I have made several potatoe bags, and soup bowl holders, and have only had one person say their bag had a few dark marks, along with a small burnt spot, where one of the seams were sewn. Thinking it was just marks on the fabric, as maybe there had been some food source on the outside of the bowl, and she attempted to hand wash it out, then realised that it was definitely the start of a burn situation. She had placed two potatoes in the soup bowl holder and set it for 6 minutes.....no wonder it started to get so hot and she tossed it into the garbage, Some of the holders I originally made, I used 100% cotton, wrapped with polyester,,,,I since hearing her story make all items to use in the microwave with 100% cotton, fabric, batting and thread, I also include a card to indicate no longer than 2 minutes of cooking time per item. Here are instructions to make a potatoe bag. Cut one 9 x 20 inch rectangle each of the outer fabric, lining fabric and batting. 2. Place the outer fabric and lining fabric, right sides together and batting against wrong side of the lining fabric. Press the outer fabric lengthwise in order to have a center line - see #3 3. On your batting - Using a ruler mark a line across and down from the top at 6" - (use this line so your points will match in the middle at the top of the flap and line up evenly across the bag), and then trim at a 45 degree angle from the center fold, to the outside edge on each side. Stitch around all sides, leaving a 3"opening for turning. Trim the excess batting, and clip corners. Turn right side out, poke all corners and point. Stitch opening closed. You can quilt your bag, before you proceed. Or Not. Fold the bottom up to within one inch of your outside points and stitch the sides, to create a bag. Launder before using your new potatoe and vegetable bag.

We use one. It works great; although if you use clumping litter, I suspect it would fill up very quickly (this was born out for us when we switched to clumping litter a few weeks ago temporarily). We usually use crystal litter, so the only thing that goes into it is the kitty poo (no big pee clumps) and the bags last quite a while for us (at least two or three months, even with two cats, and scooping every day). One thing that makes them last a little longer is to not turn the mechanism every day (i.e. scoop into for two days, and then turn it) -- it uses less of the bag that way, although if you're using clumping litter, you probably can't get away with that. The bags are very effective at limiting the odor; the turning mechanism basically wraps up the "deposits". The inside of the litter locker stinks something awful, which is only noticeable when you're changing the bags. We spray it liberally with deodorizing spray, and wash it outside with the hose every few times after we dump the contents. To remove the contents, it's easy -- you basically open it up, cut off the bag and tie it, then grab the two sides of the turning mechanism and pull them apart -- preferably into a waiting garbage bag. The only con to it is the cost of the refill bags, which is why if you use clumping litter, it might get costly. On the other hand, crystal litter (which as I mentioned, means you only deal with poos) itself is pretty costly, so it's six of one, half a dozen of the other, as far as cost goes. Having said that, I definitely recommend it, especially if you have only one cat or use crystal litter, or are prepared to deal with the cost of refills. It's sooo much easier than trying to scoop kitty waste into little bags and dumping into the garbage or walking it outside, as we used to do. We've also found that we're much better about scooping than we used to be -- we have no excuses anymore! If you want to read more opinions, check out the epinions link below. Lots more reviews. Here is a link that might be useful: Epinions

