Cynthia A, Yeah - but why not just do it on your own? You have something else between your ears but cheese, don't you? If you pay down your mortgage principal by the $3,500. that those guys want for their software and to hold your hand (and they got theirs up front, so if you malinger, suffer layoff, get waylaid by robbers, ... whatever - no skin off of their nose) you'll reduce the number of years that your mortgage will run somewhat. It seems to me also that they want to redirect a good bit of your formerly discretionary spending into paying down your mortgage. More or less along the line of - you pay all of your paycheque into the mortgage monthly, then pull money on the HELOC to live on. And they'll probably want you to justify what you're spending on much more than you're doing now, when you indulge yourself somewhat, every now and again ... ... well, maybe fairly often. Seems to me that these guys aren't the tooth fairy - one way or the other, you'll be paying off your mortgage. They sure as heck won't be. A smart financial advisor or any accountant will show you how to work your own program - for probably about $200. , maybe less. Then - it'll be up to you to produce the self-discipline to make it work. If you don't, look yourself in the eye in the bathroom mirror, take out your lipstick and write, "S-T-U-P-I-D" across the image of your face. That shouldn't be too hard. Self-indulgence has a price. These guys don't have any magic bullet. Good wishes for finding a way to get this financial job done, and done well, relying on your own resources and skills, learning a few extra as necessary. ole joyful

compumom- Here are some gluten-free recipes using pumpkin.... -Grainlady :-) You can make Impossible Pumpkin Pie (a crustless pie) and use gluten-free Bisquick in the recipe instead of regular Bisquick, or follow this Betty Crocker recipe: http://www.bettycrocker.com/recipes/gluten-free-impossibly-easy-pumpkin-pie/1d360c0a-cf13-41e9-afae-2d7c765048cb Another good gluten-free substitute for Bisquick is Pamala's Baking & Pancake Mix: 2-1/2 c. Pamela's Baking & Pancake Mix + 3/4 c. butter, shortening or coconut oil (your choice). Cut fat into flour mix. I use this high-fiber baking mix substitute - yields 1-cup: 1/2 c. almond flour 1/2 c. high-maize resistant starch 1/4 t. salt 1-1/2 t. baking powder 1 T. coconut oil Blend together. PUMPKIN PUDDING Makes 6\-servings (This is the recipe I make with the kids at the public library. You will find variations of this recipe on\-line, some use evaporated milk.) 1 can (15\-oz.) canned pumpkin 1/2 t. pumpkin pie spice 1\-1/2 c. milk 3.5 oz. package instant vanilla pudding mix (can be sugar\-free) Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon. S\-l\-o\-w\-l\-y stir in the milk. Mix well. Add the instant pudding mix and stir slowly for about one minute until it thickens. Leave in bowl, or pour into individual serving dishes. Chill in refrigerator. Nutrition information using regular pudding mix, not unsweetened: Calories \- 110 Fat \- 1.5 g. Sodium \- 270 mg. ALMOND FLOUR PUMPKIN COFFEE CAKE This is a recipe I found at Honeyville Grain: http://honeyvillefarms.blogspot.com/2013/10/almond-flour-pumpkin-coffee-cake-recipe.html#.VGEREGctBPA. I actually made half a recipe using some leftover pumpkin puree from making another recipe and baked it in a 7"x4-1/2"x1" individual ceramic pasta dish which yielded 4 servings. A much better size for the two of us.... I used Swerve as the sweetener and palm sugar for the topping. PUMPKIN BREAD (Adapted from: "Cooking for the Specific Carbohydrate Diet" \- by Erica Kerwien) 3/4 t. baking soda 1/2 t. salt 2 t. pumpkin pie spice 2 c. blanched almond flour (suggest Honeyville Grain) 1 c. pumpkin puree (canned or homemade) 1 c. honey (could also use part molasses for more flavor, and I have also used coconut nectar and agave nectar) 2 T. coconut oil (melted) 2 eggs Preheat oven to 350\-degrees F. Grease two 7\-1/2"x3\-1/2" loaf pans. In a bowl, combine all the dry ingredients in the order listed (baking soda through almond flour); blend well. In a separate bowl, combine the pumpkin, honey and eggs, blending thoroughly. Combine the wet and dry ingredients and blend well. Divide batter equally between the two prepared pans. Bake for 30\-minutes at 350\-degrees F, reduce oven to 325\-degrees F and bake 10\-minutes more. Bake until the outside is nicely brown and a toothpick inserted in the center comes out clean. \[Note: this bread gets very dark and the baking time will depend on how moist the pumpkin puree was.\] Cool completely on a wire rack and store the bread in the refrigerator, or freeze. ~~~~~~~~~~~~~~~~~~ PALEO PUMPKIN BREAD Elena's Pantry: http://elanaspantry.com/paleo-pumpkin-bread/ \[You will find a lot of great gluten\-free recipes at Elena's Pantry.\] ALMOND FLOUR PUMPKIN MUFFINS 2 eggs 1/2 c. pumpkin puree 1/3 c. honey (I use low-glycemic coconut nectar*) 4 T. melted butter 1 t. vanilla 3/4 t. baking soda 1/2 t. salt 2 t. pumpkin pie spice 2-1/2 c. almond flour (suggest Honeyville Grain) options: add 1/2 c. chopped walnuts and/or 1/2 c. raisins Preheat oven to 325-degrees F. Line a regular 12-muffin tin with paper liners (optional - I also use silicon muffin cups) or grease if not using paper liners. In a large mixing bowl, use an electric beater to thoroughly combine all ingredients EXCEPT almond flour, walnuts, and raisins. When batter is blended, stir in by hand the almond flour, walnuts, and raisins. Spoon batter into muffin tin. Bake for 25-30-minutes, until golden brown and a toothpick comes out clean. To make 6 Jumbo-size Muffins, bake for 40-45 minutes. *Homemade version of Coconut Nectar: 1-1/2 c. coconut palm sugar 1/2 c. water Mix together in a small sauce pan and heat over low heat until dissolved. Store in the refrigerator. Can generally be used in recipes calling for honey.

Yes, your are right awm03, I guess I should have titled my thread differently as many people who are not into MCM are into vintage and retro and the site offers lots of great stuff for them too. Being a MCM fan myself I have all the MCM sites memorized and they never seem to get updated with new stuff. I got carried away with MCM glee when I found this site. Flyleft, can you give the web address for the *House Tours* site. Google only gives pages and pages of real estate for sale with those keywords, and www.housetours.com goes to a spam page. So does .net

Funny how different things appeal to some and not others. My first thought when looking at the DR, is I hate the coral ceiling. It just made the room feel closed in. Ditto in the Bedroom - too dark of a color. Maybe if they had done 50% of the wall color, but to me it just looks like they were lazy and didn't want to trim out the ceiling. I'm not a huge bright white ceiling person, but a creamy white would have been perfect. Also not loving the kitchen color. That wall color does nothing to highlight the lovely cabinets. I love the exterior of the house. I think they did a great job architecturally with capturing the old farmhouse style with the window sizing and trim and porch. I think the inside should have been done more in keeping with the style of the house - not necessarily country, but less contemporary. I was expecting a beautiful quaint home, but instead saw a sparse contemporary bright colored house. I actually thought the LR was one of the prettiest rooms - maybe I'd have done a slightly different shade of blue, but overall it was very nice. That picture over the fireplace being the first thing you see when coming in was just wrong - again too contemporary for that house. OK, I'm done venting.