Summer savory, I make my own poultry seasoning now instead of the pre-mixed. I season to taste, know I use that and sage (quite a lot of that), can't remember what else, parsley, a little thyme, a little majoram if I have it, onion, celery (including leaves), bread cubes, chicken broth w/melted real butter, water to get it the right dampness, salt, pepper, no rosemary, no garlic, sometimes a little Lawry's seasoned salt. I don't use recipes for a lot of things any more, just dump. Here are lots of ideas for it, hope the link works. If it doesn't go to groups.google.com, click on advanced search, put rec.food.recipes in the "group at this location" put summer savory in the exact phrase box, hit the google search button. The regular google search engine might come up with some more if you put "summer savory" in quotes and search (or just savory). Here is a link that might be useful: recipes using summer savory

Thanks Minnie. I liked the photo coasters and also the magnetic clips. I think it would be fun to print out a full length photo of each person in the family on card stock, cut out and use these as the image to glue to the clothes pins. Place on fridge for individual messages.

First and foremost, I'm not trying to be snide, but seriously, you get what you pay for...and $250.00 for a home inspection pretty much gets you a walk through...which is probably why he missed the red flags. That said, lets talk about those red flags. The sealer alone is not a red flag...because bottom line is that chances are that at some point most basements will experience water intrusion even if they have gone for years and never had a drop. This is because things change....the most obvious is development, which creates more impervious coverage, so the water flows to places that it never did before...often entering basements. The weather pattern has also been very weird for at least few years now, in terms of sometimes raining for days on end, overwhelminmg even the driest of basements. This is why many places are enacting new storm water management measures etc. That said, it is pro-active to seal the basement walls with seller...so that is not necessarily a "red flag". It is also best to have a sump pump? Do you have one? If not...have one installed. A friend who has owned his house since new 15 years ago had a flood in his basement for the first time a few months ago...a sump pump would have saved him a lot of grief. Of course, IF the staining along the floor and walls were present on the day of inspection, and did not develop between the day of inspection and the day you closed, and IF it was not concealed by the sellers possessions...yes, he should have noticed this and reported it.. If he took pictures of the basement and you have them to prove that the staining was present, you can make a case for money back. Otherwise, probably not. The porch is whole different story, as all of that should have been reported. If he did not include that in his report, I would send him documentation of what he missed, and tell him you want him to refund the cost of the inspection for that reason alone, water intrusion or not. However, you may need to prove that the porch issue caused water to intrude. You still have not said what the waterproofing company plans on doing about the water main issue, and the unknown source. Until you have definitive info on all of this, IMO, he will probably not comply as he can say that you can't pinpoint the cause as being the porch. Before spending huge bucks on the WP company, hire a professional landscaper to check the grade...as that could be your problem. You may also want to hire a forensic HI, to see if he can determine where the problem is coming form...as water has a funny way of appearing no where near the actual source of entry. Expect to pay at least $500.00. Last but not least...what state do you live in? I can check for you to see if they regulate the HI profession..if so, you should report him to the licensing board..or at least tell him you will..as that has far more impact than the BBB. .

My Reynolds parchment paper is good to 420ð, too. I don't think I never need to go over that when using it. Mostly, I use parchment paper for baked goods, but when I use it for the occasional main dish, it's something that's cooked fairly gently, not blasted. My problem with the Martha wrap is having to throw away two products, instead of just one. I usually recycle my parchment paper a few times before I throw it away, and even then, I'm wishing I could recycle. Unfortunately, I've tried the Silpats, and don't like them nearly as much.