Where I can't toe nail I am using the Simpson Strong Tie framing anchors, A35. These are brackets that nail on two sides of each board. Look at their web site for details. They are easy to use, just a little expensive if you have to use a lot of them (compared to nails). As for toe nailing, 8d commons are 2-1/2" long. I had to practice a little before I got the hang of it. If you search online you can find some good how-to's, I don't have any bookmarked or I would include the links here. I looked in the IRC 2003 code book tonight (Table R602.3(1) for reference) and they list the following: - top or sole plate to stud, end nail: 2-16d nails - Stud to sole plate, toe nail: 3-8d or 2-16d The easiest way to build the wall, if you can, is to build it on the floor and stand it up. That way you can end nail each board, get everything square, etc. I mounted the plates and cut the studs to fit at each location. My joists are not the same height and I would have had to shim about 1/2" on one end. -Tom (I'm no sparky, I just enjoy electrical work.)

A little late for the OP, but more as an FYI, as long as the meat is thawed in the REFRIGERATOR, it can be refrozen. You'll maintain a better texture if you can cut and refreeze the portion while there is still some ice crystals in the partially-thawed meat, rather than waiting until it is completely thawed. If you thaw using the cold water method - where the meat is placed in a bag and completely submerged under a sink full of cold water and the water changed ever 30-minutes - or a microwave thaw, it needs to be cooked immediately, then freeze the leftovers. -Grainlady Here is a link that might be useful: USDA - The Big Thaw

I agree that red beets aren't as messy as pomegranates, but they're still pretty messy. The stains don't seem as permanent. Yellow beets stain my hands as much as red beets do. I get two kinds of gloves at the catering supply store (I'm sure Amazon and many others have them too). They're inexpensive and great for the purpose. One is like a glove shaped Alligator Baggie (if anyone remembers those...I think they still make them but they're rare where I shop). The other is more like a rubber glove, though probably vinyl. The baggie style ones are great for things like beets. They're thin, cheap, recyclable if your area does "films", and you can slip them on and off easily and leave them in the sink, to do other chores, answer the phone, or whatever. The others are tight, and good for fiddly jobs where you want a good fit, or physical ones, like cleaning poultry. Neither beets nor pomegranates have to stain your kitchen, if you're careful. It helps to work in a large bowl or even a roasting pan. I love pickled beets! I should make some. They used to just appear in my life, but haven't recently. I love them when they're julienned--the squared sides are fun to eat. Another thing you can do with small or baby beets, or cut up ones, is glaze them. Nobody seems to do glazes anymore--the kind where it's the outer layer of the veg that does it, not syrup, honey or sugar. You only add a little sugar or leave it out entirely and worry the veg over an ultra low heat for a very long time to use only the sugars naturally in it. Glazing doesn't have to take a lot of effort, though. I usually do it for a mixed dish for Passover, and in such quantity that I'm over it for half a year, but for a normal dinner with only one vegetable, it's not a big deal. I also use dried fruit instead of any refined sugar, so it takes longer. On a quick search, I found a kind of smarmy but very detailed article on the classic way to glaze with just a spot of sugar, that explains it better than I could. Follow the links and you'll find a beet recipe.

There are different methods some use plastic bags, water bottles , deli containers etc. Larger the airlayer branch the larger the container. Have used as large as a 1 gallon container with window cut out and sealed with clear packing tape to see roots on a decent size branch in past. Personally i've done it outdoors numerous times soon as tree wakes up from dormancy. Useing regular water bottles or 1 quart deli containers cut down 1 side and cut out hole at bottom to size of branch then put around branch. I use duct tape to seal inside of container cut then then i tape on outside of the same cut -helps roots from sticking when removing later. Also i put some tape around bottom hole . I then fill with wet potting mix and tape the top if useing deli container and cover the container with foil. Depending on weather i use a turkey baster to water it so mix does not go dry. Patience is the key to let container fill with roots before removing , then potting into small potting container pre prepared with moist mix and hole in mix scooped out to fit new airlayered rootball. Keep in shade and adjust to light over a period of time some eaves may or may not droop right away in process but thats ok it will come around even after loseing any leaves. Here is but 1 example from yard. Keep it simple. Martin