I haven't purchased...yet. Last night I was trolling the internet once again, dropped the "parsons" out of the search and added "wasabi" (based on some other recent trolling). I found options a bit more expensive than my original budget. See below for one of the websites and here's another (inserting pictures is still so much of a challenge for me I'm just pasting in the website) http://www.roomstogo.com/index.cfm?fuseaction=showItem&ipac_id=16315 But then I have to think about shipping. Thank you for the website and even MORE thanks for remembering my search. I'm thinking the sage won't have the pop that I want--aren't I fussy?! Two chairs would be great because I could use them with my dining set. I peeked around the site and am a bit tempted by the banana leaf chair. Here is a link that might be useful: harmon, dixon & carver (sounds like a law firm) options

Probably too late for ya, but this one gets rave reviews. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) Sauté scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.

Great job, I'm impressed! I love the look, simple yet beautiful! I'm also loving your dining table, is it from pottery barn, and if so, what do you think of the finish and quality. I've been eyeing a farmtable style set but a little weary because of some of the reviews on PBs site.

I have the "same" Hummel (genuine) and I agree there should be Bee/V mark on the bottom. Mine also says 'Germany'. Other slight differences I notice: the horn on mine touches the lips, and the hat and top of the horn are light brown, matching the mittens* (yours appears black). The open part of the base on mine appears perfectly round and with no extra holes.... vs yours which has an irregular-shaped opening and what appears to be a hole inside. Mine also lacks any mark similar to your "33 3/9". * the mittens on mine don't show the finger-indentation detail that yours shows.