I can't answer your question about the root but suggest you go to that area of gardenweb that deals specifically with tree problems. I would think you could get much better and more knowledgeable advice there. http://forums2.gardenweb.com/forums/trees/ As far as the underlayment for the liner. I bought it from Joe at justliners when I did mine. Since that time many here have said they use various things including old carpet, newspaper etc. I just chose to go with the professionally recommended thing because I knew I was making a large investment and didn't want to penny pinch it at that state. I am sure the other things work well but that is just me. Here is a link that might be useful: My pond the way it was before the freeze.

It was very nice meeting all of you in person - it's a shame I didn't have more time to head out on any of your other pomological excursions, but my job schedule is brutal. Plummy, I realized on my way home that the Fruit and Spice Park greenhouse plant I had mistakenly identified as a durian (and which you cleverly pointed out was an Annona) was, in fact, a posh-te. Kudos on recognizing the genus immediately. NTM, I noticed the same thing about the leaf burn on the rambutans at Fairchild - of course, mine seem to have the same problem. I was there earlier today and found ripe cherapus and ripening mangosteens on the trees - very cool.

Then consider mounting the wall oven under your cook top. you may still need to go 36 inches to balance it with the range top but it still gives you a mix and match option. And hey, even though we know size doesn't always matter, another 6 inches could come in handy! When we first started designing our kitchen, Wolf and SZ were the front runners alone and I thought nothing was more attractive than the Wolf 36 inch wall oven. But then as I consulted this and other GW forums I let GW posters broaden and influence my choices. This led to looking at both Gagganeau andf Miele as well, both of which are equally attractive. The great thing is that these are not just pretty faces either, they are very highly rated. Of course the BS factor came into the picture early and the rest is the reuslt of our end product we call our kitchen. Our kitchen has Wolf, SZ, BS, Prestige (ventilation), Bosch and Sharp as the main and visible appliances. There is no mismatch look to it IMO at all. For the most part, our choices were performance and availability based first but when performance was ruled a tie, choices turned next to look. Those choices were made based on look alone and not manufacturer. We did consult with early on but elected not use a KD either. They are fine but I found the unlimited open and and objective (very objective at times) opinions and views expressed on the various forums of GW to be much more valuable in the utimate design and finished product of our kitchen in the long run.

In the pretty plate, definitely go for clear cello to show it off. The way they wrap gift baskets. I've done scads of them, though not pies, and they always sell well for the pretty factor. The trick is to be generous with the cello, and gather it at least a foot, more is better, above the pie, so that the buyer can see the pie and the pretty dish, instead of just folds of cello. You can also stick a clear plastic plate to the bottom of the pie to push the sides of the cello out a little. Make a pretty decor with coordinating ribbon and something cute like a plastic or papier mache fruit matching the flavor of the pie, or an ornament sized rolling pin or wooden spoon, or something like that. Just make sure to use appetizing colors. Reds, especially, are good, and yellows. Think McDonald's. :) You may not be a calligrapher, but your computer is! If you can't print right on the tag, just print on regular paper and emboss it on the back with the handle end of a spoon or something similar. Then you can color the front. But given that you have an infant, you could just print it out, and cut out the tag shape minus 1/8 - 1/4 inch, center it, and glue it on. It'll still look nice and be a lot less bother. :)