Hi zeedman, hope everything is going well with you. Thanks again for the two kinds of "MN" cowpeas, they did wonderfully even with the bad growing season we had here. My project is making slow progress. I have more raw data to go through than I have time available. Much bigger project than I anticipated (as is usual for me). I thought it would be safer to have all my hard work on an offline computer so I acquired a second one that is dedicated just to the project. I linked a database to a spreadsheet. I settled on using the database for general information and I give every variety its own number. That number is referenced on the spreadsheet for further details and information. The spreadsheet offers a quick side-by-side comparison of varieties by using category checkmarks. Works pretty good. The thing is, the more time I spend and the more knowledge I acquire, the more obsessed I become. Beans sure are fascinating. A big problem is categorizing because of all the different terminologies and because many beans have multiple uses. The yellow/wax was one small issue, but there are more such as Romano beans versus flat beans, Lima (and Fava?) versus broad beans, French beans and filet beans, horticulturals and shellies, etc. Are cornfield beans distinctly different from typical pole beans or just regional terms for the same thing? Why are runner beans varieties of Phaseolus coccineus but 1/2 runner beans are varieties of Phaseolus vulgaris? That kind of confusing stuff. I am having to constantly go back into my "finished" data and correct errors or update information. Two steps forward, one step back. Second big problem is that I wanted a photo of each variety with beans set on as well as a photo of the dry seed beans. Not going to happen in my lifetime. ;-) Was such a distraction and time-killer that I dropped the whole idea for now. All in all I would say I am generally making progress, considering I only have time to work on it in the winter. I am a lot farther along now than when I last posted on this thread, but have a long way to go. I branched out into greasies, cutshorts, fall beans, teparies, tropical and subtropical beans, asian beans, foreign varieties available commercially, extinct varieties, etc. I also am working on cowpeas and soybeans just because I am so interested in them. When I get frustrated with the snap and dry beans I work on these categories instead. The biggest eye opener by far is how much duplicity is out there. I am convinced a great many varieties are actually the same ones with different names. I have come across seed companies and even growers and market sellers that arbitrarily change the names for selling purposes. Heck, I am even guilty. I got some bean seeds in a trade and the woman, an immigrant from eastern Europe, didn't know what they were so I named them after the nearest towns they came from in her homeland. What am I to do, call them "Unknown 1" and "Unknown 2" forever? I don't think what I did is quite as bad as changing a name to make a variety sound "cute" or make them more marketable, but the end result is confusion just the same. Finally, I hate to sound greedy, but I think this project may be worthy of publishing if I can get it finished, rather than free-sourcing it on the web. Several people I have shown it to have suggested looking into that possibility. Wasn't my original intention but because it is so complex I now feel I should try to get some kind of return on my investment of time and energy, if possible. This is nowhere on the priority lists, though, and if it ultimately doesn't happen it is no big deal to me. My personal collection is growing. With this year's orders and trades I am at well over 100 varieties of bush and pole snap and dry beans, asian beans, cowpeas, and soybeans. We have an informal little local club of hobby growers that are all interested in these so we coordinate and plant different varieties and swap seeds with each other. Pretty fun. Take care, -Tom I know it is improper to ask - wrong forum, wrong thread - but if anyone has any white wax beans would you be willing to part with a few seeds? I really want to acquire some. Thanks much.

Well, I received Gary's HUGE package today! I felt like it was Christmas! LOL! He shared so many beans, you should all thank him for his generousity! And please GARY, let me know of some varieties that you DONT have so I can send you back some good ones in return! sugarshane, gardenmom2, and Zebraman, if you do not mind, could you just send me an email or post to let me know that you are still in this and if your beans are sent out yet? No problems, just wanted to double check with the people who I have not seen active on the thead lately. Christy ***bonechickchris~Christy ***dirtdiggin~Toni ***booberry85~Becky sunnyk~Donna ***highalttransplant~Bonnie gardenmom2~Nichol ***grymntl~Bruce ***tormato~Gary sugarshane1313~Jim sassybutterfly 2008~Wendy ***dem pa~Don zebraman ***Daniel aka dirtdiggin Jr. luvgardening2/Nancy ***remy ***arroyogardener/Jamie ***reynal/Danny (*** seeds Received)

