Thanks so much, Homebody! Although it has not ALWAYS been FUN, we have really enjoyed this house project. I hope your dream comes true very soon...and cannot wait to see pics of your home too! =) I have enjoyed hearing about this Beadboard Wallpaper. I am wondering if those of you who have used it think it will withstand the MAJOR moisture of our 2 young sons' bathroom??? Is this paintable so it can be sealed? I am worrying what the spattering and running drips of water near the pedestal sink will do to it over time if not 'sealed' with paint???? I am still curious about the 'rules' in my initial question as well as these points about beadboard wallpaper. Thanks for the input =)

Recipe: BACARDI GOLD SPICED RUM CAKE (Emily DeLois) For the cake: 3 c. all-purpose flour 2 t. ground cinnamon 1/2 t. ground nutmeg 1/4 t. ground clove 1 t. baking soda 1 t. salt 2 whole eggs 4 egg yolks 1 c. granulated sugar 1 c. brown sugar 1 1/2 c. canola oil 2 T. apple cider 1 T. Bacardi Gold rum 1 c. applesauce For the cider and rum glaze: 1/2 lb. unsalted butter 1 c. granulated sugar 1 c. brown sugar 1/2 c. apple cider 3/4 to 1 c. Bacardi Gold rum 1 vanilla bean, split For the mascarpone cream: 1 c. mascarpone (BelGioioso recommended because it whips well) 1 c. heavy cream 1/2 c. confectioners sugar 1/2 vanilla bean, split and seeds scraped away Additional Bacardi Gold rum if desired, to taste For the cider-poached pears: 4 c. apple cider 2 cinnamon sticks 2 c. granulated sugar 1 vanilla bean, split 6 to 8 ripe pears, peeled, cored, quartered and cut into 1/2-inch slices For the candied hazelnuts: 1 c. hazelnuts, roughly chopped 2 T. granulated sugar Pinch cinnamon 1 T. light corn syrup For garnish: Fresh mint sprigs Cinammon sticks Make the cake: Preheat oven to 350 degrees, with rack in middle. Grease and sugar one 9-inch tube pan or 20 individual foil ramekins. In a large bowl, sift together flour, cinnamon, nutmeg, clove, baking soda and salt. Whisk to combine. In the bowl of a stand mixer with the whisk attachment, beat eggs and sugars on medium high until light and fluffy, about 3 minutes. Slowly add canola oil, mixing until well combined. Slowly add in sifted dry ingredients to liquid blend. Add in apple cider and rum. Add applesauce and mix until well incorporated, scraping down sides of the bowl frequently. Pour batter into prepared pans. For tube cake, bake 1 hour and 15 minutes or until a toothpick comes out clean from center. For individual cakes, bake 10-15 minutes, checking for doneness with toothpick. Place a baking rack over a sheet pan. While cakes are still warm, remove from pans and put on baking rack. Cut off domed portion of cake so that it is level. Make the glaze: Melt butter in a small saucepan over low heat. Mix in sugars and whisk until melted. Take off heat and whisk in apple cider and rum with vanilla bean. Leftover glaze can be drizzled over individual servings or used to garnish the plate. It can also be refrigerated and reheated for another use, such as drizzled over ice cream. Make the mascarpone cream: Place in bowl of stand mixer the mascarpone, cream, sugar and vanilla bean. Whip on medium-low using whisk attachment. As soft peaks form, add rum, if using. Whip to stiff peaks, being careful not to over beat which causes mascarpone to curdle. Make the poached pears: Place cider, cinnamon sticks, sugar and vanilla bean in a medium saucepan. Whisk to blend. Slowly bring to a boil. Add pears and reduce heat to a simmer. Cover and cook for about 5 minutes or until pears are soft, but not mushy or losing shape. Strain off liquid into a bowl and cool pears to room temperature in some of the poaching liquid. Save the remaining poaching liquid for another use. Make the candied hazelnuts: Lower oven temperature to 325 degrees. Line a baking sheet with foil. In a small bowl toss nuts with sugar and cinnamon. Drizzle in corn syrup and toss to coat nuts evenly. Spread nuts onto pan. Bake until golden brown, about 8 to 12 minutes. Cool completely. Break into pieces. Assemble the cake: While cake is still warm, poke the cut surface with holes (for glaze to soak into) using a toothpick or a skewer. Glaze using warm cider-Bacardi Gold Spiced rum glaze. Invert cake. Poke holes in unglazed surface. Glaze top and sides generously, reusing glaze that falls into the sheet pan. Drizzle serving plates with leftover glaze. Cut cake into desired portions, unless making individual cakes. To plate: Pipe or spoon whipped vanilla bean mascarpone cream onto slices. Top with cider-poached pears and sprinkle with candied hazelnuts. Garnish with fresh mint and cinnamon sticks. Serves up to 20.

On the contrary, I think it's an excellent choice. Now all the rugs tie in together, even though they're all a different pattern.

I never ever salt ocean fish. They come with just the right amount of salt, by nature!!! I will add a pinch to freshwater fish. I also never salt chicken. Then again, maybe the dark meat I prefer doesn't really need the help?? After watching a few big name chefs salt their steaks on YouTube, I decided... hmm, maybe I should add the amount they added.. I did stop short a bit. (To Gordon: IT'S SALLLLLTY!! Vicariously tossing the plate on the floor, a la Hell's Kitchen!) Nope. A little really does go a long way! That poor hangar steak... it was so sad, I had go buy another to cook it right. The smallest sprinkle of salt, a little ground pepper, and a dash of garlic powder. The only thing I highly salt are potatoes. And not those delicious Yukon golds. Just Russets (and i dont buy Russets for home cooking). I do lightly salt corn on the cob, but not regular corn in a dish. In most cases, if salt ends up in a preparation, I'm using low sodium Tamari, for the tamari flavor.