Hey Alamo5000, Just checking to see if you figured out what was causing your plants to twist and curl. I'm having the same problem with my plants, but they haven't been outside at all. Did you take pics yet? I'd love to compare. I, like you, have several tomato plants. I have 400 tomatoes and 400 peppers to be exact. No, I don't put them all in my gardens. I grow them and give them to everyone else. I'm leaning towards too much fertilizer. I just can't find any pictures on the web describing the leathery texture and curling of my plant leaves. They are kept in my furnace room so it's not the cold temps.

The House of Prime Rib in S.F. has a wonderful salad and I found a copycat recipe for it. The dressing would be wonderful on a wedge salad, though I'd probably leave out the water to make it a bit thicker. I've included the salad recipe for anyone who might like it, because it's a terrific salad. Original Spinning Bowl Salad Copycat recipe from House of Prime Rib, S.F. 8 ounces romaine lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces iceberg lettuce -- washed, dried and torn into 1 1/2" pieces 2 ounces spinach -- Baby spinach; washed, dried and torn into 1 1/2" pieces 4 ounces canned beets -- drained & julienned 4 ounces chopped hard-cooked eggs 4 ounces croutons -- sourdough best 4 ounces Classic Vintage Salad Dressing 8 each tomatoes -- Teardrop or grape variety Place salad greens in a large salad bowl. Arrange beets over greens; sprinkle with chopped eggs and top with croutons. Prepare ice bowl, if desired: Fill a very large shallow bowl with crushed ice, making a depression in the center. Place salad bowl with ingredients on top of ice, settling it well in the depression. Pour dressing over greens. Toss with a large salad fork and spoon until ingredients are well distributed and evenly coated with salad dressing. If using the ice bowl, toss with a circular motion to spin the salad bowl. Portion onto four places, heaping high. Garnish each plate with two teardrop tomatoes. For the Dressing: 3 tablespoons cider vinegar 3 tablespoons water 2 tablespoons applesauce 2 teaspoons Worcestershire sauce 1 1/2 teaspoons dry sherry 1 1/2 teaspoons seasoned salt 1 teaspoon sugar 1/2 teaspoon Sweet Hungarian Paprika 1/4 teaspoon garlic powder 1 pinch parsley -- flakes, a pinch 2 drops Tabasco sauce 1/2 cup vegetable oil In a large salad bowl, combine lettuces, spinach or watercress, beets and egg. Sprinkle with seasoned salt and pepper. Toss with dressing (recipe below). Garnish each serving with cherry tomatoes and croutons. In a blender, combine vinegar, water, applesauce, Worcestershire sauce, sherry, seasoned salt, sugar, Sweet Hungarian Paprika, garlic powder and hot pepper sauce. Blend on high until combined, about 30 seconds. With the motor running on high speed, slowly add oil through the pour hole on the lid (remove center of lid) until combined, about 2 minutes. Refrigerate several hours before serving.

So lovely! I hope you're enjoying every minute working in your new space. Looks perfect for entertaining. I have a question about your lighting -- I have eyed that great vintage industrial style in the Restoration Hardware catalogue. Is the pulley function or decorative? Can the shades be replaced? In other words, is it one of those newer types of lamps with an integrated shade that can't be replaced, or is it a traditional shade holder with 3-4 screws so other shades can be used? If the shades can be replaced, what size shade fitter does it take? Looks like 2 1/4". The lights look absolutely perfect in your kitchen, but I don't enjoy working around exposed bulbs and would want to replace the shades with a one from Rejuvenation that more closely matches the rest of our lighting.

I haven't tried this recipe, don't even remember where I copied it. Online is all I am sure of, plus it sounds good! ANyone know what they'd be good with? Potato Latkes "A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Original recipe yield: 10 to 12 latkes. ________________________________________ INGREDIENTS: . 2 cups peeled and shredded potatoes (I buy the bag of shredded potatoes; don't have to do anything to them) . 1 tablespoon grated onion . 3 eggs, beaten . 2 tablespoons all-purpose flour . 1 1/2 teaspoons salt . 1/2 cup peanut oil ________________________________________ DIRECTIONS: 1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. 2. In a medium bowl stir the potatoes, onion, eggs, flour and salt together. 3. In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot with a dollop of sour cream!