Am responding to this very old post. In my Polish/Gernan/Russian heritage in northeastern North Dakota, everybody makes and loves a green bean soup that is dependent on savory as the primary seasoning. As a college student, I knew it only by the low German name used in our community. I located it in a grocery store by opening jars and sniffing until I found the correct one. The gardeners of my mom's generation let summer savory reseed in their gardens, controlling the amount by choosing how much to hoe out each spring. I tried transplanting some into my Minnesota garden multiple times as well as seeding fresh seed, to no avail. I finally found a couple winter savory plants in a garden center several years ago. I carefully guard that corner of my garden to make sure it doesn't get worked out by any overzealous family helper. I don't find this perennial variety so useful in fresh dishes, but fold a bunch into quarts of green beans when I can them. The flavor infuses the beans, making them convenient for our soup recipe in winter. I LOVE the smell of the soup simmering in the slow cooker throughout the day. In fact, I bought green beans at the local farmer's market today, planning to can them with the savory from my garden in preparation for winter meals.

I tried a recipe for buttermilk chicken and was not impressed. Maybe it needed hot sauce! LOL This salad is good.... Spinach Salad With Buttermilk Dressing Dressing: 1/4 cups low-fat buttermilk 2 tablespoons reduced-fat sour cream 1 tablespoon cider vinegar 1 teaspoon honey Salad: 1 bag (5 ounces) baby spinach 1 medium red apple, halved, cored, and thinly sliced 1 cup seedless red grapes, halved In a jar, combine remaining 1/4 cup buttermilk, sour cream, vinegar, and honey; season generously with salt and pepper. Shake vigorously to combine. Refrigerate. Meanwhile, in a large bowl, combine spinach, apple, and grapes. Add dressing and toss. From Martha Stewart Everyday Food Linda

Its a cheep way to klin dry they step up the temp all at one time,up against raising the temp,lowering in,raising it. One way to tell is to run a board thru the table saw if the cut widens out a lot or closes in them boys did a cheep job. Its the same with red oak or any finish material. I have never used kd decking lumber just because there is no need but really I am thinking the same ol strong 1/8'' gap would be fine. Water stains/banding marks are what we all deal with they are just part of the deal sanding will take them out. Just work with the wood not against it dont expect your supplier to provide you with a perfect. J.

Leaves are basically a mixture of nitrogen and carbon. Fresh cut green leaves are usually considered the perfect ratio for the nitrogen carbon ratio at 30/1 and brown fall leaves are around 60/1 which is slightly less optimal if you are looking to follow a chart to compost. RD if you find yourself with a very green(nitrogen rich) compost pile don't worry to much just keep turning it and keep it moist. As long as you keep turning it you will be keeping the good aerobic bacteria and it will break down just fine. During the summer months 80% of my compost material is fresh cut grass which is a green and I never have a problem composting it down.