Joe, I'm glad you got that scionwood to take -- great job! With luck, you may even get some fruit from those grafts this year. A few additional comments: The selections by George Emerich were given the above designations by one of our local CRFG members who originally brought the scions up from San Diego county, not George. So those names are really only used by Bay Area local hobbyists who have exchanged scionwood, and you won't find them by "Googling". (Well, "Google" will probably pick up *this* thread now, but that would be all.) Similarly, "Late Lomeli" was also just randomly given that name by the gentleman I mentioned above -- someone sent him wood from the Conejo Park planting, and he or she labelled the scions as the somewhat well-known variety "Lomeli". Well, the clone definitely wasn't "Lomeli", but it was somewhat late-bearing, so our local member just decided to call it "Late Lomeli". It is *not* actually a seedling of "Lomeli", so the name may not be the best! Capulin cherries are fun to play around with, but they are certainly something of a "not ready for prime time" fruit -- they could be sweeter, the flesh/pit ratio could be better, and those resinous flavor notes could be less prominent. (Although some of the above selections are significantly less resinous than random seedlings.) This fruit has never been the subject of a formal breeding program, to the best of my knowledge, so there is the potential for great improvement. Although the California rare-fruit community refers to this fruit as Prunus salicifolia, many authorities (including the USDA, I think) classify it as Prunus serotina var. salicifolia; in other words as a Mexican/Central American subspecies of the North American black cherry. I've seen pictures of black cherries, and their bark, leaves, flowers, and fruit look identical or nearly identical to capulin cherries -- except that capulin cherry fruits are substantially larger than black cherries. (And taste far better, from what I've read; although I will say that some people really dislike the low-level resinous overtones in capulins, and refuse to eat them.) My guess would be that capulins would be graft-compatible with any number of North American raceme cherries: black cherries, chokecherries, etc. However, capulins are only hardy down to the low 20s F, so any capulin grafts in colder climates would freeze and die during the winter.

Dear Gardenwebbers, I haven't posted in a while but have been following every single word you have all typed-I've turning into a stove stalker ROFLOL! Of all the threads I've read over the past year regarding stoves, this is the only one whose posters have actually taken the time to break down the decision-making into the critical components. Not just reviews or opinion, but usage, wear, cost, BTUs, options,even the way the stove sticks out from the walls and integrates into the space. Well done!!You have no idea how helpful you've been! I still haven't made a decision, but I'm inching closer. Like a few of you, I took a step back and asked what I really needed/had to have. One of you rightly pointed out that deciding whether one is a stove top or oven cooker could help out. My ovens are super important to me, and have been the big sticking point in my choices (more on that in a minute) but I do most of my cooking on the stovetop.I REALLY want a coup de feu.If I pick the two burner one coup combination offered by Molteni or Gullo, I'll have to really up my cooking game and plan a bit more ahead (you have to allow the plaque to come to temperature to really use it effectively. So I was concerned I wouldn't have enough "regular" burners.But then, like you all advised, I took a step back and paid attention to what I was really doing "most" days-turns out I'm usually only turning on two burners anyway. When i move to more burners, that's when I could use a million more, so the coup definitely could work out then. I'm still kind of intimidated by it-the Molteni and the others I'm considering are very powerful, but I think that's just lack of self confidence. Burner strength/BTU's were very important to me as well. I currently have an old Wolf Gourmet line-they were better made than the current offering, heavier and more powerful.The max burner is 18K, but it loses power when the other ones are turned on, and then I can't get that nice carmelized sear on the food. I love the oven though. It's gas with a broiler and a (very noisy) convection fan, and sticky racks. Don't love the noise and the stick, but the size is pretty good, and it works well. All the units I'm considering are more powerful, but some more than others.Like everyone has noted, the ovens seem to be what pose the most dilemmas. I worry about cleanability. My current stove is a PITA to clean.The Rorgue has a neat water bath under the burners to rinse out spills-cool!It's also the least expensive of my three choices (So far. Am waiting on the cost of the UL listing fee, plus I have to add in taxes and VAT) but I can have every little gadget I had lusted for(of course, I'm now really rethinking everything). But it's the least pretty/french range looking of the batch. It does come in colors though. I'm nervous that if i select a range with two ovens that I won't be able to use them for what I occasionally need-larger sheets and pans, so I'm really leaning towards one gas oven in the range, and a Miele Masterchef 30" in the wall, which is 6" bigger than my current oven (I have a few pans that I really have to grease up the sides of the oven to squeeze in). I'm going to a Gaggenau cooking demo at Purcell-Murray this weekend and check out their ovens too. Anybody have some feedback on those? I'm also considering getting a smaller range and adding in two induction burners into the counter for quickie cooking for the kids (I have five). I could have had them built into a bespoke range, but the electric components have to be kept far away from a high heat source, which screwed up the size of the unit massively Our quotes from the contractors are coming-scary! I just wanted to thank everyone for all the input-every single comment has been so helpful. Oh, on a side note, there's a ROCKIN' Morice stove for sale that I found on the internet. It's not the right color for em (it's blue and silver) but maybe it would work out for you. It's got 3/4 burners (one is a single grate but with two burners under it-is that one or two?LOL) and a coup de feu. The oven is electric. I've (hopefully!) included the link. Parts are still available for the Morices. If it had been a different color, I would have jumped on it-great price. well, I'll be continuing to follow everybody's stove progress, and hope to have a stove too. Soon... Here is a link that might be useful: Sea Sales Morice cooker

