This is "about" a recipe as I'm not big on measuring and mostly go by taste. I usually make double batches of the 50%flour 50% grit dumplings ahead, cook, freeze and add to soup after it simmers a bit. Then simmer a bit more. Don't go any heaver on the pepperoni because it will overpower the soup, if anything go a bit lighter to start depending on the brand. If you add extra dumplings besides the basic amount below you might want a bit more crushed tomatoes or puree. The dumplings with garlic, parsley and parm act as the pizza dough crust in the soup. I use the grits in this mix so it doesn't get soggy in the sauce. Terri's meat lovers pizza stew w/grit dumplings 1 lb ground beef 1 1/2 lb Italian sausage 2/3 cup of boars head pepperoni diced (use a good pepperoni) 1 Onion 1 Green pepper 1 Red pepper 2) 28 oz crushed tomatoes or puree w/garlic 1 cup mushrooms 1 large grated carrot 1/4 or so cup cream cheese 2 T parm 2 or 3 garlic Fresh basil Fresh oregano (or use dry spices to taste) S & P Pinch of red pepper flakes Use your frozen cooked ahead in broth 50/50 grit flour dumplings at end. Simmer Basic dumplings (I always double the recipe below but you don't have to). 2 cups of unbleached all-purpose flour or fast grits mix (use 50/50 for pizza soup and add garlic) 2 to 3 tablespoons of parmigiano reggiano 1 tablespoon of baking powder 1 tablespoon of parsley 3/4 tea salt 3 tablespoons unsalted butter 1 cup of milk (warm 1/2 the milk w/butter and add the rest in increments). In a large pot bring some stock to a boil, if I don't have homemade stock I use organic Better Than Bouillon vegetable base concentrate because its not just salt water like some. After boil set to low and spoon in dumplings. I make my dumplings a bit smaller, about a rounded teaspoon size. Cook on low for around 30 minutes or until done. If freezing put the the dumplings on pans, space them so they are not touching. When they get hard throw them in some ziplocks and freeze.

I've been shopping for a couch and possibly a love seat or a chair or two depending on what layout I can make work. I'm 5'1" and I think I've sat in about half the couches in stores the Sacramento area now. Most stores have between none and 2 models that work for me. Sat in one Flexsteel that almost worked for me so they have some that will work for you depending how short you are. Scandanavian Designs had a few that worked well. The Pavia sofas and chairs were relatively reasonably priced and comfortable for me and my 5' 10" husband. The Ekornes Stressless sofas are extremely comfortable for us but cost a lot more. We are currently debating whether to go with the very expensive Ekornes or the much cheaper not quite as comfortable still very comfortable Pavia. There were a few at Lazyboy (of all places) that were about as comfortable as the Pavia and I'm thinking of going back there to look at their reclining sofas now that we're considering the Stressless reclining sofas. Lazyboy has some pretty transitional not-your-father's Lazyboy models. At both the Lazyboy store and Scandanavian Designs, the sales person was good at directing me to sofas that would work for a short person. I still tried a few other ones to check their judgement but the good sales staff saved me time and effort. Ikea couches didn't work for me. They were too deep and a bit too high. I found a model at Crate and Barrel that was okay but not as good a fit as the others I've mentioned and style wise it wasn't as good a fit either.

NKBA? The people paid to put in these things? Consider the source. The National Beet Board reports a study that everyone should eat one every day. Nice rule of thumb, maybe, but don't lose sleep over it. I agree, your diagram helps a lot. My existing kitchen is not much bigger than your future kitchen, and it's really not that bad. I have more space in my cabinets than I can use. Your kitchen may not be spacious, but it has room for everything you need, and room for 2 people to do it in. A restaurant I used to go to a lot had a chef, 2 sous and a dishwasher in half that space. And some REALLY fiery and dangerous equipment. I don't think you need to add structurally to your plans: I think you can add function to the space you have, and "borrow" space from existing areas. People who add on and shift without considering the overall plan end up with weird houses that they don't like and they can't figure out why. Move furniture, not walls. For example: Put up a couple of short shelves or hang a stack of bins on the wall to the basement stairs for can/pot and/or potato&onion storage. NOT enough so you have to lean out, just open the door. They make cutting boards that slide out from under the counter, either freestanding or supported by a drawer, that add extra "counter" space that goes away when you're done. Or cutting boards that go over the sink. Depending on how the window is, you may have room for a shelf for cook books and decorative/seldom used items above the window. Are you familiar with Carl Larsson's paintings? He's a Swedish painter who painted his house and family a lot. You can notice all kinds of low-tech storage nooks and ideas if you scan his work. The style, if you like it, is called Gustavian. If you have a door between the kitchen and the living/dining room, you can put a cabinet right around the corner, just a step outside the kitchen, with dishes (it looks like that's where you're eating anyway, right?) You could probably tuck a few pots or kitchen extras on the bottom of the cabinet if you absolutely had to. They'd still be nearer than some people with huge "efficient" kitchens. But I honestly don't think you'll need to. This could be in addition to or instead of the one you'd planned for your good china. It sounds like you're only feeding two people most of the time, and you sound disciplined and like you don't have a million appliances. It also sounds like you're making use of the basement for some things. Is there something SPECIFIC you're worried about making room for? I know vegetable prep takes a lot of chopping and counter space, and room for a compost bin or vermicomposter of some kind. And you shop once a week, so you need a bit of actual food storage space. Two ovens: you presumably bake or roast a lot: are you concerned about a place for proofing dough, or cutting out large batches of biscuits? These may spawn ideas here. Part of the problem may be that you're, understandably, thinking about what you have now and what you're giving up. That's always frustrating. Once the side-by-side comparison is gone, and you only have what you have, it'll be easier.

Thanks for sharing the This Old House method of lining a cast pipe. I had my pipe inspected with a camera yesterday. We found a deteriorated break (bottom left side) vs a snap break just before the pipe makes a downward brand. I feel the downward bend is due to my raised front entry that you step down 5” to a Hallway or Den. I feel my cutters have been hanging up at the start of the bend due to seeing bent metal vs snapped cast. I hope the liner will work and be the most economical. Helpfully this will be the only damage since 15’ of pipe was replaced before this point and it all showed to be still good since 03.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Another down side is I was not cleaning to my 4” line in this 2” line compared to the camera’s measurements. My 50’ cable was coming up 15’ short compared to the camera. The entry, trap, cable cage and a 45 degree across the 10’ kitchen area accounts for maybe 6’+ differences vs 15’???? It appears and sounds to be draining fine but I can see and know there is a problem at this point and grease and Etc 15’ to the 4” line (in the 50’ wide house). This would have been detected in 03 if I had let the Tech pressure clean the line to the 4” line (for an additional 100.00) vs me thinking I was cleaning enough. I will try to share a PrintScreen shot taken with my camera from my screen LOL to show the damage. I have had trouble capturing Pics from the video the Tech gave me. Has anyone in the <?xml:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" />Dallas/Fort Worth area had a 2” cast pipe repair using the epoxy sleeve method and by what company?? PS. I hate to think my wife is trying to get me to move from our 1973 purchased home, enlarged/enhanced in 1977. I’m ready if we can match the comfort of this 70’ X 120’ lot Holding my 2 trailers and Stuff.