Would you have said anything?
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6 years ago
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Contracts.. Who did you have review and anything you would add...
Comments (5)CRHBobby - We were originally going to go that route but I wanted the flexibility to have the drawings bid out.. We ended up paying about 1000 more then you did but the plans are ours.. Your builder should be receptive to minor changes in the contract, as long as they are reasonable. The way I look at the contract is that you can't have it all, nor should the builder.. The contract should create a level playing field.... On a side note.. If you have the layout you can just take it to another architect and you could have it done in about 2-3 weeks.. When we went to do our house drawings we had about 3 or 4 plans that had layouts and features we liked.. The architect then took these and came up with a custom layout..Having those drawings saved us a lot of time.. Some people go in blind and have no idea what they want.. But if you already have the layout the architect will be able to get the drawings faster and should do it pretty cheap since he doesn't have to draw it from scratch.. You paid 2500 for drawings.. They should be yours.....See MoreHave you ever said no to a recipe request?
Comments (34)",,,along with a bill for $175." The "$250 cookie recipe" hoax lives on... (sigh) Was it Nieman Marcus or Mrs. Fields? LOL Jasdip, that thing happens all the time. I laugh every time I see one poster claiming a recipe (or multiple recipes!) is (/are) "hers", posting it at every opportunity with same claim and it was clearly stolen from the Southern Fried Succubus' website. At least Deen gave credit (that time) to the source of the recipe. It's so hilarious because the language is quoted verbatim and so clearly identifiable. Don't need DNA with those fingerprints all over it! I always try to give credit to a source, and if I change it, which I often do, I say something like my variation of _____. Often I'll even include what I modified. Seems only right to me. Guess I don't have that kind of ego that needs to be fed that way. I always get a kick out of stolen recipes too when they include the typos! Yes there's times I've done things I thought were original and it'd been done before. I remember when I was a kid looking out the window at the ice dams on peoples houses thinking there's got to be a way to hook up an electrical wire to melt that ice and mount it to the roof. If I were like some, I'd have sued the ones who came up with the idea years before I was born! I don't decline recipe requests unless it's one person who I know will screw it up and then not only blame me, but spread it around. I could see how she messed up a recipe I gave her once and she wouldn't admit it. She kept on "YOU didn't give me the right recipe!" And it was a simple foolproof recipe. But as I learned in life, make something idiot-proof, they develop a better idiot. Most "cooking" recipes to me are guidelines and vary a lot. But I'll still share the guidelines. I was known more for my baking and always gave recipes freely. Especially when I got it from someone else anyway! Or I'd tell them where to get it. I usually prefer to do that since as mentioned people change things or occasionally if there's certain tools that make a difference that can very well impact the results. I will say I would not give a recipe to someone who would try to sell it or profit from it unless they shared with me. Some get overly concerned that they'd be ruined if their "secret recipe" got out, but Tony Chachery hasn't gone under and he sold his seasoning salt recipe in his cookbook. (Gotta laugh at the people screaming "gotta have some Tony's" and it's 80% salt then some garlic, pepper and MSG, that's all.) Emeril has given away his "Essense" recipes and still sells a lot. KFC's ingredients from several sources say there's not 11 herbs and spices anymore after doing a lab test on the contents. Their "secret" is not the spices, but the preparation (pressure cooker deep frying in specified amounts). Different ovens can make a difference, different altitudes and more. I modify a lot. I make no bones that I'll be leaving out mushrooms, olives and other things from a certain dish. I never blame someone if I make it wrong. But if you require a cast iron pan and a wood fired oven, say so, then the responsibility is on the other person. I know people who will be going to their graves with their secret recipes. Too bad really. The legacy of good food died with them. But there's always other options. Often I wonder if that recipe I remember as a kid was so good or whether I just thought it was great at the time and with tastes changing over the years, maybe I wouldn' like it now. A great gal on another forum has "Recipes are to be shared" on her website. So true IMO....See MoreA Little a Birdie Said You Would Like This, Marie!!!
Comments (4)Thank you Marialeal20... Hi Marie!! I posted this picture and Kirk said he thought you would love to see this one., hehehehe. He knows you love yellows and was thinking of you so I wanted to post this to let you know we were both thinking of you!!!! ;-) It is a very pretty yellow with deep coloration that fades to a pale yellow. I like the transition it makes during the whole blooming process... Hi Pagan!! I wish it was a named variety, but it's was just labeled "yellow". When I get home, I will look to see who the seller was. I have a few yellows and I'll be back to you.. Hope you all have a wonderful weekend! its getting cold and I'm already missing summer... Laura...See MoreCan anything good be said of August?
Comments (20)B, what a beautiful daylily. Love the photo of the almost transparent baby gecko! Since Todd commented on the guayacan I'll post another couple of photos for him to see as well as others who might be interested. This is Guaiacum angustifolium passed along by Eric in 2015. It was perhaps 16 inches tall. It is now 4 ft tall ... A sack of decomposed granite and some pea gravel was dug into the raised bed before planting. I like how the tiny dark green leaves contrast with the light colored stems. It hasn't bloomed yet ... Guayacan Coulteri was purchased from Rainbow Gardens in 2014. It is bushier and thicker foliaged than our Texas native variety. It was about 2 1/2 to 3 ft. tall when nipped back to about a foot tall during the 2 day freeze last Feb. Officially the temps were 18 degrees. My yard is in a low spot and it's usually a couple of degrees colder. It was not covered. It bloomed once with a very dark purple flower last year ... I love the easy tried and true plants, but it's fun to have a few out of the ordinary plants to test. What are some of the more unusual plants you've tried that are thriving in the landscape?...See MoreUser
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