I worked in the auto-body and paint trade since 1953. Learned a lot about the equipment what to use, how big, what CFM. I learned that most any compressor will put out 100 lbs, more or less. I learned that for a job of painting anything with a spray gun requires a continuous level of air pressure, while using the spray gun. The air compressor has to put out enough CFM to keep the air line to the spray gun at the pressure that gun needs to atomize the liquid while spraying That said: Yes-you can buy an inexpensive, say 75-125 dollar compressor that advertises it will put out 125 lbs air pressure, but, if the CFM is low, it'll only be good for airing tires, or blowing dust off something. You'll do a lot of waiting for it to catch up on the air pressure, if you are painting anything large. I haven't read what "The air tool guy" Has to say. I'd be willing to bet that his comments may be like mine. I had to leave the trade after they started using isocyanates in the paints. I'd go into wheezing and coughing fits, to where I'd have to stop in the middle of a paint job, and go outside for fresh air. Ya see, the paint companies didn't tell us at first, of the dangers of the new paints that had the isocyanates in them, and that stuff would go right thru the old mask filters. Independents, like the ones I worked for, didn't want to buy the expensive filters, etc. that was required, and it was five years later that we got info on the iso's , and how bad they were for our lungs! TMHO: Rusty Jones( I got so bad-if I stopped at the local gas station, and the paint shop across the street was spraying, I'd have to get my gas someplace else!

I finally found some at GNC in the next town over. I feel so much better after just one application. I sure wish I had known about this years ago. Baby oil gives me a rash and I can't use so many lotions because of the mineral oil. Thanks from my family too, MrsMarv. Sheila

The iced fruitcake looks like something I might have to try this year. As long as it's dark, full of fruit & nuts with not much cake, how can it be anything but delicious? This is my favorite recipe for a dark fruitcake. Over the years, I've substituted all kinds of fruits & nuts & it always turn out great. Maybe the rum helps! RUM CROCK FRUITCAKE Makes 1 Bundt (+ 1 mini loaf pan) or 2 3x5x9 loaf cakes 1 lb dried currants 1 lb dark raisins ½ lb golden raisins ½ lb citron or dried fruit 1 C filberts or almonds or figs ½ lb chopped dates (or pecan halves) 1 C dried or candied cherries (dried cranberries work just as well) ½ C candied citrus peel 3 C (a fifth) of Dark Rum (cheap is okay, but it needs to be dark) ---------------------------- ½ lb sweet butter, softened 2 C packed dark brown sugar 5 large eggs 2 C flour 2 t. baking powder --------------------------- Grind enough whole spices to make these quantities, mix & set aside: 1 t. ground cloves 1 t. ground cinnamon ½ t. ground nutmeg 1 t. ground allspice ½ t. ground mace Mix all the fruits & nuts together in a crock or a ceramic or glass bowl. Stir in the rum (adding more, if needed, to cover), & let stand, loosely covered, in a cool place for at least 3 weeks. (A day or 2 has always been okay for me.) When you are ready to prepare the cake, preheat the oven to 275 F. & place a large shallow pan of water on a lower rack. Prepare pans by greasing, lining with brown paper or parchment, & greasing lightly again. Drain the contents of the rum crock (discard the rum or use in another batch of marinade if making additional fruitcakes) & set aside. Cream the butter with the sugar until fluffy & stir in eggs, one at a time, blending well. Sift together the flour, baking powder & spices. Sift half of the flour into the butter mixture, mixing well. Gradually add the fruits/nuts, alternating with the remaining flour mixture & blending thoroughly. Put batter into pans & bake for about 2 ½ hours (more for a bundt pan) or until a cake tester comes out clean & the edges shrink from the pan. Cover the cake lightly with pieces of foil if it browns too quickly (usually after 1 ½ hours). Remove the cake & cool in pan for about 1 hour. Turn onto a cake rack & remove the paper. When the cake has cooled, wrap in foil & store in an airtight container to age for at least 1 month before serving. (Its also excellent after 1 week of aging as DH is too impatient to wait longer).

How about a Rain in July party? Ask participants to bring something water related? Could be an umbrella, a water gun, a rain slicker, or gauge... etc. Then, put each in a paper bag, and let someone draw, and others tell a funny story about the item. Lots of fun! :) Moni