That IS a fabulous price, I'd also stock up. Here I only find crab legs, frozen, and they're always about $10 a pound. As for the lemon brownies, here's that recipe originally posted by Marilyn. I double the lemon juice because I like an intense lemon flavor and I add 1/2 tsp of baking powder because Ashley likes them a bit lighter and less dense. The baking powder does give them more of a cake like texture and less dense than brownies, so it depends on the texture you're looking for: Lemon Brownies 1 1/2 cup all-purpose flour 1 1/2 cup sugar 1 teaspoon salt 1 cup (2 sticks) butter; room temperature 4 eggs Juice from 1/2 lemon Zest from 1 lemon 1 cup powdered sugar 2 tablespoons fresh lemon juice Additional lemon zest for garnish Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest. These are really good too, originally posted by Carol (dishesdone): Lemon Custard Cakes Unsalted butter, room temperature, for custard cups 3 large eggs, separated 1/2 cup granulated sugar 2 tablespoons all-purpose flour 2 to 3 teaspoons grated lemon zest (1 lemon) 1/4 cup fresh lemon juice 1 cup milk 1/4 teaspoon salt Confectioners sugar, for dusting Preheat oven to 350°. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and zest. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid). Divide batter among prepared custard cups; place baking dish in oven and fill with boiling water to reach halfway up sides of cups. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes. Serve slightly warm or at room temperature, dusted with confectioners sugar. from Everyday Food It all sounds delicious, from the crab to the lemon dessert, yum. Annie

inthedrink, thank you kindly and we will check it out. Are you installing yourself then or did you get an installer? Are they sand set? Is 1.25 thick enough without cracking in a freeze? We have been qouted for pavers (with pool) and another paver price from someone else (without pool) and the numbers are all over so we thought we'd purchase ourselves and have someone install. Yes, Tremlon also has Travertine and a very good install price from others we've seen locally here. They too are out of florida but now distribute here. I only have thier install price so I will check out travertine mart and see about the pricing there. If you are hiring an installer, is yours indendent of a pool company and if so, could you share the name/company so we could view them. we are having a hard time nailing down what idependent intallers might charge as everyone seems to want us to purchase from them. I assume each carry product and most certainly make a small profit there, which is fine, we just don't want to be limited on product line by installer. Thank you in advanced for your idea aobut Travertine Mart.

"* Posted by nosabe: Just curious how the tanning ledge (too short) issue was resolved. Were they able to add the 8-10 inches?" They did tell me at one time what they could do after the fact but I don't recall what the process was. I think it was re-shooting some gunite along with using some flagstone to extend out the ledge. I'm sure it was more $$ then the PB wanted to do for it so the PB made some concessions on equipment which we felt worked out. The Tanning ledge will hold two chase chairs...but it's tight and kinda blocks the stairs with one of the chairs. I know it was only a few inches, but the wife was very clear during all meetings that she wanted the ledge a certain way and size. For her the tanning ledge was the pool....she did not really care how the rest of the pool went. To others in the building stage be sure to get your tape measure out during the build and take measurements of those items or features that are size sensitive. If the steps are to be a certain height or width be sure to measure. We did this and I mentioned it to the PB Cost. Manager and he mentioned it to the gunite sub to shoot it out another 12", the sub failed to do this thus the shorter ledge depth. Things happen during major construction projects, even when your on top of them. The good thing is hopefully you have chosen a builder that steps up to the plate and addresses the issues and offers a way to resolve the matter that is workable for the owner. Now to figure out what what style decking to go with....I hate trying to figure this stuff out. :)

Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!