The reason one window in the bedroom is operable is in order to meet the code requirement for an emergency escape and rescue opening in all bedrooms. I have many times advised homeowners on the GW to not allow a builder to use the cryptic convention of using 60 to mean 72" or 6'-0" on the elevation drawings. (By the way, in my experience, 60 means 72" as silly as that seems) All window sizes should be dimensioned in rough opening feet - inches for the benefit of the framer. All windows should be specified separately for the benefit of the supplier in a Window Schedule that shows the manufacturer, model, rough opening, glass type, color, mullions, hardware, etc. Otherwise you are asking for mistakes. You might ask the GC where the horizontal mullion/sash rail is in the middle of the windows that were ordered for the front of the house. Something stinks; I think someone is making you take responsibility for their unprofessional mistakes. I not only provide clients with window schedules, I insist on reviewing the order before it is submitted which is a tedious and thankless job since all manufacturers use different cryptic conventions for their order sheets. I have never checked an order where there wasn't a mistake and some of them would have been very expensive to correct after delivery. Sometimes a window manufacturer will make a mistake with a correct order but that can be corrected at no cost to the owner. The issue here is documentation. If the correct windows were documented all errors should be corrected at no cost to the owner with no debate. I should also add that in the past 40 years I've known only one GC to order through a lumberyard/box store instead of a wholesale window supplier and the resulting mistakes in that order were the worst I've ever seen.

I gave the less-than-one portion to one of our guests who is just 21. He lives on his own, and could use a quick meal. I didn't eat any of it...I don't care for chowder (the potatoes you know...) very much. I thought the potatoes would get softer also but hey, it was a chowder! That's not knife and fork food. Thanks for the confirmation my friends.

Welcome to the Cooking Forum, imscattered. I know what you mean, I have a couple of stepchildren who are adults but will not eat meat with bones in it. It confuses me. Even KFC now has boneless chicken, customers "demanded" it. People don't want bones, and they want easily portable food that they can eat in the car. I, however, raise grassfed beef, heritage turkeys, chickens for meat, my own pigs. We cure and smoke bacon, render lard, all that good stuff. I cook from scratch, not from a box or a can. I even roast my own coffee and occasionally grind wheat for flour. Many of us here cook fresh vegetables, bake our own bread, and yes, eat meat with bones in it. Annie

I always process the ham bone first because there is enough flavor in that bone to make more than one pot. Just fill a big covered pot with water and simmer till the meat is falling off. Hours.... Then you have a whole pot of broth. Remove the bone/meat, cool ...even over night to remove the fat...I take the bone and remove all the meat...and take it apart where all I have left is the good meat..no fat...no gristle etc....Then I use it to make soup. Sometimes I will have enough for two or three pots of soup. I use one and freeze or can the others. Bean, potato is my favorite or peas...but use you imagination...even noodles and whatever suits your fancy.