Deadheads, come on down. We have a place for you. See the link below. Every few years we are invaded by the Deadheads. Their colorful vans are dotting the parking lots all over town. It brings back memories. Here is a link that might be useful: Deadheads ;Welcome

Thank you so much for your sound advice, Carol. I was sitting debating whether I should throw out the whole batch. I had planned on giving the jars for Christmas, but with the way it tastes right now, I'd be embarrased to do so. I'll heed your advice and wait 6 weeks before attempting to rescue it with sugar. I should have known better to ask here first before trying the recipe, but I've been having nothing but good results with the recipes from the book, so I didn't think this would happen. I think I'll be more wary next time with recipes calling for distilled white vinegar and try a small batch with cider or white wine vinegar instead. Just curious - I often see 'Pickling Vinegar' in supermarkets (I think it says 10%), but never seen a recipe that uses it. If distilled vinegar imparts such harsh flavor, why use 10%? Anyways, thanks again Carol for your quick response

Yes, as Sayde notes, I have a red range and hood. It's not on the FKB as yet. But it's here: To me, you're either up for a red range and hood or you're not. I think that's why, as Breezygirl notes, you won't see that combo around these parts -- or anywhere for that matter-- very often. I recall labeling that design decision as having taken "the plunge." I knew for sure that it would set me apart from the crowd and that some would see it, judge it and hate it. Others would see it and love it. But most of all, it was what I loved and wanted! BTW, the inspiration for such came from Redrange, a former active member here on GW. Once I saw her fantastic kitchen, I was convinced it would be more than alright to solicit and listen to the advice of the crowd but in the end, to follow the beat of my own drummer -- one who was insistent on banging out a red range and hood rhythm for my kitchen. I've never since regretted getting down with that beat. :-) I do hear your concern about what to do if you ever change out the range. To be honest, when I began this reno, I went into it thinking that this would be my forever kitchen in my forever house. As such, I did not put much worry into the "what ifs" with respect to moving, appliance failure, resale, etc. In the end, that may be short sighted on my part. But, for now, and for as far into the future as I can see, I'm living in the kitchen of my dreams -- red range, red hood and all! :-)

Believe or not, daisychain, yes. And we've hit a few glitches: the mouse droppings underneath the floorboards were unbelievable. We all should have died from hantavirus by now. We're pretty sure the droppings were very old, as we've never heard any mice activity in the years we've lived here, nor seen any elsewhere in the house, and we've had good mouser cats for 19 years. But, omg, YECHHH!!! The downside to living in the country: critters. Today was spent cleaning that up. And the old air conditioner installation, we now see, is a total goof job. It's leaking again. DH says to rip it out and install a better quality one correctly. But la de da. Hey, the Tour de France is on TV! My favorite sporting event.