Blutranes, I completely agree with you regarding the forums as a fantastic place for people with similar interests to share ideas. I also thought Rainer's post was exceptional, esp. when he/she cautioned against reductionist thinking. Pablo, I'll try one more time. "No- I suggested that your "data" did not answer my question." The intent of my post wasn't to respond to your question, merely to state my experience. "It's very simple. If you make a claim, you should be able to back it up. If not- then why make the claim?" I did back up my claim with a description of the differing growth of two identical plants. You are the one asking for an elaborate experiment done according to established scientific protocol. My experiment was never intended to be classified as "scientific" according to your definition. If you want to see results of the experiment you have in mind, you need to either do it yourself, or contact a research institution that will do it for you. "With links that cite actual studies. See the difference?" The article clearly says analysis of the peer-reviewed research will take place in upcoming issues, not in that article. You are complaining that they didn't include cites when that wasn't the purpose of the article. The B.C. article didn't include any direct quote from the studies. There was no need to provide a citation. Anything written by anyone other than the original author is a secondary source. That includes you. "Oh- c'mon- how many articles out there do this?" If you include a quote, you need to cite the source. Earlier in the thread you said you have had your work published under peer-review standards. Do these standards allow authors to publish un-referenced quotes they pull out of thin air? Check the Chicago Manual of Style for the rules on quotes. You'll find the rule is what I have said. In the context of you post, it looks like you are referring to the B.C. article. You can't have one set of standards for yourself and demand another set of standards from others. "I understand- until then, we don't have any that give us real hope that ACT does anything more than good old fashioned compost on the ground- at least that we've seen or that have been conclusive." Based on what I've read, since every batch of compost is different and can't be standardized, you can never find the scientific certainty you are hoping for. I don't want to see people taken in by something if it is really useless. The teas I have brewed from my own compost for use in my own garden have proved themselves. My experience is enough reason for me to continue. I encourage people to brew it for themselves and see if it has any benfits in their garden. I've read non-aerated compost teas shows many of the benefits and possible more than ACT. An advantage of ACT is that it is faster to brew. In a short growing season such as mine, it makes sense to brew aerated for two or three days instead of wait two weeks or more for non-aerated brewing. Also, although this again is mere anecdote, I always top dress the garden with regular old compost, but the rich growth doesn't take place until after my ACT application. If you prefer to wait until enough research has been done showing that ACT or even N-ACT is worth the time for you, that's fine.

Here's one from bon appetit, that I haven't tried yet. PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE (not my pic) A true demi-glace the luscious sauce made by reducing homemade stock and red wine to a rich concentration needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday. Demi-glace 3 tablespoons vegetable oil 3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones) 1 medium onion, chopped 1 medium carrot, chopped 1 celery stalk with leaves, chopped 12 cups cold water, divided 2 teaspoons tomato paste 3 fresh parsley sprigs 2 fresh thyme sprigs 1/4 teaspoon black peppercorns 2 cups dry red wine Burgers 2 cups water 1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces 3 pounds ground sirloin 1 1/2 teaspoons salt 3/4 teaspoon ground black pepper 2 tablespoons (1/4 stick) chilled unsalted butter 6 4-inch square or round sourdough rolls, halved horizontally Fresh arugula Olive oil 6 1/4-inch-thick slices Gorgonzola cheese For demi-glace: Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour. Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.) For burgers: Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely. Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.) Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately. *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets. Makes 6 servings. Bon Appétit January 2004 Great ideas at this site, too, - I will possibly make 2 kinds - one for kids one for grownups.

Yellow - buy another can of paint and roll the whole floor. Red - use the Sherwin Williams.

I say paint it. It's beautiful as is, but you've considered this for years and aren't making a hasty decision. It will definitely be transformed and in a sense given new life. It may respond well to the joy it brings you. I do agree with others that it's a good idea to try out your technique on a little test piece from a thrift store. Yours is big and a bit complex. I recently refinished a small student desk and I ran out of inconspicuous spots to test my colors. Even now, I open drawers and see splotches on the inside of the drawer fronts. Can someone point me to a link about chalk paint? At first I thought you all were talking about chalkboard paint and I thought, oh for love the love of God, no. Clearly it's something else.