The greening up of 'Revolution' is NOT a reversion, but a sport. By definition reverting means is goes back to the variety it originally came from, in this case 'Loyalist'. 'Revolution' is notorious for sporting to solid green. I have several divisions I refer to as "Green Revolution" and they are vigorous growers; quite nice in their own right. When I notice greening shoots I lift the plant and cut the crown into 2 or 3 divisions, making sure I completely isolate the all-green part into as generous a division as the size of the crown allows. Good luck the task before you, I think you'll like what you're isolating, plus, you'll get to come up with your very own garden name for it! Pieter

Reporting back very late here! So, my eye of rounds had worked their way to the bottom of the freezer. I found one yesterday and this was going to be dinner. I messed it up some. Like Sol, I rub with olive oil, lots of pepper and some salt. I had just taken bread out of the oven at 450 so I put it in like Nancy mentioned and reduced the temp to 325 after 10 minutes or so. Guessing, 45 minutes later it wasn't even up to 110 yet so I thought I had plenty of time to go move the hoses around that were water my newly planted trees. Wrong! Came back in and it was up to 125-130 in less than five maybe 10 minutes. Took it out didn't cover hoping it would cool off and still be on the rare side. Not a total loss but more done than what I like. Not bad would have been much better if I would have kept a closer eye on it and taken it out earlier. Not too tough but way from tender. Oh well, live and learn. I have three half roast left and will try a couple of the other recipes soon. It really didn't give much juice/fat to work with for gravy, I know it's a lean cut, I mananged to make some anyway. Any tips on that. I just added some butter a touch of broth to the pan and moved forward with makeing gravy. Think I'll try Sharon's method next for beef on a bun. I gerneral use rump roast cooked low and slow for this and then shread it. I'll try it with this cut. Are y'all cutting this by hand or using a meat slicer when you say "cut very thin"? A very late thanks for the recipes and tips! David

As noted above, financing requires adherence to uniform standards. These have been developed for appraisals done for Freddie Mac, Fannie Mae, FHA and VA and are quite specific and detailed. Interestingly, though there is no (US) national standard on what constitutes a room. According to an article in the National Appraisal Roster: In general, a room is a kitchen, a bedroom, a living room, a dining room, a family room, an office, a study or a den. Rooms do not have to be divided by walls as long as there is space for the intended function. In many markets, an open concept design or floor plan has been used, which typically encompasses a kitchen, dining room and living room. In such situations, the open area, sometimes referred to as a “Great Room”, would usually be counted as three rooms even though there are no walls to separate those areas. Bathrooms, breakfast nooks, storage rooms, mudrooms, laundry rooms, foyers and closets are not usually considered in the total room counts.* A 1920s downtown home I rented out had five bedrooms (and the usual for the era single bath). One set of tenants, I discovered, sub-leased out a 6'x12' attic nook with a window as a "bedroom" to a university student.

One fledged today! (you can only see 3 heads in this shot) Good thing - it is getting so crowded as they grow. I was pleasantly surprised to see that it made it from the window screen right below the nest to the closest tree! It flied well, fresh out of the nest.