I just tried a simmering potpourri for the first time and it made the whole house smell so Christmas-y! I had fresh peel from my breakfast orange, so I put it in a saucepan w/ water, a couple of broken up cinnamon sticks and a spoonful of whole cloves & put it on the stove over low heat. It's still going right now & I'll definitely do it again. I also get the free trimmings from HD and arrange them around the house, since our tree is vintage aluminum. They don't sell balsam, though & that's the most fragrant, IMO.

You need to be more specific about what drain pipes are being replaced. Most folks don't dig up/demo the slab just to install new under-slab drain pipes unless they are filled with roots and dirt. If you are replacing the small drain pipes connected to the sinks and other fixtures, then PVC is a much better choice. Horizontal runs of small diameter (2", etc.) iron pipe builds up crud in the bottom and gets very rough, and then eventually rusts through because the iron pipe is often almost empty, wet and exposed to air. PVC tolerates that exposure much better. If you want really durable PVC you could specify stronger schedule 80 pipe, but I have never seen that used for DWV. The main soil stack may also be iron pipe, but usually a thinner iron pipe to keep down the weight. This means it sometimes rusts through faster, and its always a PIA to run because of the weight. For water supply lines in the house I would recommend using PEX for the new lines. It is cheaper than copper, and overall very easy to work with, which reduces the installation cost. It also tolerates freezing better, if that is a concern. Bruce

I've got an Electro Industires unit sitting on my living room floor....does that count? It is going to go in the attic and like you the Fantech would not have fit. Having a lot of trouble getting someone to put it in (small town, labor shortages etc). They are "supposed" to come next week so we will see.... I agree, not too many reviews at all! Will keep you posted.

I love lamb. I don't like the garlic shoved in kind, or mint with it, and I can enjoy it with rosemary, but like it better without. Spice bombs are for lower quality meat. I recently obtained a very meaty, American rack, double cut into chops. You don't want to know what it cost, but it was excellent. I use a ribbed grill plate in the oven, electric fancy element on broil. Flip partway through. Cooked to desired doneness, A little sea salt from the grinder to finish. That's it. Just salt. It doesn't really need salt, but salt is nice. I might use a little Simply Heinz ketchup out of nostalgia for flavors of my childhood, but that's very personal, and the others think I'm weird (I don't mind—double cut rib lamb chops are my all time favorite food, naked or dressed). The trick is buy really good lamb, and if you're unsure how you like it, do a tester and try it at different temperatures. The whole cult of medium-rare started in restaurants where it's easy enough to put expensive meat back on the fire, but if it's over, it has to be thrown to the dogs, or the trash. When red meat was inexpensive and chickens were pricey, Americans generally preferred their beef Medium, and lamb Medium-well. Learn your own druthers. New Zealand lamb tends to be small and sweet. Australian lamb is good and kind of middling. I prefer good American lamb, but when it's labelled ”Colorado” I'm alway disappointed. YMMV. A good recipe from the annals of time for a large leg of lamb, if you don't just want to cook it plain, is to butterfly it and poke holes all over with an ice pick or metal skewer. Put it in a deep roating pot or dutch oven with a whole head of garlic sliced into slivers, and a whole bottle of table quality red wine. Cover and cook low and slow, basting every 15 min., for about three hours. Garlic does go well with lamb, but when you insert it, it changes the flavor of the meat, rather than just going with it.