Maybe it could be the roof of a shed? (Somewhere else in the yard). Or half chicken coop, half shed. Or you could offer it on Craigslist or Freecycle to whoever will come (self-insured) and remove it. I know what you mean about What the Previous Owners Did. The people who built my house live behind me, and are very nice people: probably much more normal than your Previous Owners. But if I ask about the house, there are things they don't want to talk about. (Like why there's an area covered with rounded white quartz stones between two parts of the foundation bed. I eventually figured out the stones cover part of the original cement driveway, from before the house was added on to. But I've no idea why the cement's a taboo subject.) I used Fresno as an example because I was born there. Never actually lived there, but visited my grandparents. I envy you your eight acres, but not the climate!

Nan-6161 - umm, yes, that is what I mean, lol. Oops. I measured the depth at 3 inches, and I *thought* the headroom was ok, as it seems from what I have read that people plant stuff out pretty early - am I wrong in that? I was comparing them to the clamshells I have from salads and stuff, (which I will be using today, in my never-ending denial of this snow) and it looked OK in comparison. Would I be able to re-pot stuff if it starts bumping it's head on the top? I have also been saving yogurt containers and baggies from the produce dept. Thanks for the heads up - I seem to learn best from doing things wrong the first time, lol. T.

No problems with going with different appliance brands for each appliance. That's actually exactly what is recommended here on the forum. No one manufacturer makes an excellent total line (i.e the references to the GE fridges above). On the GE Profile question--I have the GE Monogram, which the dealer said the oven was actually the same as the Profile line just with a Pro-look exterior and name plate. I have been very happy with my ovens so far. My sister has the Profile double oven with convection and she loves hers too-bakes evenly, roasts beautifully, broils nicely & self-clean (you can even leave the racks in during the clean cycle) to boot! What more could you ask for? So, I would go for the Profile ovens/range. My sister also has the Profile smooth top electric cooktop with built in downdraft vent. She really likes it as well. She says the only challenge she has with it is when she's sprinkling spices into pots on the cooktop and has the fan on--it is so powerful, it sucks the spices right in--however the same can be said for many over the range vent hoods too. DW I would opt for Samsung or KitchenAid. KA DWs have a solid reputation, many come with hard food disposer, heated dry, are quiet and they have a very broad range of prices and features. However, many of the reasonably priced KAs now vent out the side vs the front--the vent opens 6 hrs after the end of the cycle unless you open the door before the 6 hrs elapses in which case it opens immediately and releases steam into adjacent cabinetry. Since I didn't realize this before purchasing, I tend to run the DW right before bed so no one is opening it too early. If I run it during the day, I simply crack the adjacent cabinet when I turn the DW on just in case DH or DS come through & open it. Samsung DWs offer most if not all the features KA does but with a fan assist dry and venting out the bottom. Easy to stack, hard food disposer, reasonably priced and quiet. I would definitely recommend either of these DWs. Refrigerator--word on the forum is stay away from GE. I personally only know of 2 people with GE fridges that are happy with them (although 1 of my friends has had to have the repair guy out 3 times!). I would recommend Samsung, LG or a Kenmore badged Samsung or LG. Food stays fresh for much longer than standard fridge, LED lighting, ice maker available in the door, in the freezer compartment or in the fridge portion depending on what model you're looking at. We have the Kenmore Elite badged Samsung counter depth SxS and love it. It's got a 60/40 split between the 2 compartments which means plenty of room for larger items like frozen pizza boxes, turkeys, etc in the freezer. Fridge side is plenty roomy with nice sized bins, standard dairy/butter compartment, gallon size storage on door, built in wine rack & soda rack. I would definitely buy the fridge again. Just a heads up on where you can snag some deals--In Oct, Sears usually runs a 1/2 off wall oven sale for just a day or two, so be on the lookout for that. Also, you can get Friends & Family pricing at Sears anytime--just ask for it (make sure its a better deal the one they're currently running, though). Lowes and HD will often run model year end clearance on their floor model ovens--some really deep discounts are applied. If you find one in a high volume Lowes store, see if they'll hold it for you and then check with any surrounding lower traffic/volume Lowes/HD stores as they will often have a better discount. Hope this helps!

The lighting was good, particularly through the window, and that's really hard, so your partner deserves the praise. The visual composition was good too, and the kitchen looks real and homey, but clean. Dirty looking kitchens in cooking videos make me nuts. Your voice and manner are very pleasant and inviting. Even though there were a few places where you didn't speak, it was natural and didn't have me shouting, "Dead air!". It's nice to have a little pause. People talking just to fill air can be grating. I figure you want to hear some negatives, too, so I'll mention the ones that struck me, but you've done a good job and should feel encouraged. Take the rest for what it's worth, or ignore it altogether. I didn't like the title sequence. It was louder than the rest and the music wasn't well optimized for tinny computer speakers. It was pretty, so you can probably work that out. If the food ties in with your music rather than being totally separate, you should show that in some way, to develop a unified identity, rather than ... wait! isn't she a ... I also didn't like the quick cuts. The presentation itself was so calm and nice, there's a mismatch. Think about what the sequence is saying about what you want people to take away. The lasting memories I have of the visuals are a girl pouring dark liquid through a metal funnel, and a mountain dulcimer sitting on the ground by itself. It doesn't make sense! I know you know that the very beginning of the presentation was awkward. You might lose people there. Once you started taking about what you were doing, everything was flowing and pretty clear. You might think about cutting to that part, or editing in a separate opening. For instance, a short introduction that says something about who you are and why I should want to learn to make sauerkraut from you might be nice. I liked what you had to say about why sauerkraut is good. I also really liked that you explained about different styles of cutting the cabbage, and that adding the parsnip or other root veg was different. The preserved lemon didn't get its due, however, and you didn't describe how these additions changed the flavor of the sauerkraut. How would the preserved lemon be different from using fresh, for instance. And I cook parsnips often, but have never tasted brined or pickled parsnips, so a clue as to how they taste would be good. You mentioned splitting the salt but didn't say why you did that (to distribute it through the jar maybe?), and I wasn't clear on what was already in the jar. You didn't say how big the jar was, how much the cabbage and parsnip weighed or how much of what kind of preserved lemon, so there's no real recipe there. You talked about being able to wing it, but you need to give a starting place for someone who has never made it. A lot of people might view the video but not bother to go to your website for the recipe if they think you aren't thorough. The discussion on brine and what it does for preservation, and the effect of the prebiotics was informative in just the right amount for a short video. You introduced the ideas but didn't weigh it down with a lecture. What was less clear was what the bubbles are from and what they mean. You also didn't include how to tell when the kraut has gone bad, which is important when you're out camping. :) I think while the silences are cozy, you could spend a little more attention on filling in a little more information, and not quite as much just pounding down the cabbage. All of the above is meant as stuff to think about. You've really done a very good job and I found the video interesting and entertaining. Welcome to the Cooking forum. I hope you stick around.