Not sure why I couldn't order online. I order often from Amazon and have no problems. I only have one browser and that is Internet Explorer so I can't change to anything else. When I told the lady that helped me on the phone, she said others people had similar problems. Oh well, I got it ordered and that is all that matters. Karen

I didn't mean at all to imply that your son's furniture was either 'cheap' or that your house looked 'tacky' -- just that if your son's furnishings aren't what someone in your likely "buying cohort" would use, it would impair your chances of a sale. There are definitely 'generation gaps' when it comes to furnishings and decorating taste, and some buyers (probably lots) can't see beyond how a house is furnished now. In re-reading my comments, I can see how my wording wasn't the most tactful -- sorry. Now back to my question: How does your home compare to one that would sell in the low-to-mid $500's? How about upper $500's? And are your son's furnishings in line with what someone in that price range would expect?

Ok - I have to weigh in on the wonders of a turkey roasted in an old fashioned roaster. The separate 'appliance' that sits on your counter and roasts only the turkey. My mom and my aunt both had one and we had GREAT turkey every time. I never gave it much thought until I had to become the Hostess of Thanksgiving. I struggled for several years with that giant turkey in a too small oven for everything else and the timing and juggling for oven space... About ten years ago I spied one at Home Depot for 29$ it came with an electric carving knife. Done. Best thing I've ever bought. I don't even have a thermometer. Moist, flavorful, with crispy skin. I do not stuff but do a similar prep as the Martha one. Everyone raves. Of course they are probably just being nice but when they ask for turkey leftovers I kinda believe them. And everybody keeps coming to our house... Best part is I have plenty of room in the oven for everything else.

Having surfed the Thermoworks site for a while, I’m now changing my plans. We had to take out the roast so many times. Plus, with the new oven it is not as high top to bottom or as deep front to back. We had to put the roasting pan in the oven in a direction that meant we could not read the leave-in meat thermometer without pulling the roasting pan out. Considering our $ 40 roast did not turn out, even though I don’t roast meats often, maybe looking for a cheap instant read is not where I should be going. Now I’m leaning toward a thermometer with a probe. (lascatx, I had typed this reply before seeing yours above! Computer froze and I had to come back to it. ESP) Plus, a few days before Christmas when making cheese, a probe model could have spared me the lengthy wait for a couple of quarts of cream to come to 190F on the stove, standing over it, without constantly having to dip my candy thermometer in. Plus when I make yogurt. Between the Thermoworks “DOT” and the Chef Alarm, which would you recommend? Thanks again.