Can you get excessive vitamin K from the amount of EVOO you would get in a bean salad? I'm wondering same with salt, if your beans are homeade. I often make a big pot of beans over the weekend and freeze them in 1 pint jars. Right now I have garbanzoes, red beans and black beans in the freezer, so very easy to throw my own "canned" beans instantly into a dish. I found out the beans thaw pretty fast in the microwave (if I take off the metal lids!). And I use maybe 1 tsp. salt for the whole batch. But I also cook them with an onion, maybe stuck with a few cloves, bay leaf and epazote, all kind of resinous flavors. I also add no salt vegetable bouillon cubes. I save the bean broth for soups. I don't know the sodium content but I'll bet it is 1/2 if not 1/4 what the canned stuff is. Since I cook all the homeade stuff I am like you Lirio, I find most pre-packaged and restaurant food way too salty for my palate. Same with sugar, I almost routinely cut sugar in recipes by 1/4 and often up to 1/3, and never notice it. I don't know for sure, but I think a lot of those dietary guidelines come about because they say "X" is good for you, and then some people eat nothing BUT X, or take super high concentrate supplements thinking that will work. And then they get the bad side effects from the nutrient taken in excess, without the fiber and other nutrients that would go along with it if you found it in a natural form. I know that is the case with vitamin C, and I think if I'm not mistaken some of the B vitamins are toxic, like maybe B6 or niacin? But anyway, I'm sure you've been round the block on all of this! But I can see where a person could overdose on garbanzo beans, I LOVE hummus! Here's Annie's Bean Salad recipe, I know she's at a huge wedding this weekend, where she made hor'doeuvres (or however you spell it) for 600! All Purpose Southwestern Corn and Black Bean Salad from "Cooking Light" magazine Makes 12 servings and keeps in the fridge for up to 5 days. Can add shredded chicken and serve as a filling for tacos or enchiladas, tostadas, whatever. Great with baked tortilla chips as an extra chunky dip. Or serve on a bed of lettuce for a salad. 1 lb. dried black beans 11 1/2 cups of water, divided 1 tsp. olive oil (I think you could get away with canola on this part) 2 tsp. cumin seeds 2 garlic cloves, minced 2 cups fresh corn kernels 2 cups chopped seeded tomato 1 cup vidalia or other sweet onion, chopped 1 cup chopped red bell pepper 1 cup chopped green bell pepper For the Dressing: 1/2 cup fresh lime juice (about 3 limes) 1 TBLSP chili powder 3 TBLSP olive oil 2 tsp. salt (I'll bet you could get away with one, or 1.5) 1 1/2 tsp. ground cumin 2 tsp. honey 3 garlic cloves, minced 2 jalepeno peppers, seeded and minced 1/3 cup chopped fresh cilantro (or parsley if you don't like cilantro, I love it!) Sort and wash beans. OK, at this point, cook however you like. The directions say combine beans and 5 1/2 cups water in a 6 quart pressure cooker. Close lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 1 min. Remove beans from heat; place cooker under cold running water. Remove lid. Drain beans; rinse with cold water. Drain and cool. Lpink: "Um yeah, right. Or soak in the water overnight, and then drain off the water before cooking in new water in the crockpot." Heat 1 tsp. oil in cooker over med. heat. Add cumin seeds and 2 garlic cloves, cook 1 minute, stirring frequently. Add beans and 6 cups water. Close lid, do the whole pressure thing again, adjust heat to maintain cooking at high pressure. Cook 12 minutes. Remove from heat, place cooker under cool water to lower prssure. Remove lid, drain beans and rinse with cold water. Lpink: "Or, use ground cumin instead, and throw the beans and a couple veg. bouillon cubes in the crockpot and cook on high for about 3-4 hours, or on low for about 5. Drain the broth into a tupperware container and label it "bean broth" for chili later." Meanwhile, make the salad with the cooled beans and the chopped veggies. Then make the dressing and pour over the salad. Cover and refrigerate at least 30 min., but I would say longer. I know a pressure cooker is the BEST way to do beans, but I have never gotten the knack of it and can't be bothered. Maybe if I got on of those new fangled ones that are just for cooking I might like it, but no money and no room in the kitchen, so that's not going to happen. I like the slow cooker method though, I can make them over the weekend and forget them until they are done.

The first thing to determine regarding liens is whether your state allows a sub-contractor lien to be perfected by a court if the Owner paid the General Contractor for the work or materials before the lien was filed. In other words, find out if your state allows an Owner to be forced to pay twice for the same work or materials. Some do and some don't. If your state allows proof of full payment to the GC as a defense, then you only need to be concerned with detailed billing and payment procedures and those should be described in the contract. Using a Cost of the Work contract helps a great deal in that regard. Second, you need to decide which protection is preferred: a Performance Bond or Lien Wavier/Releases. Both increase the cost of the project for the Owner since the former requires the GC to buy a bond, the cost of which he will pass along to the Owner, and the latter requires the GC to finance the project, the cost of which he will pass along. There is also the issue of the credit worthiness of the GC which can be a problem with small contractors and very low bidders. If you decide on lien waiver/releases, you need to determine if your state requires them to be on state supplied forms. If so, that form should be included in the contract. If, in order to lower the cost of the project, you allow the lien wavier/releases to be conditional (they are made before an owner payment is made and take effect after it has been made) then you might consider using the joint check approach but only if you become worried about the GC's financial situation or honesty. In any event, the generic wording suggested by Bob should be revised to reflect the approach and procedures you decide to use.

Aaagh a subject close to my heart. I was in your exact position and only through people posting here and my own research did I get to the bottom of it.Yes your right Sunrise do make the Vanguard series though your basic Sunrise dealer may deny this.They also make Restorations, Verde and Essentials.On the Sunrise website you will only see mention of the Sunrise line and Essentials which is the entry level model.If you get put in touch with a dealer from this site most likely he will be quoting you for the Sunrise line. Vanguard and the top of the range Restorations have their own websites through which you should be able to find your nearest dealer, I was. I agree with you in that its a most peculiar set up and totally lacking in transparency.Apparently its a way of having more dealers selling basically the same product and also a way of rewarding the better performing dealers.

That does sound nice!... I'm like you davco, a car guy with appreciation for a nice ride regardless of brand, I've just always trended toward f-body's. I actually had a couple fox bodies, one notch back and another that I built up as well (heads, cam, etc), but the Z was my favorite... One of these days I'll try to dig up some old pics. Cam, tune, 3400 stall convertor and typical intake/exhaust mods it ran low 12's. Mid 11's on a dry 100 shot... And that was with street tires and the stock 2.73 rear end... Those were the good old days before kids, lol, although I did bring my first born home from the hospital in that car.