Actually, variegated citrus do appreciate a little respite from strong afternoon sun. You'll know if your variegated citrus is suffering, as it will appear sunburnt. If your tree is in a container, simply place it where it will get some shade during the hottest hours of the day. Regular citrus prefer as much sun as they can receive, but will manage pretty darned well even with a fair amount of shade. Citrus are very adaptable trees. Patty S.

Yes, I have made it and it is very good. I don't remember what recipe I used. This looks like an very good one from the New York Times. Chicken Scarpariello Adapted from ''Rao's Cookbook'' Ingredients 1 1/2 cups vegetable oil 2 2 1/2-pound chickens, rinsed, patted dry, spines removed, each cut into 12 pieces 4 links Italian sausage (2 hot and 2 sweet), in the casings, cut into 1-inch pieces 2 large bell peppers (red, yellow or green), seeded and cut into thin strips 2 jalapeño peppers, seeded and cut into thin rounds 1 large sweet onion, cut in half lengthwise and sliced 1 teaspoon minced garlic 6 to 8 hot vinegared cherry peppers, left whole 2 to 3 small potatoes, peeled, boiled and sliced (optional) 1/2 cup chicken broth 1/2 cup dry white wine 1/2 cup red wine vinegar 1 tablespoon dried oregano leaves Salt and pepper to taste Preparation 1. Heat the oil in a dutch oven over medium-high heat. In batches, brown the chicken, about 5 minutes on each side. Remove the chicken and drain on paper towels. Add the sausage and sautéuntil brown. Remove with a slotted spoon and drain. In the same pan, sauté the bell peppers, jalapeños, onion and garlic until soft and beginning to brown, about 5 minutes. Remove and drain. 2. Pour oil from pan. Return the sausage, chicken and vegetables to pan. Add the cherry peppers, potatoes, chicken broth, wine, vinegar, oregano, salt and pepper. Cover and simmer until chicken is cooked through, about 10 minutes. Uncover and continue cooking until the sauce has reduced slightly, about 10 minutes. YIELD 6 servings NOTEThis is even better if prepared a day ahead. Prepare until the chicken has cooked through, then let cool and refrigerate. Reheat, covered, until heated through. Uncover and continue simmering until sauce is reduced slightly.

I've just found this forum & have been reading a lot about finishing Ipe. I have not seen this question, which is what drives me crazy about the Penofin we used: Does the Penofin actually attract/absorb dirt because it's an oil? I feel like as soon as we start walking on the decks after sealing them, you see all the footprints & doggy prints. We wait even longer than the suggested 12 hours before walking on it, but it doesn't seem to matter. It looks absolutely beautiful right after sealing it, but then gets dirty very fast & stays that way. The only thing that works at all is scrubbing it down with a big brush broom & water - but it still looks dirty - and we have over 2000 sq. ft. of deck. We're getting ready to have it professionally sanded & re-oiled - I do like that the Penofin is easy, but I just wanted anyone's input as to the dirt issue. Last summer while the deck was being installed, we suffered through many California wildfires & lots of ash. I feel like that all got trampled into the wood. Will just sanding it give us a fresh start? I've attached a link to our architects website. If you click on the first little icon above the long gray bar on their home page, that's our house. The deck pictures are the last half & it shows them when they were all new & beautiful. The southern California sun doesn't help, I know, and most of the decks get a lot of sun all day. I don't mind the fading as much as the feel of dirtiness. Thanks! Here is a link that might be useful: Architects web site

My KD showed me a new line of cabinets today and I never heard of them and a search on this site showed absolutely no results. Anyhow - has anyone used cabinets by Bremtown?? TIA