Beautiful Kathleen....how do you keep fresh pineapple around long enough to "have to use"? :^) It disappears around here so speedily that I may not get the oriuginal dish prepared fast enough! Thanks for talking us through the setting...that is very helpful to folks like me!!! Hugs to you, J

shee, just mixing CS in a spray bottle with water makes a pretty good stain remover. I mix a single green scoop in either a small (hair size) or large (household size) spray bottle. I use really hot water so it will dissolve readily. And shake it really well, too. It's a good pre-treatment for laundry. Denims that are particularly grubby I've sprayed it on and let it sit overnight, then wash in CS as normal. It also does wonders if boots have dripped on car upholstery in winter and left dark stains from slush. I could never get that stuff out, no matter what I tried. I just spray it on upholstery stains (but stop short of saturating it), gently rub with a damp towel, maybe let it sit for a couple minutes and blot with a clean, damp towel. Sometimes it takes a repeat, but it does a really good job on car upholstery and carpet or rug stains. I've added white vinegar to the rinse cycle in the past. My mom used to use it sometimes, I sort of followed her lead. It's supposed to cut soap & fabric softener residue build-up in clothes. I don't do it nearly as often since switching to Charlie's soap. Mostly towels, and this reminds me it wouldn't hurt to do them again. I would watch the machine, and when it was going into the rinse cycle I would add maybe a 1/2 cup or so. I would just put my hand in the tub & swish it around so it got evenly distributed in the water. Then close the lid and let the machine finish. If I was doing a load that had to have fabric softener, I'd do two rinses. First one with fabric softener like normal, then the second with just the vinegar and water.

You could actually do a couple different things. You could have one rod and use hangers. You would have to fold them a bit to fit on the hanger and not drag on the floor, but that's usually how they come from the cleaners. For heavy cloths, use two hangers together for added strength. You could also hang multiple rods at slightly different heights and depths. If you have a walk in closet this works great, but will still work with a reach in. Hang the highest rod the farthest back, then one a bit lower and closer and even a third lower and closer than the second. Then you can hang the cloths right on the rod instead of on a hanger. I like the rod because of it's larger diameter it doesn't leave creases in the cloths. You can also overlap them on these rods. For optimum use of space, you'd need to use multiple rods and overlap. Is that totally confusing?!

Here's the recipe in case anyone's interested. DH and DS liked it. I did too, except for the sour cranberries. Next time I'll try halving the cranberries. Cranberry-Walnut Pumpkin Loaves Recipe by Steve Sullivan from "Baking With Julia" Makes 3 small loaves - You'll need three 5 3/4 x 3 1/4 x 2 inch loaf pans Authors notes: "These loaves are small, beautifully crowned, and the color of fallÂs golden leaves. Never mind that the combination of pumpkin, cranberry, walnut, and raisin may set you thinking of a baking powder-raised quick bread with a biscuit or butter cake texture, this bread is a yeast bread, albeit one thatÂs slightly sweet, just a little spicy, and even a bit savory. Although the bread is of the direct-rise family, meaning thereÂs no starter or sponge, it is given an overnight rest in the refrigerator, a dormant period that builds both character and texture in the finished loaf." 2 2/3 cups bread flour 1 teaspoon cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon salt 2 tablespoons tepid water (80 - 90 degrees F) 2 teaspoons active dry yeast 5 tablespoons unsalted butter, at room temperature 1/3 cup sugar 8 ounces (1 cup) pureed cooked pumpkin or butternut squash, fresh or canned solid packed (see note) 1 large egg, at room temperature 3/4 cup walnut pieces, toasted 1 cup plump golden or dark raisins 2/3 cup cranberries (if frozen, thaw and pat dry) Mixing and kneading: Whisk 2 2/3 cups of the flour, the cinnamon, nutmeg, and salt together in a large bowl just to mix; set aside until needed. Pour the water into a small bowl, sprinkle in the yeast, and whisk to blend. Allow the yeast to rest until itÂs creamy, about 5 minutes. In a mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until creamy. Add the pumpkin and egg and beat until blended. Don't be concerned if the mixture looks curdled; it will come together when you add the dry ingredients. Set the mixer to low and add the yeast, then begin to add the dry ingredients, about 1/2 cup at a time. As soon as the mixture starts to form a dough that comes together, scrape the paddle clean and switch to the dough hook. If your dough does not come together (it might be because your pumpkin puree was liquidy), add a few more tablespoons of flour. Mix and knead the dough on medium-low speed for 10 to 15 minutes, scraping the sides of the bowl and the hook now and then with a rubber spatula. At the start, the mixture will look more like a batter than a dough, but as you continue to work, it will develop into a soft, very sticky dough that will just ball up on the hook. (This dough develops much the way a brioche does.) With the machine on low speed, add the walnuts and raisins, mixing only until incorporated, about 1 minute. Add the cranberries and mix as little as possible to avoid crushing them. (Inevitably, some cranberries will poop and stain a patch of dough red; think of this as charming, and proceed.) First Rise: Scrape the dough into a lightly buttered large bowl, cover tightly with plastic wrap, and set aside at room temperature to rise until nearly doubled in bulk, about 2 hours. Chilling the dough: When the dough has doubled, fold it over on itself a couple of times to deflate it, wrap it tightly in plastic, and refrigerate overnight. Shaping the dough: At least 6 hours before you want to begin baking, remove the dough from the refrigerator. Leave the dough, covered in its bowl, until it reaches at least 64 degrees F on an instant-read thermometer. (This will take as long as 3 to 4 hours -- donÂt rush it.) If you donÂt have an instant-read thermometer, look for the dough to be slightly cool and just a little spongy. Lightly butter three 5 3/4 x 3 1/4 x 2 inch loaf pans. Working on a lightly floured surface, divide the dough into thirds and pat each piece of dough into a 5 x 7 inch rectangle; keep a short end facing you. Starting at the top of each rectangle, roll up the dough toward you and seal the seam by pressing it with your fingertips. Seal the ends, then place each roll, seam side down, in a prepared pan. Second rise: Cover the pans lightly with a kitchen towel and allow to rise at room temperature for 1 1/2 to 2 hours, or until the dough has nearly doubled -- it will rise to just above the rim of the pans. Baking the bread: Center a rack in the oven and preheat the oven to 350 degrees F. Bake the loaves for about 35 minutes, or until deeply golden. Remove the pans to a cooling rack; after a 5-minute rest, turn the breads out of their pans and allow them to cool to room temperature on the rack. Storing: The breads can be kept at room temperature for a day or two or frozen, wrapped airtight, for up to 1 month. Thaw, still wrapped, at room temperature. Note: To use fresh pumpkin or butternut squash, split the squash, remove the seeds, and place cut side down, on a baking sheet. Roast in a preheated 350 degree F oven for about 1 hour, or until meltingly tender. Scoop the softened pulp out of the shell and cool completely. One pound of squash yields about 12 ounces of cooked pulp. Sally