Kim, I am on the Low Tyramine diet for Migraine auras...so, my response is experience with the diet. The diet has been a pain due to my love for chocolate, avacados, bread, cheese, peanuts and raspberries. How all these things get lumped into one is beyond me. All were a mainstay, as was microwave meals. Oh, I forgot the raisins loved in oatmeal and ham for great winter soups. It is interesting that our minds think we have to have these things. I still "want" them, and keep thinking I hate everything else. Which is a bit silly as the everything else is quite a long list and no reason to not have some great stuff. Guess it is the grass being greener deal. My list also includes avoiding MSG. Have done a lot of searches to get a handle on this and the Low Tyramine diet. There is nothing out there except one book. And, if you start looking too hard. the list of what you can't have gets longer or just too confusing. Bottom line is anything on the store shelf has MSG as does fast food. So, I'm on the cooking from scratch diet, using fresh food, etc. Tis a pain, but am dealing with it. I will say that with this diet I am sleeping wonderfully. It has been years since getting more than a few hours at a time and waking up at 4 am. Actually I wake up surprised the night is without interruption. Cannot really say there are any other significant changes seen. Let us know how you are doing. It will be interesting to know how the diet affects another in a different situation.

Alison- how scrumptious are those cats?! I must admit that I had two of the three items mentally purchased as soon as I saw the theme of the swap which is why I was so disappointed when I looked like I was going to miss it because...well...I just love these things and I loved the idea of sharing them. The 3rd is giving me a little difficulty if only in the having to narrow it down to 1 more but it gives me an excuse to go shopping & see what sings. Cloud_swift- I thought of the fragrances because my husband is vilely opposed to anything scented. Potpourri, candles, sachets, even lotions. I've never had a problem with fragrances but after 14 years of having none in the house I find that I've become very sensitive to them. I can barely walk past a place like Yankee Candle. My MIL, on the other hand, adores scented things & is constantly giving them to us...whereupon they get promptly regifted or donated. So I guess I'm overly sensitive to sending my partner something that they might find repellent :-). In my excitement I missed the caveat of no food. Which eliminates the concern about food allergies. But it's still good to know for future swaps! Nina

The adjacent lots (at least) can object to the changes. Even nearby landowners may have some 'standing' to object to the change in interpretation the surveyor is trying to sneak through. Changes like these often require public advertisement of the change, possibly public hearings, and often zoning board permission. The onbly deed restrictions I have seen 'expire' are ones involving HOAs. If the HOA is defunct its powers go away. Other restrictions are removed by law (no sales to certain groups like blacks or Jews). Local government often has the power to alter public right of way setbacks requirements, but often holds hearings and solicits comments on changes. If the lot was originally purchased to preserve a view, the buyer may not have cared if the lot was not buildable due to the restrictions (and may have actually supported them0. They could then sell the lot and still maintain their view.

If nightshade veggies don't bother you, try this yummy dish I made a couple of weeks ago. It's perfect for the last of the garden stuff. Eggplant chickpea stew with tomatoes from the Williams and Sonoma Vegetable Cookbook 2 small to medium eggplants about 1 1/2 - 2 lbs. total weight. (Note: I just used one big one because that's all I could find, but the littler ones are less bitter, supposedly) 4-5 TBLSP olive oil 1 red onion, cut into wedges 3-4 cloves garlic, coarsely chopped 1 lb. fresh tomatoes pureed with a grater or shredder (Yeah right . . . NOT! I just chop them up, or use another can of chopped tomatoes in the off season) 1 1/2 cups canned chickpeas (I usually cook my own, put them in pint jars and freeze, then thaw or microwave to use) 1 lb. diced tomatoes with juice (Like I said, I usually just use one big 24 oz. can of the diced tomatoes, or buy a snazzy can of San Marazano tomatoes and dice them myself before adding) Salt and freshly ground pepper to taste 1/4 tsp. of sugar 1/8 tsp. crushed dried thyme Pinch of ground cinnamon (Don't leave this out, it won't predominate and will give this dish the needed oomph) 1/2 cup dry red wine (Or use a dash of balsamic vinegar if you don't do wine) 2 TBLSP chopped fresh flat leaf italian parsley. (I often don't have fresh parsley, I sub 1 TBLSP dried parsley) Juice of 1/2 lemon (Again, I often sub reconstituted lemon juice, like maybe 1 TBLSP) Sautee the eggplant in half the oil until it is soft, then set it aside. Then sautee the onion in the remaining oil til soft, and add all the other stew ingredients except for the lemon juice. Cook gently to thicken, about 10 min, stirring occasionally and taking care not to smoosh the chickpeas too much. Adjust seasoning to your taste. I DOUBLED the seasoning and might even have added in some oregano. When the sauce is thick and tasty, add the eggplant back in and reduce the heat to med. low and cook 10-15 min. more. Add the lemon juice to brighten the flavors just before serving. (This is not absolutely necessary) I served it with some goat cheese sprinkled on top. Would be great with brushetta with tofu pesto, or pita with spinach dip, but I usually serve it with rice. Goes good with whole wheat pasta too. BF loves this stuff. Oh, and I peel eggplants because I am not a fan of the peel. I also salt them for 15 min. and rinse them afterwards, before sauteeing. I can't usually find good fresh eggplants. Here's another salad I am making later this week to use up my stash of cukes. I probably won't use 4 cukes in it though, and will adjust the ingredients to suit my taste. I usually find that these Eating Well salads don't have enough dressing, so I end up doubling that. Skimping on the dressing is how they cut the calories! Plus I use lowfat feta, or goat cheese crumbles I can get, which supposedly aren't as inflamatory as cow's milk cheeses. Cucumber & Black-Eyed Pea Salad from "Eating Well." Ingredients 3 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 2 teaspoons chopped fresh oregano, or 1 teaspoon dried Freshly ground pepper to taste 4 cups peeled and diced cucumbers 1 14-ounce can black-eyed peas, rinsed (I will use canelinni beans becuase I have a ton of them. Plus, that's the kind of bean I usually use for this salad. Could use garbanzos too.) 2/3 cup diced red bell pepper (I almost always use green peppers, red are too expensive) 1/2 cup crumbled feta cheese (or less or leave out) 1/4 cup slivered red onion 2 tablespoons chopped black olives 1 can of tuna (LR's addition) Can also add celery and garnish with cherry tomatoes just before serving. Fine to just use bottled italian dressing for this, and you can serve it over lettuce garnished with croutons too.