Reed & Barton's Les Cinq Fleurs, patented 1900 4 dinner knives The one on the left was purchased separately from a different seller & has an acceptable blade. The 3 'bad' blades The worst blade has a chewed up cutting edge as well as severe pitting that would take something more aggressive than 0000 steel wool to fix; mostly, it lives at the bottom of the silver chest. The 2nd one still has one spot of deep corrosion but is much smoother than it used to be. The 3rd one doesn't look too bad but you can still feel some slight bumpiness to the surface where there is underlying light corrosion. No matter how bad they look now, they're a lot better than they were when I got them. These blades were heavily plated to begin with & I think the plate loss due to steel wool was minimal although the sheen is now more of a satin finish than before.

I'm late to the party but this is one recipe that I've had many times. The list of ingredients is long but OMG it's just *the* best spinache/artichoke dip I've ever had. California Pizza Kitchen's Spinach/Artichoke Dip 1/4 cup olive oil 2 tablespoons unsalted butter 3/4 cup diced white or yellow onion, cut into 1/8-inch dice 1 1/2 tablespoon minced garlic 1/2 cup all-purpose flour 1 1/2 cup chicken stock (preferable homemade) 1 1/2 cup heavy cream 3/4 cup freshly grated Parmesan cheese 2 tablespoons dehydrated chicken stock base or crumbled bouillon cubes 1 1/2 tablespoon freshly squeezed lemon juice 1 teaspoon sugar 3/4 cup sour cream 12 ounces frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped 6 ounces canned artichoke bottoms, drained and cut into 1/8-inch slices 1 cup finely shredded Monterey Jack cheese 3/4 teaspoon Tabasco Sauce Blue and white corn tortilla chips Directions: In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown. Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended. Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

Back to an earlier question, the house is about 2200 square feet. We are considering finishing about 400-800 square feet of the basement and in that case is the current 100k size of the system + Infinity zoning sized well? If I end up replacing the furnace on my own I'd need to know if I should downsize to 80k and/or if Infinity zoning vs a separate (ductless) system for the basement would be a better option. Zip code is 22015 (northern Virginia). Also, the FAD that gave the $7k quote didn't have great things to say about Carrier and suggested that due to the age of the A/C unit, if I was going to buy a new furnace we might consider starting from scratch with a Daikin system that they also carry and recommend over Carrier. Nothing is ever simple, right?

Hello Mikey. Wow Mikey it's darn cold outside tonight 5F already and it's 46F inside the greenhouse definitely not much of a tropical feel in there this evening. I was in there watering some Geraniums a few minutes ago and I couldn't have exited out of there soon enough . Mikey I love your idea of playing bird calls and songs in your greenhouse that would be soooooo relaxing , my favorite bird call is from the Whip-Poor- Will such a tropical sound . Mikey my tree's seem to be loving the warmth this winter they have all started flushing ton's of blossom's and growth. My Valencia has never produced edible super sweet fruit , this year they ripened up very nicely in the greenhouse they were really good . Mikey i have 2 tree's in the Greenhouse that never flowered they are both Blood oranges well this year blooms on both . The only downside of having a warm greenhouse is the watering it seems that I cannot go 6 days without having to water their just drying out so quickly. Mike I have not lost any leaves because of it being to warm in the GH , I did loose maybe 10% of the leaves first month after bringing them in do to the adjustment from outside to inside some of the tree's never dropped 1 leave my Meyer lost about half of its leaves . Very Jealous of the winter your having here we've had snow on the ground since December 1st and cloudy all the time February looks very sunny. Mikey I have lost tree's in the past very quickly without notice from overcrowding. Those tree's with the tags in the pics are 6yrs old my Meyer Valencia and Page are my oldest the Meyer is about 14 and is grafted on what I don't know, the Valencia even older 17 yrs , Page and Valencia also doesn't mention the rootstock. Sugar loves it in greenhouse for about 20 minutes then he becomes very restless he's not much for sitting and relaxing like his daddy . Mikey how many space heater's are in your GH , I have 3 in mine and all 3 are going tonight $$$$$most of the time 2 are on and when it's sunny laugh laugh 1 heater. I hope all is well with your family . How does Bo like the winter is he an outdoor cat ? Mikey buddy love talking to you your a super good friend . Brian