Hi, Thank you so much for posting the photos. They are lovely. I really like your wall sconce. They are all different but work together so well. I'm sorry to get back so late...we are closing on 12/20 and I am deep in boxes. I would add pictures of my selections when I make them, but I don't know how to put them on line. Is there a rule of thumb for how large or high up the foyer fixture should be? Same for the dining room? I was looking at a 35" deep urn pendant for the foyer light until I realized that it would hang too far down. We have 12' ceilings and the foyer is 6 feet wide and opens onto the living and dining rooms. Thanks.

May : I just found this in Micro Soft Works, thought I deleted it, when I did the Original recipe for Fish Puffs , above ^. I'll be making them for Dinner so I'll Post Photo's there. Flounder Puffs A friend and I went fishing often, in Delaware Bay. When we returned to our homes, we cooked the fish. Then we would meet and test each others cooked fish and argue about, which was better. One day we caught a lot of Flounder. I decided to make a batter, dip the pieces ( about the size of a matchbook ) and fry them. I seasoned the batter heavy; for taste, because it dissipates a little. When my fishing buddy tasted them , he declared me the winner. Then he tried it and we are still arguing about who makes the best. Thought I'd share this simple recipe with you. All I did was beat an egg,( or as many as you need) add Garlic & Onion powder. A pinch of Old Bay, dry parsley, salt and pepper. Add enough flour to make a batter (not too thin). Dry the flounder pieces on a paper towel, Sprinkle with Cornstarch & shake. Dip them in the batter, then into a heated frying pan, with your favorite oil. They Puff up a lot. Turn them out onto a paper towel, when cooked. You can cook one piece and taste it. Add more spices if needed. A platter full will disappear in no time !!! Lou

We are sorely lacking food here, ladies! What does that tell you? LOL! I'll bring my fondue pot and fixings for cheese fondue and chocolate fondue for later. Lots of Italian bread to dip (and to coat out stomachs from all the alcohol). Party on!

It would do everyone a lot of good to read about KCMA certification. Many of the site built and shop built cabinetry could possibly pass some of the construction tests, but NONE would pass the finish testing. You simply cannot get the same quality finish as with a high quality manufactured cabinet. That may not be important to some, but to most, knowing that their money is going towards something that will look good in 10 years time is very important to them. These tests create, in accelerated form, the cumulative effects of years of normal kitchen conditions of pre-finished cabinets. Cabinet finishes are inspected to ensure that stringent standards of appearance are also met.To test the ability of the finish to withstand high heat, a cabinet door is placed in a hotbox at 120 degrees Fahrenheit and 70 percent relative humidity for 24 hours. After this test the finish must show no appreciable discoloration and no evidence of blistering, checks, or other film failures. To test the ability of the finish to withstand hot and cold cycles for prolonged periods, a cabinet door is placed in a hotbox at 120 degrees Fahrenheit and 70 percent relative humidity for one hour, removed and allowed to return to room temperature and humidity conditions, and then placed in a coldbox for one hour at -5 degrees Fahrenheit. The cycle is repeated five times. The finish must then show no appreciable discoloration and no evidence of blistering, cold checking, or other film failure. To test the ability of the finish to withstand substances typically found in the kitchen and bath, exterior exposed surfaces of doors, front frames, drawer fronts and end panels are subjected to vinegar, lemon, orange and grape juices, tomato catsup, coffee, olive oil, and 100-proof alcohol for 24 hours and to mustard for one hour. After this test, the finish must show no appreciable discoloration, stain, or whitening that will not disperse with ordinary polishing and no indication of blistering, checks, or other film failure. To test the ability of the finish to withstand long periods of exposure to a detergent and water solution, a cabinet door edge is subjected to exposure to a standardized detergent formula for 24 hours. The door edge must then show no delamination or swelling and no appreciable discoloration or evidence of blistering, checking, whitening, or other film failure. Here is a link that might be useful: KCMA testing