I apologize. I stand corrected: "var. densata (Bailey) is an isolated population found in the Black Hills of Dakota. It makes a compact tree with light green needles and cylindrical cones 3-5cm. It is in cultivation." Rushforth, Keith ÂConifers (1987); First published in the United States in 1987 by Facts On File, Inc., 460 Park Avenue South, New York, New York 10016; ISBN: 0-8160-1735-2. --------- Dax

Wing-It's are designed for grab bars. I'm not certain if they have a 3-screw adapter that you could screw into the Wing-It that would allow you to hang a mirror from it instead of it being a grab bar anchor. For large and heavy mirrors, I usually craft a french cleat from scrap wood and integrate it as part of the mirror's frame. I make my own frames, btw. A derivative that you could purchase would be something like this, it's called a "Hangman": Mongo

Mary, I'm very happy with my 11" cuprinox style fry pan. But like you, I've spent time reading all the cookware articles. If there is one pan in your arsenal that you want to be thick and heavy, it would be the frying pan, (at least for some cooking). I think the Demeyere Atlantis skillet would be a great choice because it is lighter,(than copper or iron) but still thick and would never warp at high heat-thanks to the stainless. Good cookware will sometimes make up for a less than perfect heat source. I have a powerful gas range with nice big star shaped burners, so I don't really need the thickest pan. But if you were to sear a steak with a weak burner, you would like a nice thick pan to hold more heat - once you preheat it. Otherwise, the meat would 'suck' the heat out of the thiner pan, before the burner could catch up and supply enough heat to get it hot again. I remember you saying you weren't sure on what you were cooking with, but wanted a good fry pan that's not too heavy. I think the Demeyere would be a good choice, I don't own it but I've seen the fry pan and it looks good.- should be easy to clean and is induction capable. I like the inside silvernox finish as well. Price is tough to swallow, but I saw one on sale that was the floor sample at a Sur La Table store...- so if you look long enough? What do I think about the All Clad copper core stuff? It is bomb proof, and I'm really impressed with it. It's not induction capable, and it's not particularly light (because of the copper). Total thickness at the edge, even with all those plies is not very thick. My guess is that the Demeyere Atlantis would do better as a fry pan, even without the copper, because the aluminum is so thick, - while remaining fairly light. Sure copper heats a little faster.. but the race isn't always won by the fastest and fry pans are one item that thickness and therefore heat capacity is just as important.

We just got super white quartzite installed in our kitchen re-do and could not be happier! I looked around quite a bit before choosing this stone. I can tell you there are other quartzites out there that are flaky which may technically be marble. They are pretty, but have a crystalline look to them and you can tell the difference. My quartzite is predominately gray,although I asked for the slabs with the most white in them. They are sleek with no flakiness more the consistency of granite. From my research I think this super white or white fantasy quartzite is Arabescato Granite, also called Brazilian Arabescato Quartzite. I think they are one in the same. When I google and pictures come up it looks like ours. Attaching a pic. I HIGHLY recommend it and it wasn't crazy expensive. My fabricator recommended not sealing anymore either because he said it does not need it. I googled that as well and saw some experts who say sealing a stone that doesn't need it can dull it so I probably will see what happens over time.