Or...you could order the impress aluminum labels from the manufacturer for a very good price at http://www.amekron.com I find that they hold up way better than the flimsy ones from other suppliers that have only a single hole for the stainless steel wire. Since I've been using the Amekron labels I haven't lost one. The old ones have littered my landscape as they inevitably fall off after a few years because the wire works its way through the thin aluminum. Charley

Here's a few more to add to your repertoire: HOMEMADE RICE-A-RONI 3/4 cup long grain white rice 1/2 cup broken spaghetti or angel hair pasta 1-3 Tblsp. butter 14 oz. chicken broth 1 tsp. chicken base 1 tsp. dried parsley flakes 1/2 tsp. garlic powder Salt and pepper to taste Preparation is the same as stated on the box of Rice-a-Roni. Melt the butter in a pan and sauté the rice and pasta until lightly browned. Add the chicken broth, base, parsley and garlic. Add any other seasonings if you would like. Bring to a boil and cover, then reduce heat to low. Cook 15 minutes without lifting lid. After 15 minutes check to see if all liquid has been absorbed and fluff rice with a fork. If the rice is tender but it is still a little wet just let it sit on low with the lid off for a few minutes. GREEN CHILE, CHEESE, AND RICE CASSEROLE 1 cup long grain rice 2 cups boiling water 1 tsp. salt 1 Tblsp. butter 1 (4 oz.) can diced green chiles 1-1/3 cups sour cream Salt and pepper to taste 3/4 tsp. garlic powder 1/2 tsp. ground cumin 2 cups Colby Jack cheese, shredded Cook rice according to directions in water with salt and butter. Combine rice, chiles, sour cream, salt, pepper, garlic, cumin, and 1-1/2 cups of the cheese. Turn into a greased 1-1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake, uncovered, in a 350° F. oven for about 30 minutes or until cheese is bubbly and rice is heated through. Serves 6 to 8. CRUSTED ASPARAGUS (UBERKRUSTETE SPARGEL) 2 lbs. asparagus, trimmed and boiled or steamed until barely tender 3 Tblsp. butter 1/4 cup freshly grated Parmesan cheese 1/4 cup heavy cream or half-and-half Salt and freshly ground pepper to taste Place the cooked asparagus in a buttered baking dish. Dot with butter and sprinkle with the cheese. Add the cream and season with salt and pepper. Bake in a preheated 450° F. oven 10 to 15 minutes, until the topping is golden brown. Serves 4 to 6. YAYA'S GREEK POTATOES 2 lbs. potatoes, peeled & cut into large chunks 2 onions, sliced 2 Tblsp. olive oil 1/3 cup vegetable broth (may use chicken broth) 1 tsp. oregano 3 garlic cloves, minced or grated 2 lemons, zest & juice Dried Parsley Sea salt & pepper Paprika powder Preheat oven to 400° F. Place the cut up potatoes and onions in a 9 x 13-inch baking dish. Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions, and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

Amy, Not quite sure what you mean by this question. You don't have to pay ANYONE on this site for information on how to make or get started in scrapbooking, and if someone is suggesting you do please notify me immediately, as this is a free user site. Also this site doesn't sell supplies, and no one is supposed to use this site to sell their items to you, so you don't have to pay anyone here anything. If you want to start scrapping you have to buy your supplies yourself, at which ever store you normally shop at, or the closest scrapbook store to you, and if you are worried about the cost you can start small and get a few supplies at a time. HTH Love Penny

"Of course not and I don't think anyone suggested that you should. Are these the same people who went to school for three years to learn their trade? " No. These were people in the US. My point is that I see work done here in my house that is so far off (literally) that it wouldn't even occur to me beforehand to spell it out in a contract (like, no crooked outlets, not painting the windows shut, etc.). In contrast, a trained crafts person, whether trained in a three-year vocational program or by years on the job, won't deliver something like that because (a) they probably can't even do such a subpar job and (b) know what the minimum standard of work is. I think my point is that I am justified to expect straight and even grout lines, without having to specify this. If the tile choice or walls or whatever make this impossible, I would expect a tiler to tell me that ahead of time and offer possible solutions, which I then can follow or not. My other experience is also that once you've eliminated the obviously fly-by-night outfits, the price is not necessarily an indicator of how good the work will be. However, this is veering off into a different discussion. The OPs tile job, while not perfect, is way better than the tile job in my house.