Hi Jacob, Do not be embarrassed. You need to install a battery powered(9v) controller that is installed with a vacuum breaker valve assembly. A irrigation supply store can explain this to you. Install it after the house shut off faucet/valve. It cost about 35-45 dollars. It will handle all your needs for a one-valve system. The battery is easy to replace and last a little over a year. There are all the major brands so ask you store which they believe is best. They all are good. The VB assembly is a backflow prevention device that stops back siphoning to the main water supply when pressure is lost in the system. Good luck and aloha.

The verdict is in!!! Got my seeds today (Friday)..In the first class envelope was another piece of an envelop taped together with masking tape and written on the outside..25+ streaked seeds. I counted approximately 30 plantable with a whole lot of chaff and other underdevelope seed parts in the mix. I was kinda looking for those little zip-lock craft type baggie to have the seeds in, but hey for a new comer it's a beginning. He's listing now a lot of the more common hosta varieties, he says he will list some of his streakers later in the season. I'm not much of a seed person would I order again, I doubt it, this was just a litte curiosity bid for a newcomer. Hope all you others get your seeds today. John

Annie, I can't speak to the perforated pan, since my method is to use parchment paper. If you use my crust, it's easy to make the thinnest crust pizza just using your hands. It's only technique, but for myself, I like the parchment paper on the stone and liken using a stone as a quick sear method to help set the crust. If the pizza is thin enough, and you don't overload it with ingredients, the middle won't be soggy. At the high heat, it also comes out with the browned crust you expect from a pizza parlor. I always make the outer edge of the crust a little thicker, with the middle as thin as I can make it. Try using half the amount of ingredients you normally would and see if it makes a difference. (I know, it goes against my basic nature to use restraint, but it really makes a difference!) One recipe of my crust will cover the bottom of a half sheet pan (on parchment), which lets you know how much the dough should stretch. I've tried Ann's method of using an peel and sadly I am obviously not coordinated enough to manage it. It seemed that in order to get them to move, my crusts always had too much flour, and the cornmeal always burned and smoked in my oven. I'd really like to watch her do it, so I figure out a new technique! My pizza crust also has an olive oil coating (top and bottom), which helps create a crispy exterior and flavor that I like. It's impossible to move anywhere after you oil the dough, spread it out and load it, which is why I like making it on the parchment. This is only a theory on my part, but I think when you make your crust in a pan, the tendency is to overload the toppings since you have a pan to support the crust. The pan will take time to heat up with the pizza in it, which is why the top burns before the bottom gets done. There are many ways to make pizza, however I know this is the only way I can make mine turn out! Since I'm also a fan of thin and crispy (St. Louis style) pizza, that's the style I wanted to learn to make. I am dismal failure with anything else...

I googled "corn flake cookies" and found several recipes that have corn flakes and no oatmeal or other embellishments. The first does have spices, but sounds delicious. Cornflake Cookies from RandomThoughtsofChrisTilley blog Preheat oven to 350 1/2 cup margarine 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 tsp backing powder 1/4 tsp salt 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1/8 tsp cloves 1 1/2 cups Corn Flakes Cream the margarine and both sugars Beat in egg and vanilla Mix together all dry ingredients except the Corn Flakes Add margarine mixture and beat Add the Corn Flakes and beat just enough to incorporate Drop by spoonfulls onto a cookie sheet Bake in a 350 oven for 10-12 minutes >>>>>>>>>>>>>> Cornflake Cookies from http://www.cdkitchen.com/recipes/recs/32/Cherished-Cornflake-Cookies76055.shtml Serves/Makes: 4 dozen Difficulty Level: 3 Ready In: 30-60 minutes 2 egg whites 1/2 teaspoon salt 1 teaspoon vinegar 1 tablespoon vanilla 2 teaspoons sugar replacement 1 teaspoon liquid fructose 2 1/2 cups unsweetened cornflakes -- crushed Preheat oven to 350 degrees. Grease cookie sheet. Beat egg whites until frothy. Add salt. Beat until stiff. Beat in vinegar, vanilla, sugar replacement and liquid fructose. Lightly fold in cornflakes. Drop by teaspoonfuls 2 to 3 inches apart on prepared sheet; Bake for 12 to 15 minutes, or until cookies are lightly browned. Cornflake Cookies from http://belachan2.blogspot.com/2008/01/cornflakes-cookies.html This is a crispy and crunchy cookie and not too sweet. (A) 120 ml canola oil (or other vegetable oil) 1 large egg 1 tsp. Pure vanilla extract 1/4 cup + 1/8 cup sugar (B) 1 1/4 cup self-raising flour (or all-purpose flour -- add 1 tsp. of baking powder) 1 1/2 cup cornflakes Method: 1. Mix (A) in a bowl. Add in (B). Mix well with a spatula. Some cornflakes will crush when mixing. 2. Use a small cookie scoop and scoop cookie dough and place on baking sheet lined with parchment paper. 3. Bake at preheated 350'F oven for 15-17 minutes. Or baked in preheated 325'F convection oven for 13-15 minutes. 4. Let cool in pan for 5 minutes before transferring it to cool completely on a wire rack. Store in air-tight container. ~Yield about 32-35 with cookie scoop. Edited to add: You should bake the cookie dough inside the paper cup so that the dough will expand to fit the paper cup while baking. Cornflake Cookies from http://chowtimes.com/2007/05/26/corn-flake-cookies/ Ingredients 1 cup granulated sugar 1 cup butter, room temperature 1 teaspoon baking soda 1 teaspoon cream of tartar 1 1/2 cups all-purpose flour 1/2 cup chopped nuts 1 teaspoon vanilla 2 cups cornflakes, whole Instructions Cream the butter and sugar (can cream them by hand). Mix all dry ingredients and add to the butter-sugar mixture. Mix well. Add nuts, vanilla and cornflakes (no need to crush as the mixing will crush them). Mix until blended (by hand). Roll into balls about the size of an English walnut. I used a small ice-cream scoop to do the job. Place balls on an ungreased cookie sheet (may be lined with parchment paper). Leave space (2″ apart) for spreading as the cookies spread quite a bit. Flatten the ball with a fork. Bake in a preheated 350F (set to 325F if using dark cookie sheet) for 10 to 12 minutes. Let cool slightly on cookie sheet (cookie is very soft just out of the oven) before removing to a wire rack to cool completely. CORNFLAKE COOKIES http://www.foodreference.com/html/cornflake-cookie-0208.html "My father's aunt gave this recipe to my mom many years ago when I was a very young child. Everyone loves these cookies and always wants to know what is in them. They are surprised when I tell them I use cornflakes to make the cookies." Norma Jo Drewette, Jackson, North Carolina Makes About 2 Dozen Cookies Ingredients 1 cup (2 sticks) butter or margarine, softened 1 cup sugar 1 teaspoon vanilla extract 1 1/2 cups self-rising flour 1/2 cup pecans 2 cups cornflakes Directions 1. Preheat the oven to 350°F. Spray a baking sheet with nonstick cooking spray. 2. Cream the butter, sugar, and vanilla in a large bowl. Gradually add the flour. Stir in the pecans and cornflakes. Drop by tablespoonfuls on the prepared baking sheet. 3. Bake for about 10 minutes until lightly browned around the edges and the middle looks firm. Remove from the pan immediately with a spatula.