I had to look for model numbers to see. The model you pictured is #619. Besides some very slight differences in capacity sizes, Norpro says the #619 berry pan (the one you linked) has 498 holes, and the one I bought, the #624 has only 312 holes in the berry pan. I didn't know the difference before I bought this one, but it's the only rodeo in the area. I would assume the more holes the better, but I didn't have much choice. It is still the 18/10 gauge stainless steel. I think it will be just fine. I would not have bought aluminum. Can't wait to use it. Grapes are on the counter now. I've been saving them in the freezer since I did the last batch a couple of weeks ago. We have 5 different varieties of muscadines, which are about the only type that grows well in our area. They do have seeds and tough skins. So tough that even though the grapes are sweet and tasty, they are too tough and seedy for me. My husband likes them, though. These will be the last of the season here...the birds are busy poking their beaks into them now. Maybe related to our drought...using it as a sourse of water. Oh yeah...I don't have to stem these grapes anyway. The varieties we have don't all ripen at the same time, so they are selectively picked. They come into the house stemless! Of course, with the steamer, I wouldn't have to stem them anyway. Do you think I ought to go ahead and slip the skins on these by squeezing them? Or just leave them whole? I don't see how all the good juice could come out without crushing them a little at least? I'll let you all know how it turns out! Jill

I think your comment that they are in 'little' pots is the key. I would suggest moving them to larger pots to prevent them from becoming root bound. A plant won't put out much top growth if it doesn't have the root system to support it. Don't move them too a very large pot suddenly as this will come with several other problems of being over watered. Usually you move a potted plant up 1"-2" in size. Moving it to a much larger pot will surround the plant with very wet soil that will reduce the amount of oxygen around the roots. In your area, your minis should flourish amazingly. Also consider using plastic pots rather than clay pots as these dry out too quickly outside, and you need to keep the roots moist. Allowing a mini to dry out completely will kill it quicker than most diseases. Meg

Hi Rick, I'm also an amateur grower like yourself with Dragon fruit. I bought one a few years back and just let it grow in its own pot as I didn't know what to do with it when it has so many prickly spikes. It started to branch out horizontally since I didn't train it to grow up on a pole. It never did bloom, until a few weeks back. I was so excited and tried pollinating it with with a brush between between the hours of 10-11pm which is when the blooms are most fertile. I read that some varieties of dragon fruit are self pollinating, but mine apparently isn't because the bloom later dropped off. It looks like most varieties need cross pollination, so it's good for you to have a few varieties there. Back to your question about one main trunk verses lateral growth. I've read on some websites that training it to grow vertically promotes growth and helps it to reach maturity faster. At the height of 4-5 ft, it should start to produce lateral branches and at that point the blooms will follow. Besides that, training it on the pole also means easier management since they're are so prickly besides the fact that they're also heavy. Having their weight supported on a straight trunk will help it from their branches being bumped off. Mine has suffered from some lost "limbs" since I didn't train it to grow on a pole at the beginning. Right now, it's in a big mess and I don't even know where to begin to help it grow vertically. Anyway, I've seen some growing dragon fruit successfully and this plant sure needs some TLC. Their blooms are so beautiful and fragrant too. Well, at least I'm able to see it blooming this year :) Here are some pictures of my dragon fruit blooming. Sorry I don't have info with regards to the soil medium, but have read that since it's a desert plant, it does not require constant watering. I'm sure others who have experience with this plant can chip in with their comments for you. If you have some pictures of your plants to share, that would be nice too.

Hello arlinevg I hope this is not too late to be helpful. My new kitchen was finished one month ago, complete with a Matte black Citeaux. I love it so far; actually, scratch that, I LOVE LOVE LOVE it. You would have to tear it from my cold dead hands. Simple, pure raw power; no faffy LED displays, 28 never-to-be-used programs, no beeps: it just cooks. So, from one month in, my two pennies' worth. First, on the colour. I never had any doubts: it was always going to be black. The cabinets either side of the Lacanche are stainless steel with nickel trim, the extractor fan is steel. All other kitchen cabinets are glossy black lacquer. The countertops are Dekton white marble look with grey veining. Simple, timeless, classic contrast. Black would look splendid with your white kitchen, but then so would most other colours, so have fun finding what you love! Go with your heart and gut feeling, not with what design trend is cool now. Second: configuration. I have three gas burners in the centre, with two induction rings on both the left and right-hand sides. The centre oven is gas, the left-hand vertical one is electric and the right-hand vertical one is a warming oven. Two things I want to highlight up front, a feature and a recommendation -- although I am in Europe, so I am not sure whether they apply in the USA -- : Feature: from January 2016, Lacanche changed all vertical electrical ovens to multi-function, ie you can switch between static electric and fan-assisted electric using a small switch. This is great. The single-function static electric oven which was previously standard was the only less-than-perfect option for me so it was nothing short of miraculous that this wish was also fulfilled -- and at no extra cost! (I placed my order in October 2015 for delivery in March 2016, so I got the new oven.) 2. Recommendation: if you can, choose induction rings for the optional elements. Induction is very efficient and extremely powerful, holds any temperature beautifully steadily and is easy to keep clean. I am, like you, in a warm climate, and it is amazing how much less hot the kitchen becomes with induction. I absolutely had to have gas, just for the primal, fire-roaring blaze of it (and for wok cooking) but the induction really is fabulous, so it is perfect having both. Having highlighted those, here are some general experiences: Gas burners: wicked powerful. So much so that I envisage using the induction rings for anything needing a barely-there simmer. If you need to use gas burners for low simmering, then lower-rated burners or the French plate would probably be a good choice, as I think (based on limited experience) that it would be quite difficult to get the bigger gas burners low enough. The raw power is excellent news though for tuna tataki, wok stir-frying, searing steaks and vegetables, etc. On the ovens, being European, I am always surprised that USians find them small :) I have used the gas oven for a roast chicken, our inaugural meal (because how could it not be a roast chicken?), and for roast lamb shoulder. Give the oven lots of time (say 30-40 mins) to get good 'n' hot. The moist heat from the gas means you get lots of nice juices for gravy. It will take a few more meals before I can dispense with the gas mark/temperature charts, but does seem to regulate well. Can't wait to try pizzas -- what with the bottom heat from the gas, that should work a treat! The electric oven I have so far used only on the static setting for reheating leftovers, which worked well, so I can't add much. I haven't used the grill or the fan function. I have also not yet used the warming oven, which I will use for proving bread dough, long and low heat for stews, and for, well, warming plates! The range top is easy to clean, as the gas grilles lift out and the steel surface underneath is very smoothly integrated. Ditto the gas oven: the bottom plate covering the gas flames is easily removed and washed with soapy water. I don't have any of the accessories like plancha, flame grill etc. These accessories that I am sure could be ordered later. I realise that would entail extra expense for shipping, but my feeling is that, given the high price of the range, it's getting the fixed options right that matters. Once you've used it for a while, you will see far better what extras you need or want. Sorry it's turned into a novel -- good luck, and most of all, have fun choosing!