OliverTwist, Rinse aid is not a new thing to the automatic dishwashing process. It has been available for 50+ years. It was touted in the past as an optional additive to eliminate water spotting on dishware, but the parameters have changed. As other have advised, rinse aid is required for proper drying results in all dishwashers nowadays. They're engineered with the expectation that the consumer will use rinse aid. You can choose to not use it but the trade-off is much more residual moisture on the items. Many units now do not have heated dry, instead relying on heat retained in the items from the final rinse along with rinse aid to promote evaporation. Units that do have heated dry are running with lower-wattage heating elements, and the heat may cycle on/off during the dry period instead of remaining on continuously as in the past.

Well... You need to find some land! If everything does not fall into place as far as finding the land and being ready to build on it right away, you can get a "lot loan" from the bank that will pay for just the land. It is easiest to start figuring out a house plan once you have a lot, but it never hurts to at least make a list of your needs/wants in a house in the meantime. So, you have a lot, then you need to either start searching stock house plans or see an architect and have a house designed specifically for you (you can always find a stock plan then have it modified by an architect, something that is usually more cost effective than having one designed from scratch). Once you have a plan chosen then you will need to get bids from builders to give you an idea of how much it will cost to build your house. Or, if you are going to build it yourself, you can take your house plans to the local lumber yards or subcontractors you would use. Once you have all of your construction costs you can then go back to the bank and get a constructin loan. The bank will probably put the remaining balance from your lot loan into your construction loan. The bank will probably want your contract with the builder that you chose and need copies of your house plans. Also, our bank needed either proof that we had sold the house(s) that we currently owned or proof that we could afford to keep them plus this new mortgage payment before they would give us our construction loan... That is a fairly basic rundown! I hope that it helps, but if you need more details this is definitely the place to ask!

I'm another fan of rice salads. They're very popular also in parts of Spain during hot summers. The ones I've had and made include chopped vegetables such as red and green peppers, cucumbers, raw onions, flaked tuna or chicken, corn niblets, snipped chives or green onions, plenty of S & Pepper and perhaps a bit of a light creamy dressing to hold it together. Good as a lunchbox item too, together with some sliced ham and lettuce! Other room temperature dishes: Ratatouille, Spanish potato & onion tortilla, Russian Salad (ensaladilla rusa), Cold Salmon, Red Potato Salad. Here are some recipes of the above: Ingredients: Sauce: 4 TBS olive oil 4 medium sized ripe tomatoes, blanched, skinned and chopped 1/2 onion chopped 1 teasp salt The rest: 2 medium eggplant - if young and tender - leave skins on, otherwise peel. Slice into rounds 1/4 inch thick. Put immediately in bowl of salted water to prevent turning brown. 4 medium potatoes - peeled or not as you like, also sliced 1/4 inch thick. 5 Italian (mild) green frying peppers - seeded and cut into bit-sized pieces 3 cloves garlic - smashed a sprig of chopped flatleaf parsley oil for frying - I use sunflower oil clean newspaper and kitchen towels Sauce - Put the 4 TBS olive oil in a small frying pan and heat. Add chopped tomatoes, onion and salt. Simmer about 20 minutes or until thick and jammy looking. The Rest - 1) Fill large frying pan with about 1/2 inch oil. When hot but not smoking add 1/3 the amount of potatoes. When golden, remove and drain on paper towel-covered newspapers. 2) Continue with the rest of the potatoes - cooking them in two more batches, letting oil heat up again between batches. 3) When potatoes are all done put peppers into hot oil along with garlic cloves and fry until toasted. Remove along with garlic to paper. 4) Drain and pat dry the rounds of eggplant and put them into hot oil and fry in 3 batches - 5) Arrange half the eggplant in the bottom of an ovenproof casserole dish, sprinkle with salt, next layer half the potatoes, again a bit of salt, next layer half the peppers. Repeat with the same ingredients (no more salt) until all are used. and add a bit of chopped parsley. 6) Put into medium oven for about 20 minutes until all is reheated. This is also good served at room temperature and the next day. ******************************** Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sautuntil soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ******************************* 4 servings as a side dish, or 6 servings for a good sized tapa. Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas - (I used frozen steamed) 1 tin tuna steak drained - 1/2 lb tin (225 grams) 1 small jar green pitted olives - I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4) Decorate with the strips of pepper, olives and the rest of the eggs. 5) It will keep in the fridge for a few days, improving with taste. 6) Serve with crusty bread. Again - - Seen from above. My notes: You may want to add some more tang to the mayonnaise. If you're a Miracle Whip fan, you may want to use that, or otherwise add a few drops of lemon. Taste first. I steamed the potatoes with salt, but you still need to add some with the mayonnaise. I found the best way to add a slight dusting of paprika is to shake it into your hand and then blow it gently over the salad. ****************************** Prep time: 20 minutes Cooking time: 15 minutes Makes: 8 servings Ingredients for Salmon: 2 1/2 lbs salmon fillets, cut into 16, 1 inch wide fingers 3 TBSP extra virgin olive oil juice and zest of one lemon 1 garlic clove, finely chopped 1 TBSP chopped fresh dill salt and white pepper to taste lemon slices for garnish 2 to 3 cups baby salad greens Ingredients for Tzatziki Sauce: 1/2 cup yoghurt 1/4 cup sour cream 2 garlic cloves, chopped 1/2 English cucumber, coarsely grated and squeezed of its moisture 1 TBSP fresh dill chopped salt, fresh cracked black pepper and lemon juice to taste Preparation: Salmon can be cooked the night before and served cold the next day. 1. Preheat oven to 400F. Place salmon on a parchment-lined baking sheet. Combine olive oil, lemon juice and zest, garlic and dill in a bowl and brush it over the salmon. 2. Cover salmon with foil and bake for 15 minutes, or until just cooked through. Uncover and cool to room temperature. 3. Cover with plastic wrap, leaving the fish in the pan and put it in the fridge. 4. Combine the tzatziki ingredients in a bowl and store in the fridge until needed. 5. Make a bed of the salad greens on a serving platter, arrange the salmon on top, garnish with lemon slices and serve the tzatziki alongside. Source: Eric Akis Victoria Times Colonist **************************** Serves 4 - 6 9 ounces (250 grams) salmon fillet, skinned 5 TBS extra virgin olive oil 1/2 tsp sea salt 1/2 tsp freshly ground black pepper 9 ounces (250 grams) asparagus (about 16 medium spears), ends trimmed 9 ounces (250 grams) new potatoes, if possible red skinned, cooked and quartered (approx 14 small potatoes  see photo) 1 lb (450 grams) cherry tomatoes, cut in half 3/4 cup (4 oz or 125 grams) crumbled reduced-fat feta cheese 6 spring onions, chopped 4 TBS fresh mint, chopped 3 TBS fresh basil, chopped 3 TBS fresh dill, chopped 10 ounces (300 grams) mixed salad leaves or baby spinach (about 2 small bags) 3 TBS lemon juice 1 tsp lemon zest 1/2 tsp sea salt 1/4 tsp freshly ground pepper 1. Brush the salmon with 1 TBS olive oil and sprinkle with the salt and pepper. Place salmon on an oiled grill over medium-high heat and cook, turning once, about 4 minutes per side, or until the fish is opaque and flakes easily. Remove and set aside on a plate to cool. If preferred, bake salmon in oven at 425F (218C) for about 10 to 12 minutes until it is opaque. Slice asparagus spears diagonally into 1-inch (2.5 cm pieces) and cook in a steam basket placed over a frying pan or pot of boiling water until spears are tender, about 5 minutes. Then rinse them under cool water and set aside. 3. Prepare the vinaigrette by whisking together the remaining 4 TBS of olive oil, lemon juice, zest, salt and pepper. Toss the salad leaves with half the dressing and arrange on a large platter. 4. Once salmon has cooled, break it up into bite-sized pieces and place it in a large bowl, adding the potatoes, tomatoes, asparagus, feta, spring onions and fresh herbs. Add the remaining dressing and toss gently. Spoon this mixture over the salad greens and serve. Source: Adapted from Rick GallopÂs Glycemic Index Diet Green-Light Cookbook *************************** Preparation time: 10 minutes Cooking time: around 12 minutes Serves: 8 2 lbs small new red potatoes, halved or quartered 1 cup mayonnaise 1/4 to 1/3 cup whole grain Dijon mustard 2 TBSP white wine vinegar 1/4 cup snipped fresh chives, plus a bit more for top sprinkles salt and freshly ground black pepper to taste 1. Gently boil potatoes in lightly salted water until tender, 2. Meanwhile, combine mayonnaise, mustard, vinegar and chives in a salad bowl. 3. When potatoes are cooked, drain them well and put into the salad bowl while still hot. 4. Season with salt and pepper and then toss them into the mayonnaise mixture. 5. Cool to room temperature, cover and refrigerate. Adjust seasoning when ready to serve and transfer to a more decorative bowl and sprinkle with a few shopped chives. Source: Eric Akis Victoria Times Colonist SharonCb

