I would second sharon sd's suggestions on health care. I would add that you might want to wash him, shear him down a bit if he never has been to check that he is not hiding any skin problems or varmints in the heavy wool. This would be mostly just shortening his wool, not cut to the skin unless he has problems. Still would allow plenty of time to grow wool before winter. We wash our sheep in summer, cuts the smell, allows us to check for cuts or fly bites that might grow into sores. Our couple of lambs are short sheared so they gain weight for market. We have a canister vac that we put on blower to remove extra water after washing. If you have a narrow nozzle it concetrates the air, warming it up and makes the air harder, pushing off more water. Clean shop vac works well too. Just blow dry the wooly parts, let him dry in the warm sun. They will settle together after a couple days. You just want to bring in a clean, disease free sheep. Also check him for scapies FIRST, before he goes to the farm. All sheep transfered are supposed to be ear tagged to know point of origin. Scapies could contaminate your other sheep. Tag him if he is not already tagged. This is a Federal law, required by all sheep, if I understand things correctly. Farm tags are free from the Gov't in our state of MI. Your County Extension Service should be able to help you if you need more information on the tags.

Not sure of the point of this... it smells like SPAM, but there's no company name or a link mentioned.

Another vote for the desk. It will be a great addition to your salon and the kidney shape is perfect to work with customers. You could probably even take this as a write off once you start up your own business so you may want to ask for a receipt. As others have said, a single chair is much easier to come by. Before finalizing what to do with that corner, first get in the buffet and make sure it works in that space, then finish the decor for that with the mirror and lamps. Only then decide what to do with that other corner. You are a lot like me and go in several different directions at once. Advice to me about 6 months ago was to slow down, take it piece by piece. Well decorated spaces take years to evolve..... If you are looking for several items on a tight budget, try checking out estate sales.

I also agree with Elmer about the teabag in the cup ,the way silverware is handled etc. I watch where the server is holding my glass also. No hands should be anywhere near the rim of the glass. The most contaminated item in a restaurant is the menu. If a menu gets laid on my plate or flatware I want a new setting and I will tell them why. I'm not a germaphobic either but some health related precautions in the food service industry are simply common sense. BTW I happened to be eating later in the evening hours at a diner last week when this thread was actively my original remarks. Just a few customers at the time and my server happened to be a part time night manager. He's been there for years. I told him about the thread and he was aghast that so many people believed it was perfectly OK to run out to a local store if one ran out of something. He laughed at the naivety of people regarding how a business is run. No way can this diner do that. He said he would lose his job. Even if he had to 86 a popular menu item and the place lost money that would be the better option than trying to sneak outside product in. From food safety and quality to inventory and bookkeeping, no way.