business cards! Repeat business is a wonderful thing. Don't put your home address on your cards, just your business name, email address, & a phone number, preferably one that can't be traced to your home via criss-cross or online directory. On the back (keeps the front "clean" & gives you more space to advertise), list several of your products, with maybe a blurb about the natural, pure, or fresh ingredients, just to jog the customer's memory. I like strings of twinkle lights twined through a frosty garland at the edge of the table: draws attention & suggests Christmas-time gift-giving... but doesn't take up counter space. I'd also *strongly* recommend that you take a helper. Not only will you have the occasional rush, but you'll also have to take breaks, & there *are* people who look for a distracted merchant & steal stuff. It sounds like fun! Tell us when & where?

Ah well -- here's a picture of why a simmer plate may yet be desirable: This is what greeted me at 5:30am after I had arisen at 4am to stick some oatmeal on the stove, on simmer, unattended, in preparation for rapid downing of the stuff on the way out the door by 5am of the swimmer. The goo was unattended, on simmer. Mangiamo - your keen eyes are correct, that photo did have the knob set at about level 2 -- I needed to turn it up from simmer in order to cook high enough. This was while I was standing over the pot, periodically stirring and it was also uncovered. The subsequent early-morning iteration was unattended, covered and set to simmer - all the way down. It does not click at all at the bottom, simmer setting. Perhaps because the intensity of the burning fuel as it escapes is stronger than previously, even on simmer, there are next to no sporadic clicks either. So my working hypothesis is that my own calibrations are immensely better. The clicking is not a problem. Getting a low-enough temperature is a reasonable expectation. But turning my back on some materials may yet still be not possible. It's possible the protocol for this may yet be tweaked, it's possible it will turn out to be something you can never do. Hopefully the simmer plate Capital has "in the oven", as it were, will mitigate this? I've never used one so can't say. And I don't know whether we can absolutely count on the production of promised simmer plates coming to pass, I suppose. So ... still tweaking here! Happy vacationing, Mangiamo Interesting how many Canadian folks seem to be on this forum. Maybe they're not disproportional, but I feel more aware of their numbers than ordinarily (Sorry, not trying to be insulting!!!!!)

breezygirl, That's a great question for the factory. The CC installation instructions are TERRIBLE wit respect to the regulator and gas pressure and their role in the installation. I've also wondered about the role of the regulator in all of this because I assume the factory adjustments are made a certain gas pressure. Without the regulator attached (or with the regulator attached but adjusted to a different pressure) the gas pressure on the CC at home will be different from the gas pressure on the CC as adjusted at the factory. I don't know how sensitive the CC adjustments are to gas pressure -- they may not be sensitive at all or they may be sensitive depending on the gas pathway design in the CC. Perhaps more relevant to us is *how sensitive is the CC simmer setting made at the factory to a different gas pressure as used in the home*? Again, this may or may not be an issue, but I think you should call the factory about your installation without the regulator. There is some possibility this is a building code and safety issue as well... Thanks for your comment and please report back. Billy

Check any store selling crafts stuff, I have even seen them at Ace hardware around the holiday season. Walmark, Target, even drugstores and dept stores. You will be amazed what you find just looking.