Just a note for people who think that having runnels or a flat drainer on the side of the sink will do the trick. It won't if you have more than a few items. You need the containment of a dish drainer with sides and vertical racks or slots in order to contain the items safely. I don't find the look of a neatly filled dish drainer to be messy looking. It's an art, almost a pleasure to fill one so that the set of items you've washed looks workmanlike -- and is stable and no water is trapped among the items. It's the same thing as when I hang out my clothes (which I do for all my wash, year-round). Just having them pinned up is not the only goal. Having them pinned up so they dry in the most efficient and wrinkle-free manner is the first step. But I also get pleasure and often take the trouble to arrange them in pleasing assortment of shapes and colors. For instance, if I have a load of cotton turtlenecks (a garment I wear daily) I'll hang them in a prismatic succession, just for the pleasure of seeing them display against the white sheets. There is the same opportunity when filling a dish drainer with my kitchen stuff. I like to have my plates in graduated ranks. My pots and bowls are arranged like overlapping scales of a pinecone. My flatware is sorted into separate slots, of gleaming knives/forks/spoons. So, no my dish drainer doesn't look messy, or a hodgepodge. It looks like a place where someone has given thought and judgement to best placement of the items, in both the pratical and aesthetic realms. I have tried Trailrunner's hot soapy bowl method, but I find in my chilly northern house the water gets cold and icky too fast. If something is particularly sticky I might fill it with water, but mostly I just stack things on the dirty dish side of the sink until I get have the time to wash up. Depending on the pace of the meal prep, that might be after we are finished eating or at some other interval during the work flow. I am often struck by how many epople (who use DW) advocate "cleaning up as you go". That's fine if your cleaning up means loading the item in the DW. But for those who hand wash everything, it's more efficient (time and energy needed to for hot water) to amass a mid-sized group of items, before beginning the washing up. I am not troubled by the look of dirty items awaiting cleaning. After all these items were clean a few moments ago, and what's in them is the remnants of my food prep. I plan on eating the stuff that was made in them and I don't eat dirt! L.