GD, we love Aidell's sausages! I usually get the chicken and apple, but recently found spicy mango with jalapeno at Target. Very good! Allison, here's how I make gumbo. Amounts are approximate. I buy bottled roux. For me it's just easier than stirring for 20 minutes. When I made gumbo last week I baked the thighs (brushed with a little olive oil, S&P) instead of frying. I'll be doing that from here on. Much less mess! The andouille I buy has enough seasoning in it that I don't bother with anything else. YMMV Chicken and Andouille Gumbo 6 boneless thighs Flour Salt, pepper, and cayenne⨠Vegetable oil for frying 1 cup chopped onions⨠1 cup chopped green bell peppers â¨1 cup chopped celery 4 - 5 heaping tablespoons of dark roux about 8 cups chicken stock, heated 1/2 - 2/3 pound andouille, cut into 1/4-inch slices â¨3 teaspoons minced garlic Hot cooked rice green onions, sliced Remove excess fat from the chicken pieces. Combine flour, salt, pepper, and cayenne in paper bag. Toss in thighs and shake to coat. â¨â¨In a large cast iron skillet heat about 1/2 inch of oil until very hot. Fry the chicken pieces until crust is brown on both sides, about 6-8 minutes per side; drain on paper towels. Let oil cool, then remove from skillet, leaving as many of the browned particles in the pan as possible. In a medium-size bowl combine the onions, bell peppers and celery. Place the stock in a 6-quart stockpot or large Dutch oven and let simmer while you cook the veggies. Add roux to skillet over low heat and stir while it melts down. Then add veggies and cook till soft, stirring constantly. Takes about 10 minutes or so. Bring stock to a slow boil, then add the roux mixture by spoonfuls, stirring until dissolved between additions. Add the garlic and sausage and let simmer for 40 minutes. While gumbo is simmering remove meat from chicken in bite size pieces. Last 5 minutes add chicken. Serve over rice and top with green onions. Here is a link that might be useful: Aidell's Spicy Mango with Jalapeno

The problem is not the toilet, nor is it a problem with venting although it is so blatantly obvious that on first inspection it goes totally unnoticed by homeowners and even most plumbers, however I would bet a steak dinner that once I explain the problem all the plumbers who read these posts will slap the palm of their hand on their forehead and shout, "I knew that!" The post clearly states that all four TotoÂs were installed to replace older 3.5gpf toilets. That fact alone tells me that the house was constructed prior to the introduction of the 1.6gpf water saver toilets. Here is the answer: Prior to the introduction of 1.6gpf water saver toilets the plumbing codes mandated that all toilets must be installed on a 4" line. With a 3.5gpf flush the water level in a 4" line will fill the pipe about ½ way, which is a sufficient depth to convey the solid particulates in the waste, however with a 1.6gpf flush the water level is too low to properly suspend the solids. The solids then rub against the bottom of the pipe, retarding the velocity of flow and the water will seep around the solids, thus leaving the solids to buildup in the pipe forming a clog. In fact, in the early days of 1.6gpf toilets this is what made Toto famous because the Toto bowl filling technique and trap design resulted in a slightly higher velocity of flow than the competitors, which helped compensate for the pipe size problem. Once the problem was fully understood the plumbing codes were amended so that they now say if we install a toilet with a flush greater than 1.6gpf we must install it on a 4" line, but when installing a toilet with 1.6gpf or less we must install it on a 3" line. By reducing the pipe from 4" to 3" that effectively reduces the volume of the pipe to ½ the volume of a 4" line, which in turn raises the water level in the pipe during the flush to the prescribed 50% fill needed to properly suspend the solid particulates. Therefore, as I stated originally, the problem is not particular to the Toto toilets, it is a problem with water saver toilets in general, and understanding that we can no longer install toilets with a flush greater than 1.6gpf the only permanent solution is to change the toilet waste arm from 4" to 3".