I get frustrated when I watch "Yard Crashers" and they just plop the plants in without loosening up root balls, plant too many shrubs/trees too close and that grow too large for the small yards and don't give the owners tips on feeding, watering and trimming the plants. Well, maybe they do off camera. The other thing that gets me is all the outdoor "rooms" with drapes, tablecloths, cushions, pillows and quilts. They look gorgeous and I would love to have one. But, what they don't show is how you either drag all that fabric inside every evening or leave it outside in the Florida sun and humidity to fade and mildew.

If Indiana is right in the heart of the Midwest, then I must be living on the west coast. Better start learning the language. "Gag me with a spoon"? And why go crazy because someone uses more salt that you want? Don't you think you could, let's see. hmmm, maybe use less?? Recipes are guidelines, not hard and fast rules. Recipes will often vary, even when followed to the letter depending on a number of variables. I seldom follow a recipe to the letter since I might not happen to have the free range grapes, cage free milk or organic Vanilla Wafers that Marco Pierre White's recipe might call for. I often will add spice I like and tone down or eliminate what I don't like. Amish/Mennonite, etc cooking has a lot of crossover with what some people term "Midwest" cooking. If you consider Indiana "midwest" then I exempt this from consideration. However the midwest of the United States are generally or at least were, big farming areas and Amish/Mennonite, etc were also big farmers. Meat, potatoes, bread, coffee, milk, dessert was your typical farm fare. The midwest didn't use much in the way of rice however certain areas, including the upper midwest would have wild rice available and that could be included in the later menus. Native Americans of course used wild rice much more heavily than many others until others found out how great it is. Actually you'll find a lot of crossover in German, even Russian and certain other ethnic types of foods when they're living in a colder climate and doing a lot of hard work, but then again considering the number of Scandinavians. Germans, etc who populated the area, it shouldn't be a surprise. But the food changed to adapt to what's around. You won't go to Norway, Sweden, Germany, Russia, etc and find the same things. Just as "cajun" or "creole" won't be found in France, and probably not much in the French areas of Canada. As Annie said, hearty meals were needed for the heavy workload on a typical farm. You'd rise early and work late and burn a lot of calories. Actually what many people term "comfort foods" is quite common among both the A/M/etc and midwest farmers. You won't find finger sandwiches, consumme or sushi on these menus. You will find hearty soup, stew, roast, meatloaf, pasta and much much more. You'll also find a lot of pies, cakes, cookies and rolls. You'll find great breads, rolls, etc. Around here, mac & cheese is essentially baby food. A blue box and a package of Corn King hotdogs fed many a toddler by a new mother. Never could stomach mac & cheese. No meat, why bother. Watching Cookin' Cheap is different. Two gay guys doing their "cooking" and then dressing in drag to show a gadget of some sort. A pickle slicer, nut cracker or whatever. The "Cook Sisters". Initially it was to show people you could cook cheap. They'd figure out the cost of something and figure per portion. Although if they had a leftover from something before, they didn't include it in the price and would come out with 58¢ per person "meals". One thought he knew how to cook and the other admitted he knew nothing but would try anything. They both fancied themselves far better standup comedians that I would. Watch it sometime, it's, well, different. I wouldn't say it's funny very often, but entertaining usually. Actually hotdish for the food, (and go ahead and debate "food" if you're a Miracle Whip snob) and "hot dish" describes the ladies cooking or the temperature of the plate. Scalloped potatoes and ham is a type of hotdish. Marilyn's Party Potatoes, sometimes called "funeral potatoes" is a hotdish, etc. People stick out their tongues and stick their noses in the air over foods. Yes, some will be a can of cream soup with a can of something and a package of onion soup mix. But then again, people buy "blue box", TV dinners and produce from Walmart for cryin out loud! LOL Contrary to what a couple of you believe, not one of the terms hotdishes, A/M/etc or midwest cooking mean all from a can or a pouch. It can and often is made from scratch. The shortcuts are more publicized since it's a timesaver and many people who hit the net want to save time. I would defy most anyone to have tasted and claim they didn't like the scalloped potatoes and ham that was served at my aunt's funeral, or for that matter the roast beef and mashed potatoes served at my cousin's funeral or any of my mother's holiday meals, all made from scratch. I'll take that any day over foo-foo food! Or for that matter the Tex-Mex you get at Taco Bell, or the seafood from Long John Silver, or should I continue... Back to topic, a couple other shows I enjoyed watching included the Galloping drunk, er, Gourmet though never really learned much from his shows. When Andrew Zimmern was a local cook he was interesting to see on the local channels before he decided to concentrate on bugs and exotic roadkill.

Whoa, if you get a degree in industrial arts you get to acquire carpentry textbooks along the way?!? Sweet! Kim, I've always enjoyed/appreciated your contributions; given the wisdom of trial and error that was behind them, I see why they stood out. My mom got us a couple of the Reader's Digest fixit books (have to run downstairs, one of them might be the very one you have); I like the way they are encyclopedic and detailed. I know Jane Powell but not the Small Houses books (do you mean The Not So Big stuff by Susanka, or the Small House anthologies from Fine Homebuilding?) Thanks for mentioning books; I think I might start a reference book thread for this forum. Hey Casey, THANKS for taking the bait. And you are NOT a bloody genius, you are an old house DEITY for crying out loud! Would you please start your own show on youtube? Or maybe just a house tour? Even Petch house has youtube videos. Or, do you already have a project blog and everyone knows about it but me? Actually for someone with a degree in historic preservation, I am impressed with how low-key your posts come across; they read more like an old friend who's "been there" and wants to pass along lessons learned along the way, it's really very nice and encouraging. But if you ever want to browbeat me feel free; I would take it as a compliment. To be honest if I post about something I'm thinking of doing to my house, and you don't opine, I figure one of two things is going on: 1) you're not on the forum; or 2) you're politely disapproving. Most of the time I assume it's 2 because you seem to be pretty consistent around here. But I just want to say, and I hope I speak for many, that I love love love your posts, especially when I'm searching on a problem I'm trying to solve and something from you pops up! (PS I finally got around to using that general finishes gel varnish you recommended and it was fantastic, thank you; I will post photos to the woodworking forum sometime before the next census.) Oh, and I love the way you "aged" the color tones in the new pine beadboard in your kitchen; reminds me of the pine in my grandmother's kitchen. When I was really little I used to look at the gleaming pores and think it was the closest wood could get to 24K gold.

I like "Morning Joe" too, wannaretire, except for the darned music they play in the background sometimes. I like Willie Geist who has a 1/2 hour program before MJ and then is on their show a lot. We get two newspapers so I get most of the news from them. In the evening we watch ABC for two reasons. I like Diane Sawyer and the main reason------Jeopardy comes on right after :-) We sleep to either HDTV, CNN or MSNBC. CNN because I hope AC360 will have James Carvell on. I'm totally in love with him!! Cynic, those "coming up next" teasers drive me crazy, too. If you notice, these days they call themselves journalists rather than reporters. I don't know if it's because it sounds fancier or because they're just reading a script that's put in front of them. They do get my appreciation when they're able to pronounce all those foreign names. Like Blagojevich. LOL!