Is it dormant or does it have leaves? If it is dormant, you could plant it at any point when the ground is workable. I have had my fig outside since the 3rd week of February to prevent it from leafing out in the garage. If it has leaves then you need to wait until the danger of frost has passed in your area.

I'm sorry to say I'm not loving any of the choices you've listed with the rest of your kitchen. You already have a lot of colors going on in the space (green stove, red cabinets, wood counters, copper sink, cream and brown floor, wood ceiling, etc) and I struggle to see crisp white, black, or stainless in the mix. Personally, I would seriously reconsider something more vintage/antique-looking to coordinate with your range. Alternatively, I would probably opt for a custom painted appliance to fit with something already in your color scheme or a paneled appliance to really blend with the cabinetry. Or maybe I'm just not getting the aesthetic you're trying to achieve. As others mentioned, the Big Chill appliances are very cool and come in a variety of colors. I also recently came across this Elmira Stove Works site with antique/vintage-style ranges and refrigerators. I don't know anything about them, but perhaps you might like one of their appliances.

I probably need the strong antibiotics and maybe an inhaler,I know I'm putting people at work at risk....but my job is extremely busy right now,and no one else knows how to do it.They can do part of it,but not all.Another plant of ours in San Diego shut down and they are bringing everything here.I have to make sure everything that comes in the door is inventoried.......I guess I won't do them any good though if I get worse and go to the hospital.I had pneumonia before and this is very similiar...all except I don't have the chills and fever.I do have the being short of breath though.... Seems a "little" better than it was but still rough.The cough seems to be loosening up some crap....before it was just a dry,rasping cough.

I’ve been thinking about this a lot. While I don’t eat out much, I really value living in an area with a lot of restaurants just a short stroll away, and I do have my favorites even if I’m only at some of them every couple months. So I want to support their recovery. In Portland, restaurants and food culture is a important part of the city’s identity. So there’s been a lot of coverage of the industry’s plight. About half the restaurants have been offering takeout during the shutdown, while the others (usually the higher-end places) have been totally closed. Some high-profile, high-end places have already permanently closed, in part because they can’t do takeout and trying to operate at 50% capacity will lose so much money that, as one chef said, he’d be bankrupt in no time. I’m afraid many others will follow, because no-one expects restaurants to be able to operate at full capacity for the rest of this year and likely longer. But some have large enough dining rooms or outdoor seating to operate, and the building owners are realizing that getting only a fraction of normal rent is better than a vacant spot for the next couple years. The restaurant in the ground floor of my office building (“Clark Lewis”) is important to me, as a place to take clients, so I will start going there for a weekly lunch (sans clients) as soon as they reopen - unless they are crowded, in which case I’ll let others support their recovery :-). They have a large, long space, with rollup doors the whole length, and they are arranging tables to be far from each other and right by the open rollup doors - practically al fresco dining. They will also build a patio dining area in part of their parking area. I think they’ll do well, as spacious open-air dining is going to be in high demand - until September :-) My local Cuban restaurant (“Pambiche”) is tiny with tables jammed close, but also has outside seating. I’ll go there if I can sit outside. Otherwise, I’ll do takeout. They’ve been totally closed this whole time; the owner also owns the building, thank goodness. I don’t plan to dine in my local dumpling house (“Chins Kitchen”) but will continue doing takeout. My other go-to dumpling house (“Master Kongs”) may already be gone for good, I’m not sure. My local sushi place (“Bluefin Sushi”) might be okay if I can go when it’s pretty quiet, and sit by myself at the bar or a table in the corner - which is how I like to go there anyway. The other Asian places I go to (“HK Cafe”, “Ocean City”, “Pure Spice”) are dim sum houses, and that’s going to remain a takeout thing for me - no way I’m going to spend an hour in a room jam packed with diners calling out to circulating cart ladies. A couple pubs I frequent (“Laurelthirst”, “Moon And Six Pence”, “Migration Brewing”) will see me again as soon as they’re open. A good pub always has enough space for solitary imbibing, and some of these have outdoor seating. Anyway it doesn’t take long to down a pint. Their business will come back pretty quickly, I’d say. Granted their customers include plenty of middle aged and older persons, but there are enough 20-something customers (unconcerned and thirsty) to kickstart their restart. My favorite ramen place near my office (“Noranenko”) has closed permanently, a casualty of Covid. This leaves only a handful of lunch places by my office, and I’ll get takeout from them as soon as they reopen. All but one have been completely closed - if no-one is working in the area, there’s no lunch biz. I suspect the typical business district worker drone lunch market is going to be permanently shrunken, as “working from home” is proving efficient and popular with employees and managements. My office is in a sort of industrial-creative-digital area, a pretty hip but still-affordable area to locate an office. Apple is (or was? I’d guess they still will) going to take over an entire new building a few blocks from me. Since we were growing well, I’m hopeful we at least maintain now, and don’t become a “lunch desert”. TL-DR: I plan to “eat out” for dinner about 2x week and do takeout another 1-2X week once the “reopening” starts. This will be about a 500% increase in my dining out frequency :-)