Refinishing a breakfast table. Has anyone had luck with using a marine stain to prevent water stains? Or am I better off with stain and poly?

I've never baked French toast -- I like browning slices on the griddle, but someone mentioned a savory bread pudding being pretty much a strata, and it occurs to me that baked French toast in layers is essentially a sweet version. I can do a bread pudding or a strata -- so I'd probably call it one of those, cuz habits die hard. But that apple version of whatever you call it sounds good. I have two favorite breakfast casseroles. This one has been made essentially by the recipe and has also been used as a base with added veggies on hand -- an ear of corn, diced red bell pepper, some summer squash (lightly sauteed to sweat it out a bit). I think DH has swapped out or added ground turkey sausage too. We make it for breakfast or dinner. https://www.food.com/recipe/bacon-and-potato-frittata-225839 The other is based on an old Cooking Light recipe. I have used it for breakfast and reheated leftovers for lunch or dinner -- good both ways. I have used it for a group and it covers vegetarians as well as carnivores, and is also gluten free if you pick your tortillas carefully. I linking a blog for the recipe -- her notes are the most common adaptations. We use chunky salsa, more cheese (not measured - just an amount that feels right scattered on each layer, 3 or 4 whole eggs, 10 or 12 tortillas (they come in a package of 12 and I cut them all and use what fits), but the one thing I differ with is that I remember the total baking time being more like an hour, maybe slightly longer. Maybe my fridge or home is cooler to start with? Just don't be in a rush the first time you make it. Serve with sour cream and/or salsa if desired. http://www.thesweetslife.com/2011/04/breakfast-tortilla-strata.html

FWIW, I got this from a caterer long ago. Master Recipe for a Strata (AKA Tahoe Brunch or Savory Bread Pudding) You can invent any combination of ingredients for the filling, according to your taste, or according to what leftovers you have in the refrigerator (or choose from the ones listed below). Make it simple or complex, homey or elegant. The best part is that the whole thing can be assembled the day before, and refrigerated until you're eady to bake it. This makes a 2 quart casserole or a 9X13 baking dish or 8 individual (8-ounce) baking dishes The Bread: 9 ounces, or 12 thick slices (about 3/4-inch thick) Crust may be on or trimmed off - as you prefer Any interesting bread will do: egg, sourdough, olive, wheat, etc. Bread should be slightly stale OR may be sliced and baked at 300 degrees until lightly browned - about 15 minutes to oven-dry The Custard: 3 cups milk (or cream, sour cream or creme fraiche - or combination) 6 whole eggs OR 3 whole eggs and 6 egg yolks Salt, pepper Fresh or dried herbs Pinch, nutmeg (if cheese is used in filling) 1 tablespoon Dijon mustard - if desired OPTIONAL: an additional 1/4-1/2 cup, liquid such as wine or flavorful broth, whichever compliments the recipe The Filling: Choose any combination of the following (or other) filling ingredients: Onions - up to 2 cups, thin sliced or chopped - sauteed until soft Garlic - up to 4 cloves, sauteed with onions (or may be roasted) Mushrooms - up to 1 1/2 pounds, sliced and sauteed Cheese - up to 1 pound, grated - may be mixture of more than one kind Bacon - up to 8 slices, cooked and crumbled Ham or cooked sausage - up to 1 1/2 pounds, sliced or chopped OR corned beef, pastrami, cooked seafood, cooked poultry or meat The Method: Generously butter a 2-quart ovenproof casserole, or a 9X13 baking dish, or 8 individual oven-proof dishes. Preheat the oven to 325 degrees. Slice the bread into thick (about 3/4") slices. (If oven drying, place slices on a cookie sheet, in a 300 degree oven until lightly browned, as directed above, and allow to cool.) Butter the bread slices on one side, and cut each into 4 quarters. Arrange half the bread in the bottom of the baking dish. Sprinkle one half of the filling ingredients of your choice over the bread. Arrange the remaining bread over the first half of the filling ingredients, then top with the remaining filling ingredients. (Note: If you are using cheese, end the layering with a cheese layer, for attractive presentation.) Whisk the custard ingredients together in a mixing bowl, and pour custard mixture over the bread and filling layers in the baking dish. Allow to stand for at least 30 minutes to allow custard to soak into the bread. NOTE: Mixture may be baked immediately (after 30 minutes standing), or may be refrigerated for several hours or overnight before baking. Bake at 325 degrees for 40 to 50 minutes (10 minutes less for individual baking dishes) or until puffed and golden (a knife, inserted near the center of the casserole should come out clean). Allow the finished strata to stand for 15-20 minutes before serving. Garnish with fresh chopped parsley. Serve hot - or at room temperature.

I had no idea about this trend, certainly not that Walmart has a 'brand' called something like No Boundaries (NOBO?). I knew about 'curated fashion', but thought this was always very upscale, designer fashion. I think designer purses and shoes were the first thing I noticed being re-sold -- at ginormous prices. There were even gang raids on high fashion stores, feeding that resale. I haven't seen that lately. Does anyone here see everyday clothing being 'recycled'? There have always been consignment shops. I just didn't know it was so BIG. And...Walmart?