheet as the paper gets pretty limp. I made brown sugar (turbinado) bacon in it last weekend and it turned out awesome, nice and crisp in about 25 minutes. Like I mentioned we use it a LOT. It's a bit pricey for a rice cooker, or a micro replacement but for all the other things it does I would lose my 30" Wolf over the steam oven anyday of the week. For me the only limitation is the heat range as max is 445 but I do make cast iron pan pizza in it and it turns out wonderful. For normal pizza I crank the BS to 'beyond' 500, some breads want a higher heat. It doesn't have a broiler so having at least one oven with one works great. I have the Wolf CSO so do fill the water reservoir manually but that's maybe twice a week at the most and takes all of a minute. We've had ours over 2 years and still haven't used it to it's full potential. Once you get it you'll understand how great it is, it will inspire you to cook differently and more conveniently with better results over a std oven or microwave. IMO there s/b one in every kitchen, it's more of a workhorse than any other appliance.