Thanks folks, as always good advice!! I think I'm pretty much hammering out my plan for this year with this all in mind. And once I put a timeline on things, I'm going to be here thru the growing season. No matter what I can't build another house that quickly. John, you are always a great source of advice for me, thank you so much once again. Coorscat, hopefully there will be no MLS or Realtor involved. I've already thrown out the realtor, and am dealing with the principal. I'm a "retired" realtor myself. This is a really weird situation. I purchased the land and built the house as my last one. Now here a very few years later, find myself sitting literally on part of a mine. So the mine is my "suitor" so to speak. This isn't a "I want to sell" but a I must sell for my peace and quiet. So I'm trying to make the best of it and get a little further south and closer to the coast with all of this. I'm not planning to leave SC, I love it here, but I'm a little concerned about what you are saying with the moving company. I do plan to have that all done for me as part of the sell and negotiations. Sounds like I need to check some state regulations on this. I just have a lot of time and great plants that I don't want to leave for a buldozer or the mine.

I can't remember who wanted these, but here are the two KWC Systema faucets with pre-rinse sprayers installed in my kitchen: The old one looks great at my girlfriends house...but her sink isn't at a corner window like mine. I am going to use this faucet in the other kitchen which won't have a window over the sink: And the other Systema pro faucet (six inches shorter): The bigger one was so big that the spring faucet could hit the windows. It's HEAVY (both are very very heavy and well built faucets) but I was worried about losing a window if the little one ever got a hold of it. In addition, it was just visually wrong between the windows. And then last...it interfeared with my lighting (not to be installed until after the inspections are over). The six inch shorter faucet fits under the chandelier...the taller one wouldn't have. But I'd recommend either of them. I pulled out the pre-rinse faucet a few times and sprayed away and it works hitch free, easy to pull, not too much weight. I really like it, as much as I did the other one...just not in that location.

Yes, it works. And it works wonderfully. I've been making this version of caesar salad for over 35 years. The recipe comes from Pat Davis (Pat Davis Cooking school in Grand Rapids). She trained with Simone Beck. We compare all caesars to this caesar. The blue cheese is not in the dressing. The dressing is a traditional homemade caesar dressing. But the Roquefort cheese is added to the salad. If you don't have Roquerfort you can substitute another blue cheese. Caesar Salad adapted from Pat Davis Cooking School 1 large head of Romaine Lettuce, washed, dried and torn into pieces 1 large clove of garlic 1/2 cup olive oil 1 tsp. or more to taste Dijon Mustard salt pepper Splash of Worcestershire sauce anchovy fillets 1/4 cup Roquefort cheese (substitute Maytag or another high quality blue cheese) Fresh grated Parmesan cheese 1 coddled egg red wine vinegar fresh squeezed lemon juice Homemade Croutons Add garlic to salad bowl (wooden works best), sprinkle with salt and use a fork to crush garlic. Turn into a paste. Add coddled egg and mix. Add dijon mustard and mix well. Add anchovy fillets and crush with fork. Drizzle in oil a bit at a time, until the oil is absorbed by the egg mixture. Add red wine vinegar and Worcestershire sauce. Season with pepper. Add salt to taste. Add some lemon juice and mix. Toss Romaine lettuce with dressing and add crumbled Roquefort Cheese. Sprinkle with Parmesan and add croutons. Croutons 2 or 3 slices of French or Italian bread 3/4 inch thick, crusts removed 1 garlic clove olive oil Rub each slice of bread with crushed garlic clove. Cut into cubes. Heat oil and toss the cubes. Make sure they are well coated. Turn often until nicely toasted. Place in a low oven to finish toasting and crisping.

How about this one? Apple Juice Vinaigrette TOTAL TIME: Prep/Total Time: 15 min. YIELD:1 servings Ingredients 2 teaspoons unsweetened apple juice 1 teaspoon water 1 teaspoon rice vinegar 1 teaspoon lemon juice 1 teaspoon olive oil 1/4 teaspoon sugar 1/4 teaspoon Dijon mustard 1/8 teaspoon salt Directions 1. In a small bowl, whisk the first eight ingredients. Drizzle over greens and fruit. Yield: 2 tablespoons. Nutritional Facts 2 tablespoon: 54 calories, 5g fat (1g saturated fat), 0 cholesterol, 327mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 0 protein.