Lisa, I'm sure you'll get plenty of good info from us MAGTAGers. We all love it when people's eyes don't glaze over at the mention of heirlooms and blossom-end rot and hornworms and compost and seed starting. Usually, people bring in extra seeds to trade or give away, so if you're interested in growing your own seeds under lights, you might be able to get some freebees. Hopefully, your "shadysite" has at least one spot where you get enough sun to grow tomatoes - even in a pot! We've had some folks who live on MD's Eastern Shore attend in the past - they might be familiar with gardening in sandy soil. When my brother lived in Charleston, SC, he had to grow all his 'maters in pots - but that might have been because of nematodes rather than sand. P.S. I LOVE hummus. Yum.

Cecilia, Where is Chickenman when you need him. He would say, "Only I grow tomatoes that big! Ha ha ha! and I am not comming to your stinking MAGTAG!.... by the way where is my disguise and map of B-more?" Anyway, Gordon Graham holds the Guinness World Records title for the heaviest (Delicious variety) tomatoÂa 7-pound 12-ounce whopper grown back in 1986. Indeed if we do get a record setter it will be a sad day if we can't weigh the darn thing, but since I have never had a tomato that reaches 2 lbs (don't laugh) I would'nt guess were likely to see one of those. Greg

I found the tax shelter in this posting when searching for a gift for my brother. He is a tax preparer and has everything. So I just had to share what I did for him. I took one of those woodcraft houses from Walmart- removed the two screws from the base. I cut a 1" block of wood that fit into the bottom of the house. I glued this block onto the base thus allowing the top of the house to be easily lifted off the base. I cut a 1/2" groove in the center of the block with the table saw so I could set a card of thumb tacks into it. This was hidden in the house until the top was lifted off. I wrote a poem for this & read it to him while my daughter did a Vanna White presentation of the house. Everyone got a good laugh out of this and I finally did a complete craft project! It's been a while. Hope you have as much fun with this as we did. Here's the poem: I drew your name for Christmas It's an honor, don't you know To get my brothers name for Christmas Ah! ashopping I will go. But then I started frettin After searching high and low Whatever will I get 'im (Twas wrong to worry so!) I went into an office shop Maybe something for your desk? I talked to the clerk a lot She tried to aid me in my quest. He could use a tax shelter Is what the lady said It seemed a bit off-kelter But there was nothing left instead. So here's your little shelter All painted so very nice The foundation has been mended The roofs' been polished thrice. The flowers are all blooming In the big pot by the door The bumblebees are buzzing And there's no sawdust on the floor. It seems to be the perfect place I do agree she's right It sure beats a plain old case And your tacks! They're finally safe at night!

