I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans

I think that brickeyee might be clairvoyant for in my misspent youth I did train and work in fancy schmancy restaurants and the cooking habits I picked up there have stuck with me in my personal life as I moved on to a different career. That said I never had to actually design the workplaces (kitchens) and I simply adopted to the various layouts so I never paid attention to the principles of design. I suppose I'm kind of like Cole Trickle (Days of Thunder) who knew how to drive his car but didn't know anything about engines. As for the question of going to the fridge, I do so during prep but very rarely when I'm actually cooking. So it's not a matter of only making one trip and getting everything, I agree, it's a matter of having the fridge handy during prep and once I finish prepping I'm not really needing to make dashes to the fridge. In this way I'm the opposite of bmorepanic. The suggestions for the prep sink being are very sound and consider it done, in this plan and the very likely next plan as I start afresh. This was an enlightening topic and I thoroughly enjoyed reading everyone's perspectives on the issue at hand. One thing I've discovered is that there is a world of difference between using someone else's kitchen and DESIGNING your own. When using a kitchen you find ways to make due and your improvise and that's different than starting with a blank sheet of paper and trying to achieve a harmonious balance of all the components.

dees, that was very interesting info. The best part of your advice to me is to make sure the shipper puts instructions on it. This is great advice when I am the shipper. My company did tell them to call up at the front door when they sent said package. They didn't call as usual. I believe FedEx employees get paid much better to go the extra mile and the company makes more money as they are diversified in several areas I am told. They sure are the happiest young men and when I have told them how greatful I am, one of the two said to not worry we make very good money.They are well trained to speak with customers in a professional manner. My troubles are about to be over since my ex-husband made a good phone call today using his contacts to them and my company told UPS what they have witnessed through me and leveraged a deal for me when I receive any UPS packages or else they threatened to change contracts. It was eye opening to the president I work directly for because his company is known for customer service. There are books written on how they do it. They give UPS a lot of money nationwide. So, I will not be a priviledged customer I will just get what you all get for service. However, when I travel my company sends my luggage ahead to my hotel via USPS. dedtired, did you name this the FedEx Toss? Oh great now the carriers can have bragging rights for who tossed the most expensive piece. What a nut job this jerk is. I love it.You can post that every month and I will look at it. If you find out what happened to the guy (I want the smallest details like when FedEx was told what he did, what did they do - then let me know.) Kathi,I think there will be a lot of hustling in the next days. The weather is good around me anyway and this is their season to shine or lose a lot of future business. Why can't temp employees try to get noticed for doing a great job and perhaps get hired that way. I guess they are not trained well for the short time they work and get put in difficult positions. Blah, blah, blah. Thanks folks. Hope all your packages make you smile and are sealed with a kiss. The end,

For what it's worth, if that sage ever does come up you'll want to think about moving it to a pot of its own. It has very different water requirements than the other herbs in that container and you have a very good chance of overwatering it to death. When I grow herb from seed I generally start them indoors in a small pot and then plant them out when the weather is right. As noted in other posts above, basil like the soil a good deal warmer than parsley and mint. A couple of notes on the soil - it is generally a better idea to use potting soil or potting mix in container because regular garden soil can easily compact in containers and lead to plant roots not getting enough oxygen. Additionally, herbs don't require as much fertilizer as fruiting vegetables and that MG mix might have come with fertilizer premixed into it, in which case you don't need to add any of the Dr. Earth for a good while.