I know this is an old post, but I thought I'd throw this out here anyway. I recently used 100% cotton, white cloth and napkins and by the end of the meal they were covered in spots (I'm a very sloppy eater!) The stains included quite a bit of red wine. The laundry didn't get done for several days and I thought that they were all "goners". Not so. I sprayed them all with "Spot Shot" and EVERY SINGLE STAIN CAME OUT. I just washed them on a regular cycle with a regular amount of laundry detergent. Incidentally, when we had our carpet cleaned recently the cleaning company couldn't get out some black grease spots from the ladder used during painting. I just said "no problem" and cleaned them all up in a jiffy with Spot Shot. It's billed, I think, as a carpet cleaner but we use it for almost everything around the house. I have no idea what is in it so if I were using very fine linens I would find out a little more about it -effects from long term use on certain materials, etc. but for cotton linens, spotting our clothes, etc. we consider it indispensible. We've found it at various grocery stores but usually buy it in quantities at Sams Club. Here's to more linen-requiring occasions! Amy

After you posted the first thread I tried to buy the larger size vase pic and it was sold out then. I just assumed you had a store locally that carried it. I could had saved you some time by telling you that. Some of the alternstives you are posting are also some that I've seen myself while looking for art. They are nice but I'm still stuck on your first choice. So far the trees above this would be my 2nd choice...but I would keep checking back to see if Kirkland has the vases again. :)

Defrost - I have kept notes about when I started seeds, I haven't kept up with recording all the ins and outs of hardening them off this season. I started my peppers back at the end of February and they germinated great and looked healthy and I discovered we had a mouse in the basement who took a particular liking to the pepper seedlings and ate them all. [g] So the batch I have now, is a second sowing. I've transplanted up to the next size on half of them but the other half seemed to have an insufficient root mass, so I didn't change them. They need it now, if I'm not putting them in the ground for a few weeks. I took NHBabs suggestion to grow 'New Ace' pepper this year, along with 'Carmen' which is a repeat for me, which we enjoyed last year. I also tried some Fedco varieties - 'Jimmy Nardello' and 'Odessa' and 'Antoni Romanian' pepper from Johnny's Seeds. So far, the 'New Ace' have germinated the best and are the most vigorous. I haven't used a light set up in years, because I switched to winter sowing, but I was buying all my tomato / pepper starts. I got it into my head to start all my own seeds under lights this year, but I ran out of room under the lights too. The tomatoes became too big to fit under the lights and I was just too lazy to take apart the shelf unit and adjust the shelves, so we've been carting the seedlings in and out of the house every day. Quite a pain. Luckily I don't have a large garden. And I should have remembered how carried away I get with starting seeds. Vegetables and annuals - next year, I'm going to start later, so I don't have such an extended time to take care of all the seedlings. I may buy two more sets of lights for next year. I am really happy to have so many home grown seedlings. I have no way to roll my plants in and out of the garage, unfortunately. That would be perfect and I'm going to try to make that a project to accomplish. I started Gazania for the first time this year, and they were so easy. They tolerate the light setup well and grow at a reasonable rate. Only had to transplant them once so far and they are already flowering. I can't wait to get everything in the ground though!

Since it has been less than 24 hours it can be salvaged but yes you will have to reheat it all to boiling and boil it for 10 mins. then fill fresh washed and boiled jars, use new lids and put it in the fridge immediately. Plan to consume it within 3-4 days max. as it will have a very limited storage life in the fridge due to listeria problems. It can only be stored longer or processed and vacuum sealed if you used one of the approved salsa recipes. So first question would be what recipe did you use? Salsa is one of the most risky foods for inexperienced canners to make since it is a mix of low-acid vegetables with no natural protection against botulism. That it is then eaten straight out of the jar with no further cooking can make it doubly dangerous. It requires very specific amounts of ingredients to be safe to store and very specific amounts of added acid to remain safe for any period of time. If it is to be canned/processed/vacuum sealed only a few recipes are safe to use. Dave edited to add see this link: http://nchfp.uga.edu/publications/nchfp/factsheets/salsa.html