Kitchen work zones, what are they? "Zones" are areas in your kitchen where the work occurs. Work in the kitchen is broken down into three primary work zones. Everyone has these three zones, everyone! Prep Zone...This is the zone where food prep takes place. Food prep can be anything from making a sandwich to preparing a multi-course meal. It includes cleaning/rinsing food, cutting, mixing, processing, etc. For many people, especially those with small kitchens, their Prep Zone is also their Baking Center for rolling out dough, etc. 70% of the work and time spent in the kitchen is spent prepping. It's the most often used and longest used zone in your kitchen! Cooking Zone...This is the zone where you take the food you've already prepped and apply heat...cooktop, oven, MW. Only 10% of the work and time spent in the kitchen is spent actually cooking. This is the least used Zone, relatively speaking. Think about it, you usually don't spend the entire time standing in front of your oven or cooktop watching it cook. Sure, there are some things that do have to be stirred constantly, but most things do not. And even then, you usually still spend more time prepping before you begin cooking. Cleanup Zone...This is the zone where the dirty dishes are handled! Dishes, pots, pans, etc. 20% of the work and time spent in the kitchen is spent cleaning up. ++++++++++++++ OK, now we know what the primary zones are. So, how do we design a kitchen keeping them in mind? Prep Zone...works best when it contains a water source and is next to or across an aisle no more than 48" wide or so from the Cooking Zone. Trash & recycle bins should also be in the Prep Zone. Cooking Zone...works best when next to/across from the Prep Zone (see Prep Zone). It's also nice to have a water source nearby as well as trash & recycling nearby. Cleanup Zone...works best when separated from the Prep & Cooking Zones. This can be on the opposite side of a one-sink kitchen from the Prep Zone or it could be in a completely separate location (the latter usually only works well if you have two sinks). Obviously, it also needs a water source and the DW. What else do we need to keep in mind regarding planning a kitchen and zones? Dish Storage...works best when it's near the DW and near the serving/eating locations (island, DR, Nook, etc.) Food Storage...works best when it's near the "action". It's nice to be able to store staples, etc. at their point-of-use, so food storage can be spread throughout the kitchen. E.g., flour, sugar, etc. in a "Baking Center", spices in the Prep or Cooking Zone, Cereal close to where breakfast is eaten, etc. If you have a dedicated pantry, it's nice to have the pantry near the point where the groceries enter the house as well. Refrigerator...works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen. It should also be near the Prep & Cooking Zones inside the kitchen and, if possible, near the main meal location(s) for ease of access during mealtime. Microwave (MW)...this also works best on the periphery of the kitchen so it's easily accessed by people working in the kitchen as well as "outsiders" looking for a snack without the "outsiders" getting underfoot of those working in the kitchen. Zone-crossing - avoid!...When planning zones, etc., try to minimize zone-crossing. For example, if you can avoid it, don't put the refrigerator such that you have to cross through the Cleanup Zone to go b/w the refrigerator and the Prep or Cooking Zone. Protection...of all the zones, the Cooking Zone should be the most protected from through-traffic as well as general-kitchen traffic. The Cooking Zone contains the range/cooktop where you will be dealing with fire (if gas), hot foods, etc. You also do not want to have to cross a busy aisle when taking a pot of boiling water from the range/cooktop to the sink for emptying...or anything else hot, for that matter! Zones and Kitchen Workflow When designing your kitchen, ideally, the zones should follow the normal/usual workflow in a kitchen: Refrigerator => (Prep) Sink => Workspace => Cooktop/Range => Table OR (Cleanup) Sink => (Cleanup) Sink => Cabinets (dishes, pots/pans, etc.) Which translates to: Refrigerator => Prep Zone => Cooking Zone => Serving Zone => Cleanup Zone You don't necessarily have to have this exact flow, but something close. For example, you might have the Cooking Zone located between the Refrigerator and Prep Zone. This isn't necessarily bad b/c these two zones are tied so closely together. On the other hand (OTOH), it's not a good idea to put the Cleanup Zone between the Refrigerator and Prep or Cooking Zones on the same run or on the same aisle if it's a narrow aisle. In this case, the DW and someone cleaning up and/or unloading the DW will be in the way of anyone prepping or cooking because the refrigerator is an integral part of both prepping and cooking. And, of course, the reverse is true....someone prepping and/or cooking will get in the way of someone cleaning up! +++++++++++ Common Zones, Appliances In That Zone, and Suggestions For What To Store There: Storage--pantry & refrigerator--Tupperware, food, wraps & plastic bags Prep(aration)--sink & trash/recyclables--utensils, measuring cups/spoons, mixing bowls, colander, jello molds, cutting boards, knives, cook books, paper towels Cooking--cooktop/range & MW (and near a water source)--utensils, pot holders, trivets, pots & pans, serving dishes (platters, bowls, etc.), paper towels Baking--ovens/range--utensils, pot holders, trivets, pots & pans, casserole dishes, roasting rack, cooling racks, cookie sheets, foils, rolling pin, cookie cutters, pizza stone, muffin tins, paper towels [often combined with Cooking Zone] Cleanup--sink & DW & not too far from trash--detergents, linens, dishes & glasses, flatware Eating/Serving--island/peninsula/table/nook/DR--table linens, placemats, napkins, dishes & glasses, flatware Utility--broom, dustpan, swifter, mop, cleaning supplies, cloths, flashlights, batteries, extension cords Message/Communication/Command Center--keys, phones/answering machine, charging station, directories/phone books, calendar, desk supplies, dry erase board or chalkboard, pens/pencils, sticky notepaper Less Common Zones: Tea/Coffee Bar--tea/coffeemaker (and near a water source)--mugs, teas/coffees, sugar, teapot Snack/Beverage Center--near MW & refrigerator or small refrigerator--snacks, snack dishes, glasses [often combined with Tea/Coffee Bar] Pet Zone--feeding area--food, snacks, leashes, medicines (if no small children in the home), etc. Overlapping of Zones Due to space constraints, some zones often overlap. If this is the case in your kitchen, be sure there is enough work space in the overlap for both activities. Zones that commonly overlap... Prep & Cooking Zones--These zones should be adjacent to each other, so this is a common overlap and is generally not a problem. Just be sure you have enough room for prepping as well as landing space for the range/cooktop. (It is strongly advised you have enough room for emergency landing space on both sides of a range/cooktop.) Prep & Cleanup Zones--If there is only one sink in the kitchen, these zones will be adjacent to each other because of the need for a water source for both zones. However, true overlapping is not generally a good idea. Instead, try to keep the cleanup area separate from the prep area by putting the sink between them. E.g., DW on one side, Prep Zone on the other side. (You should strive to keep the DW out of the Prep Zone as well as out of the path between the sink and Prep & Cooking Zones and between the refrigerator and Prep & Cooking Zones.) Also try for at least 36" (42" or more is better) of room on the Prep Zone side of the sink for ample workspace as well as accommodating the inevitable dirty dishes that will accumulate next to the sink.