Wolf told me their steam oven would make great pizzas with a nice, chewy-crispy crust. Of course, I couldn't spend that kind of money to buy a single + steam oven with my double oven refund money, and they didn't seem to want to offer me a deal, so I can't tell you how it does! But I definitely consider Plllog a credible resource, and she has a lot of experience with the size and abilities of the Gagg combi oven. Her experience doesn't make me want to rush out and buy one! At least for breads and pizza. I, too, decided that, in the long run, a double oven would serve a big family better. Now for pizza advice you may or may not want: Anyway, I do have experience with pizza for a big family and for crowds. A lot of my blog's space in the last 3 years has been filled with our adventures in pizza baking (this is the link if you want it)... Not only the challenges of feeding a family of 10 and sports teams of up to 40, but using different recipes, techniques, pans, temperatures, stones, etc, etc to get 'the best' pizza. First of all, I think you might be causing yourself some problems by trying to bake more than one pizza at a time. Those more knowledgeable in cooking science can correct me if I'm wrong, but the 2 pizzas will double the mass and humidity, which I think would affect cooking and browning, which, in turn affect time to cook and texture. You might steam your pizzas in a regular oven, which doesn't have the heat to do multiples. But maybe that makes a chewier texture and maybe that's what your family prefers. One thing I've learned is that my 'perfect pizza' might not match someone else's. My Wolf ovens were the best at pizza baking. I think it recovered temps faster, which helped keep things moving. I also had pretty good results with the Fisher & Paykel, and the Gagg does OK.. Probably #3 for me. Monogram doesn't even get a place. I wish I could offer more about the Bosch, but since it's related to Gagg, I would expect it to do OK, too. (I would expect Elux to do as well as the F&P, from the baking performance reports I've read here, but you were asking about Bosch) My current favorite pizza method uses the basic recipe from the book Artisan Breads in 5 minutes a Day. That means I stir up the dough in a bucket on Friday night (after forming that night's pizzas), let it sit at room temp while I bake that night, then put it in the fridge, and it's ready to use on the following Friday. When Friday evening comes, I preheat the oven, with a "Baking Steel" on the 2nd to the top rack, for an hour or so, at 500 to 550. While the oven and Steel heat, I form and top the pizzas on parchment (trimmed so that the excess doesn't burn at the high temps), so I can slide one out and the next one in, using a peel, quickly and easily. --I tried the Gagg pizza stone Plllog mentioned, but never got the results I wanted. She thinks it's because I use parchment instead of putting the pizzas in direct contact with the stone. The parchment makes things too clean and easy when I need to bake so many pizzas, so I won't give it up. Previous to the Baking Steel, which I highly recommend, I had other stones... One was a Pampered Chef stone that I used until it was in 4 pieces, and after that, a stone meant to hold ceramics baking in a kiln. (Inexpensive from school or art supply places) That worked well, but doesn't fit in the shallower Gagg cavity, and DH hasn't gotten around to trimming it for me.-- With the Gagg, I can choose which elements and fans to use or not use. When I put pizzas in, I choose the mode that offers full bottom heat and partial top heat, and uses no convection fans. In a different oven, I'd choose the standard "Bake" mode, which is similar. I find that this mode allows the bottoms to cook adequately before the tops overbrown. Your mileage may vary in different ovens and different makes of ovens, and you can adjust the mode for more top heat or fans, if necessary, to get the result you'd prefer. This method takes about 8 or 9 minutes per pizza. The Wolf used to get it done in 6 or 7. Hope this helps.

Thanks! Oakley -yay for Aquage! That brush looks amazing. Funkyart which style do you think runs wider? My feet feel much better. My left foot doesn’t hurt at all anymore when I have them on. The right foot still does but I suspect it will take awhile for that foot to settle down. I really need a pair of comfortable (standard work with almost anything black) boots/booties but don’t really like their styles. Theres one that’s ok but I wish the toebox was shaped a little different. Going to order more sandals. Im going to look into some of the other sandals mentioned here too. Thanks Eld. Yeon -The small bottle (they have a large size too) has a dropper and I just put a drop on the applicator and run it along the top. Another drop for the bottom and drop right at the beginning of the spooly brush to use on my brows. It sounds like a lot but I have over half a bottle still. I don’t recommend brushing the oil on the lashes with the spooly brush (mascara wand) because the oil is so thick it just beads up. It’s kind of gunky feeling but doesn’t irritate the eyes at all. I do it right before bed and sleep with it on. In the morning I just rub my eyes. It seems some of its absorbed in because there’s less. ETA - Thanks for suggestions about exercises. I was thinking there was probably stretches or something I could do to help. I'll check it out. Justerrilynn -They look great! And nice ZZ plant too.