When making complex calculations one should always seek to employ some element of redundancy as a check for gross errors and blunders. Look back at the last graphic I posted. If the grid units are in feet it is easy to see that the approximate dimensions are about 180 by 95, or an area of 17,100 sq ft. Any calculation of area that is way off this amount will be wrong. When I invited others to estimate the area of the shape, I failed to tell you that it is composed of standard geometrical shapes, segments of pure circular curves connected with straight lines. As such, the shape can be subdivided into its components and the true and exact area can be determined. I did this and the true area of the shape is 16,303.5 Then I made estimates of the area by the baseline average method suggested by laag. For the first run I used an interval of 20 feet. The 20 data points used, left and right, were: (0,0) (0,0) (20,56) (20,-30) (40,59) (40,-49) (60,56) (60,-48) (80,52) (80,-43), (100,53) (100,-43) (120,55) (120,-50) (140,50) (140,-55) (160,41) (160,-48) (180,24) (180,0). The area derived was 16,240 or 99.6% of the true value. For a second run I chose an interval of 30 feet. (0,0) (0,0) (30,56) (30,-40) (60,56) (60,-48) (90,51) (90,-40) (120,55) (120,-50) (150,46) (150,-54) (180,24) (180,0) The result was 15,606 or 95.7% or the true value. These two calculations demonstrate what you can expect from the baseline average method of estimating area. The precision is dependant on the shape, the interval selected and how the intervals fit the shape. It can give good results but errors of plus or minus 5% are not uncommon. Are you wondering what I would have done in the field? In the graphic below I show how I would have walked around the shape and set points such that the straight line between them was a good representation of the boundary. Calculation is done as I outlined at the start of this thread. The data points are: (0,0) (15,50) (48,62) (85,50) (115,55), (150,48) (180,25) (180,0) (167.5,-42.5) (150,-55) (135,-55) (90,-40) (45,-52) (19,-30) The result is 16,270 or 99.8% of the true value. This method always yields high precision values, the measurements required are not more than needed for other methods, and the math is just not that complicated.

I grew up eating tacos and tortillas, but not from fast food restaurants. Here in L.A., I like El Abajeno in Mar Vista (typical family style Mexican), and there are plenty of regional Mexican restaurants here (especially Oaxacan) that I like, and even a couple of Yucatecan restaurants. Yucatecan food is my favorite in Mexico, and Oaxacan (especially in Oaxaca) is low on the list, but I'm able to find some exceptions. MacArthur Park is a good place to find tamales, and there are several local companies that make gourmet tamales that I like, but they can get expensive. I don't know that much about Taco Bell, except that it began in California and I think has food that is similar to Tex-Mex. Growing up in Texas I went to locally owned Mexican restaurants - I don't remember chain Mexican restaurants from when I was a child, but that was forever ago. I'm almost never in a hurry to get food - there are some things (actually quite a few) that I do not rush. Lars

Hello, Here is a layered taco salad that you might like: Salad: 1 medium head iceberg lettuce, chopped 4 cups cooked white meat chicken, cut into 1/2 inch dice 2 large tomatoes, cored and cut into 1/2 inch dice 1 cup sliced, pitted ripe olives 1/2 cup scallions, sliced including 1 inch of green leaves 10 pieces bacon, cooked, drained and crumbled 1 1/2 cups grated sharp cheddar cheese (about 1/2 lb) 2 cups crushed corn chips In a large salad bowl, preferably clear glass or plastic, layer in this order the lettuce, chicken, tomatoes, olives, scallions, bacon and cheese. Can be prepared up to 12 hours in advance to this point. Cover with plastic wrap and refrigerate. Dressing: 1 large clove fresh garlic 2 medium avocados, peeled and pitted 3 tablespoons strained fresh lemon juice 1 cup sour cream 1/2 cup vegetable oil 1 teaspoon chili powder 1 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon Tabasco sauce In the bowl of a food processor fitted with a steel knife, drop the garlic in with the processor running to mince it. Then place the avocado, lemon juice, and sour cream in the work bowl and process until smooth. Add the vegetable oil, chili powder, salt, pepper, cumin and Tobasco. Process until well mixed. Transfer to a bowl or jar, cover tightly and refrigerate until time for final assembly. About 5 minutes before serving, remove plastic wrap from salad bowl. Spoon dressing over the top. Sprinkle with the crushed corn chips. Toss well before serving. seagrass

I've learned something new today about the Christmas Cactus. I will keep that in mind. Oh, you asked about the Lilac Vapor paint. It is (gasp!) a Dutch Boy paint. I know this is not a brand that is touted too much on other forums, but I've had very good luck with it. It's not too expensive; it goes on so smoothly, and in my experience, it wears like iron. I have never had a problem with washing it, either. What more could you want from a paint? I have it mixed at Menard's (a northern chain similar to Home Depot, Lowe's, etc.) in their "Dimensions" base in a satin finish. I may have used egg shell on the AF Base. The label says the base is "Designer White, DB 676-03 The colorant is OZ 48, E PH Blue 9, and V Magenta 12. I can take a photo of the label if you like. It also says DC024 Lilac Vapor (Old). The formula must have changed slightly since 2004. I had the old 2004 chip when I ordered new paint in 2008. I looked at one of the new "Lilac Vapor" chips and saw the numbers were different, so he used my old chip to mix the paint. I love it. I used Benjamin Moore's "Cotton Balls" for the white trim in that room. It's not a bad paint; but it didn't go on, wear, or wash any better than the Dutch Boy.