"Pulled them out"? Literally? The best way to transplant is to just transfer the entire root ball to a larger container and add more soil media under and around it. Try to keep the root ball intact to avoid root damage. You'll have to wait and see if you damaged too much of the plant. It shouldn't take long if you did much damage. Sue

I've only grown Flamingo, not White Hull Pink Tip. The mature pod looks like it could be flamingo but seems a bit short. The seed you show does not look like flamingo seed from a mature dry pod. Flamingo seed is beige with dark brown steaks. Also, as the pod develops, it is streaked with pink, the pink doesn't progress from one end to the other. Flamingo pods take a long time to dry down as I recall. So....I'm inclined to say it is not Flamingo unless your seed is still immature and I don't understand your pod color development sequence correctly. I have no idea what the WHPT pods or seed would look like. The linked thread has a photo of mature pods on the Flamingo plant (Oct 12 post) and a description of seed color (Sept 16 and 18) Here is a link that might be useful: Flamingo Beans

Missed the other questions---yes, I'd skip the drawer too. Personally I'd never use it since it would be hard to see what was in it. Saw a great kitchen with mixed counters the other day---all cabinets were fir, but they did an island in soapstone and perimeter counters in marble. Worked beautifully. We are mixing wood and stone on two sides of the kitchen, as much for cost as for anything. I'll send some photos of our kitchen when it's done....hoping for Thanksgiving! :) but in the meantime, here's a link to one of my inspiration kitchens for stacking the cabinets. I asked about it here a few months back and got some photos of beautiful taller cabinets, too. We decided to stack because: 1) our cabinetmaker was not charging us much more for two versus one tall cabinet; 2) we wanted to be able to close off the top cabinets and put infrequently used things there so they wouldn't get dusty; and 3) we wanted to use glass, but we have a little kitchen and most of what's in the uppers is not pretty to look at. So we're putting glass in the top cabinets, and will store serving bowls and such up there. We are also only doing uppers along one wall, which helps with keeping it from looking too busy, though. Here is a link that might be useful: Pretty stacked cabinets!

It depends on what you are going to cook in it. As Nancy says, acidic foods can have a metallic flavor from the aluminum. However, I have a 6 quart Presto pressure cooker that's at least 20 years old and it's aluminum. Grandma had it along with her "Club Aluminum" set of cooking pans, LOL. I use mine mostly for things like chop suey, a quick batch of beans, short ribs, beef tips, sometimes pot roast, things that would otherwise take a long time or are tough and need some tenderizing. If you are going to add acidic items like tomatoes that could be more problematic. The aluminum pressure cooker, though, is plenty sturdy enough, mine has lasted a couple of decades and I use it often. My aluminum pressure canner is older than that. Annie