I've only grown Flamingo, not White Hull Pink Tip. The mature pod looks like it could be flamingo but seems a bit short. The seed you show does not look like flamingo seed from a mature dry pod. Flamingo seed is beige with dark brown steaks. Also, as the pod develops, it is streaked with pink, the pink doesn't progress from one end to the other. Flamingo pods take a long time to dry down as I recall. So....I'm inclined to say it is not Flamingo unless your seed is still immature and I don't understand your pod color development sequence correctly. I have no idea what the WHPT pods or seed would look like. The linked thread has a photo of mature pods on the Flamingo plant (Oct 12 post) and a description of seed color (Sept 16 and 18) Here is a link that might be useful: Flamingo Beans

Peach Jam With Brown Sugar and Rum Makes 6 half pints 6 cups frozen peach slices, thawed (I used fresh) 2 cups firmly packed light brown sugar 6 tablespoons strained fresh lemon juice (2 lemons) 3/4 cup dark rum, preferably Jamaican (divided) 2 cups granulated sugar Wash 6 half-pint jars and keep hot until needed. Prepare the lids as manufacturer directs. Combine the peaches with the brown sugar, lemon juice and about half of the rum in a large pot and stir the mixture well. Stir well, cover and refrigerate overnight. Pour the fruit mixture into large, heavy-bottomed pot and bring to a boil over medium-high heat. Cover the pan, reduce the heat and simmer until the fruit chunks start turning translucent, 15 to 20 minutes, stirring several times. If the jam becomes too thick before the fruit clarifies, add 2 or 3 tablespoons water. Add the granulated sugar and cook the jam rapidly over medium-high heat, stirring almost constantly, until a spoonful placed on a chilled saucer and refrigerated for a few moments wrinkles instead of running when the saucer is tilted sharply. (Remove the pot from the heat while testing.) Stir in the remaining rum and cook the jam for 2 minutes, stirring. Ladle the boiling-hot jam into 1 hot jar at a time, leaving 1/4-inch headspace. Wipe the rim with a clean, damp cloth. Attach the lid. Fill and close the remaining jars. Process for 10 minutes in a boiling-water canner. -- Adapted from "Fancy Pantry" by Helen Witty (Sharon Maasdam) *Note: For Mango Jam use 6 cups peeled, chopped firm-ripe mangos and 6 tablespoons strained fresh lime juice in lieu of the lemon Nancy Carol (Readinglady) also posted this and swears it is wonderful!

There is a cover inside the "can" that opens into the j-box . But my experience has been that it is pretty tight to have to work on the connections. Can you test everything before you sheetrock? That might be better in the long run.

The same color looks much darker on a horizontal surface than a vertical one. I have the same color on our screened porch siding, wood floor and ceiling and it looks completely different on each of those three surfaces. High ceilings look better with a darker paint, imo (unless they have a lot of plaster medallion ornamentstion in a really formal room--- those are best left white).This is our library colour scheme....BM Golden Straw on the walls, BM Linen on the molding, SW custom green black on the doors and transom and SW China Doll on the 14 ft ceiling. I was lying in the sofa and was struck with the similarity of wall and ceiling combination with your room. Of course, it looks totally different during the day and at different times of the day :-)