Can i just chop n measure n freeze? Yes. Can i use cherry tomatoes? Yes but it is a different consistency. Can i also chop n freeze my bells n hot peppers? Yes. I spread them out on a cookie sheet to freeze a bit and then bag but if you pre-measure them you don't even need to do that. Would i drain before freezing or afterward? For salsa? Tomatoes - after thawing. do I need to peel tomatoes? It is recommended but is almost impossible with cherry tomatoes so many don't. Recommended because a) removes primary source of bacteria and b) gives better mouth fell and consistency without the peels. If you don't mind the bits of peel in the salsa then you can skip the peeling with cherries. As they thaw you'll find you can pick many of them right out anyway. The most important part of making salsa is using an approved and tested recipe. If planning to can it for shelf storage, that part is mandatory for safety. Dave

Hey Tara, I don't think there is much more u can do. I am in the same boat. I live in Michigan and I know momma blue had 3 eggs a week ago. It has been soooooo cold that I won't open the box to see the final egg count. I too feed the parents mealworms. We are having very cold tempatures and high winds. I don't know if "my" eggs can survive. I guess we just have to pray they will be ok. Take care, Karen

Does looking at 12K pics on Houzz last night classify me as obsessed yet?! I was up until 2a and woke up at 6a back at it again. Things I do know now: --creamy white cabinets --paint soffit same color as cabinets and put crown molding on soffit for the illusion of extended cabinets. --Banquette seating under window Things I do not know: --Have some open cabinets vice glass doors (pic below). Already have white dishware and clear glassware I use everyday and would save $$ on doors. I think I would go with the corner cabinet because it goes all the way back and I can't get to items back there easily. --Should I make the banquette seating wrap around the wall? Not all the way maybe halfway. We always have people over and this would give more seating. --The soffit extends over the pantry door. Will it look odd to have that painted same color as cabinets & crown molding? Should I make pantry doors look like cabinet doors? --Wall color My soffit is not flush with the cabinets. [Contemporary Kitchen[(https://www.houzz.com/photos/contemporary-kitchen-ideas-phbr1-bp~t_709~s_2103) by Saskatoon Kitchen And Bath Superior Cabinets Love this open cabinetry. [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Chicago Interior Designer jamesthomas, LLC I like the leather seat cushion so I can wipe it off with two little ones and then fabric for the pillows. [Traditional Kitchen[(https://www.houzz.com/photos/traditional-kitchen-ideas-phbr1-bp~t_709~s_2107) by Saint Paul General Contractor Home Tailors Building & Remodeling

Late to the party, but my 2 cents worth.... We have double ovens and use them both several times a week...usually at the same time. They're both used at the same time for a variety of reasons: (1) I'm using speed cook in one and convection in the other (2) I'm roasting in one & baking in the other (3) I'm using two very different temperatures (4) I'm baking so many items that I need both ovens (5) Anything that gets put directly on the rack for baking (like pizza) for the family goes in the bottom oven; if it's for me (gluten-free), it goes in the top oven. Sure, I could probably use just one...but then I'd have to wait around for round 1 to get done b/f round 2. It saves me a lot of time and foods are done around the same time I don't have to go back and reheat the items that were done in round 1. And, yes, I did live with one oven but I would always sigh (grumble a little) and tell myself...I can't wait until we can afford to remodel & get double ovens! (It became even more of an issue when I was diagnosed w/Celiac Disease.) [I have the GE Profile Trivection Double Ovens. It has a speed cook on top and convection on the bottom. Top can be used as speed cook/broil, convection single/multi/roast, or traditional. Bottom can be used as convection single/multi/roast, or traditional.] If you are considering getting a MW/Convection or Advantium as your second oven, remember this....*** If you are using either of them as an oven, you don't have a MW. *** You'll have to wait until you're done using it as an oven b/f you can use them as a MW. This point was the deal-breaker when we were planning our appliances. We use our MW a lot, just about all our veggies are cooked in the MW. So, rather than give up counter space, we got one of the Sharp MW Drawers. Others have put their MW in the pantry, others had upper cabinets modified to hold a MW in the bottom, still others built MW alcoves in base cabinets, etc. If counter space is an issue, there are a lot of things you can do to get a MW off the counter. All of the above pertains to our family. It's provided simply to give you things to think about & allow you to make an informed decision, not to try to convince you to get a double oven. As others have said, think about how you cook OR how you would like to cook and base your decision on that. Are there other issues that two ovens would solve? Is it worth it to you to solve those issues? (Maybe not, e.g., maybe you rarely bake or rarely use the oven for more than one item and when you do it's too rare to worry about.) BTW...Going from a 24" to a 30" would not have addressed any of the reasons that we had for getting the double ovens...but YMMV.