Thanks palmcirtusbananavaz7! Dennis, I think the largest majesty I saw was in the part 1 of the pics. Im trying to remember if I saw a larger majesty palm because I think I did, but their definitely weren't too many large majesty palms. But the majesty palms I did see looked very healthy! Thanks for looking! -Alex

Hi! Becky, yes...the waterlilies I grow DO have a scent. I am glad that my ponds are small or else I'd have a hard time getting my nose close to sniff them! The scent is not real strong on these, but definitely sweet. I was also always fascinated by waterlilies as a child and swore one day I'd have my own! There's just something almost magical about them. Judith, I wish I could give you the names of all the waterlilies, but unfortunately some were cheapo, unmarked lilies from Wal-Mart simply marked by color. However, the first picture of Pond #1 with the white lily is a native waterlily from a lake down the road from me....that is a comical story in itself which involved me leaning over in a tipsy canoe to pull the tuber out of the bottom of the lake...and got soaked! The other white lilies in the last photo are Wal-Mart specials, but the 2 pale pink lilies are "Pearl of the Pool"...don't know the name of the darker pink one. If you saw my original posts, "My Garden is on Fire", the dark burgundy waterlilies are "Burgundy Princess" and the light yellow one is "Sunrise". And don't give up on your waterlilies...they take a few years to really start bloom production. None of mine bloomed in year 1; year 2 there were maybe 4 blooms; year 3...less than a dozen. Now they offer up quite a good supply, but they don't bloom for an extended period. Sometimes I have lots of them blooming, other times they are just pretty leaves. They are perfect hiding spots for the froggies! BTW, I have visited the Montreal Botanical Garden at least 5 times in my life, and to me it is the closest place to heaven!! I love Montreal, and have some of my happiest memories there...just a lovely, romantic city! I NEED to go back! Valerie, we decided we wouldn't use pumps in our pond for the reason you state....the ponds are too far away from the house and we don't want to add to our electric bill! Some people prefer the pristine-clear water and that is wonderful, but I'll bet they don't get all the tadpoles hatching out like I do....today, about 15 tiny, baby froglets were basking in the sun on the rocks around the pond...and there were about 6 big frogs with them....one big, happy frog family! Sometimes I get some algae, but I just use a net and skim it off. We throw in a few mosquito dunks (safe for frogs) in early summer so the skeeters don't lay eggs....Mosquitos are New Hampshire's state bird! LOL Thanks to you all, Celeste

Thanks for posting the pictures. After seeing your bathroom I was dying to see your husband's bath and you did not disappoint (I mean I am still alive; and thrilled). This is a great job. It has a nice playful vibe to it. Also very masculine (with Steel and glass etc). Awesome. Thanks for the pix. Truly inspirational.

Thanks Shaxhome. Very good question. There are very important benefits for the sous vide method. 1. Less meat shrinkage, may be 5% less. This adds up to a lot of money. 2. Cheaper cuts of meat. I recently did London broil ($2.49 a lb) medium rare, and tender like expensive steaks. This will save a lot of money also. 3. Precise quality of meat done-ness. Rare, medium rare, medium ----- it is all up to you to set the temperature, nothing can go wrong. No-overcooking or under-cooking. Fool-proof. 4. Makes no difference how big the meat is, from one thin breast meat to a whole turkey. Set it and forget it. 5. Makes no different starting temperature, from frozen to room temperature. No need to poke around with a probe thermometer. 6. Re-heating without over cooking. 7. No need to "rest" the meat. In this case, the steaks were frozen, I put them in the sous vide cooker with a little seasoning, set the temperature at 129 F for one and 133 F for the other. A few hours later, 5 minutes before meal time, fire up the cast iron grill to red hot and grilled the steaks 1 1/2 minutes each side to sear. Perfect steaks. Perfect hot steaks. Guaranteed every time. dcarch