Phrog: >>> is that the December issue of CI? Because their website shows November as the current one, and they review mixers there. CI does 6 issues so current issue is Nov-Dec . But, my mistake; you are correct that the current issue is about stand mixers. The CI web site says the FP review/update was from Jan 2013. (Can't find my print copy -- might have lent it out -- so I haven't been able to verify the edition.) Here is what the update said about the Breville if you do not have on-line access to the CI site: "Recommended "$399.99 "Breville Sous Chef Food Processor, 16-Cup "f this super-fast and powerful deluxe machine were not so pricey, it would be our favorite. It perfectly pureed broccoli soup with nary a leak, kneaded batch after batch of springy pizza dough, ground nuts into powder, and minced fresh parsley into crisply cut confetti. Its pulse button is responsive and effective, and its adjustable slicing blade works well, though you have to set the width under the blade before you start to process. It comes with a 16-cup bowl and a 2.5-cup mini bowl, five blades, a built-in timer, and a count-up display, which was very helpful. We liked the multiple feed tubes (though as with the Cuisinart, a safety function limits the length of some foods). Blades are displayed in a well-designed storage box thatâÂÂs clearly labeled to eliminate the usual guesswork. Its large, smooth shapes donâÂÂt trap food and are easy to wash and wipe dry between tasks. We also appreciate the overheat function: If stressed, the motor shuts off and counts down, indicating when itâÂÂs ready to start again (though it wasnâÂÂt easy to stress this motor). Our only quibbles: ItâÂÂs too easy to overchop food into mush when you want dice, and we sure wish it wasnâÂÂt quite so expensive." Pie âÂÂâÂÂâ Chop âÂÂâÂÂý Mayo âÂÂâÂÂâ Grind âÂÂâÂÂý Pizza âÂÂâÂÂâ EaseofUse âÂÂâÂÂâ Grate/Slice âÂÂâÂÂý This post was edited by JWVideo on Sat, Nov 2, 13 at 0:03

I also really love the Suave Daily Clarifying shampoo, it's dirt cheap and doesn't harm my very delicate fine hair. I just stumbled upon it too. I had bought it for my husband and he didn't use it so I had this huge bottle and used it and was surprised at how well it did for my fine hair and plus, it doesn't make my scalp itch, that has become an issue for me. I also found a conditioner that I love, it's Martix Biolage, the detangling one. Finally, a conditioner that doesn't make my scalp itch AND actually takes the tangles out of my insanely tangle prone hair. I used to shampoo daily because I styled my hair every day. Now, I just put it in a ponytail and call it done. I wash my hair about every third day now. I'd be very afraid to put baking soda in my fragile hair...I'm sure it would destroy it. I once (ONE TIME) used Dr. Bronner's liquid Castile to wash my hair and it damaged it so badly that it had to grow out before it was normal again. UGH! I'm lucky that I have hair, don't get me wrong, but my hair is very weird! My scalp is also very oily...so I cannot go very long without washing. Three days is pushing it and I can only pull it off because I wear it in a ponytail. I also can't stand the smell of stinky hair...UGH! It gets stinky after a couple days. That's when I know it's time to wash!

I'm sure I'm not the only one who falls closer to the opposite end of the "never replace furniture" spectrum. I haven't gone a year without buying at least a couple of new pieces of upholstery. I am kind of a furniture snob, so I buy good quality made in the USA only, but I get tired of things pretty quickly. I'm in the industry, so I see so many new products and designs. I sell some on Craigslist (usually making a little profit in the process) or simply move to other rooms. I buy new and used. It's just furniture. I don't feel an emotional attachement. I am not a big fan on vintage or antique furniture style or comfort. Re-upholstery has gotten so outrageously expensive. I know it's labor intensive skilled labor and a shame to see another industry lost, but often it doesn't make financial sense. I don't just toss my old furniture in the landfill. BTW, there is still a furniture-making industry that employs thousands of American workers. They need our business too!

Here is the new fridge, which we received today. The old range will be replaced in the next couple of weeks, and so this is my "before" photo. The color of the floor tile seems to look very different in the photo than it does in person, and I will have to see how it looks with a red range. I already like the new fridge a lot better than the old one. I like that I can get a premeasured amount of water from the water dispenser, and I like the accessibility from the French doors and the middle drawer. I do not like the bottom drawer, but I hope I will not be using that part very much - we have a stand-up freezer in the garage, and so most of our frozen storage stays there, and I will only put what I need for immediate use in the bottom drawer, which I expect will not be very much. Right now I have flour stored in the top sliding compartment of the bottom drawer - I use that in making bread, and I keep flour and yeast in the freezer, plus cornmeal and masa. I will probably put frozen vegetables in the bottom compartment, and maybe some frozen stock - I have chicken and salmon stock in the garage freezer. I will post a photo of the new stove, once it is installed. First my brother and I have to install a stainless steel back splash between the microwave and the current stove (going behind the stove), and I think we can handle this ourselves. We thought about putting tile there but decided that it would be too busy, and I want to keep that part of the kitchen pretty minimal. It is a fairly small kitchen, but not the smallest I have had. I thought about changing the color of the cabinets, but DB likes them the way they are and thinks they will look fine with the red range, and we both hate painted cabinets. I am okay with them if they are professionally finished with durable polyurethane, but I do not like ones that are done with gloss paint, and we both do not want white. This is not the kitchen I would have if I had redone the entire space at one time, but we have chosen to update it piecemeal, and I sort of like this process. Also, we get to get new things each year and let the design evolve. If I had started from stratch, I would have a different floor, but I am okay with the one I have and am trying to work with it.