I have Barred Rocks, Light Brahmas, Speckled Sussex, Rhode Island Reds, Buff Cochin, Danish Brown Leghorns, White Crested Black Polish, Australorps and Golden Seabrights. My favs are the Barred Rocks, very sturdy and hardy birds, the chicks are very bold and are the first to try new things, sit on your lap, fly on your shoulder etc. The hens lay well and are very easy to tame and do not fight much even when confined in winter. The Danish Brown Leghorns are a bit skittish, Brahmas, Cochins and Australorps are all very calm beautiful birds, Polish are a lot of fun, we call them our Ârock stars, Speckled Sussex are sweet birds but get bullied the most and the Seabrights have a lot of attitude, the roos that is. One RIR used to be called Attila when it was a chick but has since stopped ambushing other chickens. I like them all and want to try some Buff Orps as well, maybe next year.

newhomebuilder, I'm taking a look at the new beach club but felt the need to caution you first about buying Scentsy wax on ebay. You have no idea how old it is and unless it's kept in the freezer, it's "intended" use can be as short as 4-5 months depending on how it was stored. It will still have fragrance but be weaker. Which peach scent have you found and I'll try to figure out when was the last time it was offered (but it could be older than that). It might be something that hasn't been for sale for a year or longer! I'd hate for you to be disappointed with your first Scentsy experience. Tell me what you like and I'll try to make some suggestions...of course everyone's nose is different! The last peach fragrance I remember is Posey Peach

My favorites not in order...The color purple, Fried green tomatoes, Ordinary people, Terms of endearment, Chicago , most Jason Statham movies, most Bruce Willis movies. I also really like movies with Kathy Bateman, Tommy Lee Jones, and Melissa McCathy. Love quirky comedies like The invention of lying. There are more but that's off the top of my head. Thought of more. ..When Harry meet Sally, Catty shack, Something about Mary. Oh you have to have A Few Good Men on your list!!! Jack Nicholson is one of the stars. Favorite quote..."You can't Handle the Truth"!

THANK YOU, LAVENDER, for alerting me to the danger of glycation. My best dinners were made in a slow-cooker (low heat with plenty of liquid), rather than fried !! Here's the link to my Pinterest slow-cooker recipes: THANK YOU, VAPORVAC, for setting a good example of hot whole-grained cereals for breakfast. I used to do the same, but neglected that, thanks to eating my kid's pickiness. https://www.pinterest.com/clonewar/slow-cooker/ My sister convinced me to buy a pressure-cooker, and it WAS HORRIBLE IN TASTE. The temp. was so high that it ALTERED FOODS and made everything stinky, be it cooked beans, meat, or soup. I used that a few times, and never again !! I boiled chick-peas in that pressure-cooker, and it stank so bad my kid complained loudly & I trashed the whole mushy pot. Compare that to aromatic chick-peas boiled with low-heat over the stove top, which retained its firmness & flavor. I use the microwave to quickly heat up food (with liquid) to zap out germs, rather than long cooking high temp. like pressure cooker which destroys food. Cooking food to death is not a good idea. The high-heat destroys proteins 1st, but microwaving vegetables with water for a short time to kill germs .. that still retains nutrients and beans & peas are still bright green. I checked on the nutrients retained with microwaving veggies vs. steaming veggies, and microwaving FOR A SHORT TIME IN WATER retained more nutrients, with less loss in water. My personal measure stick for AGE (advanced glycation end-products) is HOW MUCH JUICE I NEED TO DRINK to chase away the "stinkiness" or "rancidness" of high-temp. cooking or over-processed foods. More juice = more calories. http://www.diabetesforecast.org/2014/11-nov/foods-high-in-ages.html Which foods are high and which are low in AGEs. Protein-rich foods: Red meat and cheese tend to have the most. In descending order, chicken, fish, eggs, and legumes have less. Grains: Boiled grains, such as rice and oatmeal, and sandwich breads are low in AGEs. When grains are processed into crispy brown crackers or fatty cookies and sweetened with sugars, however, their AGE content can soar. Dairy: Milk and yogurt are low in AGEs, but when moisture is removed and fat is concentrated (as in cream, butter, and cheese), the AGE content rises dramatically. Fats: Vegetable fats tend to have fewer AGEs than animal fats. Animal fats are also more likely to be high in unhealthy saturated fats. To further reduce AGEs, cook foods at low temperatures and with lots of water-based moisture by steaming, stewing, poaching, and braising. Stay away from fried foods. deep-fried chicken has more than six times the amount of AGEs than steamed chicken. When you grill meats, marinating your food in an acid such as lemon juice or vinegar before cooking it will reduce AGEs by up to half. http://www.diabetesforecast.org/2014/11-nov/foods-high-in-ages.html