Ken, I've enjoyed reading your posts over the years. Particularly, I enjoyed your 'defense' of using a steam canner, in spite of the Canning Police prohibition on steam canning. You explained the limitations, you explained that you had actually gone so far as to insert thermometers into the vessel, and you had assured yourself that it was safe for what you were doing. Theoretical arguments against steam canning were raised by people who don't own a steam canner and have never tried it. You patiently explained that nope, from your hands-on experience, which they didn't have, it was ok for what you were doing, and you went to some length to explain the ins and outs. Likely, after reading your posts, there are some readers who will never ever use a steam canner. Probably, some folks went and bought steam canners because the benefits of less energy use and less time would be a distinct, worthwhile advantage in their particular situation, and they find the theoretical risks acceptable. Likely, there are some readers who read your posts and concluded/extrapolated that there is some *leeway* here in canning, and if the water in my BWB isn't the precise 1 inch over the lids, and in fact is 2 inches under the lids, the food will be safe and they don't have to throw it out or reprocess it. I am sharing my experiences of reusing lids. I've tried to explain that by carefully opening a jar, lids are often reusable. I've explained that I've been doing this for years, thousands of times. I've explained that I get excellent seals, I've explained that I rarely get rust spots. I've explained that it works. In turn, you, who don't reuse lids, are raising theoretical arguments against it and continue to insist that it doesn't work and that it isn't safe. I doubt that most readers are going to bother doing what I do. But some readers, sometime, might not have enough new lids for a particular batch, or be stuck with a bucket of ripe plums or something and no lids are available at the stores. These readers might have a few used lids lying around that are in good shape, and realize that they can be used in a pinch. It isn't all that rare to be short a lid or two. Right now, at the peak of harvest season, where I live all the stores in a 100 mile radius are out of canning jars. This happens every year. Right now, someone might be able to find lids, but it would be a search. Most people, of course, are aware of this and stock up in the off season. Segwaying off course here a bit, I spent a big chunk of my career overseas working with subsistence farmers, trying to improve their food security. I now live in a poor, relatively isolated rural community where not very long ago, most people had the same food security issues, and there is quite a bit of food preservation knowledge, now fading away as the Depression era farmers pass on. How to keep apples for a year, buried in sand. Smoking and drying meats, not for flavor, but for something to eat in March next year. Storing sausage in vats full of congealed pork fat, and huge crocks of sauerkraut. It's just something, I think, one should keep in the back of the mind. When we have nasty blizzards here that close the mountain passes, the big grocery stores and restaurants can't be restocked - no milk, bread, fresh meat, and so on, and a few years ago, food delivery was pretty spotty for much of the winter. Power can go out for days. It isn't too much of a stretch to come up with a scenario where reusing canning lids might, suddenly, seem a better idea than throwing the food out. It sure seems the manufacturers are pushing the lower limits on coatings and sealing compound, as well as jacking up the price.

I used to have strong nails that grew long. But for the past several years, it seemed like my nails peel, chip across the top and crumble no matter what I did. I tried lots of different hardeners, top coats, etc. It was strange because I do get pedicures about once a month and my toe nails are fine. They don't peel or chip away and the color stays on them (OK, I know I don't use my toe nails!). I tried to think what the nail shop did that was so different with my toes that I wasn't doing to my fingernails. Ah-Ha! Soaking them in water! So I removed the nail polish, scrubbed my nails with a bit of liquid soap and a soft brush under running water to remove all traces of polish remover. Then I put comfortably warm water into two bowls and soaked my fingernails for at least five minutes. Then dried my hands & applied the usual base, color and top coat. At the same time, I also tried keeping a bottle of clear or top coat (been using Revlon Extra Life top coat) on my nightstand and applying a thin coat each night before I went to sleep. I am happy to say that my nails strong and growing without peeling and crumbling AND my nail color stays chip free to almost two weeks! I've been doing this for several months now and I have long strong nails. I think my problem was taking dry fingernails, drying them further with polish remover and then dehydrating them more with polish. By soaking my bare fingernails in warm water before applying any polish, I think I am rehydrating them and I think the polish actually holds the moisture in my nails. How's that for an inexpensive home remedy for peeling, crumbly nails? Warm Water! And don't forget nightly or almost nightly clear coats for keeping the polish chip free. Hope this works for you too.

I also have a Rohl Allia fireclay sink and have had it since February of 2005, so almost 9 years! I wish I had heard of a sink grid when our sink was new, because the bottom of our sink is pretty scratched and stained from the heavy use it has seen over the years. My husband and I both cook and bake a LOT, and use a lot of cast iron, though I don't necessarily think the cast iron has been the issue. I think it's just the general wear of lots of pots and pans being cleaned in the sink. I absolutely love the size of the sink, but am disappointed at how grey and scratched the bottom is. It just looks like the shiny finish has worn off and now the bottom is porous and stains very easily. I have only used sponges and microfiber clothes to clean it, occasionally giving it a good scrub with vinegar and baking soda which I then rinse off thoroughly. I've been thinking about it recently and wondering how other sinks have fared as we're thinking about re-doing some parts of the kitchen (cabinets), but I like the counter tops and size and placement of the sink so I'm torn as to whether or not to keep it in spite of the worn look of the bottom. If it weren't so scratched up it would be a no-brainer as it is an awesome sink other than the wear/staining. I wanted to post this for anyone else thinking of installing this type of sink. Maybe a grid would have prevented the heavy wear, but it's too late for my sink. I am wondering if there is any way to "refinish" an installed fireclay sink... If anyone has done so or has any information I would love to hear about it!

The Chelsea Building Products website says Everlast composite siding is a mixture of polymeric resin and granular stone. The Intertek Code Compliance Research Report CCRR-0201 says it's made of cellular (foamed) PVC with a chemically bonded acrylic cap (containing the color) with no mention of the granular stone which is probably some kind of stone dust. The report requires the siding to be installed over structural wood sheathing. The 4.5" and 6.875" reveal horizontal lap siding must be fastened every 16" with 2.5" s.s. screws or 2" roofing nails into the wall studs and the 11" reveal vertical board & batten siding must be fastened with 1 5/8" s.s. screws every 7.5" into the wood sheathing (which is a lot of screws).