Glad my comments helped although I wish the SS/white option was available now since I need appliances now. It's always puzzled me that it hasn't been more readily (Viking and American Range ranges come in white/SS but that's about it I think). It's not something new - look to the vintage ranges with their white/chrome mix. Classic finishes and yet it would be right at home in today's kitchens. I'm not sure what you mean by matte silver. Aren't some companies already doing this? I think they call it titanium or platinum or something along that line. Or do you mean a brighter, lighter finish than that? I'd like that. Some of the gray tones I've seen are awfully dull and on the dark side, at least to my eye. Then again, I'm not a fan of black appliances. Interesting to read that some people who have SS wish they had white. I don't think SS is a trend but I do think the huge predominance of SS in the market is a trend. I sure hope to see a swing towards more balanced options for us consumers.

Hey Guys : Thanks for all the welcome backs. I pop in once in a while to help someone. Shaun , I'll try to find the Photo's . I had problems with my Computer. Many times before, I've said everyone makes a big deal about, " who's Pizza Dough is better." Basically they are all about the same, except for minor variations. You can't please everyone. Some like thin Crust and some like The thicker Crust like the Sicilian Pizza. I enjoy any kind as long as it is Crispy and Tender, not like a piece of rubber that wants to fight you. Of course it has to taste good too. Lou Here is the Pizza Dough Recipe : An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. You will have to adjust the size of the ball to the thickness you like. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the Pre Baked dough back in the oiled pan , Or cook on your Stone. put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel. Dough recipe: 1 cup of warm water (not hot) 1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water 1/4 Cup of Veg. Oil 1 teasp.Salt About 3 1/2 cups Flour ½ cup of Whole wheat flour or up to 1 cup Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen Add the oil and salt and more flour. Add enough flour to make a soft ball of dough, that doesn't stick to your hands. Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil Cover and set in a warm place to rise until it doubles in bulk. I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour. When doubled, punch it down and knead it well. Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round Dough should be about 3/16 " thick on the bottom and about ½" around the edge. For Sicilian Pizza , I used most of the dough in a 11" X 16" pan Follow the previous instructions. Good luck, Lou

There's a place not far from the lake place that has a place they named the Old Wagon Ranch (or was it campground?) and there's been an old wagon out by the road ditch with a sign on it saying "Headed West" and other "Didn't make it". Still get a kick out of seeing it when I go that way. Used to do a lot of B&W photography. Occasionally would do B&W prints from color negatives too. Occasionally as you say it just has more impact.

I think the first pic is of Vinca (annual periwinkle) and the other evergreen pics are Gardenia "klein's hardy.' If you want to go organic (which I would do since it is an ornamental)-treat with Neem Oil (apply in the evening I suggest). Gardenias are famous for whitefly (usually happens first) and then aphids appear because the whitefly weakens the plants and then you get the black sooty mold from the aphids' honeydew. I treat my gardenias every early Spring with a systemic insecticide/miticide/fungicide before I see any insects or diseases to avoid the headache of treating them once they get infected. With gardenias-it's inevitable they're gonna get something. Good luck!