i am convienced i need new seed for AGG. **** Tom, you've got my e-mail address. Just send me your home address, b'c it would take me too long to find it again, and I'll be glad to send you some AGG seeds. I think they're probably 2003 or 04 but germination has stayed good. Not a general offer folks. Sorry. AGG has been one of my faves since Chuck sent me the seeds lo those many years ago. It's always one of the latest for me and has always loaded up wonderfully. I remember one year in the past where I had two plants and picked a half bushel off each plant at one time. And don't anyone ever tell me that yellow/gold tomatoes are bland until and unless you've grown AGG. LOL It was a lucky find for Chuck and in the back of his mind he always wondered if it was an OP derivative of a hybrid. He got the seeds from a friend in VA and apparently his friend knew nothing more about them. But speaking for myself I don't know of any other yellow/gold that has that taste. Which of course is a somewhat meaningless statement since I'd have to have grown all the large yellow/gold PL beefsteak varieties known and that's an impossibility. LOL Carolyn

I know a lot of people use a pressure cooker for ribs and it makes for quick ribs (and other foods). I thought about buying a pressure cooker, especially an electric one but decided against it. I usually brown the ribs, give them a seasoning rub, then into the Nesco and slow cook for a couple of hours. Buffets, Inc. closed down over 80 of their locations but all of the ones in MN stayed open. Guess we patronize them enough to stay open. It's interesting to see peoples' choices. I'm not into "people watching" much but sometimes get a kick out of how people dine. I used to be one who liked ribs drenched in sauce. After trying the "Memphis style" at Chili's I enjoyed them so much I went on a search for different rubs (and found hundreds, well, way more than that!) and now experiment with different rubs. I sometimes add some sauce afterward. And I'm really a fan of country style ribs and yes I know they're technically more of a "chop" but when you cook 'em like ribs and the pork boys are satisfied with the name, that's good enough for me. Hi Sooey. I like the Cook's Country and America's Test Kitchen shows and agree, they have a good website. They don't talk down to you like so many of the cooking shows do, they seem to try to teach. Some of their recipes get a little overboard to get the "perfect" whatever but I still pick up some tips and stuff from the show. Once you know the basics of making ribs, they're not difficult. And usually they're always good if cooked tender. (I'm still full from yesterday!) :)

It's allways great to hear when some one has a great experience with a contractor. Funny story, we used the same great painter indoors and out for many years. Did fantastic work. Never saw him sober.

Maine Susan, this sink is designed to do a number of things particularly well: It allows you to do your prep IN the sink. Note the "indentations" that circle the outline of the sink -- that allows you to set a cutting board into the sink and use it as if it were a countertop. So you can rinse and chop messy meat over the sink. You can chop your vegetables and shove the tops and skins straight into the garbage disposal. The collander sits up above the sink, so you can rinse things well without the collander base covering up the drain. The extra-large size means you can let dirty dishes soak on one end, while you're cleaning vegetables at the other end. Or you can let dirty dishes sit underneath your cutting board. It occurs to me, too, that the dish drainer we're talking about right now would also be a great place to thaw frozen meat. It'd allow air on both sides. If you're interested in this type of sink, several "big players" are available, and you really should investigate them all: - The Galley offers multiple sizes, and it is the most expensive - Kohler's Stages 45 (and also 33) is the most affordable, and opinions vary concerning the ledge on the side. - Kallista's Multiere -- I might've spelled that wrong, but it's kind of a midpoint between the two above They're all budget-busters, but I think they're going to add a great deal of function to the kitchen. If you're going this direction, you really owe it to yourself to investigate them all and choose wisely according to your specific needs: after all, once you chop a 4' hole in your countertop, you're committed. You can't run down to Home Depot and pick up a replacement.