Thanks, Fusion, for posting that link, I think it is the study that I have been searching for. Bookmarked it again... I wish I knew how to transfer bookmarks from a dead computer, I lost a lot of good references. Drloyd, after shelling, I dry nearly all of my beans on trays exposed to room light. Since I don't transfer seed into storage containers until the indoor humidity is low (below 40%), some of that seed is exposed to artificial light for 2 months or more. As reported above, I have seen no ill effects from this treatment. However, I make sure that direct sunlight from nearby windows never hits the trays. For drying pods that were not fully dry when picked, I place them under a fan. The air circulation is the most important factor for rapid drying; the use of heat runs the risk of reducing seed life. Drying pods closely under a light might be OK as long as some means of air circulation is provided. I store seeds in the dark because my initial research into seed storage said that heat, light, and humidity were the enemies of stored seed. To be honest, that was quite some time ago, and I guess I never questioned the light aspect... because dark storage has worked so well for me, and you don't mess with what works. (Additionally, as mentioned above, packing bags of seed tightly in boxes also helps me to keep air from reentering the bags, and further moderates the temperature of the seed inside.) It may be that light is inimical to stored seed because stored seed is enclosed in a container, which is most often transparent. With no air circulation inside, heat from radiant sources can penetrate & accumulate very rapidly in a transparent container. I've observed this most notably in ziplock bags, which can heat very rapidly when exposed to sunlight. For that reason, when carrying seed into the garden for planting, I use a small ice chest. Light absorption can directly induce heat into the seed; but I still wonder whether the light itself - and perhaps its spectrum - has any direct effect on seed metabolism. There is anecdotal information that it doesn't, of seed stored for years in a jar in a lighted room. Personally, I still prefer to err on the side of caution, and keep my seed in the dark.

Bumblebeez, is the stepped wooden shelf with the short Penzeys jars built in? Or can I buy it somewhere? I have my spices in a lot of different places. The ones I use all the time are in a shallow 3-shelf rack that matches my upper cabinets and goes from them to the counter. It holds 18 little spice bottles. I modeled it on an old wooden kiwi crate I was using in my old kitchen! Part of the "what's working here that I'd like to keep" planning. I should move some of these, though, because some aren't really used often, but they live there. The ones I use constantly are marjoram, thyme, cinnamon, cumin, and chili powder. There's a three-shelf nook in the wall where I think an ironing board my once have been. I changed the molding and kept it. It holds bigger jars, mostly of pretty spices. I have cinnamon sticks, ginger, true cinnamon, nutmegs, candied ginger, garam masala, and vanilla sugar there. In my cutlery drawer, there are two shallow horizontal chambers behind the vertically-divided ones I use for the everyday cutlery. They are filled with the short little Penzey's jars, for once in alphabetical order. (I sometimes forget that these are here!) On the second shelf of the upper cabinet just above there, I have two Trader Joe's clear triple ginger cookie containers filled with spice bottles and stacked one on top of the other. I can just reach this without a ladder, but if I really have to search I use one. Back-up supplies in a shoebox on a shelf in the back room. Ancient stuff in the cellar, in box that says "Little-used spices" LOL. These should be thrown out, but you never know...

Here's my go-to recipe. The three to one oil:vinegar ratio is a classic for a reason--it tastes good. Tarragon Vinaigrette 6 oz Olive Oil (see note) 2 oz White Wine Vinegar 1 tsp dried tarragon 1/8 to ü tsp salt (preferably kosher) generous grinding of black pepper 4 to 6 dashes of Tabasco about ü tsp of Dijon mustard Put all the ingredients in a container and blend well with a fork or whisk. If you want it a little thicker, put an ice cube in it while blending it, removing the ice cube prior to dressing the salad. It can be made up earlier in the day and stored in a glass container, covered, in the fridge; just whip it up again immediately prior to dressing the salad. Makes about one cup. Note on olive oil: this recipe is only as good as the oil you use. DonâÂÂt use cheap olive oil (or--horrors--"âÂÂliteâ olive oil.) Use a good green âÂÂprimaveraâ extra virgin oil, no blends. Bertolli is fine. If you can find (and afford) a French olive oil from Provence like Hilaire Fabre or James Plagniol, get it; itâÂÂs fantastic. Variation 1: use walnut or hazelnut oil instead of the olive oil. Variation 2: for the vinegar, use half vinegar and half lemon juice. However you vary it, though, make sure you follow the proverb âÂÂA spendthrift with oil and a miser with vinegarâ =="the oil to vinegar ratio should be about 3:1. Trader Joe's has a pretty good selection of olive oils. Of all their varieties I have tried, I've never had a dud. But if you aren't close to a specialty store, the supermarket may carry Bertolli or Colavita, and I find both of those satisfactory. This post was edited by arley on Wed, Nov 26, 14 at 8:54

I own "2" bread machines. You asked, "Are they worth it?" I make up a lot of bread recipes....sometimes I'm out of wheat flour so I use bran for instance. :0) In order to adjust the second rise of the bread.....most machines won't let you do it. They have preset modes only. I found this out and then purchased a Zojirushi. It bakes elongated loafs that look picture perfect as opposed to my Hitachi....see pic. I use my bread machine ALL the time, but you might want to check your local thrift store before buying one. I paid $200 for my Hitachi new, I paid $15 for the Zo used. :0) Here is a link that might be useful: Zojirushi machine.....