Hi Pippi21, Thanks for the reply. Yes, I see now I was a bit vague concerning the cinder blocks. I'm thinking useing them to make a raised bed , or series of raised beds inside the open to the air ,garage area. The old foundation is about 1 1/2 feet high, so it would be easy enough to start at that height right now, and add height as I find more soil. With the soil base for moisture and insulation, then I would have the blocks go up one extra layer to hopefully protect everything from blowing down the street. In the past I've winter sown, but not like the folks on the forum do it. I've always just used flats of soil, snugged up to one and other on the ground, then a piece of Remay over the top. But I've not tried the variety of plants your folks do, so that's why I've checked here over the years.. just to see what your all up to. So it seems I'm a gal without a proper forum, since the parts I'm worried about, how will the cement floor affect temp, moisture, should I insulate the bottom, the sides ..do I moisture proof the sides since a wet center and bone dry edges would loose me a year.I don't understand how the clear plastic doesn't cause heat problems at the wrong time..and how do I prevent that ? Opening little door on each one for a couple hours in the middle of the day, so many days from the start to the end seems undoable, without one costly mistake that ruins everything. All the same concerns apply equally to growing out plants and tossing in some veggies in empty spaces during their season. This is the reason I was looking for the photo I saw so long ago, thinking I could find his or her follow up , as to how things worked out. NEW QUESTION____________ What forum did the original members here post in before this forum had a home base? That may be where I can find the photos I remember.

My earliest restaurant memory is of having deviled crab at Gaido's Restaurant in Galveston back around 1956 or so. I make my own version of that dish today, and it is still one of my favorites. My first pizza was in Shreveport, LA, and it had shrimp on it and no cheese. I was 14 at the time and did not eat cheese, and so I loved it. I lived in San Francisco for 12 years, worked in a restaurant there, had friends who worked in restaurants there, but never had a memorable restaurant meal there - I think the restaurants in New Orleans are much better, for my taste. Almost every meal I've had in N.O. (or even in the state of Louisiana) was memorable. I also remember having great food at sidewalk cafes in Houston, like Ari's Grenouille and Maison des Crepes. I really like the Cajun/Creole influences that I found in SE Texas and southern Louisiana, and I am partial to alligator tail, although I love the sushi that I find in L.A. I liked street food in Mexico City, especially the quesadillas de huitlacoche. In Merida, I found a Lebanese/Mayan restaurant that had excellent cochinita pibil that I will never forget, and I've tried to replicate it myself with reasonable success. I had jumbo Gulf shrimp on the beach in Vera Cruz that was very memorable, although I like what I've made recently better. I think I have high expectations for restaurants, and I generally feel that there is something missing or something that could have been done better when I eat out. There are a few restaurants that I appreciate for their atmosphere/ambience, whether the food is excellent or not. That includes Nepenthe Restaurant in Big Sur, which has stunning views but mediocre food. Lars

Pictures! We need pictures! Welcome! I'm pretty new to this group too and can tell you they are very nice, very helpful and oh-so-creative. You'll be glad you found this forum. Even when I don't post anything, I visit everyday to see what's new. Kate

You know, the comments that are snarky from architects on this column are a detriment to your profession. Going to an architect, in my experience and the experience of a neighbor, can be an experience in guessing. The client is worried about that architect's style, pricing, detail, turn around, etc. And the client is afraid to give a lot of information and not be heard. Can I change what you draw? How many times? I had no idea after I left an architect's office if it will be a 8K design or a 22K design. And I respect architects and their work! In my opinion, that is a field that would do residential customers a great service by re-marketing their offerings so that the client knows what to expect before they walk in the door. Unless you are wealthy, pre-build is a very frightening time!