I thought it was you, but it may have been Boxerpups. And as I've look through (or think I have) the past week's lighting posts and didn't find it, it may be in a non-lighting thread. Is that vague and confusing enough?!? Why oh why didn't I just save it then. Tyring to convince DH it's the one...

Welcome, Sabrinaflorida Dave in Idaho, Jannie, Patty Cakes. So good to see so many folks coming in. I have been slightly MIA because of my job. Going to be a busy week. Dave which end of Idaho are you? Hope you get to see the northern lights tonight. Supposed to be a good show the further north you are. We are only about mid Idaho so might not get to see them. My husband has thrown a wrench in the shelf project for a bit. He informed me we will be getting a pellet stove or Monitor stove or some other form of back up heat soon.He has not decided which. It will have to go in the living room which means something has to give. And it might have to give towards my studio. WWWWAAAAHHHHH Why not into his garage??? Heheheh Wish the gun cabinet which is a monster would go away. Would make a perfect china cabinet but I already have two of them and do not have a space for it in the dinning room. So it might become the shelving in my studio. NOT my idea of a good idea so you all keep good thoughts some one will buy it. Dang as I had that shelf system all worked out even some down on paper and it would be so perfect in my room. Not giving up on the idea yet. Just depends on which stove he decides on. Chris

I agree with Hvtech, except in #1 I'd also say if you're planning to move soon. All the advice to make it an easy remodel to put in a gas range is good, but the induction range won't make your house unsaleable if you have to move unexpectedly. I do agree about the looks, however. Do you prefer a range to separate units? Is it an issue of price? If the induction range is as far as your budget will allow, get the range and be happy cooking on it. When it's time to sell, if it's a total buyer's market and there are ten houses like yours in your neighborhood begging for offers, make a few signs with few words, bright colors and pictures, to point out a few features in the house, like "Jacuzzi tub soothes your aches" with a cartoon of someone enjoying a bath. Put one in the kitchen on the range, "Induction range, cool in Summer, easy to clean" and a cartoon of a fresh as a daisy lady in a cocktail dress cooking. Make it fun, and almost like a treasure hunt. Also, teach your agent how to do the "You haven't seen induction?" demo with the frying pan and quarter inch of water boiling in seconds. You can sell anything if you try, and if you have the right price. People will pay overall a few grand more for a magazine ready kitchen (which will look dated in five years, so if you're not planning to move soon, is wasted unless you're doing it for yourself). People will pay a few grand less for a kitchen that's obviously tired. A lot of the ding from a tired kitchen can be countered with meticulous, thorough, every crevice cleaning. A lot of the bonus for a spiffy stylish kitchen goes away if the other rooms and, especially, bathrooms don't live up to it. More than anything else, a house sells for location and price, and intangibles like "I just love the tree!" Kitchens matter, but they don't matter nearly as much as the people who are trying to sell you things make out. If you're in a SubZero/Wolf neighborhood, people will come look at your house because it says those things on the MLS description, but they won't buy for them, or not buy for the lack thereof. It just might make a bit of a difference on the price.

How did we go from recipes to allergies and clogged arteries? Anyone who is worried about heart health is not going to make Sue's recipe and anyone who has peanut allergies is not going to make it either. I think Sue was just asking for recipes. Steak Diane 2 lb. beef round cut 1/2" thick 1/2 C dry sherry - 1/4 C. water 2T, steak sauce 2 tsp. snipped chives 1 tsp. dry mustard instant meat tenderizer 2 T. cooking oil 6 oz. sliced mushrooms sautéed 1/4 C. brandy Trim excess fat. Cut meat into 8 portions. Pound to 1/3" thickness. Combine sherry, water, steak sauce and mustard. Pour over steak in shallow dish. Cover and marinate in refrigerator 2 - 4 hours. Drain, reserving marinade. Pat meat dry. Use tenderizer according to directions on label. Brown steak pieces two at a time over high heat in hot oil about 2 min. each side. Remove to serving plate. Cover and keep warm in slow oven while cooking remaining meat. Add reserved marinade and mushrooms to skillet. Bring mixture to boiling and pour over meat. To serve, warm brandy in small pan. Ignite and slowly pour over meat. Makes approximately 8 servings. I know, I know, some of you will say you shouldn't use marinade that raw meat has been in so I'm saving you the time....I've been doing it for years and so far, I've lived to be 79 and have never gotten sick from it! And think about it, the meat has been sitting in the marinade already, and the meat is raw and you're cooking it with the marinade on it!