Right now the Silver Queen is primo and we have been having lots of it. We have 2 farms within a mile who are owned by friends so we switch between them. Usually Silver Queen but any super sweet white is good as long as it's not too big. Tonight I had leftover corn and squash with some leftover rice. Yesterday we had grilled chicken legs and corn. Anybody else have chicken legs on sale for a month or more for a dollar a pound? We like them bbq'd so the freezer has plenty. As long as the corn gets cooked within couple hours of picking I can eat it reheated in microwave the next day, so we usually boil a whole dozen for the two of us then eat them later too. I can eat mostly veggies anytime of year, but in summer, it's the norm. Like Linda, my wife Christy starts getting cranky if she doesn't have meat pretty often. Smiles. We have a new dog now, Jessie, and I taught him tonight how to eat corn off the cob. Oh, the corn has lots of butter and some sea salt but no pepper, ever. I don't eat black pepper if I can help it. Tomatoes are a bit late here and when they get started I can often eat just them, plain or with mozzarella and basil, or a nice tomato sandwich with lots of mayo. Sometimes I have a stuffed tomato with chicken or tuna. We grill alot and I try to grill squash or eggplant when we have meat on the grill anyway. I like to use the grilled eggplant for quesadillas during the week. Salads are any kind of mixed greens, tomaotes, mozzarella and a little bit of pickled cauliflower/gardinier. I like hot dogs once in a while. Just mustard, good old yellow mustard, with a bit of relish once in a while. Sauerkraut I usually just eat in the winter. I also like hot dogs cut up into baked beans with buttered french or whole wheat bread on side. Grilled dark but juicy inside. Yup.. nods. We eat a lot of fruit too. I made peach ice cream tonight and had sliced peaches on top. I use strawberries as ground cover in my front perennial bed, so I have some in the freezer for my yogurt smoothies. I have smoothies a lot for lunch, then freeze a little of it for late night snacking. Plain yogurt, half banana, some frozen fruit and a bit of milk to make it go through a straw. Oddly I don't like juice in my smoothies. Breakfast year round is still pasta or chili or homemade soups [navy bean or lentil usually], whatever I made in bulk that week or took a gallon of out of the freezer. I like my breakfast to be the heavy meal, then some lighter fare for lunch and dinner. I will freeze some peaches too as they get cheaper, they just started. Oh yes, I have black raspberry bushes so they make it in the smoothies and elsewhere too. Good thing I just ate that peach ice cream. Heh....

Here they are!!! [I understand about the exterior wall issue. However, if the sunroom is treated like an interior room, then I assume it has been insulated, etc. and is usable year-round...please confirm] The sunroom is insulated but unfortunately there is no heat run out there so in the winter months (i.e. now!) that door is always closed because of the minus degrees! However, we are eventually going to run heat so that space will be an all seasons room. I would assume that into the plan (as in the summer we will probably remove the door and in the winter it's always closed anyway). [I would definitely eliminate that corner cabinet as it is one of the things that jumps out at me as being too big/massive for the small space. (It feels "wrong"!) Will this be an issue?] is this the one on the bottom right? The big pantry? Yeah I think that it is very large and blocky, we were planning on removing it and putting it somewhere else in the house. [When you say you cannot move the sink & range, would you be able to shift them a few inches?] I think that the sink could move a few inches either way (as long as it was still in cabinetry, I mean when we install the new one we could just use a small extra piece to modify the pipe a couple inches). [When you add the DW, you will have to add additional plumbing...at least a drain and water pipe (hot or cold, depending on the DW). You will have to add that plumbing to one of the side walls since there's no room for a DW on the back wall. So, if you think adding the DW to the left wall is feasible, then why can you not move your sink there?] I think the answer is that we have lived without a dishwasher and will continue to be fine without one for a while, but obviously we need a sink the next year or so :) We had really wanted to avoid working with the plumbing this go-around, however if there is just a really improved way that requires moving it then we will for sure consider doing it now...especially in view of there being no cabinets there during reno. [For now, you could have a standard electric range (which, btw, is less expensive than a gas range), but later you could put in an induction range...many, if not most, who have switched from gas to induction have been very pleased...] I definitely hear your point and it would really make the reno easier, however I really don't cotton to induction cooking. My mom has tried to make the switch and it is just driving both of us crazy! I think that the gas range is something that I can't give up :) [Do you have a pantry elsewhere? Would you like a walk-in or step-in pantry or other?] Our "pantry" is the floor to ceiling cabinets on the bottom right (kindof in the eat-in section of old kitchen), however that is what we were wanting to move (perhaps) as I would probably prefer more counter with uppers and bases than a pantry...I don't know though, your thoughts? The other measurements of the counters are... there is 13"...

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!

Mich, I've seen that in the stores and wondered about it. Some detergents don't have enzymes, I stear clear most of the time, however not every load is tragic, so not every load needs enzymes. If there's not a bunch of stains and the clothes just have the normal dust and body oils, that bottle of All probably does a nice job on darks and colors. I'm a powder fan but lately I've been enjoying some liquids, lol. Actually I have found liquids without enzymes make my sheets feel very smooth, I've been using a new boutique one I've run across, I'm not sure yet though if its the lack of enzymes or because its a liquid, but they do feel better I'll send a pic of it in a sec.