Hey Joseph, what do you think of Paph. Mount Toro 'Hallmark' x Yellow Tiger 'River of Mercy'? Check here for the parents http://www.slipperorchidforum.com/forum/showthread.php?t=9424 I have 4 plants in a little compot, cost me $10. Yours for same + postage. I have pics. I'll want to find a heat pack tho. LMK, Carolyn

I agree last one is an oak. Check out chestnut, swamp chestnut, and chinkapin oaks... Second-to-last is probably black cherry. I'm thinking the first may be native persimmon, but may need to wait for leaves to mature.

I made the mistake of buying first one inexpensive mill (hand-powered - took two people more time to mill enough flour for a loaf of 100% wholegrain bread than it took to make the bread - sure changes that "romantic notion" of "getting back to nature" with hand-milling), then, a poor-quality electric mill (Regal - from King Arthur many years ago), and from my lengthy experience milling a large variety of grains/seeds/beans, there really isn't a good quality "inexpensive" (a relative term) mill. So if you are anywhere near "serious" about milling your own grains/seeds/beans, get a "serious" mill (although in my experience, going back more than 2 decades, no one mill does everything you need/want). As far as sprouting grain at home, drying, and then milling it, I would stay away from an electric Wonder Mill or an electric Nutrimill -- ONLY because the dried grain MUST be extremely dry for these mills (less than 15% moisture). If you purchase commercially dried sprouted grains, they will be tested for moisture content before being bagged and sold and would work in one of those impact mills. The proper moisture level is much harder to do with home-sprouted grain because we usually can't have the moisture content tested and have to go by the "bite" of the dried grain. If you fail to dry the sprouted grains/seeds/beans thoroughly, you can ruin the mill. A high-moisture content will plug the mill and you chance burning the motor out. If you DO use an impact mill, feed the grain s-l-o-w-l-y into the mill to help avoid it plugging the mill. As it turns out, those two electric impact mills are really great mills, and I've owned both. In fact, I have a bevy of mills to meet my milling needs: Family Grain Mill, Nutrimill, Wonder Mill Jr. Deluxe, Corn Mill (for coarse milling), Porkert Seed Mill (for tiny and oily seeds), Marga Flaker Mill (flakes and coarse flour), and I do some milling with my coffee/spice mill. I would avoid milling flour in a Vita Mix (with the dry blade container designed for grain) because it gets the flour too hot (destroys nutrients) and you have a limited number of items you can mill (I mill sprouted purple corn, as an example, and also sprouted garbanzo beans and other beans) which could never be milled in a Vita Mix. When I mill home-sprouted and dried grain/beans/seeds, I usually use my Wonder Mill, Jr. Deluxe (a hand-powered mill) or my Family Grain Mill (hand-powered and I also have an electric motor for it). If I had to suggest just one mill, I would suggest the Wonder Mill Jr. Deluxe because it does a wide range of milling. It is suggested you NOT mill: chia seeds (I mill them in a coffee/spice mill), dried carrots (for whatever reason, I don't know, it was on the manufacturer's list), and mesquite bean pods. The Wonder Mill Jr. Deluxe comes with a set of stone heads and stainless steel burrs (for coarse grinding). If your sprouted/dried grain/seeds/beans have too much moisture you can glaze-over the stone heads, which means you "gum up the works" and will need to remove and clean the heads, dry thoroughly, before you proceed to mill again. There are sooooooooo many versions of Ezekiel bread.... Some are made with fresh sprouts ground into a doughy "pulp" - so no drying the grain is necessary, or Ezekiel bread mixtures (grains/seeds/beans) that are milled without sprouting. And YES to Sprout People for sprouting information. :-) I'm a huge fan of sprouting. It's a LOT of work sprouting and drying grain/seeds/beans. -Grainlady

One more question for you. The window in the former kitchen is already framed in and I am getting ready to place the order for the windows. It was framed at 72" wide by 54" high to make room for the counter. Now that we are moving the kitchen, do you think I should make that window 72" wide by 72" high instead. It is an easy fix. Windows are set at 8'2" with 10 foot ceilings. Just curious of your thoughts. If we put a counter and cabinets on that dining wall, it would make sense to have a window that height. But if we don't, I am worried that it will look weird. What do you guys think?