Marcia The worst problem with the cane toads is the breeding. They have spawned so heavily in the smaller pools to cause the whole system to turn into a smelly cesspool. They produce more tadpoles then have room to swim. I have netted as many as 3 gallons at a time . To my knowledge there is nothing that will eat them including snakes . Not sure if the toxins they produce are present in tadpole form but have noted that grackles will catch them but won't eat . I thought above ground pool would slow them down as they are so clumsy but they manage to get in anyway. They have been around s. florida for a long time but in the last 2/3 years have really become a problem. I'm guessing because of the drought.?? Anyway so far in april have netted 75 adults enough tadpoles to fill a 5 gallon bucket,removed enough egg masses to fill a gallon jar . Still have so many tadpoles the fish can't swim lol. Was reading an article about them in Austalia where the problem is 100 times worse than the US. In the research the ONLY thing they have found that will eat them is King Cobras. They prove fatal to native snakes as well as other native toads frogs. I have been putting the captured adults in a garbage can, tadpoles and eggs spread out on sand . haven't found a humane way to kill such large numbers . No I'm not going to put 75 toads in the freezer lol. Any other suggestions??? gary

Very interesting topic Kameha, and controversial too. That area is known as AZTLAN, but as long as I know it is in Nayarit, México (San Felipe Aztlán and Mexcaltitlán island), and there´s the theory that says the origin of the Aztecs includes people from people even from California, Sonora, etc, but all this groups were like the great great great great grandfathers of Aztecs!!!! well if this could be right, so then we should include as the origin of the Aztecs also to the great great great... grandparents of those (the first africans who left their continent 10,000 years ago and reached America). This can be a nice debate. lol.

1. They are all quick breads which require low-gluten flour/s and little mixing. They all depend on the fat to shorten the gluten strands. 2. Scones vary widely in texture, shape, size, and flavor. They can vary from (soft) cookielike to cakelike in texture and from savory to sweet in flavor. Making them is similar to making biscuits. Scones can be rolled, shaped, or dropped, but the mixing method is about the same. Scones contain eggs as well as milk or cream, which makes them richer than biscuits. They may also contain pieces of dried fruits, unlike biscuits. a. Mix the dry ingredients together. b. Cut the chilled butter into the dry ingredients - this is done to shorten the gluten in the flour. Everywhere the butter coats the flour, the liquid will not be able to be absorbed by the flour, thus making short, or shortening, the strands of gluten. If the fat is cold and the mixture resembles a coarse meal, this will contribute to a flaky texture. c. Mix the liquid ingredients together (beat the egg lightly and add the milk/cream) and any other liquid ingredients, and add all at once to the dry ingredients, then stir to combine. Some recipes call for a little kneading to help develop the gluten, but avoid overkneading the dough because this will produce a tough scone. d. Judge the recipe... A high butter or sugar content in the dough will help inhibit the formation of gluten and produce a more tender product. 3. BISCUITS also rely on the fat for shortening the gluten formation. The method of mixing is similar to scones. There is less liquid in biscuits than most scones and biscuit dough usually requires a little kneading to develop the gluten because of the lack of liquid. a. The dough is then rolled. A thickness of 1/4-inch for plain biscuits, 1/2 inch or less for tea biscuits, and 1 inch or more for shortcake. Then it is cut into rounds or squares. b. Drop biscuits have more liquid than cut biscuits. 4. MUFFINS - The ratio of liquid to flour is higher than either scones or biscuits. The batter needs to be placed in a pan that forms the muffin, unlike scones/biscuits which will hold their shape once free formed or cut to form. a. There are two types of mixing methods for muffins. b. Traditional muffin-making: all the steps are geared to minimize mixing, and therefore gluten formation in the flour. The fat is most often in liquid form, either melted shortening or an oil. It's usually mixed with eggs and the liquids, then added all at once to the dry ingredients. Since fat affects tenderness, muffins with a high fat content not only taste rich, they also have a soft crumb. c. Stir muffin batter only until the dry ingredients are lightly moistened (NO ELECTRIC MIXERS PLEASE, or you'll end up with tunnels inside from overmixing). The batter SHOULD be lumpy as it's spooned into the muffin pans - even to the point some bits of dry ingredients are still remaining in the batter. d. Muffins made by creaming fat and sugar will be more tender, but they are also more cakelike. This is the second mixing method. -Grainlady

@emilyam819, did you give yourself about 6 inches from the ceiling like @beachem did? @lam702 - did you demo your whole kitchen before you took these precise measurements? I only have one run where the cabs have to fit in between two walls. Everywhere else I have some wiggle room. But of course this run is my sink wall, the only one I'd like to keep intact as long as possible. I was thinking that I'd order the cabinets so they're about half an inch smaller than the run (based on my measurements with the current cabinets intact), just in case - and if there ends up being a half inch gap, I'd put it next to the blind corner where it won't be seen. (See pic) @Sombreuil, this is EXACTLY what I'm looking for. I'm going to email Jim about it today. THANK YOU! @Sophie, you're so right. I have a few handy men in my life who have installed cabinets before so I'm trusting them with this. I think it also helps that I don't have many (any?) walls that need to be scribed to (and only 1 upper). But there's no doubt that installation needs to be on point for a good-looking kitchen!