Eddie, Enough, already! In SC. the pure sand soil type varies from place to place, yard to yard. Yet, through the years it has sustained the population, fed the Yankee Army as it pillaged and burned and contributed much in the way of research to the horticultural world. Random thoughts on the subject. 1. You seem frantic about pH. As you gain more experience and study other yards and farms noted will be the fact that plants can adapt to a wide range of situations, especially if you select some of the quality types which have been developed by Clemson, UGA, et al, specifically for the south. The best vegetable garden I have seen in the south was on Spring Island, SC. which is a very private plantation. The owner of the garden, while out riding his horse in the depths of the Island discovered the old saw mill and huge mounds of pine sawdust/bark composted over the centuries. He built raised beds and filled them with nothing but this very acid pine compost soil. The results are unbelievable. Brassicas that look like those pictures of crops grown in Alaska. 2. Suggest you not use or compost fresh animal manures in the south. It is loaded with Bahia Grass seed. Once introduced into a garden it will forever be a weeding nightmare. Ditto hairy vetch. Your best cover crop in the veggie garden is the constant use of straw and the Ruth Stout method. Look it up. 3. Nutrients added to sandy soil quickly leach into the underworld. Your job is to figure out how to slow this process down. Forget about tilling. 4. I'm going to cut to the chase here. Place all you reports, studies, questions in the back of a dark drawer for this year. Plant your winter veggie garden using several handfuls of bagged mushroom compost in each planting hole or spread in the bottom of rows plus a handful of dried molasses which will discourage various root insects. Water in as you plant. Now, spread pine needles as a mulch over all. Yes, I know they are acid. Don't worry about it. Press on. On top of the pine straw spread the dark, rich pine bark mulch mixed with any compost on hand. Over this a light scattering of straw. This should be all you need do to grow veggies, repeated annually, building the soil. Amend sandy soils at the surface. Spend your efforts on developing compost, of which 25% pine bark compost should be incorporated. Great stuff! Use it.

How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us. Chicken Pot Pie 2005, Ina Garten, All Rights Reserved Serves:4 individual pot pies Ingredients • 3 whole (6 split) chicken breasts, bone-in, skin-on • 3 tablespoons olive oil • Kosher salt • Freshly ground black pepper • 5 cups chicken stock, preferably homemade • 2 chicken bouillon cubes • 12 tablespoons (1 1/2 sticks) unsalted butter • 2 cups yellow onions, chopped (2 onions) • 3/4 cup all-purpose flour • 1/4 cup heavy cream • 2 cups medium-diced carrots, blanched for 2 minutes • 1 (10-ounce) package frozen peas (2 cups) • 1 1/2 cups frozen small whole onions • 1/2 cup minced fresh parsley leaves • For the pastry: • 3 cups all-purpose flour • 1 1/2 teaspoons kosher salt • 1 teaspoon baking powder • 1/2 cup vegetable shortening • 1/4 pound cold unsalted butter, diced • 1/2 to 2/3 cup ice water • 1 egg beaten with 1 tablespoon water, for egg wash • Flaked sea salt and cracked black pepper Directions Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. Or maybe a Quiche and Salad? Or Pasta with Vodka Cream Sauce and a salad? Both easily prepared ahead and re\-heated. Linda

Thanks arielitas_mom! yes,my plan is to make a nice, big, luxurious tiled shower along the same wall that the corner shower is now. Probably about 39" w x 6 feet long (unless that's TOO long...). I do feel like this is a compromise, since a 3BR/2BA (and lts face it, most people will use it as 2BR/2BA/office) feels like it's step down, as far as the target market, from the 3BR/3BA/office we'd planned when we bought it. But it's good to hear some positive feedback from you folks about the compromise, because it really would stretch us too far to do the addition. Thank you! So what do you all think about the fact that there's no proper dining room? The DR area is really more of a dining "nook" and there's no place to put a really big dining table. ?????

sarahlee123 I'm pretty sure that's exactly what CountrySunshine meant. It's often recommended to flip your breakers off to avoid surges as power comes back on. Often there can be multiple surges. If you have appliances with digital readouts, like a washer, refrigerator or the like, it'll be much more susceptible to surge and spike damage than a "regular" appliance. You should also unplug computers. I always chuckle when people say I have a gas stove, I can cook! For me, when the weather is hot and the power goes out, the *last* thing I'm looking for is a hot meal! LOL And no, I'm not making coffee and tea either! A cool sandwich or a cool pasta salad is far more refreshing to me. Power out in the winter? Well, I'm more concerned about pipes freezing or the like than haute cuisine too. Much depends on what you have available for food preparation. I have a propane grill and a propane camp stove (Hank Hill would be proud) were I to need it. I alway have the much-maligned and demonized bottled water around even though I have city water, since the water source can be damaged in certain conditions. Widespread power outages for long periods of time and they can't run the pumps to get it in the towers. I pretty much always have ample supplies of pet food around too. People often forget their pets in times of stress. I can live off crackers, cheese and summer sausage if I had to and throw in some peanut butter and a loaf of bread, you can do ok, or at least I can. I don't have those allergies. Again, much depends on what you have available. Often cooking things requires cooling it first and often you don't have refrigeration other than coolers so you have to work with what you have. I guess if need be I could also build a fire out in the yard somewhere and rustle up some roadkill to tickle the tastebuds! There's advantages to living in the boonies and advantages to living in town. Short of catastrophic damage, you'll likely find it easier to handle needs in town than in the boonies. The big thing is to consider the possibilities and take reasonable steps to prepare. What would hurt you the most? If you're on oxygen and need IV feeding, you'd better prepare differently than a healthier person as far as your preparation. Some meds need to be kept cool. Plan for it. In the past week my a/c has been out and we've had 100ð+ temps and 80ð+ dewpoints. Frankly, it wasn't that bad. Two to three fans blowing on me kept me reasonably comfortable. I grew up without a/c. My bedroom was in the attic. I also spent a lot of time camping and at the cabin without electricity so I know what hot weather is like and how to deal with it! Yes it takes adjusting and some prep but I get along just fine. No I wasn't running the oven, baking cakes and roasting turkeys. I kept a level head and dealt with it. Often, it's not that big a deal.