Well, I don't have the PB recliner but the chair and sofa, which were originally cognac color. They are now several years old and have discolored into a fairly greenish/yellowish color. As a matter of fact, last night, I went at them with dark brown shoe polish. So far, so good. Haven't tried sitting on them in a white dress yet. I saw and sat in a very comfy leather recliner at COSTCO, which looked like a similar style as the PB Manhattan. However, I can't find it on their web site. Still, their quality is usually very good, and if you don't like it, you can always return it. Maybe the Cleburn or whatever you find in their warehouse. Here is a link that might be useful: COSTCO recliners

Little scary, how many nuts they let through this year. Love the show, in general, but fear this season may turn out like this season of Hell's Kitchen--so many drama queens, that there's little serious competition left. Well, can only wait and see. I love Michael K--glad they haven't messed with the personnel on THIS show. Each has their place (although, if Nina had to critique a dress made by a competitor that looked like the cartoon she was wearing, I doubt it would get very high marks--LOL! That was awful, and didn't go with her style at all).

My Manhattan Clam Chowder is similar to georgysmom's recipe & technique..... I render 1lb of bacon until almost crisp-remove and crumble the bacon, set aside. In the bacon fat, I add chopped onions & thinly sliced celery & 2 heaping TBS of oregano, basil, parsley and Old Bay...saute until veggies are translucent. I then add 3 small bottles of clam juice & the juice from a tall can of chopped clams (Sam's), as well as 3 heaping Tbs of seafood base. Stir to mix and add 1 lg bottle of Clamato juice. I break up 2 lg cans of tomatoes-minus the juice-in my food processor-just until the tomatoes are somewhat chopped, then add to the soup pot w/the juice from the tomatoes as well. Add S&P to taste. Add thinly sliced carrot coins (I quarter the coins from the larger end of each carrot)-simmer until they're half done, then add potatoes in small bite size pieces and simmer until potatoes are just almost done. Add crumbled bacon, more chopped fresh parsley and turrn off the heat. Potatoes will continue to cook until tender. I always make this chowder the day before serving. I have yet-to find ONE restaurant in the Clearwater/St Pete area that even offers Manhattan Clam. It's always NE style-most are so thick it could be used for wallpaper paste! When I make it-I prefer the thinner version and add some dry vermouth to the chowder.

I watched part of it once but found it really annoying. Old men embarrassing themselves in foreign countries on camera. I wouldn't have thought that a paycheck would be that important. That's my measly opinion, at least. I doubt that I could take them seriously again.