Dawn and Ooojen, for all the bad that people say Walmart causes I have to admit that every time I get a nice looking plant from them, I forget all about why people say I shouldn't buy there. Thinking back now I wish I would have picked up at least one more. There were about thirty of them and all were about the same thickness. I picked out the one that had the best branching. I'm also kicking myself for not picking up the dwarf bromeliads they had for 4.00. I could have started that terrarium I've been wanting to work on. Oojen Thanks for reminding me, several G-webers have IDed that weed for me and I should update the entry. Someone told me they used to use the seed pods on the farm to make the marking on the rim of pie crusts. I guess even weeds have their place. :)

Great thread, and Redroze, thank you for the dose of reality. I just reread your post to my husband. I am doing several things I have learned on here already, such as the single sink, and more drawers. Maybe even a range hood, only I really do not know where to put the microwave! I can't do many of the amazing things I see others posting. I appreciate the genius and beauty of the kitchens posted on here. And I need to remember to love the kitchen I do have while utilizing what affordable tips and tricks I can do. :-) This is an awesome site, and it is the many generous, awesome people who make it this way.

Looks like this thread motivated a lot of people! I've had the bake stone that came with our Wolf DF range sitting in a box for nearly a year. After reading about Trailrunner's pizza party and various other pizza successes on GW, I figured what the heck, it was time to dig out that bake stone. Used the link to "A Pizza Primer" on the Fresh Loaf site. Made two pies that were very good (froze the remaining two dough balls for our next attempt) but would like to improve the crust next time (need it thinner and crisper)as well as getting the dough to the stone more easily. Couple of questions for those who use their bake stone frequently. First, we had some trouble getting the dough off the peel and on to the hot stone. No surprise there, seems to be the tricky part! Used a lot of flour on the peel, but still had issues. What technique do you use to transfer the pie to the stone? Is pre-baking the crust quickly (a la Trailrunner) the way to go? Second, after baking and cooling the stone is blackened in spots (to be expected). I cleaned it as per the instructions (scraper, then damp cloth when completely cooled) but wonder - will the residue smoke on its next use? Thanks in advance for any suggestions. Looking forward to more pizza and breads (soon!).

Oooooh hazel I can't wait :))))) I have all 3 of them open already! I think the watermelon is my favorite, but I love them all. I could just eat that watermelon one. lol. Oh and I meant to tell you, those rosepetals and the holly leaves were great! Thank you for sending them :) They look so pretty in the soapdish. Thanks for the good luck :) I have about 450 sites bookmarked to look at. Makes my head spin, ROFL.