No you don't have to but if you do heat them up until softened a bit they are much easier to process and you will get much more of the juice out of them. As an alternative you can just wash and toss them into bags in the freezer overnight then thaw the next day and juice them however you wish. Either method - heating or freezing - softens them and breaks down the cell walls so you get more juice from them and less waste. The heating has the additional benefit of killing bacteria. Dave

Thank you, Sherry, my long lost sister. (grin) I've learned much from you too, like perseverence in the face of adversity, and being willing to always open your door to any friend, and that we both love molasses cookies and that it's way better to travel with a friend. I've also learned a lot. I've learned that Peppi's Dad is even more amazing than Karen's chili, and that's pretty darned amazing. I've learned lots of Sven and Olie jokes from Linda (doucanoe), and Elery's favorite food is now sushi thanks to Diana, Jessica, Lars, Scott, Gina, Ann, Ellen and the California contingent. Jessica and her number 1 son gave me a better understanding of kosher and David taught me....well...we'll just keep that a secret, LOL. Nancy gave me my all time favorite jam recipe which is just awesome on sweet potato biscuits, something she also taught me. KatieC helped me with the Ph papers and canning, and Cathy taught me that some people peel asparagus, who knew? LOLOLOLOL SharonCB posted that awesome salmon quiche recipe which Elery loves and I'm going to have it for breakfast tomorrow, I think, so thanks for the reminder. Chase makes me want to do the Route 66 tour myself, so thanks a lot. Ahem. Carol (dishesdone) has adopted me for every Jewish holiday and showed me that gefilte fish really wasn't bad and the other Carol (Readinglady) has never given me bad canning advice or a bad bread recipe. Brenda taught me the difference between Michigan chili powder and Texas chili powder (grin) and there is a difference. So, thank you Sherry for starting this thread and thanks to everyone else for all yourhelp, your thoughts, your friendships. It's a great place, this forum! (The Old, Original) Annie Happy Everything to Everyone!

Well, of course you have that same photo. You have good taste! LOL Thinking out loud here (or rather thinking through my fingers).... Given the choice between painting the hood the same as the walls or painting it to match your lovely green cabs, I'd paint it to match the walls. Picture this vertical image: black range, stainless backsplash, wood trim, green hood standing out against a wall painted a different color. Or: black range, stainless backsplash, wood trim, painted hood blending into the wall. It think the latter presents a calmer picture overall, especially given the varied pattern of your tile backsplash. As for what color to paint your walls, hmmmm. Are the putty cabs close in color to the grayish tiles in your backsplash? And does that color blend well (in same color family) with the SS treatment behind the range? If so, using a paler version of the putty cabs will give a soothing, pulled together look while pulling in the wall of cabs across from the range. But frankly, Farrow's cream is calling my name (pick me, pick me, pick me). I think it matches the mood of your happy green cabinet color so well and will harmonize nicely with the hood's wood trim and the wood floors. I also like that it picks up the cream tiles, especially since I don't see that color used anywhere else in your plan. Oh, but I forgot to take into account your counters! Danby marble has gray veins, right? That's brings a lot of cool tones to the space as well. Perhaps enough for you? So I think it comes down to this: If green is your primary color for your space, what do you want to use as the secondary color, mushroom or cream? Are you aiming for a soothing, serene space (mushroom) or a cheerful, retro feel (cream)?

Ok, you had me (and DH) at bacon... basil, cream cheese, garlic, spinach, sausage, mushrooms, et al is just icing (and frosting and glaze and whipped cream and ice cream) on the cake. Where, what time, and should we bring anything other than extra cholesterol pills? I've got a woven bacon-wrapped boneless chicken thigh with rich 2 sauces recipe I make when we've had too much exercise and steamed vegetables ; - ) It's rich, utterly decadent, and we love to indulge on occasion! Just salmon and steamed veggies tonight, soups this weekend... DH is mow-mulching leaves while it's spitting snow here, and I've got a couple giant rolls of bubble wrap with my name on them to start packing things up in preparation for demo... Have a good weekend, and enjoy your HOA round-robin!