On this same general topic I'm testing a new find, Moltan Oil Absorbent #7133 from the local Autozone auto parts store. A 33# bag costs about $6.00. This is probably very similar to OilDri (fired clay particles). So far I have soaked it in water for a week and also frozen it for a week then thawed it out. So far the clay particles have not broken down at all. I have not boiled or microwaved it or grown anything in it so far. The particles are medium gray in color, with largest sizes roughly 1/4" in size, all the way down to fines. You would have to screen the material to remove the fines. The particles can be crushed with your fingers if you press *very* hard. When added to water you do hear a "hissing" sound similar to the sound Turface makes when added to water. Probably a very similar product. As a further test I have several small containers filled with 7133 sitting outdoors in the same conditions as my other container plants. I will leave the containers of 7133 outdoors all winter and see what happens in the spring. So far I like this product but time will tell. If it survives a winter outdoors without breaking down then I believe it should be OK for use with container plant mixes. Thanks John

We're about to refinish our floors. I am persuaded that OSMO Polyx-Oil is the finish for us and have 3 cans waiting to be used. Originally we were just going to go for a natural finish but we've decided to stain them. Has anyone had experience with using stains (other than OSMO's) under Polyx-Oil? We don't have a local supplier and ordering stain now will set us back precious days. Would Minwax products work?? Thanks PS: Flooring is red oak - a mix of new and 50 yr old reclaimed boards

I copied this from somewhere on the GW forums, probably Harvest, and I'm sorry I don't know who to attribute it to. If you're out there please take credit because it's a great technique. And please, throw out that jar you have been playing with. It sounds like it's probably a biohazard by now. DRIED TOMATOES Wash, stem and slice each tomato into 1/4" thick slices. Place in a very large bowl or clean bucket and cover with cheap red wine. I use Merlot but if you prefer something else, knock yourself out. I have a friend that swears by cheap Chianti! Soak tomato slices 24 hours in the wine. Drain well. Lay tomatoes just touching on dehydrator shelves or on screen in your sun-drying apparatus. Sprinkle each slice with a mixture containing equal parts of dried basil-oregano-parsley and then sprinkle each slice with Kosher Salt. You may choose to forego the salt if you wish but tomatoes will take longer to dry. Dry tomatoes until they are firm and leatherlike with no moisture pockets, but NOT brittle. (If you get them too dry, soak them in lemon juice for a few minutes.) To store, place in vacuum bags or ziplock bags and freeze. IMPORTANT!!! If you will be storing sun-dried tomatoes in Olive oil you !!!MUST!!! dip each slice in vinegar before adding to oil. To pack in oil: Dip each tomato into a small dish of white wine vinegar. Shake off the excess vinegar and pack them in olive oil adding 1/4 cup red wine. For tomatoes in oil I am selling, I put the tomatoes into the oil two weeks ahead of time and store in the refrigerator. Make sure they are completely immersed in the oil. When the jar is full, cap it tightly. I use my vacuum sealer to seal the canning lids on. Store at *cool* room temperature for at least a month before using. They may be stored in the refrigerator, but the oil will solidify at refrigerator temperatures (it quickly reliquifies at room temperature however). As tomatoes are removed from the jar, add more olive oil as necessary to keep the remaining tomatoes covered. I have stored oil-packed tomatoes in my root cellar for over a year. . I have tried a number of methods to pack the tomatoes in oil, but the vinegar treatment is the difference between a good dried tomato and a great one. It is also important from a food safety standpoint, as it acidifies the oil and discourages growth of bacteria and mold. Soaking in the wine also acidifies them. ****** WARNING ******** Do *NOT* add fresh garlic cloves or fresh herbs of any kind to oil-packed dried tomatoes, UNLESS you store them in the refrigerator and plan on using them within 7 days. Garlic is a low-acid food which, when placed in oil, creates a low-acid anaerobic environment just perfect growth medium for botulinum bacteria if the mixture is not refrigerated. Be safe and add your garlic to the dried tomatoes as part of the recipe for them *after* they come out of the oil. Steve

General makes a poly gel varnish that would do what is suggested above. It would not necessarily make it easier to apply, though, since the viscosity will remain the same; it would just weaken the color; become more transparent. That gel stain sets very rapidly is a known issue. On doors, you want to begin with the panels, finish them to your satisfaction, then wipe down any overage onto the stiles and rails before staining them, and then keep any excess stain off the previously-done panels, because fresh stain will re-dissolve the bits you did earlier, and it is very hard to blend it back in. Casey