Well, just in case....here is another idea. It's really tasty and can be served warm or at room temp (A bonus!) Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill (I used stovetop grill pan) to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into 1/2 inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. My notes...1/28/10 This is incredible! I subbed a carrot for the eggplant. Could easily sub black olives for the kalamata. Linda

Mattson what evap coil was quoted? you do want the tin plated "T" mdl. a very nice system with excellent overall pricing taking into consideration the tax credit, Bryant and utility rebates. a suggestion. I would check into the sgl stage Preferred 15 and Preferred 17 and see how this would effect your pricing. I think for your small home, either of these mdls would be a better choice. IMO

Glenda, I am not Moni either, but here is a dish I make occasionally. Took it to a dining group potluck a few years ago and a couple from Poland could not get enough of it. We really enjoy it. I am also going to copy the first dish you posted and try it. Old World Sauerkraut Supper 3 strips thick-sliced, hickory-smoked bacon -- cut in small pieces 3 medium small Idaho potatoes* -- cubed 2 large Granny Smith apples -- cored and cubed 2 pounds Polish sausage, sliced -- remove casing to slice 3 teaspoons brown sugar 1 1/2 teaspoons flour 1 1/2 tablespoons caraway seeds 2 27-oz cans sauerkraut** 1/2 cup water Fry bacon and Polish sausage until crisp. Remove from skillet. Add flour to drippings in skillet and blend well. Stir in sauerkraut; mix well. Place sauerkraut mixture, bacon and sausage pieces, and all other ingredients in a very large bowl; stir together thoroughly. Put in crockpot. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). *Not real small, but not large, large. **I like to buy two 32-oz jars of Bush's Best Shredded Sauerkraut; use one whole jar and all but approximately 10 oz of the other jar.

@millworkman sorry if I offended you or anybody as that was not my intent. I'm sure you have offered "advice" for years as you mention. I'm not sure that alone qualifies such advice as sound or helpful. One has been a member here for as long as one can remember as well, and seen it all go down, but not sure that alone qualifies me as a pro, able to offer advice. What does qualify me is my Interior Design degree - after four grueling years of learning (while pregnant with a child) at a distinguished and reputable Design School and graduating. What qualifies me also is the 12 years I spent in the field working with my hands, at projects exactly like this one - together with contractors, builders, electricians, plumbers, roofers, flooring, carpet and wallpaper installers. painters, carpenters and handymen - and LEARNING every day of those 12 years. That may be just a few of the major differences between a pro and a layperson. Just as watching videos of surgery being performed does not make me a surgeon, similarly, a bystander providing professional advice on technical aspects of building a house, with no training or experience whatsoever behind them, does not automatically make the bystander's advice superior to that of a pro. No sir. I think any reasonable person would see that self-evident truth without someone else having to point it out to them. Once again it is not about you personally or your right to give advice. You have every right to do what you want. Say what you wish. It's just that it seems unfair and misleading to the homeowner when someone who is not a pro (with the necessary experience and training) "knowledgeably" recommends something that they do not have the experience to make recommendations about - that too with zero accountability. That is my general observation. I say this based on a reasonable assumption that Non-Pros have less experience (one assumes they have day jobs that are not in construction or design), and zero accountability compared to Pros who have been working on providing solutions and recommendations to clients together with being accountable to the trade. So when a non-professional, proceeds to second guess the pros who have the experience training and accountability - and offer professional technical "advice" - while knocking down the Pros - just because they have been doing it for years - it is usually a recipe for disaster. That is, why DIYers call it DIY and Pros are called Pros. I think we can safely say, there is a qualitative difference between the two approaches. I don't think there's even a debate here. That is the bare-bones truth of the matter and that's not about to change. Now if you'll excuse me for speaking the truth, one must return to one's day job. I meant no offense to you or anyone else when suggesting a course of action for the homeowner - rather than mislead - while you sir, on the other hand, took it upon yourself to call me out and wrangle with me over it. That is unfortunate and plain disrespectful. It would not be accepted by anyone else in my position - man or woman - and it is not acceptable to me as a woman who has worked extremely hard to learn, educate and support myself as I strive to produce my best work for each one my clients as I have done every single day for the last 12-13 years. Let me end by saying this - I would not walk into your place of work, sir and "advice" your patrons on how I, with zero experience or training, can do your job better than you...a pro... just because I have been watching and speaking about it for a long time...! That would be foolish, wouldn't it? Please try to be respectful of others' livelihoods. That's all I want to say, my good sir - politely and calmly, as I have. Take care. Stay safe. Enjoy the rest of your day, sir. Tori