Grant - Thanks for the link. I'm bookmarking it for now since I don't want to murder anything else in this heat. If I still can't find any here early this fall I'll take the plunge and order them then. Maybe even seeds... if I feel particularly brave. I've only grown really simple things from seeds... like grass, lol! Pagancat - Have you been peeking at my backyard? I've got the shadecloth draped over both the chairs and fence - it's working fairly well. They're wilty but hanging on. I think some of the problem is shock because I still have one in a pot that I put out there and it's actually doing a little bettter than the planted ones. *sigh* I took all five vines that they had at Rillito (in Tucson on La Cholla near Orange Grove). I think they only started with 16. I don't know if they're getting more or not but for months all I heard from various nurseries was that the suppliers didn't have them. I appreciate all your help, folks! Jen

Well, Its getting down to the lower 60s at night in Phoenix valley but still gets to 85 90 during the day sometimes. So I will hold off on water until next week. Another guy told me to put a trickle of water from the hose for an hour and a half for each one to wash the salt away. He seems to think they have salt damage because the water down here is so bad. More people are telling me that its too much water, so I'll go with that. I'll let you guys know whats going on with them. Thanks!

Tikilyn, You asked earlier if the house would still be "cute" if you turned the garage to face forward. Quite honestly, I think you're going to be really disappointed with your front elevation if you turn the garage toward the front. When you have a three car garage facing the street, the garage doors become a major "design element." Garage doors are just so big that people can't help but notice them. THREE of them (or one double plus a single) are definitely going to change the style of your house completely. Your original design has a sort of European "storybook cottage" effect. The first thing I noticed was the front door, then my eye went to the bay window (love the copper roof over that!) After that I noticed the arched windows and then the two non-matching dormers (one brick, one half-timbered). From there, my eye swooped down along that lovely curved roof line back to ground level and then back to the front door. Lots going on there, especially with the mix of stone and brick. But it all seemed to work. With the garage turned to the front tho, I think the first (and maybe ONLY) thing anyone is going to notice are the garage doors. Even very expensive carriage house garage doors just aren't all that pretty. And three of them are going to overwhelm whatever else you do. There is no way you're going to achieve a storybook cottage look/feel. I'm afraid that instead, you are going to wind up with something that looks like an overgrown big brother to all the "no-particular style" tract houses that are so common in suburban America. Before you go too much further with your redesign, I'd urge you to take a look at the front elevations of as many similarly-sized houses with three front-load garage bays as you can find on the internet. If you can find ANYTHING in a style that you really, really like, then maybe it would make sense to go ahead with your redesign. At least you'll have a syle to shoot for and some understanding of how to incorporate that many garage doors into an elevation and make it work for you. But, if (like me) you discover that you think every 3000-3500 sq ft house you can find that has three front-load garages is just downright ugly... well, you just might want to go back to a side-load garage. Has your DH even mentioned WHY he wants the garage to face forward? If you have a wide enough lot for a side load garage (and apparently you do) I personally can't think of any good reason to give any stranger who happens to be driving down the street when I open my garage, a good look inside at everything stored there.

When I used to make hot (spicy) chicken wings for a yearly get together, I found that adding butter (called for in the recipe) removed all the heat, so I cut way back on butter--to taste. Seems it would work opposite here. I just searched "too spicy" on the Cooking Forum and the answers often suggest sour cream or dairy. Think you'd have to use a lot less butter than sour cream, leaving your original recipe more intact.