With "few exceptions", most of us here in the forum, recommend against "Appliance Packages" (All appliances by the same manufacturer). Why?----No one manufacturer excells at every kitchen appliance, and in many cases they are just "Rebadged units", (Made by another manufacturer) and fancy label put on and perhaps a cosmetic change or two and a BIG Increase in price. Couple Examples: (1) Miele Great Dishwashers and Speed Oven but a number of post related to temp problems with their recent ovens some similar post of their older ovens too. They do not make their own Fridges (Yet) alto there are those that claim the company that makes the Miele Fridges is under "Miele Supervision"---I would have to see that for myself. (2) Electrolux, except for a post (Here and there), Elux ovens are well thought of both performance and reliability wise. Their Fridges were frought with problems earlier, and reading current reviews it is a "Crapshoot" to even buy one now---(about 50-50 as far as Good vs Bad reviews). (3) SZ - Wolf. Many ppl like the SZ fridges alto there are negative reviews too. My big problem here is they use the Whirlpool variable speed compressor (Embraco) as do most manufactures now, and some say the interiors (On some Models) are not as up to date,(Fully Adjustable Shelves) (Led Lighting etc etc) as other fridges costing less. So "I" have a bit of a problem justifying their prices for fridges. Many like the open"Flame Thrower" (22k-23k)burners which Wolf doesn't offer. As far as Wolf Ovens go, one has to search very hard to find "Negative Reviews" on Wolf Ovens. I hope this gives you a bit of a perspective on how "many" of us here on GW relate to "Appliance Packages". Others here, feel free to correct me if you think I missed a point, or I was a "bit off" on any of my above comments. Good luck with your "Pending Choices" HTH's!!!!! Gary

Sue36--You're not understanding Buehl's duct. The opening is in the floor, next to the wall. It's not spaced out from the wall where she could use a floor duct. The duct is not coming up into the stud cavity. This style of register is quite common here in the upper Midwest though they were new to me when I moved here from the south central part of the United States. My house has them & is 30+ years old. And it is the overwhelming choice for forced air systems in new builds. They looked weird to me for a while, until I got used to them. Now, I don't notice them because they're 'normal'. We've owned houses with both styles of registers. I prefer these because less dirt & stuff gets into the duct than what does with floor registers. And, there's no need to attach a deflector to them, either. Moving that opening out from the wall is a big deal if she has rigid metal ductwork. I can guarantee blood loss & depletion of one's French vocabulary. :) And for no good reason other than, to a few people, a minor aesthetic one. No one is going to notice that duct except for Buehl and only for a few days and that's because she is admiring her beautiful new floors. Everyone else is going to see the gorgeous floor, the pretty windows & what's outside the windows and the duct is going to disappear in the same way that outlets & switches do.