It really depends on which Benjamin Moore flat paint you are using. Regal Matte touches up terribly and Regal Wall Satin is not much better. The higher quality flats are harder to touch up because they actually have a slight sheen. The easiest BM flats to touch up are Super Spec and Super Hide. Do not use a brush to touch up. Use a roller, preferable the same nap size as the actual roller that was used to paint the wall. Feather out your edges of the touch up by rolling outward from the center and then lifting the roller off the wall.

Stunning table!! I thought of you when I came across this Cooks Illustrated recipe in my email today. Roast Beef Tenderloin Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated. If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack. Ingredients 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note) 2 teaspoons kosher salt (see note) 1 teaspoon coarsely ground black pepper 2 tablespoons unsalted butter , softened 1 tablespoon vegetable oil 1 recipe flavored butter (see related recipes) Instructions 1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees. 2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking. 3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

Replacing the handles will require you to plug one or both holes, so if you decide to stay with stain you need to make sure that what you plug the holes with is stainable. Even after allowing for that, you're probably going to see where the repair was. Painting those cabinets won't be difficult since the doors are flat but it will be time consuming. Me, I'd do all the repairs and sand them smooth, then give all the cabinets a good cleaning, prime and paint. Go to a Benjamin Moore, Sherwin Williams, Miller, etc. paint store and ask for guidance on a cleaner, primer and paint for cabinets. Find a handyman that can help you remove the cabinet over the sink (before painting) then add a window treatment and a pendant. Below is a link to a thread about painting cabinets. Check out the transformation of Wendy's kitchen. Here is a link that might be useful: Cabinet painting

This is in my backyard. It's getting too touristy though. Notice the green fields. We have had the wettest year ever in history as well as the wettest month (September). You probably had some rain. In fact it's raining now. I know what restaurant you're talking about. I am 100% German with both sides settling in Lancaster County in 1709, but I don't like German food very much. Of course I grew up eating it but never make it myself. I do miss my mother's chicken and waffles and chicken potpie. My son likes shoefly pie which most people out of the area never heard of.